Ingredients:
- 3 medium overripe bananas, mashed (approx. 1 ¼ cups / 300g)
- 1 cup (120g) grated zucchini, squeezed dry
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil
- ½ cup (120ml) maple syrup
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (210g) gluten-free all-purpose flour
- ½ cup (60g) super-fine almond flour
- ½ cup (100g) brown sugar, packed
- 1 tsp (5g) baking soda
- ½ tsp (2g) baking powder
- 1 tsp (2g) ground cinnamon
- ¼ tsp (1g) salt
- ½ cup (90g) semi-sweet chocolate chips
- ½ cup (60g) chopped walnuts
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Grate the zucchini using the fine side of the grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
- In a large bowl, whisk together the mashed bananas, squeezed zucchini, eggs, oil, maple syrup, and vanilla until smooth.
- In a medium bowl, sift together the gluten-free all-purpose flour, almond flour, brown sugar, baking soda, baking powder, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain.
- Fold in the chocolate chips and chopped walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean.