Brown bananas and zucchini you have left over from you garden? What do you do with them?! How about a loaf of moist chocolatey delicious bread for your taste buds?!
This is one of my favorite recipes and really easy to make with items you don’t necessarily want to eat by themselves. Our family eats it for breakfast AND dessert!
1 c. mashed ripe bananas (about 2 or 3 medium bananas)
1/2 c. cane sugar
1/3 c. avocado oil or oil of your choice
1 1/2 c. flour ( I sub 1 c. brown rice flour and 1/2 c. regular flour)
1/4 cacao powder or unsweetened cocoa powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
2 c. grated zucchini
1/4 c. pumpkin seeds (pepitas)
Preheat oven to 350 degrees. Grease 8 x 5 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the banana, sugar, eggs and oil. In a separate bowl, whisk together flour, cacao powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet until they are just combined. Fold in the zucchini and pour mixture into your baking pan. Top with pumpkin seeds.
Bake for 55-60 minutes or until a toothpick inserted into the loaf comes out dry. Let cool on a rack before cutting. The waiting to cut a piece will be the most difficult part of the recipe! LOL