chocolate zucchini banana bread.
Holiday baking is so much fun! On Sunday, my street was shutdown for a local marathon, so I was happily trapped inside my house with the Christmas tree plugged in and Christmas specials on TV. I woke up really early and wanted to make something festive for breakfast. (Thank you for the urge to bake, Great British Baking Show! I just need a tent kitchen in the middle of the English countryside…) We had a bunch of ripe bananas thanks to our Costco haul from the week, so it was chocolate zucchini banana bread time!
Not only is this bread gluten free, but it is a tasty and easy way to sneak some extra veggies in your body for the holiday season! The best part: your mixer does all the hard work. Think easy baking AND clean-up!
Need:
4 ripe bananas
1 cup oat flour
.3 cup raw sugar
1 egg
1 tablespoon vanilla
1 zucchini
.25 cup Hershey’s coco baking powder
.5 tablespoon pumpkin pie spices (You can find this in the spices aisle at the grocery store.)
.25 tablespoon cinnamon
.5 tablespoon baking powder
.5 tablespoon baking soda
Oven to 350 degrees
Hollyized Steps
Put all the ingredients except for the zucchini in your mixing bowl. Then, cut the ends off the zucchini and toss those. Take a cheese grater and shred in the entire zucchini into the bowl with all the other ingredients.
Use the flat beater on your mixer to thoroughly combine all the ingredients.
Then, spray your loaf pan with a non-stick spray, pour the batter into a loaf pan, and loosely cover it with foil. Bake it like that for 30 minutes. Then take the loaf pan out of the oven, remove the foil, and bake uncovered for another 15-20 minutes. Once you smell the bananas and chocolate, check the bread with the clean knife test.
Let it cool and then serve yourself a slice with your morning coffee. This turned out so delicious and moist — I had two slices!
If zucchini bread isn’t for you, try my chocolate chip banana bread! It is also gluten free and simple to make!
chocolate zucchini banana bread
Ingredients
- 4 ripe bananas
- 1 cup oat flour
- .3 cup raw sugar
- 1 egg
- 1 tbsp vanilla
- 1 zucchini
- .25 cup Hershey’s coco baking powder
- .5 tbsp tablespoon pumpkin pie spices (You can find this in the spices aisle at the grocery store.)
- .25 tbsp cinnamon
- .5 tbsp baking powder
- .5 tbsp baking soda
Hollyized Steps:
- Oven to 350 degrees
- Put all the ingredients except for the zucchini in your mixing bowl. Then, cut the ends off the zucchini and toss those. Take a cheese grater and shred in the entire zucchini into the bowl with all the other ingredients.
- Use the flat beater on your mixer to thoroughly combine all the ingredients.
- Then, spray your loaf pan with a non-stick spray, pour the batter into a loaf pan, and loosely cover it with foil. Bake it like that for 30 minutes. Then take the loaf pan out of the oven, remove the foil, and bake uncovered for another 15-20 minutes. Once you smell the bananas and chocolate, check the bread with the clean knife test.
- Let it cool and then serve yourself a slice with your morning coffee. This turned out so delicious and moist — I had two slices!
If you want to spend less time just poke holes in the spaghetti squash with a fork and then cook it in the microwave. I haven’t done one in awhile but I want to say it usually takes about 20 mins. Start with 10-15 mins and check it frequently and once you can stick a fork into it easily or press it and it’s soft (with an oven mitt on!!!) it’s done. Let it cool, then cut and scoop everything out!
Regards
Ross Alisha
Thank you, Alisha! I’ll have to try this tip when we make spaghetti squash boats this winter!