Ingredients:

  • 1.5 cups (180g) Gluten-free all-purpose flour blend
  • 0.5 cup (50g) Unsweetened cocoa powder
  • 1 tsp (5g) Baking soda
  • 0.5 tsp (3g) Salt
  • 0.5 cup (60g) Almond flour
  • 3 ripe bananas, mashed (approx. 1 cup / 240ml)
  • 1 cup (150g) Grated zucchini, squeezed dry
  • 2 large eggs
  • 0.5 cup (115g) Maple syrup
  • 0.33 cup (80ml) Melted coconut oil
  • 1 tsp (5ml) Pure vanilla extract
  • 0.75 cup (130g) Dark chocolate chips
  • 0.5 cup (60g) Chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of the grater, place it in a kitchen towel, and squeeze firmly to remove excess water.
  3. In a medium bowl, whisk together gluten-free flour, cocoa powder, baking soda, salt, and almond flour until no lumps remain.
  4. In a separate larger bowl, beat the mashed bananas, squeezed zucchini, eggs, maple syrup, coconut oil, and vanilla until smooth and emulsified.
  5. Gently fold the dry ingredients into the wet batter using a spatula until just combined.
  6. Fold in the dark chocolate chips and walnuts, then pour the batter into the prepared pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.