Chocolate Chip Zucchini Banana Bread

November 14, 2018 Nomster Chef

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To make this go faster when your kiddo’s in the kitchen, consider shredding the zucchini ahead of time. But no worries if you don’t (kids enjoy this step!). You can also buy spiralized fresh zucchini at the grocery store (sometimes called “zoodles”)
It’s fastest to shred the zucchini with a food processor, but no problem if you don’t have one! An old fashioned box grater works great, as does a new fashioned spiralizer.
If you can’t find dark chocolate chips, no problem. Buy 6 oz. of dark chocolate bars, put them in a freezer bag, and break them apart with a rolling pin, the flat size of a meat tenderizer, or a kid’s toy hammer.
You can store the zucchini bread tightly wrapped at room temperature for 2 days. Or, you can freeze it and reheat it in the microwave to make it last longer (put plastic wrap or wax paper in between slices so you can reheat individual slices).

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**Dairy-Free if dark chocolate chips do not contain dairy. Check the label.

To make Vegan and Egg-free:

Replace eggs with flaxseed eggs:
- Instead of 3 eggs, use 3 Tbsp. of flaxseeds and ½ cup of water.
- You'll need to grind the flaxseeds into a fine powder using a coffee or spice grinder (or use 2 ½ Tbsp. flaxseed meal).
- Then you whisk flaxseeds in the water until it becomes gelatinous.

To make Vegan:

Besides the flaxseed eggs, check that dark chocolate chips do not contain dairy.

To make Gluten-Free and Wheat-Free:

Replace the all purpose flour and whole wheat flour with 2 cups of a 1-to-1 gluten-free flour blend.

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