Much Ado About Stuffing

Much Ado About Stuffing

Gluten Free, Dairy Free Zucchini Chocolate Chip Bread

Gluten Free Zucchini Banana Bread with Chocolate Chips

This is a terrific and easy recipe that you should try even if you are not Gluten Free or trying to use up giant zucchini from your garden.

2 1/2 cups rolled oats (260g)
1 cup mashed banana (240g)
1 cup  finely grated zucchini, loosely packed (200g)
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 tsp salt
1 1/2 tsp pure vanilla extract
1/3 cup oil OR milk of choice
1/2 cup pure maple syrup, agave, or honey
1 and 1/2 tbsp vinegar
optional 1/2 cup chocolate chips

Makes one 9×5 inch loaf pan or 8X8 (brownie) pan

Preheat oven to 350 F, and grease a 9×5 loaf pan or an 8×8 cake pan very well, making sure to go up the sides.
Put the oats in a blender or vitamix and blend until powder forms.
Add all other ingredients (except optional chips) and blend until smooth.
Stir in chips, if using.
Pour the batter into the prepared pan, then bake in the middle of the oven for 35 minutes.
Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Then remove from the oven and let cool completely before going around the sides with a knife, then inverting onto a plate.


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