Super-filling banana zucchini bread

Little victories deserve big celebrations.

If, after a year of surrendering to the (shitty, factory-made, bleached-flour-filled) bagels at the gas station next to your office in the many moments of stress, panic and exhaustion that are sure to crop up over the course of any year, you’re finally set enough in your clean-eating ways that you’re ready to swear the damn things off for good…well then, friends, you’d better treat yo’self. And I, for one, decided to treat myself to some fine-lookin’ banana bread.

Y’see, I know myself. I’m well aware that even though I won’t be eating any more of those empty-calorie bagels next door, I will still reach a point in the afternoons when my body and/or brain says OMG SRSLY NEED CARBZ NOW. And without a filling, nutritious (oh, and fer sure delicious) response to that craving, I know full well that I’ll be back in line at the Tiger Mart, nuking a day-old bagel while the roller meats judge me from their weird, greasy roller box.

So I armed myself with this bread, the recipe for which had been sitting around waaaay too long as a browser bookmark (I have a total blog/food crush on this lady and her creations).

I tweaked the recipe slightly, subbing olive oil for her suggested coconut and switching out spelt flour for brown rice flour—it was all about using what I had on hand, really. Oh, and I nixed the pumpkin seeds in favor of doubling the chocolate. Because, duh, chocolate. The result was a dense, chewy bread (just the way I like it) that easily satiated me in between the lunch-to-dinner stretch. If you’d prefer a lighter, more dessert-like loaf, I’d recommend switching back to Laura’s original choice of coconut oil instead of my preference for olive.

Banana Zucchini Bread
Adapted from The First Mess
Makes 1 loaf

Note: When over-mixed, whole wheat flour tends to bake a bit on the tough side. Try to mix just enough to moisten all the ingredients, then pour and bake.

3 mashed bananas
¼ c milk of choice (I actually mixed up a bit of Greek yogurt and water—again, was using what I had on hand) 
¼ c olive oil
½ c agave
1 tsp vanilla extract
½ c brown rice flour
1 ½ c whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 c grated zucchini
1 c 70% dark chocolate

Preheat the oven to 350 degrees F. Grease an 8×4 loaf pan with some of the oil. Lay a sheet of parchment paper in with edges hanging over the sides of the pan. Grease the paper and lightly flour the pan, tapping out any excess.

Combine the mashed banana, milk (or yogurt + water mixture), olive oil, maple syrup and vanilla in a medium bowl. Whisk thoroughly, getting out as many banana lumps as you can. Set aside.

Whisk together the flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add the banana mixture and shredded zucchini. Stir until everything is just combined. Fold in the chocolate chips gently.

Scrape all of the batter into the prepared loaf pan (trying not to lick the spatula after each swipe) and bake in the center of the oven for about 50 minutes or until a toothpick comes out clean. Cool pan on a wire rack completely.