Tasty Tuesday - Paleo Zucchini Banana Bread

Paleo Zucchini Banana Bread

INGREDIENTS

1 cup shredded zucchini (from 1 medium zucchini)

1 cup mashed ripe banana (about 2 medium banana)

¾ cup cashew butter (or can sub peanut, almond butter or tahini)

2 tablespoons pure maple syrup

2 eggs

1 teaspoon vanilla extract

½ cup coconut flour

½ teaspoon baking soda

½ teaspoon cinnamon

⅛ teaspoon salt

INSTRUCTIONS

Preheat oven to 350 degrees F. Line a 9x9 inch pan with parchment paper and spray with nonstick cooking spray to prevent the sides from sticking.

In a large bowl, mix zucchini, banana, cashew butter, maple syrup, eggs and vanilla together until smooth and well combined. Add in coconut flour, baking soda, cinnamon and salt and stir to combine wet and dry ingredients. Fold in ⅓ cup chocolate chips.

Pour batter into prepared pan. Bake for 30-40 minutes or until toothpick comes out clean. Mine were perfect at 35 minutes. Allow bars to cool on a wire rack.

To make the chocolate drizzle: Add chocolate chips and coconut oil to a small saucepan and place over low heat. Stir frequently until melted then drizzle over bars.