Sunday, October 25, 2015

Chocolate Chip Pumpkin-Zucchini-Banana Bread

I've posted quite a few breakfast bread recipes here. That's because they are so easy to whip up and a great way to have breakfast all week. Now that the weather is finally cooling down it's actually starting to feel like Fall. What do we do in Fall? Eat everything pumpkin! I'm not a PSL drinker but I do love everything else pumpkin. Just the other night I made a vegetarian green curry with pumpkin. It was so spicy and delicious. That should be a future post. Having leftover roasted pumpkin from that evening, I mashed it up and turned it into Chocolate Chip Pumpkin-Zucchini-Banana Bread. This bread is really yummy! I like to serve it toasted (so the chocolate melts) with almond butter and sliced banana. It's also a filling fiber rich meal which will keep you going until lunch.


Dry ingredients
½ cup gluten free oat flour (blended up oats)
½ cup rice flour
¼ cup gluten free oat bran
¼ cup ground flax
¼ cup tapioca starch
¼ cup coconut sugar
2½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
1 teaspoon cinnamon
A few dashes of ground ginger
A dash or two of ground cloves

Wet ingredients
1 cup mashed pumpkin (canned pumpkin could also be used.)
1 medium banana, broken into smaller pieces
⅓ cup canola oil
⅓ cup blackstrap molasses
2 teaspoons vanilla extract
¼ cup almond milk
1 egg

Add ins
1 medium zucchini, grated
½ cup semi-sweet chocolate chips

To make:

Preheat oven to 350 degrees. In a large bowl, sift together all dry ingredients. Gently mix to combine. In a food processor, blend all of your wet ingredients except for the egg. Once all wet ingredients have been mixed, add your egg and blend for a few seconds. Pour wet ingredients into the dry and mix together until all of the flour blend is saturated. Fold in zucchini and chocolate chips. Pour into a greased loaf pan and bake for 50-55 minutes.

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