Chocolate Chip Zucchini Banana Bread

In partnership with Bob’s Red Mill, I’ve combined banana and zucchini bread into one delicious loaf, using almond flour and coconut flour to make a perfectly sweet, nutritious, gluten-free version of this classic dessert, snack, or breakfast dish!

Chocolate Chip Zucchini Banana Bread

One of the first baked desserts I ever made from scratch was banana bread. It was a sugar-filled, insanely delicious Paula Deen recipe. I still remember how satisfying that first bite was – so sweet, soft, moist, and most importantly, made by me!

Chocolate Chip Zucchini Banana Bread

What’s great about banana bread is that it’s naturally sweetened from the ripe bananas, so you don’t need much extra sweetener. This banana bread is part banana bread part zucchini bread, made with simple, wholesome ingredients, like almond milk, eggs, vanilla extract, and maple syrup.

Whenever I bake, I bake with Bob’s Red Mill, because I love the quality of their flours and they never fail! For this, I’ve used Superfine Almond Flour and Organic Coconut Flour. The coconut flour adds the slightest hint of sweetness as well, and the almond flour is nice and nutty. I tested this recipe three times and found the perfect combination of ingredients!

Chocolate Chip Zucchini Banana Bread

I made these into mini loafs, because a) they’re cuter and b) they’re easier to freeze! They’re meal prep friendly and work well as breakfast, snack, or dessert! I like drizzle mine with a little almond butter and topping with blueberries for breakfast.

To freeze, wrap the fully cooled down loafs in foil and freeze. To reheat, unwrap and pop these in the oven for 10 minutes at 350 degrees. They’ll go quickly!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

This is per slice, there are approximately 4 slices/mini loaf:

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Serves 4 mini loafs

Chocolate Chip Zucchini Banana Bread

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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Ingredients

  • 0.25 cup coconut flour (Bob’s Red Mill)
  • 1.5 cups almond flour (Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil, melted and cooled to room temperature
  • 2 ripe bananas, well mashed + 1 ripe banana, halved lengthwise
  • 2 tablespoons almond milk
  • 1 medium zucchini, Blade D, noodles well trimmed?3/4 cup walnuts, chopped?1/2 cup dairy-free chocolate chips

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Instructions

  1. Preheat the oven to 350 degrees. Grease 4 mini loaf pans with cooking spray (preferably coconut oil spray) and set aside.
  2. ?In a medium bowl, add in the coconut flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  4. ?Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and half of the chocolate chips and stir again.
  5. ?Transfer the batter into the loaf pans and sprinkle with remaining chocolate chips. Set down the banana halves on top, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
  6. ?Remove the loafs from the oven and let cool for 10-15 minutes before slicing, for best results. Serve.
7.8.1.2
1342

https://inspiralized.com/chocolate-chip-zucchini-banana-bread/

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Chocolate Chip Zucchini Banana Bread

The post Chocolate Chip Zucchini Banana Bread appeared first on Inspiralized.

Original source: https://inspiralized.com/chocolate-chip-zucchini-banana-bread/

Balsamic Peach Spritz.

Balsamic Peach Spritz | halfbakedharvest.com #peach #peaches #wine #cocktail #drinks

Balsamic Peach Spritz…the new Aperol spritz…similar, yet different, but most importantly, so delicious! Sweet peach jam, a splash of tart white balsamic vinegar, topped off with sparkling prosecco. This summery spritz is sweet, bubbly, and so refreshing. The perfect cocktail to cool off with while enjoying these extra warm summer nights. How much are we all […]

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Original source: https://www.halfbakedharvest.com/balsamic-peach-spritz/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-peach-spritz

300% More Frittata

Baking eggs by the dozen is smart. Using a sheet pan is smarter. What’s not to like about brunch? Not brunch in the phoned-in, bottomless-mimosa, overpriced-eggs rigmarole way—the brunch held in restaurants that’s always been more about the company than the food. But brunch, the “let’s have some people over but not stress about it” […]

The post 300% More Frittata appeared first on TASTE.

Original source: https://www.tastecooking.com/300-percent-more-frittata-sheet-pan/

Bucatini Amatriciana.

Bucatini Amatriciana | halfbakedharvest.com #pasta #easyrecipes #italian

Very simple, very summery Bucatini Amatriciana. A classic Italian pasta made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and plenty of black pepper. This one pot, summer pasta comes together in 20 minutes and is made with just a handful of ingredients. All of which you may just have on […]

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Original source: https://www.halfbakedharvest.com/bucatini-amatriciana/?utm_source=rss&utm_medium=rss&utm_campaign=bucatini-amatriciana

Spiralized Carrot Fries

While these aren’t your traditional crispy fries, they have that savory fry flavor and are a healthy, veggie-packed way to accompany a meal (like a burger!) you’d normally serve fries with. Ditch the boring raw carrot side and make these curly (spiralized) carrot fries!

Spiralized Carrot Fries

I’m always looking for ways to get creative with vegetables and replicate the same flavors in comfort foods, using vegetables. That’s kind of my niche, right? A big bowl of spaghetti using just zucchini, for instance.

Spiralized Carrot Fries

Here, I’m taking carrots, spiralizing them, tossing them with simple seasonings, and oven baking them so they’re hearty, slightly crunchy, and texturized enough to satisfy those side fry cravings (well, almost!)

Carrots are an underrated vegetable and for so long they just existed as a garnish, in cole slaws, and on crudite platters. But now, they’re getting the credit they deserve, as a hearty side! Yes, carrots can be hearty!

They’re oven baked, so they get slightly crispy and the sweet flavors of the carrots really come out. I served them simply with ketchup!

Spiralized Carrot Fries

This recipe was inspired by my friend Liz Moody’s cookbook, Healthier Together, where she slices carrots and oven bakes them as thick cut fries, serving them with a blackberry ketchup. I loved this recipe so much and wanted to do a similar concept, using spiralized carrots, shoestring style! So, thanks for the inspiration, Liz!

Watch our video to learn how to spiralize carrots using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

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Serves 2

Spiralized Carrot Fries

While these aren’t your traditional crispy fries, they have that savory fry flavor and are a healthy, veggie-packed way to accompany a meal (like a burger!) you’d normally serve fries with. Ditch the boring raw carrot side and make these curly (spiralized) carrot fries!
Spiralized Carrot Fries
I’m always looking for ways…

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

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Ingredients

  • 2 large carrots, Blade D, noodles trimmed
  • 1 tablespoon arrowroot powder
  • salt
  • 2 tablespoons avocado oil
  • 1/4 teaspoon dried thyme

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Instructions

  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Place the carrot slices in a large zip-top bag, along with the arrowroot powder and salt. Seal the bag and shake so each fry is coated in a thin layer of arrowroot powder. Add the oil to the bag and shake again to coat evenly.
  3. Arrange the fires on the prepared baking sheet in an even layer, spacing them apart. Bake for about 10 minutes until one side starts browning, then flip and cook until golden all over, about 10 minutes more. Turn off the oven, crack the door, season with thyme, and let the carrots cool inside for about 10 minutes. Arrange the fries on a large serving plate.
7.8.1.2
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Spiralized Carrot Fries

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Original source: https://inspiralized.com/spiralized-carrot-fries/

Nine Favorite Things.

Nine Favorite Things | halfbakedbaked.com

Thanks for joining me for another Nine Favorite Things post. (shout out to my cousin Abby for this photo of my dad and me) Welcome to the 100th Nine Favorite Things post!! How on earth have I written 100 of these favorite’s posts? How on earth have you guys stuck around this long to read […]

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Original source: https://www.halfbakedharvest.com/nine-favorite-things-100/?utm_source=rss&utm_medium=rss&utm_campaign=nine-favorite-things-100

A Sandwich Queen Returns to Her Roots

Saltie is still gone, but Caroline Fidanza hasn’t gone anywhere. There was once a tiny storefront in Brooklyn that made the best sandwiches in New York City. It was called Saltie, and I wasn’t the only one who lined up for a bite—the sliver of a shop had a die-hard fan base and regularly appeared […]

The post A Sandwich Queen Returns to Her Roots appeared first on TASTE.

Original source: https://www.tastecooking.com/sandwich-queen-returns-roots/