Zucchini Chocolate Chip Banana Bread with Coconut Oil

 

Zucchini Banana Bread | In Pursuit Of MoreZucchini Banana Bread | In Pursuit Of More

When nothing is sure, everything is possible.

~ Margaret Drabble

It’s true really that life can change in an instant. You just never know when & where you might get struck. I was thinking about this the other day on one of my weekend runs. Breathing the air around me and feeling every part of my body move, I often get caught up in highly constructive & stream of consciousness thought, working my way through things I might never recall without the quiet time and the space to open up and let it flow (this is why I can’t run with my beloved music).

So many times I’ve told myself that I don’t want to wait to ‘fully live’ until something bad happens – it’s all too often that we only remind ourselves to hug our loved ones tighter or take a minute to look around us and be thankful after tragedy or loss of some kind (in these times it seems to be usually in the wake of some awful public tragedy) or after absence from those very things we love. Many of us go through life fearing things that may hold us back from progress, or in some cases, that fear is the very thing that drives us forward. In any case (I would say I am afflicted by both), it’s true that both good & bad can (and does) come to our lives in a mere, singular instant.

So be prepared. Enjoy right now, and look to the future and the possibility it holds. Embrace challenge & see the future the way YOU want it to be. Accept yourself for what you are now, and celebrate those things that will bring more love, more acceptance, and more goodness to life. You just never know what’s around the corner.

There truly is great power in every moment.

Zucchini Banana Bread | In Pursuit Of More

Zucchini Banana Bread | In Pursuit Of More

The Less:

Less heavy, oil based baked goods means when the craving hits, it’s yours for the satisfying. Fewer commercially prepared sweets & bakery foods means having a say about what goes into them. Less saturated fats from butter & dairy products means fats that the body can embrace, along with that moment you enjoy it in.

The More:

More tasty, home-baked banana bread means less cost from buying it elsewhere. More uses for ripe bananas means no guilt when you let them sit there. More light & tasty baking options means erasing the stigma that tells you they’re a no-no, so allowing a little sweets in your life brings joy and contentment, without the added guilt and even potential sadness.

Zucchini Banana Bread | In Pursuit Of More

Zucchini Chocolate Chip Banana Bread with Coconut Oil:

  • (3) very ripe bananas
  • (1) cup zucchini, shredded
  • (3/4) cup sugar (brown or white)
  • (1) egg
  • (2) cups all-purpose flour
  • (1) tsp baking powder
  • (1) tsp baking soda
  • (1.5) tsp salt
  • (2) tbsp melted coconut butter
  • (1) tsp vanilla
  • (1-1.5) cups chocolate chips
  • coconut oil for oiling the loaf pan

Heat the oven to 350 degrees and oil a loaf pan well with coconut oil. Start by mashing the bananas extremely well in a bowl, being careful to get all the lumps out as much as you can. Add the egg and sugar and mix well, then add the shredded zucchini and stir.

Mix together in a separate bowl the flour, baking powder, baking soda & the salt. Put up the coconut butter to melt in a small saucepan on the stove over low heat until melted and set aside.

Combine the wet & dry ingredients together, mixing gently with a wooden spoon. Stir in the melted coconut butter & vanilla, and lastly, add the chocolate chips (I always mix with my hands at this point). Pour the batter into the oiled loaf pan and bake for 60 minutes.

Zucchini Banana Bread | In Pursuit Of MoreZucchini Banana Bread | In Pursuit Of More

To check for readiness, insert a toothpick into the loaf. If the toothpick comes up with batter on it, continue to cook a further 10 minutes.

Once ready, remove the pan from the oven and allow the loaf to cool in the pan for 10 minutes. To remove the loaf, top the loaf pan with a plate and turn the pan upside down, causing the loaf to fall gently out of the pan onto the plate. Then, carefully move the loaf to a cooling rack to cool before slicing, about 10 more minutes (or as long as you can fend yourself off).

Enjoy with or without added coconut butter or cream cheese (my favorite). I am certain this loaf could be well veganized with the right amount of flax seeds, and it is worth noting I first tried this with gluten-free flour….not the most successful experiment, but hey, I tried.

Zucchini Banana Bread | In Pursuit Of MoreZucchini Banana Bread | In Pursuit Of More

I found this banana bread extremely flavorful without being heavy, and was very pleased to know the entire loaf used no more than 2 mere tablespoons of oil (which means I can add my favorite cheese topping or nut butter). Over the years, I’ve had my share of heavy breads that use far too much oil, and I’m pleased to share this new family favorite with you all today.

Wishing you all a wonderful week full of power, acceptance, and possibility. Thank you for continuing to inspire me everyday.

Yours in Less,

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12 Comments on “Zucchini Chocolate Chip Banana Bread with Coconut Oil”

  1. Caitlin

    zucchini bread always reminds me of being a little girl and my aunt would grow HUGE zucchinis and make bread out of them. it was the most delicious thing ever. this bread looks great and i’m sure much healthier than my aunt’s recipe ;)

    1. Shira

      I’d LOVE to try your aunts Caitlin! There is still something about a classic recipe too :) I was quite pleased with this one in the end!

  2. Brittany

    What I love most about your blog is not only the amazing recipes, and gorgeous photographs, but it’s the stories and motivational words that lead up to these recipes. I always find myself leaving your blog feeling better than when I came to it. Today the words you wrote were the ones I needed to read. Thank you, for starting my day off right!! As always, YUM to this bread!

    1. Shira

      I love this Britt – SO very good to hear…sometimes I write the things I need to hear too – amazing how it all comes around that way. You always bring a smile to my face, so thank YOU! XO

  3. Heather

    Wonderful recipe Shira, and thank you for inspiring us each with each and every post- I always leave your space with such a positive vibe :)

  4. Gabby @ the veggie nook

    I just love the pairing of zucchinis and bananas in baked goods :) This loaf looks so perfect!

    Thanks for the reminder to appreciate the now and now wait for a wake up call. While I try to remind myself of this, it’s always good to have a little nudge!

  5. Nikki

    Love all your recipes Shira! As a vegetarian with a wheat allergy your blog is such an inspiration to me :)
    Having witnessed many GF flour banana bread disasters, I tried this loaf with 1 cup rye flour and one cup plain gluten free flour – worked out perfectly. Due to the rye it isn’t gluten free of course but great for someone like me who can eat rye :)
    Thanks so much for creating such a fantastic site!

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