Sourdough Zucchini Banana Bread
(DF, Soy free, Nut free, Egg free option, Vegan option)
Ingredients
Wet Ingredients
- ½ cup coconut oil melted
- ¼ cup coconut sugar
- ¼ cup coconut cream
- 1 egg or 1 chia egg
- 1 cup sourdough discard (a little less is ok- see note in Substitutions)
- 1 tsp vanilla extract
- 1 cup mashed overripe banana about 2 medium bananas
- 1 cup shredded zucchini liquid squeezed out, about 1 medium zucchini
Dry Ingredients
- 1½ cups all purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1¼ cups dark chocolate chips I like 72% cacao
Instructions
- Line a 9x5 loaf pan with parchment paper and set aside.
- In a large mixing bowl, add the coconut oil and coconut sugar, and beat until well mixed.
- Add in the rest of the wet ingredients, excluding the banana and zucchini, and beat for another 2 minutes.
- Stir in the mashed banana and grated and squeezed zucchini.
- In a separate bowl, sift together the dry ingredients, excluding the dark chocolate chips.
- Carefully pour and then fold the dry ingredients into the wet ingredients and stir just until it's mixed.
- Fold in 1 cup of the dark chocolate chips.
- Pour the banana bread mixture into the loaf pan, cover, and refrigerate for about 24 hours. Times for this may vary, but I would recommend 12-48 hours.
- When you're ready to bake the loaf, preheat your oven to 350F (177C).
- Bake the loaf, uncovered, for 45 minutes, and then covered with tin foil for another 5-10 minutes, or until a toothpick comes out clean.
- Remove the bread from the pan and let cool. Slice as you wish to enjoy.
Notes
To make a chia egg, I like to grind 1T of chia seeds in a mini blender and then mix 3T water. Let it sit to gelatinize and then use as a normal egg in this recipe.