Gluten-free, dairy-free zucchini bread with banana & chocolate chips

It turned out very moist! Has an earthy taste from the dates and coconut crystals, so it's not quite the typical sweetness, but delicious warm!

Ingredients:

• 3 cups Pamela's Baking & Pancake Mix
• 1 tbs cinnamon
• 1 tsp salt
• 1/4 tsp nutmeg
• 2 1/2 cups grated zucchini
• 2 ripe bananas
• 1/2 cup cocoa butter (or coconut oil)
• 3 eggs
• 3/4 cup date sugar
• 3/4 cup palm sugar
• 1/3 cup almond milk
• 2 tsp vanilla
• chocolate chips
• Optional: 1/2 cup walnuts or pecans, or shredded coconut (I didn't include any of these)

Recipe:

Whisk together Pamela's Baking & Pancake Mix, cinnamon, salt, and nutmeg. 

In a separate bowl, beat together bananas, eggs, oil, and sugars for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini and chocolate chips (along with optional ingredients).

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. I drained mine overnight. Turn into greased loaf pan and bake in a preheated 350° oven for 45 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 40 minutes.

 All ingredients

 grated cocoa butter...melted to half a cup

 mix together wet ingredients

 after separately mixing together dry ingredients, combine the 2 well...I used an electrical hand mixer

 fold in shredded zucchini and as many chocolate chips as you desire...I used 3/4 of the bag...which included a small sprinkle on the top after dishing it into the pan

 ready to put in pans

 I had enough for one loaf and 12 muffins

 The muffins took about 40 minutes in our oven (which always takes much longer than recipes instruct)

 The loaf took about 60 minutes