Zucchini/banana bread - Gluten/dairy-free 2

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

It turned out super moist! Definitely a winner! More like a cake than a bread. Even better than my first version (post on August 8th 2013)

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 coconut oil
• 3 eggs
• 3/4 cup brown sugar
• 3/4 cup raw honey
• 1/3 cup almond milk
• 2 tsp vanilla
• chocolate chips

Recipe:

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

In a separate bowl, beat together bananas, eggs, oil, and sugar & honey 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.

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. In this recipe I didn't drain it as much as I did the first recipe and it definitely came out even more moist, delicious! 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.

 mix try ingredients separately than the wet ingredients

 then bled together, then stir in zucchini and chocolate chips

 made enough for 2 loaves

 it turned out super moist!

the taste is much less earthy with the choice of sweeteners...I like this version a lot better!