Chocolate Chip Olive Oil Zucchini Banana Bread

Total time: 1 hour

Serves 16

• 2 medium zucchini, grated (about 1 1/2-2 cups grated)
• 3 medium over ripe bananas, mashed
• 1/2 cup extra virgin olive oil
• 1/2 cup real maple syrup
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup milk or dark chocolate chips

Method

• Preheat the oven to 180 degrees C. Grease a loaf pan and line with baking paper.
• Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes, then squeeze out any excess water.
• Meanwhile, in a mixing bowl, combine the banana, olive oil, maple syrup, eggs, and vanilla until well combined. Stir in the flours, baking powder, salt and cinnamon until just combined. Fold in the chocolate chips and zucchini.
• Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until centre is set. If the top begins to brown, tent the bread with foil. Remove and let cool for at least 30 minutes before cutting (or just eat it warm). Bread will keep (covered) for 3-5 days.

Recipe by Half Baked Harvest