ZUCCHINI BANANA BREAD - vegan/gf

I LOVE this breakfast loaf because it has 3 things going for it.
1. It's very simple to make with just a few ingredients.
​2. It's super tasty. This time around I threw in some mini vegan chocolate chips, which makes the

loaf divine, but it tastes just as good without the chips too, and
3. This bread loaf is actually quite nutritious, and it uses zero flour.
So go ahead and eat a couple of pieces - your tummy will not mind! ;-)

Here is the easy-peasy recipe, and when you do make this bread loaf, take a picture and post it with the hashtag #dawndunkinwellness. I would love to see your rendition.

INGREDIENTS:
2 1/2C rolled oats
1C mashed bananas (approx. 2 medium)
1 med zucchini (no need to peel if organic)
1/2C pure maple syrup
4Tb apple cider vinegar
1tsp baking soda
1tsp baking powder
1/2tsp sea salt
1tsp ground cinnamon
1/4C mini vegan chocolate chips

DIRECTIONS:

• Preheat oven to 350 degrees Fahrenheit, and line a 9x5” loaf pan with non-bleached parchment paper.
• Combine all of the ingredients, except for the chocolate chips,  in a food processor and blend until smooth, using a spatula to occasionally scrape down the sides. Blend until consistency is very smooth.
• Gently fold in the chocolate chips.
• Pour batter into the prepared loaf pan and place in the oven for approximately 40-45min or until a toothpick comes out very clean (there should be zero crumbs).
• Once done, take out of the oven and let cool for at least 15min.
• Once slightly cooled, flip pan over to remove bread and place on a cooling rack to cool completely before slicing.

Enjoy xx

NOTE: Like all gluten free breads, this bread can get heavy, remain unbaked inside, and sink if not baked to completion. Please make sure a toothpick comes out perfectly clean and the top is nicely golden brown before taking out of the oven. If you are at all unsure then bake for a little bit longer.