1 cup (250 mL) buckwheat flour
1/4 cup (60 mL) hemp hearts
3 Tbsp (45 mL) raw cacao powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 tsp (5 mL) ground cinnamon
1 small zucchini, coarsely grated
2 large, over-ripe bananas, well mashed
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) coconut oil, melted and cooled slightly
1 tsp (5 mL) vanilla extract
2 large organic eggs
Preheat oven to 350 F (180 C). Line a 4 x 8 inch (10 x 20 cm) loaf pan with parchment paper and set aside.
In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in centre of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
Banana Chocolate Zucchini Bread may be made up to 4 days ahead and refrigerated in an airtight container.
Serves 12.
By Lawren Moneta
