Tuesday, August 5, 2014

Chocolate Chip Zucchini Plantain Bread

A great flour free recipe to make in the summer when zucchini is in abundance. This recipe is inspired by Purely Twin's plantain bread that I make once a week! 
Plantains are a great flour substitute in grain free baking because of their high starch content. The riper the plantain is the sweeter this bread will be. For this one I recommend ripe brown plantains. Plantains are a great source of vitamin A, B6 and contain more potassium than a banana. Grade B maple syrup has a higher mineral content than grade A. 
Gluten-free, grain-free, dairy -free, paleo 

Photo credit Megan and Michael Theriault

2 plantains
4 eggs
1 cup shredded zucchini
1 tsp vanilla extract
3 tbs maple syrup (grade B)
2 tbs c.oil
1 tsp cinnamon
1/2 tsp baking powder
1/4 cup chocolate chips

1- preheat oven to 350 degrees
2- put all ingredients in blender except the chocolate chips and blend
3- Fold in the chocolate chips
4- Pour batter into two greased pie pans or a 9X3 glass pan
5- Bake until tooth pick goes into center and comes out clean around 30 minutes
6- Let cool, cut and enjoy

                                                                         Yours in Health & Happiness,
                                                         Lisa and Nichole

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