vegan banana zucchini chocolate loaves or muffins

I'm on a baking roll...

Just when I think I couldn't make my existing chocolate zucchini loaf any better, I surprise myself. Yes, again, I have been fiddling with one of my tried and trued recipe to make it even healthier than before. For this recipe, I decided to cut the oil in half by using a nutritious avocado. I also added banana for extra moisture, nutrition and texture.

I made 2 smaller loaves and 12 muffins in this batch but you could make 2 large loaves instead or just 24 large muffins. Whatever you do, they will turn out light, fluffy and divine! Delicious!

Considering there is a cup of zucchini in each loaf on top of the avocado and the banana, there is now definitely no reason why you can't eat your loaf and enjoy your veggies too!

Vegan Banana Zucchini Chocolate Loaves or Muffins

(Makes 24 large muffins or 2 large loaves. Freezes well or are great to give to a friend!)

Ingredients:
3 cups all-purpose flour
1 1/2 cups sugar

1/2 cup cocoa

2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

2 tablespoons ground flax mixed with 6 tablespoons hot water. Let sit 10 minutes.

2 cups mashed ripe bananas (about 4 large bananas)
1/2 cup canola oil
1/2 cup mashed ripe avocado
1 teaspoon vanilla extract
2 cups shredded zucchini

Directions
In a large bowl, combine the first seven dry ingredients. In a stand mixer or a hand held mixer, beat the ground flax mixture, bananas, oil, avocado and vanilla extract. Slowly incorporate dry ingredients until just mixed. Fold in zucchini.

Spray 2 large loaf pans with cooking spray. (Or alternatively 24 muffin pans. Adjust cooking time.)
 

 Bake at 325° for 60 - 70 minutes or until the top bounces back when pressed lightly and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.