Chunky Choc Chip Zucchini Lunchbox Loaves

Ingredients

• 1.5 cup zucchini (grated (from ~2-3 medium zucchinis), excess moisture squeezed out)
• 2 bananas (very ripe, mashed)
• 2 eggs (large)
• 0.25 cup extra virgin olive oil
• 0.333 cup maple syrup
• 2 tsp vanilla extract
• 1.25 cup wholemeal flour
• 0.25 cup unsweetened cocoa powder
• 2 tbsp hemp seeds
• 0.5 tsp baking powder
• 1 tsp cinnamon
• salt (pinch)
• 0.5 cup chocolate (roughly chopped)

Steps

1. 1

   Preheat your oven to 170°C (340°F) fan-forced and grease an 8-hole mini loaf tin.

2. 2

   Grate the zucchinis and use a clean tea towel to squeeze out as much excess moisture as possible until you have 1.5 cups of packed grated zucchini.

3. 3

   Place the squeezed zucchini, mashed bananas, eggs, extra virgin olive oil, and maple syrup into a blender and blitz until the mixture is smooth.

4. 4

   Pour the blended mixture into a large mixing bowl.

5. 5

   Add the vanilla extract, wholemeal flour, unsweetened cocoa powder, hemp seeds, baking powder, cinnamon, salt, and chopped chocolate to the bowl.

6. 6

   Gently mix the ingredients together until they are just combined; do not overmix.

7. 7

   Spoon the mixture evenly into the prepared 8-hole mini loaf tin.

8. 8

   Bake for 20-25 minutes, or until a skewer inserted into the center of a loaf comes out with just a few moist crumbs.

Notes

Storage: Will keep for 2-3 days at room temperature, 5-7 days in the fridge, or up to 3 months in the freezer. For lunchboxes, pack chilled from the fridge or transfer from the freezer to the fridge the night before to defrost.

Nutrition per serving

• snack
• vegetarian
• baked
• healthy
• meal prep
• kid-friendly
• zucchini
• chocolate