Low FODMAP Chocolate Banana Zucchini Bread

Inspired by this recipe from Rachel Ray.

Ingredients:

1 1/2 cups shredded zucchini (about 1 1/2 small)
1 overripe banana
1 1/2 cups gluten free flour (I used quinoa flour)
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
3/4 cup sugar
2 eggs
3/4 cup canola oil
1 teaspoon vanilla
(Optional: add walnuts, chocolate chips, etc)

Directions

Preheat oven to 350 F. Spray with non-stick cooking spray and flour an 8″ x 4″ x 2 1/2″  loaf pan and set aside. Use a paper towel to squeeze the water out of the shredded zucchini. Whisk together the flour, cocoa, baking soda, salt, and cinnamon. Add the sugar, eggs, oil, and vanilla. Mix to combine. Stir in the zucchini and mashed banana, then fold in the chocolate chips or walnuts if you're adding them. Pour batter into the pan and bake for 60 to 70 minutes (probably closer to 70) or until a toothpick comes out clean. Cool and serve. 

This was a little crumbly, and not very sweet, but still pretty good. I like that it's healthy. Should have been cooked a little more, and maybe brown sugar is the way to go (?)