Instructions

• Preheat the oven to 350℉. Lightly grease the bottom of an 8½ X 4½-inch loaf pan and line with a piece of parchment paper. I find pre greasing helps the parchment paper stick to the pan easier.
• Shred the zucchini in a food processor using the shredding attachment, or by hand using a box grater. Transfer to a nut milk bag or kitchen cloth and squeeze out the excess moisture.
• In a medium bowl, whisk the spelt flour, almond flour, baking powder, baking soda, cinnamon and sea salt until well combined.
• In a large bowl, mash the banana with a fork until pudding/apple sauce like texture. Add the honey, avocado oil, eggs and vanilla and stir until well combined.
• Add the dry mixture to the wet mixture and stir gently until well combined. Do not over mix. Fold in the shredded zucchini and ¼ cup chocolate chips or walnuts (if using).
• Pour the batter into the loaf pan and sprinkle with remaining chocolate chips or walnuts, if using.
• Bake the loaf for 55-60 minutes, until the middle is set and a toothpick inserted comes out clean. For my oven 55 min was the magic spot but every oven if different so keep an eye on it.
• Remove from the oven, and let it cool in the pan for 5 minutes. Carefully remove using the parchment paper and transfer to a wire rack. Allow to cool completely then slice and serve. You don’t want it resting in the pan for to long as I find moisture can start to form.
• Store any leftovers covered on the counter for up to 2 days, or in the fridge for 1 week. You can also slice and freeze it for up to 1 month.