Double Chocolate Zucchini Banana Bread Bars (VG, DF, GF, RSF)

Vegan, gluten-free, dairy-free, and refined sugar-free dense double chocolate banana bread bars!

Servings 12 Bars


  • 3 Ripe Bananas (mashed)
  • 1 Medium Zucchini (finely shredded)
  • 1/4 Cup Unsweetened Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/3 Cup Liquid Coconut Oil
  • 1/4 Cup Maple Syrup
  • 6 Tbsp Cacao Powder
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 2 Cups Gluten-free All Purpose Flour (you could use plain all-purpose too)
  • 1 Pinch Sea Salt
  • 1/2-1 Cup Chocolate Chunks/Chips (Optional if you don't want the added sugar!)


  1. Preheat the oven to 350 degrees fahrenheit (180 degrees c)

    2. In a large mixing bowl add the mashed banana, finely shredded zucchini, almond milk, coconut oil, vanilla, maple syrup, and apple cider vinegar together until well mixed. 

    3. In a medium mixing bowl combine the gf flour, baking soda, baking powder,  cinnamon, cacao powder, sea salt, and chocolate chunks in- mixing until well combined. 

    4. Slowly add the dry mixture to the wet and whisk until well mixed. 

    5. In a 4x9 greased loaf tin add the batter in and smooth over using a spatula. Optional but highly recommended: add a couple handfuls of chocolate chips! Bake for 60 minutes. 

    6. Allow to cool and remove carefully from the tin. Cut into 12 squares and enjoy!