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Moist, fluffy banana-zucchini bread packed with plant-based protein and studded with melty chocolate chips, offering natural sweetness and a tender crumb without dairy or eggs.
Grate the zucchini on a box grater, then squeeze out excess moisture with paper towels; set aside.
Preheat the oven to 350°F (175°C). Line an 8x4-inch loaf pan with parchment and lightly grease the sides.
In a large bowl, mash the overripe bananas until mostly smooth.
Whisk in the melted vegan butter, vanilla extract, and non-dairy milk until well combined.
In a separate bowl, whisk together the all-purpose flour, vegan protein powder, coconut sugar, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and fold gently until just combined; do not overmix.
Fold in the grated zucchini and most of the chocolate chips, reserving a small handful for topping.
Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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