I wanted to make something different for my daughter for breakfast, or even to take to school for a snack.She doesn’t get much veggies in her diet, and I remember her liking a frozen muffin that had zucchini and chocolate chips in it. The chocolate chips are sweet enough and mask any of the subtle zucchini flavor which is why it works great for toddlers. (and me)
To make it easy, I just used a pancake mix where I just needed to add water. Once I got the consistency right, I added the rest.
If you follow my blog at all, you’ll notice a running theme of bananas. Besides the fact that I LOVE them – I have a ripened stash that I keep in the freezer that I am always trying to use up. You could certainly omit them here.
I added a few slices of banana on top to show that there are bananas in the recipe. It was a pretty wet batter and therefore took about an hour to bake, but most banana breads take that long anyway. Trust me, it is worth the wait.
Zucchini Chocolate Chip Cake
2 1/2 cups, pancake mix – (just add water mix)
1 cup ripe bananas, mashed (save some slices for garnish
1 cup shredded zucchini
1/4 cup mini semi -sweet chocolate chips
1 tsp ground cinnamon
1/2 tsp ground cloves
1. Preheat the oven to 350 F, and grease a loaf pan.
2. Mix pancake mix with water until a regular pancake batter forms. Somewhat watery is fine – since the rest will thicken it.
3. Mix in bananas and zucchini and incorporate well. Fold in chocolate chips and season. Pour into loaf pan and bake for approximately 1 hour or until golden brown and a toothpick comes out clean when dipped in the middle of the loaf.