Banana Chocolate Zucchini Bread - alive magazine

Ingredients

• 1 cup (250 mL) buckwheat flour
• 1/4 cup (60 mL) hemp hearts
• 3 Tbsp (45 mL) raw cacao powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) fine sea salt
• 1 tsp (5 mL) ground cinnamon
• 1 small zucchini, coarsely grated
• 2 large, over-ripe bananas, well mashed
• 2 Tbsp (30 mL) maple syrup
• 2 Tbsp (30 mL) coconut oil, melted and cooled slightly
• 1 tsp (5 mL) vanilla extract
• 2 large organic eggs