MARBLED ZUCCHINI BANANA BREAD

Preheat oven to 350 degrees and line an 8x4 inch loaf pan with parchment paper. In a medium bowl, whisk together the dry ingredients: whole wheat flour, baking soda and salt. Set aside. In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, and shredded zucchini. Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil. Divide the batter in half; adding half of the batter to a separate medium bowl. Stir in the cocoa powder, almond milk, and 1/4 cup chocolate chips/chunks into one of the batters, mixing until just combined. Spoon half of the regular batter into the prepared loaf pan, then top with half of the chocolate batter. Repeat with remaining regular and chocolate batter. Swirl the batters together with a knife just a few times (do not overdo this or the batters will start to combine). Sprinkle remaining chocolate chips/chunks on top. Bake for 50 minutes-1 hour or until tester comes out clean or with just a few crumbs. Cool in the pan on a wire rack for at least 10 minutes, then remove from the pan and place on the wire rack to cool completely.