fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Vegan Zucchini Banana Bread on counter with knife, with a few slices cut out of it.

Vegan Zucchini Banana Bread

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf, 8 pieces 1x
  • Category: Kid Friendly, Breakfast & Bowls
  • Cuisine: Baked Goods
  • Diet: Vegan

Description

This Vegan Zucchini Banana Bread is perfect for those picky eaters when you want to sneak some veggies into their diet.


Scale

Ingredients

1 cup all-purpose flour – Bob’s Red Mill

1/2 cup almond flour – Bob’s Red Mill

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 ripe banana, medium-sized, mashed

1/2 cup chocolate chunks

1 cup grated zucchini

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar

1 egg replacement

1 tsp vanilla

2 tbsp. almond milk


Instructions

Preheat your oven to 425F.

Lightly coat baking tin with coconut oil spray.

In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.  Once combined, add the chocolate chunks and coat them well with flour.

In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.

Add the flour mixture to banana mixture and stir with a wooden spoon to well combine.  You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.

Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack.  Serve with vegan butter!

Notes

If you are do not have a vegan egg you can use a real egg or 1 tbsp. of ground flax seeds and 3 tbsp. warm water combined and set for 3 minutes.

Keywords: chocolate, recipe, sugar, best, easy, vegan, oil