This Zucchini Banana Bread recipe is perfect for those picky eaters when you want to sneak some veggies into their diet.
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
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!
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.
- Serving Size: 8
- Calories: 338
- Sugar: 25.3
- Sodium: 405.3
- Fat: 15.3
- Saturated Fat: 10.6
- Unsaturated Fat: .5
- Trans Fat: 0
- Carbohydrates: 41.7
- Fiber: 1.6
- Protein: 4.5
Keywords: chocolate, recipe, sugar, best, easy, vegan, oil