Banana Zucchini Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
1 loaf, 8 pieces
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Calories
338 kcal
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Cuisine
International
Banana Zucchini Bread
Description
Banana Zucchini Bread uses all-purpose and almond flours along with ripe bananas and fresh zucchini to create a moist and flavorful loaf. The addition of cinnamon brings a gentle spice, while chocolate chunks add bursts of sweetness. Coconut oil or vegan butter provides richness and contributes to the tender texture. The recipe involves mixing dry ingredients separately before folding them into the wet banana and zucchini mixture, ensuring even distribution of leavening agents and chocolate.
Baked initially at a high temperature to help set the structure, then lowered to finish baking, the bread develops a golden crust with a moist interior. This bread works well sliced and spread with vegan butter for added richness. It offers a way to incorporate vegetables into a sweet baked good with familiar flavors.
If you do not use a vegan egg replacement, a real egg or a flaxseed egg substitute can be used. Cooling completely on a wire rack helps maintain crumb softness. This bread stores well at room temperature and can be toasted for a quick snack.
Ingredients
- 1 cup all-purpose flour Bob's Red Mill brand
- 1/2 cup almond flour Bob's Red Mill brand
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 banana medium-sized, mashed, ripe
- 1/2 cup chocolate chunks
- 1 cup zucchini grated
- 6 tbsp. coconut oil melted, 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
- A real egg or a flaxseed egg substitute (1 tbsp ground flaxseed mixed with 3 tbsp warm water, set for 3 minutes) can replace the vegan egg if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf, 8 pieces
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 338kcal | 17% |
| Carbohydrates | 41.7g | 14% |
| Protein | 4.5g | 9% |
| Fat | 15.3g | 24% |
| Saturated Fat | 10.6g | 53% |
| Polyunsaturated Fat | 0.5g | 3% |
| Sodium | 405.3mg | 17% |
| Fiber | 1.6g | 6% |
| Sugar | 25.3g | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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