Banana Zucchini Bread (Oat Flour, Vegan)
User Reviews
5
Banana Zucchini Bread (Oat Flour, Vegan)
Description
This Banana Zucchini Bread blends mashed ripe bananas with grated zucchini that has been squeezed dry to avoid excess moisture. The wet ingredients include non-dairy milk, tahini (or other nut/seed butter), maple syrup, sugar, vanilla extract, and apple cider vinegar, providing sweetness, fat, and acidity needed for leavening. The dry ingredients are oat flour, baking powder, baking soda, cinnamon, salt, and optional nutmeg for warming spice. The batter is mixed gently to maintain fluffiness, then baked in a parchment-lined loaf pan. Optionally, chopped walnuts or pistachios can be sprinkled on top before baking, adding texture and flavor. The bread is moist and tender with a mild sweetness and subtle spice.
Oat flour should be measured carefully to prevent dryness, ideally by fluffing and lightly scooping. The finished bread stores well at room temperature for a day or two, refrigeration extends freshness up to five days, and it freezes successfully whole or in slices. Thawing can be done in the fridge or at room temperature.
Ingredients
- 1 medium zucchini
- 2 to 2 ½ large banana should equal 1 cup when mashed, very ripe
- ⅓ cup non-dairy milk such as oat or soy
- ⅓ cup tahini or other nut/seed butter, or smooth almond butter
- ¼ cup maple syrup
- ¼ cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 2 cups oat flour see Notes
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt fine sea salt
- a few dashes nutmeg optional
- ¼ cup walnut chopped, optional
- ¼ cup pistachio chopped, optional
Instructions
- Preheat the oven to 350°F (176°C), and line an 8x4 loaf pan with parchment. The paper doesn't need to cover the ends; just make sure there's enough overhang on the long sides to easily lift the loaf from the pan after baking.
- Grate the zucchini and wrap it up in a tea towel or paper towels. Squeeze over the sink to remove as much moisture as possible. Set aside.
- Mash the bananas with a fork and measure the puree; make sure you have 1 cup (8 fl oz). Add to a bowl with the remaining wet ingredients (milk, tahini, maple syrup, sugar, vanilla, vinegar), and whisk to combine.
- In a mixing bowl whisk together the oat flour, baking powder and soda, cinnamon, salt, and nutmeg. Pour wet ingredients into dry. Stir to combine, then fold in the grated zucchini. The batter should be very fluffy and moist.
- Transfer batter to the prepared pan. If desired, sprinkle nuts on top. Bake for about 55 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Let the bread rest in the pan for about 15 minutes, then lift out by the parchment paper and place on a cooling rack. Cool completely before slicing.
Notes
- Measure oat flour by fluffing it, then lightly scooping and leveling to avoid a dry bread texture.
- Store bread at room temperature for up to two days in airtight conditions.
- Refrigerate baked bread up to five days wrapped airtight to maintain moisture.
- Freeze whole or sliced bread tightly wrapped; thaw in refrigerator or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Sodium | 105mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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