Vegan Banana + Zucchini Bread

>> Friday, August 4, 2017

It’s that time again -- time to eat #allthezucchini. Every year I made zucchini bread, sometimes I combine with banana bread. Sometimes I add chocolate chips. This year, I figured I may as well combine all three to make a mega-bread of sorts. You can actually bake this mix into muffins, cake, or bread. It’s your call. I’ve given you the bake times to make any option work.

Without further delay, here’s the recipe. Perfect for a weekend baking session!

BANANA + ZUCCHINI BREAD with chocolate chips

What you’ll need . . .
  • 3 large ripe bananas
  • 1 cup canola oil
  • 1 cup soy or almond milk, unsweetened
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup sprouted wheat flour*
  • 1 cup coconut sugar
  • 2 teaspoons apple pie spice (or mix of cinnamon + nutmeg)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup vegan chocolate chips (optional)
  • 1 to 1-1/2 cups shredded zucchini
*I used some King Arthur sprouted flour I found at my store. It worked wonderfully, but I do think plain old whole wheat would work fine, too.

Method . . . 
  1. Preheat your oven to 350 degrees F.
  2. Mash bananas until as smooth as you can get them. Then whisk together with the canola oil, soy milk, and vanilla extract.
  3. In another bowl, whisk together the flours, sugar, spice, baking powder and soda, and salt.
  4. Then pour the wet into the dry ingredients and mix until just combined.
  5. Fold in the chocolate chips and zucchini shreds.
  6. You can bake in muffin tins, a cake pan, or a bread pan. If you bake in muffins, they take around 30 minutes. In a square glass cake pan, around 40-45. In a glass bread pan, maybe 50-55 or so. Basically, you want a toothpick inserted into the center to come out clean. The top should be a nice, golden brown.
  7. Let cool for 15 minutes before slicing. 

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