Banana Zucchini Bread
🍌 Psst! Veggies hiding in your dessert? This banana zucchini bread is the ultimate sneaky treat - so delicious your picky eaters will never suspect they're getting tricked into eating their greens!
Servings 1 loaf, 8 pieces
Calories 338kcal
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!
Video
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.
Nutrition
Serving: 8 | Calories: 338kcal | Carbohydrates: 41.7g | Protein: 4.5g | Fat: 15.3g | Saturated Fat: 10.6g | Polyunsaturated Fat: 0.5g | Sodium: 405.3mg | Fiber: 1.6g | Sugar: 25.3g
