This Zucchini Banana Bread recipe is perfect for those picky eaters when you want to sneak some veggies into their diet.
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GET THE RECIPE
Preheat your oven to 425F. Lightly coat baking tin with coconut oil spray.
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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.
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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.
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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 baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.
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Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack. Serve with vegan butter!
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