Easy and delicious zucchini banana bread!
I think it’s safe to say that once you add bananas and chocolate to your zucchini bread, there’s no turning back!
You can find the recipe below or search "zucchini" on my website for the steps with tons of helpful tips. ❤️
Ingredients
* 1 cup zucchini, grated, (~1 medium zucchini or 125g)
* 1 cup bananas, mashed, (~2 medium bananas or 225g)
* 2/3 cup light brown sugar, (135g)
* 1/4 cup plant-based milk, (60ml)
* 1/3 cup light-tasting oil, canola, olive, etc., (80ml)
* 1/2 tbsp vanilla extract
* 2 cups all-purpose flour, (240g)
* 1/2 tbsp ground cinnamon
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/4 tsp ground nutmeg
* 1/2 cup chocolate chips, optional, (80g)
1️⃣ Grate the zucchini and place the shreds on a clean kitchen towel. Cover the zucchini with the towel and press on it to squeeze the moisture out. Leave the shreds on the towel for now to absorb any extra moisture.
2️⃣ Position an oven rack to the center of the oven and preheat the oven to 350°F (180°C). Grease a 9×5 loaf pan or line it with parchment paper.
3️⃣ Mash the bananas in a large bowl with a fork. Add the zucchini, brown sugar, plant milk, oil, and vanilla to the large bowl. Stir these ingredients together until they're well combined.
4️⃣ Add the remaining ingredients except for the chocolate chips. Fold them together till they're just combined. Try not to over mix so the bread doesn't become tough and chewy. Gently stir in the chocolate chips.
5️⃣ Spoon the thick batter into the loaf pan. Smooth the top of it with a spatula or metal spoon. Give the loaf pan a few taps on the counter to help the batter settle into the grooves. Top the bread with more chocolate chips.
6️⃣ Bake it for 50-60 minutes. It's done when a toothpick, inserted into the center, comes out clean. It's okay if a few moist crumbs or melted chocolate are on the toothpick.
7️⃣ Let the bread cool for 10 minutes in the loaf pan. Then, remove the bread from the pan and transfer it to a rack to cool completely before slicing it.
#veganbreakfast #plantbasedrecipes #zucchinibread #bananabread
Zucchini banana bread is a nutritious and tasty way to enjoy two healthy ingredients in one treat. Zucchini adds moisture and subtle flavor while boosting the bread’s fiber and vitamin A content, and bananas contribute natural sweetness and potassium. Using plant-based milk and oil keeps this recipe vegan-friendly and accessible for those following a plant-based lifestyle. When making zucchini banana bread, it's important to squeeze out excess moisture from the grated zucchini as described in the recipe. This prevents the bread from becoming soggy and helps it bake evenly. Additionally, mashing ripe bananas thoroughly enhances the natural sweetness and ensures even distribution. Cinnamon and nutmeg used in this recipe provide warm spice notes that complement the zucchini and banana flavors delightfully. Including chocolate chips offers a delightful indulgence but can be omitted for a healthier option. Tips for baking: bake the bread in a 9×5 loaf pan preheated to 350°F (180°C) and check doneness with a toothpick for the perfect texture—moist but not wet inside. Allow cooling completely on a rack before slicing to maintain structure. This recipe is not only suitable for breakfast but also makes for a great snack or dessert. It can be customized with nuts, seeds, or dried fruits based on preference. By using whole ingredients and limiting refined sugars, this zucchini banana bread offers a wholesome alternative to traditional sweet breads. Try pairing it with a cup of tea or coffee for a satisfying plant-based treat that’s easy to prepare and full of flavor and nutrition. This recipe supports versatile, health-conscious eating without sacrificing indulgence.
