Easy and Delicious Zucchini Banana Bread

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zuchbanbread

Once in a while I start craving sweets. Doesn’t everyone!? When I do, I usually go to my kitchen to see what I can throw together to satisfy the craving. 80% of the time, it is near my scheduled grocery shopping day, therefore, I am usually missing a few ingredients. One evening a couple of months ago I experienced this, yet again. I wanted a sweet treat and had no eggs and only a enough butter to MAYBE butter a few pieces of bread. What was a girl to do? I began searching “no eggs desserts” and “no butter desserts” on, always dependable, Google.

To my surprise, I found a vegan zucchini banana bread recipe that required ingredients in which I had. This was my first time making bread of any kind, so I was slightly nervous. I hoped it would not be a bust; I did not want to waste my already scarce ingredients. I found the recipe and directions to be quite simple. I subbed an ingredient, lessened another, and added a new ingredient to it. Although it looked like a loaf of meatloaf, it turned out to be tasteful and delicious. So much so, that my children begged for it each day that it was still around. Getting my kids to eat something that was packed full of vegetables was for sure a win! I have since made this on more than one occasion and it never fails to satisfy my sweet tooth.

 

Zucchini Banana Bread

What You’ll Need

1 cup sugar (I used 3/4 cup)

1/3 cup canola or sunflower oil (I used coconut oil)

1 very ripe banana (mashed)

1 teaspoon vanilla

1-1/4 cups shredded zucchini (I also added 1/4 cup of shredded carrots)

1-1/2 cups all-purpose flour 

1 ½ tablespoons ground flax seeds

1/2 teaspoon salt

¼ teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Loaf Pan

Cooling Rack

Directions

 

Preheat your oven to 335 degrees Fahrenheit.  Prepare one loaf pan for baking by lightly greasing and then dusting with flour.

In a large bowl beat together sugar, oil, mashed banana and vanilla until combined.  In another bowl whisk together flour, flax seeds, slat, nutmeg, cinnamon, baking powder and baking soda until you have an evenly blended mixture.

Fold flour mixture into banana mixture.  After combined, fold in shredded zucchini and carrots.

Pour batter into prepared loaf pan, and bake for  1 hour or until done (when a toothpick inserted into the middle comes out). Let loaf cool in pan for 15 minutes before removing to rack to cool completely.  Loaf must be removed from pan otherwise the underside will get soggy.  Serve warm with butter.

ORIGINAL RECIPE 

What is your go to treat when you have a sweet tooth? Do you prefer to make it yourself or purchase it from the store?

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