Description
This vegan zucchini banana bread is undetectably dairy free and made without eggs! Moist, soft, and deliciously sweet, this will become your new breakfast or dessert staple!
Ingredients
Scale
- 1 1/2 cups organic flour, sub GF cup-for-cup flour blend for gluten free
- 3 large ripe bananas
- 1/2 cup maple syrup or coconut sugar (if using coconut sugar, add in 1/2 cup unsweetened dairy free milk)
- 1/2 cup unsweetened apple sauce
- 1 cup shredded zucchini (about 1/2 large zucchini)
- 1 tsp baking soda
- 1/2 tbsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed, mixed with 1/3 cup water
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 375F and grease a 9″ loaf pan with olive or coconut oil.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt. Set aside.
- In a medium bowl, mash together bananas and combine with zucchini.
- Add in maple syrup, apple sauce, vanilla extract, and flaxseed. Mix until well combined.
- Fold wet ingredients into dry and combine until thoroughly mixed.
- Add in chocolate chips and mix well.
- Pour batter into loaf pan and top with bananas if desired.
- Place banana bread into the oven and bake for 45-55 minutes, or until toothpick comes out clean.
- Let cool for 15 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 144
- Sugar: 14.5 g
- Sodium: 14.7 mg
- Fat: 1.2 g
- Saturated Fat: 0.5 g
- Carbohydrates: 32.1 g
- Fiber: 2.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg