Zucchini Banana Bread
Serves 1
15 mins prep
50 mins cook
65 mins total
This Zucchini Banana Bread recipe is perfect for those picky eaters when you want to sneak some veggies into their diet.
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!
