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.
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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!
