Vegan Zucchini Banana Bread
What's a girl to do on a lazy laundry Saturday when the bff shows up with a giant zucchini straight from her garden?
Make zucchini banana bread of course! Spoon for scale because the bananas I used were not camera friendly. They were 100% perfect for bread making, though. I still have over half of the zucchini left, too. As it turns out, I cut a piece that turned into exactly three cups shredded. Nailed it!
Reviewing the recipe I usually use for zucchini bread (out of the trusty red Betty Crocker Cookbook) I noticed that the only non vegan ingredient is eggs. Well, bananas are as good as eggs, right, so let's do this without the animal product! Also, the sugar content can come down, since, you know, a ripe banana is a sweet banana. I used a full cup, but you could scale it back to 3/4 or even 1/2 if you wanted to.
Vegan banana zucchini bread
3 c shredded zucchini
1 c sugar
3 medium ripe bananas
2 tbs vegetable oil
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
3 c ap flour
Preheat oven to 350. Grease bottoms of two 8 inch or one 9 inch loaf pans. Wash and shred zucchini. Blend shredded zucchini, bananas, sugar and oil in stand mixer. Add baking powder, salt, cinnamon & cloves. Slowly add flour with mixer at low speed, stopping to scrape the sides of bowl. Distribute batter evenly between two 8 inch loaf pans, or into 9 inch. Move oven rack to lower position so that tops of pans are in the middle of the oven. Bake until toothpick inserted in to the middle comes out clean, approx 1 hr for 8 inch pans and 1:15 for 9 inch pan. Cool in pan for 5 to 10 mins, transfer to rack & allow to cool completely.
Or, you, know, not at all if you're like me and love it warm. Okay, hot. It is a good idea to let it cool for at least 20 mins, if not 30, so that carry over cooking can do its thing.
Zucchini bread is comfort food, and this one is extra comforting with no animal products in sight! And, bonus, without so many of the calories it usually has.
Enjoy!
~The NWB
 |
| I meant it when I said "giant" |
Reviewing the recipe I usually use for zucchini bread (out of the trusty red Betty Crocker Cookbook) I noticed that the only non vegan ingredient is eggs. Well, bananas are as good as eggs, right, so let's do this without the animal product! Also, the sugar content can come down, since, you know, a ripe banana is a sweet banana. I used a full cup, but you could scale it back to 3/4 or even 1/2 if you wanted to.
Vegan banana zucchini bread
3 c shredded zucchini
1 c sugar
3 medium ripe bananas
2 tbs vegetable oil
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
3 c ap flour
Preheat oven to 350. Grease bottoms of two 8 inch or one 9 inch loaf pans. Wash and shred zucchini. Blend shredded zucchini, bananas, sugar and oil in stand mixer. Add baking powder, salt, cinnamon & cloves. Slowly add flour with mixer at low speed, stopping to scrape the sides of bowl. Distribute batter evenly between two 8 inch loaf pans, or into 9 inch. Move oven rack to lower position so that tops of pans are in the middle of the oven. Bake until toothpick inserted in to the middle comes out clean, approx 1 hr for 8 inch pans and 1:15 for 9 inch pan. Cool in pan for 5 to 10 mins, transfer to rack & allow to cool completely.
Or, you, know, not at all if you're like me and love it warm. Okay, hot. It is a good idea to let it cool for at least 20 mins, if not 30, so that carry over cooking can do its thing.
Zucchini bread is comfort food, and this one is extra comforting with no animal products in sight! And, bonus, without so many of the calories it usually has.
Enjoy!
~The NWB
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