Zucchini Banana Bread with Chocolate Chips
A moist and delicious banana bread recipe with zucchini!
Equipment
- Oven
- stand alone mixer or mixing bowl
- electric mixer or stand alone mixer
Ingredients
- 3 bananas ripe
- 1/2 cup almond milk or any milk will do
- 1 tbsp lemon juice fresh
- 1/2 cup coconut oil room temperature/soft
- 1/2 cup granulated sugar
- 2 tbsp vegan butter room temperature
- 1 1/2 cup all purpose flour
- 1/2 cup oat flour
- pinch salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup zucchini shredded, excess moisture taken out using paper towel
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350F
- Grease a loaf pan and leave aside
- Combine your plant based milk with lemon juice. Leave aside for a few minutes to curdle.
- in a medium mixing bowl, combine all your dry ingredients and mix. Leave aside
- In a large mixing bowl, combine your wet ingredients including your plant based milk that has been curdled and shreded zucchini.
- Slowly add your flour mixture to your large bowl with wet ingredients. Mix to combine
- Fold in your chocolate chips
- Slowly pour the batter into your prepared loaf pan
- Cook for 65 minutes or until the middle is set
Notes
it's completely up to you but I like to take out the extra moisture that shredded zucchini has using a paper towel and patting it lightly
Be sure to check if your baking soda and baking powder are fresh. Sometimes if these are stale it can result in a loaf that doesn't have it's typical rise.
Nutrition
Calories: 302kcalCarbohydrates: 36gProtein: 4gFat: 17gSaturated Fat: 12gTrans Fat: 1gCholesterol: 3mgSodium: 225mgPotassium: 210mgFiber: 2gSugar: 12gVitamin A: 179IUVitamin C: 6mgCalcium: 74mgIron: 1mg