This is the time of year where I get more zucchini than I know what to do with. One of my favorite recipes is my Vegan Zucchini Bread however I didn't have any applesauce. I decided to play around with the recipe by subbing mashed ripened banana for the applesauce. And I also added an egg to improve the texture after getting a tip from the Starbucks banana bread recipe (see inspiration link below).
This new recipe turned out so delicious. The perfect combination of zucchini bread and banana bread with a fantastic texture. I will definitely be making this more frequently as a tend to have frozen ripened bananas always on hand.
Ingredients
- 2 cups all purpose flour (300g)
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 cup sugar (120g) - I prefer organic sugar
- 2 mashed ripened bananas (about 1/2 cup)
- 2 eggs
- 1/4 cup cooking oil
- 1 tsp vanilla extract
- 1 cup (8oz) cooked grated zucchini - about 2 cups (12oz) raw
Directions
- Grate the zucchini and cook in a skillet over medium heat with 1 tbsp neutral oil until the water has evaporated and the zucchini becomes mushy.
- Preheat oven to 375 degrees.
- Combine dry ingredients in a bowl (flour, salt, baking powder, and cinnamon). Mix until evenly distributed.
- Combine wet ingredients (sugar, banana, egg, oil, vanilla extract). Mix until well combined and sugar dissolves.
- Pour wet ingredients into dry ingredients and begin mixing until loosely incorporated.
- Add cooked zucchini and stir until evenly distributed but do no overmix.
- Grease a 9x5 inch loaf pan and pour the batter in.
- Bake for 50-60 minutes or until a toothpick or knife inserted doesn't have any gooey parts.
Inspiration
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