This is a combo of my zucchini muffin and my grandmother’s banana bread recipes and a great way to use all of zucchini from the CSA!
There is nothing better than warm bread out of the oven for breakfast. To make muffins or mini muffins, adjust the cooking time (to about half for muffins.) This morning, I used a yellow zucchini and the bread looks so pretty!
1 cup grated zucchini *
1 teaspoon salt
2 very ripe bananas
1 1/2 cups all purpose flour
1 cup vegan cane sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons sunflower oil
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
Preheat oven to 350.
Grate the zucchini. Place the zucchini in a fine mesh strainer and sprinkle with salt. Let sit for at least 15 minutes. Press out any remaining water.
Make the flax egg. Mash the bananas really well.
Combine all of the ingredients in a big bowl and bring together into a dough. Pour into a medium sized loaf pan.
Bake for 55 minutes to an hour depending on your oven until a toothpick comes out clean. Let it cool. Slice it and enjoy!
2 thoughts on “Zucchini Banana Bread”
Making this for sure! Lots of bananas to use up and the zucchini changes things up!