My Cooking Adventures

One Bowl Vegan Banana Zucchini Bread

It’s not even zucchini season (last summer I had more zucchini than I knew what to do with!) but I had some zucchini that needed to be used up, plus I had 2 ripe bananas. So my google search led me to this recipe by Green Valley Kitchen.

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Before and After!

 

Ingredients:

1 large ripe banana

¾ cup white sugar

¼ cup unsweetened applesauce

¼ cup canola oil – I used a canola olive oil blend

1 tsp vanilla

1 cup grated zucchini – about 1 medium sized zucchini

1½ cups unbleached all-purpose flour

½ teaspoon cinnamon

¾ teaspoon baking soda

½ teaspoon salt

½ cup of chopped walnuts – plus some extra to sprinkle on top

Since I had 2 zucchini and 2 bananas, I doubled the recipe. It’s really not a great idea to double a recipe you’re trying for the first time, but I’m no professional baker so I’m willing to take my chances! I cut the sugar slightly (my approximately 3/4 of the measuring cup trick), but in hindsight I could have cut the sugar even more. Instead of canola oil, I used olive oil and I also added in one grated carrot because why not?? I used a heaping teaspoon of cinnamon and I only ever sprinkle a bit of salt regardless of the amount written. And finally, I make one loaf chocolate chip and the other pecan.

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The verdict: This recipe is definitely a winner and I’ll be making it again!

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