Vegan Chocolate Chip Zucchini Banana Bread
Banana bread is a comfort food in our house, and a new twist on this old favorite is amazing. Chocolate chip, zucchini banana bread, vegan, gluten free and dairy free.
Servings 8
Calories 265kcal
Ingredients
- 3 ripe bananas
- 2 organic zucchini shredded
- ½ cup coconut oil plus extra for oiling pan
- ½ cup maple syrup
- 2 eggs for vegetarian option; For vegan option: Follow Your Heart Vegan Egg equivalent to 2 eggs Follow Your Heart for 2 eggs=4 tablespoon powder, 1 cup of water whisked
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- 2 teaspoon gluten free vanilla
- 2 teaspoon baking powder
- 1 cup vegan chocolate chips divided: ¾ cup for mix, ¼ cup for top
- 3 cups gluten free 1 to 1 flour I use Bob's Red Mill Baking Flour 1 to 1. You must use 1 to 1 flour to be sure that your bread pudding will rise.
Instructions
- Preheat oven to 350 degrees.
- Shred zucchini with food processor, shredding blade.
- Break up bananas and add to zucchini in food processor bowl. Mix throughly on low speed.
- Add coconut oil, maple syrup, vanilla, baking powder, sea salt, cinnamon. Mix.
- Pour mixture into large bowl.
- Add flour.
- For vegan option: In separate small bowl, add 4 tablespoon Follow Your Heart egg replacement powder. Add 1 cup water, and whisk until smooth. Add to zucchini banana mixture.
- For vegetarian option, add 2 eggs to zucchini banana mixture.
- Add ¾ cup of vegan chocolate chips.
- Mix with large spoon, (not mixer or food processor) until flour is completely absorbed and no lumps remain.
- Generously oil cast iron pan with coconut oil.
- Pour mixture into cast iron pan. Bake for 45 minutes. Remove from oven and add ¼ cup of chocolate chips to top. Return to oven and bake for an additional 15 minutes.
Notes
- This vegan version recipe was inspired by #HalfBakedHarvest and her recipe for Chocolate Chip Olive Oil Zucchini Banana Bread which you can find here.
