This vegan chocolate zucchini banana bread is super easy to make and a great way to sneak in some healthy veggies - you don't taste the zucchini at all!
Course Breakfast, Snack
Diet Vegan
Keyword banana bread
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10servings
Ingredients
350gripe bananas4 medium bananas
150gzucchini
100mlplant-based milklike soy milk
30gcoconut oil (melted)4 tbsp liquid coconut oil
20gagave syrup
100goats
240gwhole wheat flour
10gbaking powder
25gcocoa powder6 tbsp
chocolate chunksfor topping
extra bananafor topping
Instructions
Preheat your oven to 160C/320F.
Cut the zucchini into chunks and blend in a blender until no chunks are left. Alternatively, grate finely.
Mash the ripe bananas in a big mixing bowl using a fork. Make sure there are no big lumps left, small lumps are fine.
Add the grated zucchini, plant-based milk, liquid coconut oil and agave syrup and mix well to combine.
Add the remaining dry ingredients and stir until evenly incorporated.
Line a loaf pan with parchment paper to prevent the bread from sticking to the pan. Bake the chocolate banana bread in the oven for approximately 50 minutes. Optionally, you can add 1 extra banana (sliced in half) and chocolate chunks on top before baking.
Let cool slightly before you remove it from the pan. Serve warm or store in a dry place for a couple of days.
Notes
Instead of chocolate, you can add cacao nibs and nuts (walnuts, pecans) for some extra crunch.
Make sure to use liquid oil. If your coconut oil is solid, pop it in the microwave for a minute to melt it. It won't work if you use solid coconut oil.