Description
A moist and tender plant-based banana zucchini bread packed with ripe bananas, grated zucchini, walnuts, and chocolate chips.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 medium zucchini, grated
- 1/2 cup sugar
- 1/4 cup olive oil
- 1/4 cup almond milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup dark chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F and prepare a 9 x 5-inch loaf pan.
- Mash bananas in a large bowl.
- Add sugar, oil, almond milk, and vanilla extract and stir.
- Grate zucchini and squeeze out some moisture.
- Fold zucchini into banana mixture.
- Add flour, baking powder, baking soda, and salt.
- Mix until just combined.
- Fold in chocolate chips and walnuts.
- Transfer batter to loaf pan.
- Bake for 55 to 65 minutes.
- Cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best flavor.
- Do not overmix the batter.
- Cool completely before slicing.
- Store at room temperature for 3 days or refrigerate for 5 days.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 15
- Sodium: 132
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 4
- Cholesterol: 0