Banana zucchini bread. This is an easy recipe, that uses one bowl, no eggs and comes out consistently each time you make it and to top it all off – it’s delicious.
This is an easy banana zucchini bread recipe that can be prepped in 20 minutes, is made in one bowl and does not need any eggs. I’m not a big egg eater and don’t usually have eggs in the house. So finding a great vegan banana zucchini bread recipe has been on my to do list for a while. This one is easy to put together, uses just one bowl, comes out consistently each time you bake it and to top it all off – it’s delicious.
I have a confession to make – I am sometimes afraid of vegan recipes. There, I said it. All you vegans out there – please don’t be mad at me – but I’m worried that the recipe will need something foreign – some ingredient that’s hard to find. In this recipe the most foreign thing is the unsweetened applesauce.
A couple of notes:
- This baked up really well. It cooked completely through with no soggy center. To check for doneness, when you take it out of the oven, insert a toothpick into the top so it sticks in about half way. Pull out the toothpick, it should be clean. If the toothpick is wet with batter then continue cooking for another 5 minutes. The three times I’ve made this it was perfectly done at 45 minutes but all ovens are slightly different. You may want to set the timer for 40 minutes and start checking with a toothpick so you don’t overcook.
- When grating the zucchini, use the large holes on a box grater and grate the zucchini in short strokes. You don’t want long strands of zucchini. So hold the end of the zucchini perpendicular to the box grater.
- The zucchini does not need to be drained or dried off with paper towels once it’s shredded. So just shred it and add it to the bowl.
- I sprinkled walnuts on the top expecting them to sink down – but they didn’t – they stayed on top – like little walnut ornaments.
- This isn’t an overly sweet banana zucchini bread. If you like really sweet things, I wouldn’t add more sugar, just try serving it with honey or jam.
- I didn’t add a lot of spice to this but you could easily double the vanilla or cinnamon if you’re a big fan of those flavors.
- I served it with cream cheese cause that’s the way I like it.
Adapted from this wonderful Zucchini Banana Bread recipe.
|Banana Zucchini Bread|| |
- 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
- Preheat oven to 350 degrees.
- Lightly grease a 8 x 4 or 9 x 5 bread pan with a little canola oil. If you use a larger bread pan, the bread will be flatter than pictured.
- In a large mixing bowl, mash up banana with a fork.
- Add sugar, applesauce, canola oil and vanilla to the bowl with the banana. Stir to combine with a wooden spoon.
- Add zucchini to the bowl and stir to combine.
- Sift 1 cup flour, cinnamon, baking soda and salt over the bowl with banana zucchini mixture. I just used a fine mesh sieve and shook it gently till all the dry ingredients were in the bowl with the banana zucchini mixture.
- Stir to combine with the wooden spoon so that all the dry ingredients are mixed in thoroughly to the wet ingredients.
- Sift in last ½ cup of flour and add walnuts. Stir to thoroughly combine. The mixture will be fairly thick.
- Pour the batter into the prepared bread pan. Smooth top of mixture if it looks uneven. Sprinkle with walnuts.
- Bake in the oven for 45 minutes. Remove from oven and check if it's ready by sticking a toothpick in the center of the bread - it should come out clean.
- Cool in pan for 10 minutes. Then remove from pan and let cool on a cooling rack until cool - about 30 minutes.