Zucchini Banana Bread
Ingredients
-
1
cup
all-purpose flour
-
½
cup
almond flour
-
1
tsp
baking powder
-
1½
tsp
baking soda
-
½
tsp
salt
-
1
tsp
cinnamon
-
1
medium-sized
ripe banana, mashed
-
½
cup
chocolate chunks
-
1
cup
grated zucchini
-
6
tbsp
melted coconut oil or vegan butter
-
⅔
cup
brown sugar
-
1
serving
egg replacement
-
1
tsp
vanilla
-
2
tbsp
almond milk
Instructions
- Preheat the oven to 425°F.
- Lightly coat the baking tin with coconut oil spray.
- In a large bowl, mix the flours, baking soda, baking powder, salt, and cinnamon, then add the chocolate chunks.
- In a separate bowl, mash the banana and whisk in the zucchini, melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk.
- Combine the flour mixture with the banana mixture and stir well.
- Pour the batter into the prepared baking tin.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 50 minutes.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
8 pieces
Calories
338
Total fat
15.3g
Total carbohydrates
41.7g
Total protein
4.5g
Sodium
405.3mg
Cholesterol
0mg
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