This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
I dropped off the map there for a while… my instagram and blog have been nothing but a quiet hum of crickets… exciting things have been taking place. Just over a month ago we viewed a house… the same day we put an offer on the house… and three weeks later we got the keys! Needless to say we have been consumed by all things moving related.
Packing, cleaning, unpacking, moving furniture, painting, unexpected renovations… we dove head first into this homeownership thing. We ripped out the kitchen only to discover some issues that need to be addressed… for now we have a little makeshift kitchen area complete with a two burner hot plate and a toaster oven. It has been a slight adjustment but I am not allowing it to dampen my excitement for cooking, I even made two loves of this bread in the toaster oven over the weekend!
The most exciting thing of all is our future garden! We have started mapping out areas of the yard that will soon be converted from grass to lush veggie patches. I cant wait to show you some before and after photos as things progress.
This has definitely been a time of transition, not only in terms of our living situation. The air has become noticeably cooler and fall veggies are starting to pop up at the farmers market. I actually forgot that winter squash was a thing for a few months there. In the meantime grab some of those last zucchinis and make a few of these tasty loaves to enjoy with a hot cup of coffee!
Vegan Banana Zucchini Bread
adapted from: Green Valley Kitchen
yields: 2 loaves
- 2 large ripe Bananas (organic, fair trade)
- 1 cup Sugar (organic, fair trade)
- 2/3 cup Unsweetened applesauce
- 1/2 cup Olive oil
- 2 tsp. Vanilla extract
- 2 cups grated Zucchini (about 1 medium zucchini)
- 1 Tbsp. Apple cider vinegar
- 2 cups Whole wheat flour
- 1 cup All purpose flour
- 1 tsp. Cinnamon
- 1 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 1 cup Walnuts, roughly chopped
Preheat oven to 350°F.
Line 2 loaf pans with parchment paper.
In a large bowl mash banana. Add sugar, applesauce, olive oil, vanilla and apple cider vinegar. Mix thoroughly then stir in grated zucchini.
Sift first cup whole wheat flour, 1 cup all purpose flour, baking soda and salt into banana mixture. Stir until combined, then sift in second cup of whole wheat flour and stir in chopped walnuts.
Divide into your two parchment lined loaf pans.
Place in oven and bake for 50 – 60 minutes, or until toothpick comes out clean.
Let cool in loaf pan for 10 minutes, then transfer to wire rack. Let cool completely before slicing.