Zucchinis are a such a great food for vegetarians, aspiring vegetarians, and just about everyone in between!
So many options … You can roast them and toss them into pasta or on layer them on top of your pizza like I did with this Roasted Vegetable Pizza (yum!)
But what happens when you have leftovers from yesterday’s dinner? You shred it and bake it into things and no one even knows its in there!! #hiddenvegetables 🙂
This Zucchini Bread is healthy and moist and delicious and is made eggless, with whole grain flour and no butter! And it tastes sweet and totally not healthy but it is! You are going to love this eggless one.
What is so great about zucchini anyway?
high in water (helps fill you up)
low in calories (yeah!)
high in fiber
high in Vitamin A, omega3, manganese, Vitamin C, and potassium
great healthy food for diabetics, anyone (vegetarian or not) trying to lose weight, or if you just like it 🙂
easy to find in grocery stores and farmers markets
easy to cook with
Having a gathering for brunch?
Need a quick healthy eggless breakfast idea or a weekend snack?
Spread on some nut butter and layer it with bananas and chocolate chips and it transforms into a sweet treat that is packed with healthy satisfying protein and flavor! Hope you love this one!
Happy Eggless Baking!!
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Zucchini Bread baked to perfection with bananas and using whole grain flour, no eggs, and no butter. Slice and eat or top with nut butter, bananas, and chocolate chips for the perfect healthy breakfast, snack, or lunch!
1 1/2cupsorganic whole wheat flourcan substitute oat four or organic white flour
1/2tspground cinnamonor 1 tsp if you LOVE cinnamon taste
1/2 cuporganic raw cane sugarcan substitute apple sauce
3tbspOilcoconut, canola, vegetable all work
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Preheat oven to 425 degrees
Shred one zucchini
Combine dry ingredients in a mixing bowl and set aside: flour, baking soda, baking powder, cinnamon, salt, and sugar
Mash banana, some lumps are ok, like mine in the picture
Add vanilla and oil to banana and stir to combine then add this wet mixture to the dry ingredients in Vitamix (or blender) and mix all ingredients together. I set my Vitamix to 3 which is medium-low. If you do not have a Vitamix or blender, a hand mixer will work too. DO NOT BLEND THE ZUCCHINI. It should look like the photo when mixed.
Stir the zucchini in to your blended mixture
Pour mixture into a greased loaf pan or 4 mini pans or 12 muffin cups
Bake in 425 degree oven for 5 minutes then reduce heat and bake for an additional 40-45 minutes on 350 degrees or until a toothpick inserted in center is dry. Don't open oven, take your bread out, or peek in ... this will make the center collapse in
Remove from oven, place on cooling rack for 10 minutes prior to cutting and eating
don't have a zucchini? swap it out for 1/2 cup pumpkin puree or 1 cup shredded carrots
Recipe adapted from my pumpkin banana muffins minus the egg and butter and add in the oil and zucchini. Enjoy!