Zucchini is a fabulous food for vegetarians, aspiring vegetarians, and just about everyone in between! Eggless Banana Zucchini bread can be eaten for breakfast, lunch snack, dessert, or any time of day! This recipe comes together in on hour, and is egg-free, dairy-free, and made with whole wheat flour!
Whenever I have leftover zucchini, I shred it and bake it into things like zucchini bread and no one even knows it is in there!! #hiddenvegetables π
Why Makes Zucchini Awesome?
- high in water (helps fill you up)
- low in calories (yeah!)
- high in fiber
- high in Vitamin A, omega-3, manganese, Vitamin C, and potassium
- great healthy food for diabetics, anyone (vegetarian or not) trying to lose weight, or if you just like it π
- easy to find in grocery stores and farmers markets
- easy to cook with
- perfect to fold into a banana bread for brunch, or when you need a quick healthy eggless breakfast 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!!
Eggless Banana Zucchini Bread
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!
Ingredients
- 1 zucchini (shredded)
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup raw cane sugar (can sub turbinado sugar or coconut palm sugar)
- 3 tbsp oil (can sub melted vegan or regular butter)
- 3 ripe bananas (mashed with a fork)
- 1 tsp vanilla
Directions
- Step 1 Preheat oven to 425 degrees.
- Step 2 Combine all of the dry ingredients in a mixing bowl and set aside (flour, baking soda, baking powder, cinnamon, salt, and sugar).
- Step 3 Mix the mashed banana, vanilla, and oil together in a small bowl. Add this wet mixture to the dry ingredients and transfer to blender. Blend on low until all ingredients are incorporated.
- Step 4 Stir the shredded zucchini in to your blended mixture.
- Step 5 Pour mixture into a greased loaf pan or 4 mini pans or 12 muffin cups.
- Step 6 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. Donβt open oven, take your bread out, or peek in β¦ this will make the center collapse in.
- Step 7 Remove from oven, place on cooling rack for 10 minutes prior to cutting and eating. Enjoy!
β€Did you make this Eggless Banana Zucchini Bread? Love it? Leave a rating + a comment below!
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