Are you ready to indulge in a guilt-free treat that’s bursting with flavor? Our Vegan Flourless Zucchini Banana Bread is not just another loaf; it’s a delightful fusion of sweet bananas and nutritious zucchini that will leave your taste buds dancing! Perfect for breakfast, a snack, or even dessert, this easy-to-make recipe uses wholesome ingredients and is entirely free from gluten and animal products. With just 15 minutes of prep time, you can create a moist, delicious bread that will have everyone asking for seconds. Dive into this recipe and discover how simple it is to bake a loaf that’s both healthy and scrumptious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 2 cups mashed ripe bananas
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the 2 cups of mashed ripe bananas and 1 cup of grated zucchini. Use a fork or a potato masher to blend them together until smooth and well combined.
- Add 1/2 cup of maple syrup to the banana and zucchini mixture. Stir until the syrup is fully incorporated.
- In a separate bowl, mix together the 1 cup of almond flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt. Make sure the dry ingredients are evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the zucchini banana bread and serve. Enjoy it plain or with your favorite vegan spread!
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots for the best results.
- Grate Zucchini Properly: Use a box grater or food processor to grate the zucchini finely. Make sure to squeeze out excess moisture using a clean kitchen towel to prevent a soggy loaf.
- Mix Gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 45-minute mark. Insert a toothpick into the center; if it comes out clean, your bread is ready!
- Cool Completely: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its shape and texture.
- Experiment with Add-Ins: Feel free to add nuts, seeds, or dairy-free chocolate chips to the batter for an extra crunch or sweetness!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
