Banana Chocolate Zucchini Bread

Banana Chocolate Zucchini Bread

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This recipe took a lot of trial and error to make this. I literally threw out three of these breads before I got it right. I will be going back to this recipe and try again with other ingredients but for now its worthy to post. I do have this recipe in muffin form and using almond flour. The link is here to try these one too.

If you’re not fan of zucchini yet, this recipe will change your mind. It’s incredibly delicious, moist and very rich in flavor.

Vegan Banana Chocolate Zucchini Bread

How To Make Banana Chocolate Zucchini Bread

  1. In a large bowl, mash the bananas until smooth.
  2. Add the coconut oil and pour it over the mashed bananas.
  3. Stir through the baking soda baking powder, salt, cinnamon and sugar.
  4. Add the applesauce, whisk until smooth and then mix them through the banana bread mixture.
  5. Stir through the vanilla, until smooth.
  6. Add the coconut flour and mix until completely incorporated.
  7. Slowly add the applesauce into the mixture. When the consistency becomes a bread batter. It should be about 1/2 cup but it could be less.
  8. Fold in the chocolate chip and prepare the loaf pan.
  9. Pour the batter into the prepared loaf tin.
  10. Flatten the top.
  11. Place into the preheated oven for 1 hour or until golden and cooked through.
  12. Allow to cool completely and then enjoy. 

Banana Chocolate Zucchini Bread

Recipe by Lucy ChesnaCourse: Bread, Breakfast
Servings

12

servings
Prep time

15

minutes
Cooking time

1

hour 

5

minutes
Calories

165

kcal
Total time

1

hour 

20

minutes

Ingredients

  • 2 ripe bananas, mashed

  • 1 cup shredded zucchini, shredded

  • 1 cup coconut oil

  • 1 cup coconut flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 to 1 teaspoon ground cinnamon

  • 1/3 cup coconut sugar or other sweetener

  • 1/2 cup applesauce

  • 1 teaspoon vanilla extract

  • 1/2 cup dairy free chocolate chips

Directions

  • Preheat the oven to 350F, get out a loaf tin and line it with well greased baking paper.
  • In a large bowl, mash the bananas until smooth.
  • Add the coconut oil and pour it over the mashed bananas.
  • Stir through the bicarb/baking soda, salt, (optional) cinnamon and sugar.
  • Add the applesauce, whisk until smooth and then mix them through the banana bread mixture.
  • Stir through the vanilla, until smooth.
  • Add the coconut flour and mix until completely incorporated.
  • Pour the banana bread batter into the prepared loaf tin.
  • Place into the preheated oven for1 hour or until golden and cooked through.
  • Remove from the oven, allow to cool and then cut into slices.

Notes

  • If you can’t do coconut oil, you can replace it with 1/4 cup butter, melted
  • Applesauce = 2 eggs if you want to them instead

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