So, I LOVE banana bread! It’s a simple breakfast item, snack or alternative sweet treat to make when you need to use those last few bananas that no one wants to eat. I’m always trying to find ways to incorporate some veggies in our meals and adding zucchini to my already delicious banana bread recipe was a no brainer.
Since we don’t eat much dairy, this recipe is dairy free as well as egg free. I’ve made this recipe so many times to get it just right. It comes out so moist, soft and it’s to die for! Only one of my kids don’t like it and that’s only because she doesn’t like bananas much.
This post contains advertising and affiliate marketing links. A commission on sales of the products that are linked may be earned. There may also be affiliate links from third party websites. You, are under no obligation to buy anything.
Ingredients
- 4 Flax Eggs*
- 1 Cup Cane Sugar
- 1 Cup Grape Seed Oil
- 1 Tsp Vanilla Extract
- 2-3 Medium Over Ripe Bananas
- 2 Cups Whole Wheat Flour
- 1 & 1/2 Tsp Baking Soda
- 1 & 1/2 Tsp Baking Powder
- 2 Tbsp Cinnamon
- 1 Tsp Pink Salt
- 2 Cups Shredded Unpeeled Zucchini
- 1/2- 1 Cup Almond milk
* 1 Flax Egg= 1 Tbsp Ground Flax Seed Meal and 3 Tbsp of Water.
Directions
In a large bowl, mix together the flax eggs, almond milk, vanilla, sugar and oil. Add the mashed bananas and mix well. In another bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir into flax egg mixture and mix well. Stir in zucchini until combined.
Pour batter into two greased 9×5-in. loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Let cool for about 10 minutes. Remove from pans to wire racks to cool completely. Slice and serve.
This recipe is perfect for any time of the year. Make it ahead of time for the holiday mornings or for a quick grab and go breakfast snack. Let me know what you think!
Crunchy Warrior Mama
