Easy Gluten-Free Banana Zucchini Bread (Vegan)
Try this Easy GlutenFree Banana Zucchini Bread Vegan recipe
Try this Easy GlutenFree Banana Zucchini Bread Vegan recipe
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons water
- 2 teaspoons vanilla extract
- salt
- 3 teaspoons baking powder
- 1
- 1/2
- teaspoons
- 3
- 2
- cups
- water
- cup
- ingredients:
- 6
- 2/3
- vanilla extract
- 1 1/4 teaspoons cinnamon
- cinnamon
- 2 tablespoons ground flax seeds
- 1/3
- tablespoons
- teaspoon
- 1 1/4
- baking powder
- baking soda
- (optional)
- coconut sugar
- melted coconut oil
- 1/3 cup melted coconut oil
- ground flax seeds
- ingredients: 2 tablespoons ground flax seeds 6 t see note below) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 1/3 cup melted coconut oil 2/3 cup coconut sugar (or brown sugar) 2 teaspoons vanilla extract 1 1/4 cups pureed bananas (approximately 3 med
- 2 tablespoons ground flax seeds 6 tablespoons water 2 cups glu see note below) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 1/3 cup melted coconut oil 2/3 cup coconut sugar (or brown sugar) 2 teaspoons vanilla extract 1 1/4 cups pureed bananas (approximately 3 med
- 2 tablespoons ground flax seeds 6 tablespoons water 2 cups glu see note below) 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 teaspoons cinnamon 1/3 cup melted coconut oil 2/3 cup coconut sugar (or brown sugar) 2 teaspoons vanilla extract 1 1/4 cups pureed bananas (approximately 3 med
- 2 cups gluten free flour blend (i use bob's red mill see note below)
- gluten free flour blend
- (i use bob's red mill see note below)
- 2/3 cup coconut sugar (or brown sugar)
- (or brown sugar)
- 1 1/4 cups pureed bananas (approximately 3 medium bananas or
- pureed bananas
- (approximately 3 medium bananas or 4 small)
- 1 cup shredded zucchini (see image above)
- shredded zucchini
- (see image above)
- 1/2 cup raisins chocolate chips chopped walnuts, or chopped pecans (optional)
- raisins chocolate chips chopped walnuts, or chopped pecans
- Carbohydrate 61.2001468227205 g
- Cholesterol 1775.31249998012 mg
- Fat 607.192724378316 g
- Fiber 12.4600268602435 g
- Protein 38.2995898157426 g
- Saturated Fat 376.655490688808 g
- Serving Size 1 1 recipe (2534g)
- Sodium 15192.610632274 mg
- Sugar 48.740119962477 g
- Trans Fat 39.145286168129 g
- Calories 5738 calories
Step-by-step
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mash bananas until smooth.
- Add shredded zucchini to the mashed bananas and mix well.
- In a separate bowl, whisk together gluten-free flour blend, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in melted coconut oil, coconut sugar, vanilla extract, and flaxseed meal.
- Fold in raisins, chocolate chips, walnuts, or pecans (if using).
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Easy Gluten-Free Banana Zucchini Bread (Vegan): A Deliciously Healthy Treat
As a busy working mom, finding time to bake is a luxury, not a given. But, when I do manage to squeeze in some baking time, I want it to be worth it. This gluten-free banana zucchini bread recipe is my go-to. It's not just quick and easy, it's also incredibly delicious and satisfying, perfect for those moments when I crave something sweet but want to stay mindful of my health and my family’s.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are needed. Just a few staple pantry items, some ripe bananas (the riper, the better!), and a handful of zucchini. The zucchini adds wonderful moisture to the bread, keeping it soft and tender without compromising on flavor. I often use leftover zucchini from other meals, making this a fantastic way to reduce food waste.
The subtle sweetness of the bananas and the pleasant hint of cinnamon create a perfect balance, making this bread enjoyable for both adults and children. The addition of nuts or chocolate chips adds an extra layer of texture and indulgence, but it's equally delightful without them. I sometimes add a sprinkle of chopped walnuts for some added crunch, or a handful of dark chocolate chips for a richer flavor profile.
What makes this recipe truly special is its versatility. It’s easily adaptable to different dietary needs and preferences. For those following a vegan lifestyle, this recipe is already perfect as is. If you have other dietary restrictions, such as nut allergies, simply omit the nuts. You can also experiment with different spices and mix-ins, like cranberries, chopped dates, or even a bit of orange zest, to personalize the flavor to your liking.
This banana zucchini bread is not only a delicious treat, it's also a perfect snack or breakfast option. It’s relatively low in sugar compared to many other baked goods, making it a guilt-free indulgence. I often pack slices in my kids' lunchboxes or enjoy a slice myself with a cup of tea in the afternoon. It’s the perfect way to satisfy my sweet tooth without derailing my healthy eating goals.
Beyond its ease and deliciousness, this recipe provides a wonderful sense of accomplishment. There’s something truly rewarding about creating something tasty and nutritious from scratch. It's a small act of self-care amidst the chaos of daily life, a little bit of homemade happiness baked into every bite. So, the next time you have some overripe bananas and a little free time, give this recipe a try. You won't regret it!
Tips and Variations:
- For a sweeter bread: Increase the amount of coconut sugar or brown sugar.
- For a more intense cinnamon flavor: Add an extra ¼ teaspoon of cinnamon.
- To add extra moisture: Add a tablespoon of applesauce or yogurt.
- To make mini loaves: Use mini loaf pans and adjust baking time accordingly.
- To freeze for later: Slice the cooled bread and store individual slices in a freezer bag. This is a great way to have a healthy and delicious treat readily available.
This recipe isn't just about baking a delicious loaf; it's about the joy of creating something special, a little bit of sunshine in a hectic day. And, of course, it’s a delicious way to use up those slightly overripe bananas sitting on the counter!
