Vegan Chocolate Chip Zucchini Banana Bread
Banana bread is a comfort food in our house, and a new twist on this old favorite is amazing. Chocolate chip, zucchini banana bread, vegan, gluten free and dairy free.
banana, chocolate, zucchini
Vegan, vegetarian, gluten free, diary free
plus extra for oiling pan
eggs for vegetarian option; For vegan option: Follow Your Heart Vegan Egg equivalent to 2 eggs
Follow Your Heart for 2 eggs=4 tbsp powder, 1 cup of water whisked
gluten free vanilla
vegan chocolate chips
divided: 3/4 cup for mix, 1/4 cup for top
gluten free 1 to 1 flour
I use Bob's Red Mill Baking Flour 1 to 1. You must use 1 to 1 flour to be sure that your bread pudding will rise.
Preheat oven to 350 degrees.
Shred zucchini with food processor, shredding blade.
Break up bananas and add to zucchini in food processor bowl. Mix throughly on low speed.
Add coconut oil, maple syrup, vanilla, baking powder, sea salt, cinnamon. Mix.
Pour mixture into large bowl.
For vegan option: In separate small bowl, add 4 tbsp Follow Your Heart egg replacement powder. Add 1 cup water, and whisk until smooth. Add to zucchini banana mixture.
For vegetarian option, add 2 eggs to zucchini banana mixture.
Add 3/4 cup of vegan chocolate chips.
Mix with large spoon, (not mixer or food processor) until flour is completely absorbed and no lumps remain.
Generously oil cast iron pan with coconut oil.
Pour mixture into cast iron pan. Bake for 45 minutes. Remove from oven and add 1/4 cup of chocolate chips to top. Return to oven and bake for an additional 15 minutes.
This vegan version recipe was inspired by #HalfBakedHarvest and her recipe for Chocolate Chip Olive Oil Zucchini Banana Bread which you can find