Vegan Zucchini Banana Bread

After years of dreaming, this summer, my wife and I FINALLY planted a vegetable garden!

We weren't overly invested in actually building the planters boxes, so we copped out and bought pre fab'd boxes from Home Depot which worked great. While we planted 6 different vegetables ( tomato, lettuce, zucchini, carrots, bell pepper & cucumber) the only one really taking off is the Zucchini.. and holy shit, we're going to be eating zucchini everyday for months.

So many zucchinis! Our garden is POPPIN!

While I'm a huge fan of the standard zucchini noodles & roasted squash I love that you can get really creative with this vegetable. It has amazing flavor but also compliments almost anything, both sweet and savory. Bread and muffins are a classic easy way to use up those zucchinis and also get a sweet treat that at at least some nutritional value. This bread is CRAZY melt in your mouth moist, which is one of the reasons I prefer to bake it in muffin tins - it's just easier to handle. Try it, if you want a more solid/dry bread feel free to add more oats or even a little regular flour vs 100% almond flour.

Prepare yourself for an influx of zucchini recipes over the next couple of months!

INGREDIENTS:

Wet ingredients:

2 over ripe bananas

2 cups shredded zucchini ( about 1.5 medium)

1/2 cup melted coconut oil

1/4 cup honey (use vegan honey if you want to keep it completely vegan)

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

Dry ingredients:

1 cup almond flour

1/2 cup quick oats

2 tablespoons ground flax seed

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon all spice

1/4 teaspoon sea salt

1 cup crushed walnuts (optional)

Preheat oven to 350 degrees.

In a medium mixing bowl, smash banana & add all remaining wet ingredients.

In a separate mixing bowl, combine all dry ingredients. Mix wet & dry ingredients together.

I used muffin tins ( you know, because portion control) but feel free to use a standard bread tin. Spray tins with cooking spray & spoon mixture in cups. If using muffin tins, fill about 3/4 of the way. The bread will not rise much.

Bake muffin tins for 20-22mins. If using a bread tin, add another 10-12mins.