Zucchini Banana Bread
Moist, tender vegan zucchini banana bread with walnuts, raisins, and warm spices. One bowl, no draining the zucchini, no mixer required.
Ingredients
- 1 large very ripe banana
- 1/4 cup unsweetened applesauce
- 1/4 cup olive oil
- 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1 cup grated zucchini about one 6 oz zucchini
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat oven to 350 F. Lightly grease an 8x4 metal bread pan.
- In a mixing bowl, mash the banana well, until no large chunks are left. An avocado masher is great for this. Add the applesauce, olive oil, sugar, and vanilla and use a strong fork to mix well. Mix in the grated zucchini.
- Sift in 1 cup of the flour, the cinnamon, allspice, baking soda, and salt. Mix to combine. Add the walnuts, raisins, and final 1/2 cup of flour, and mix just until no visible flour is left. Don't overdo it, lumpy is fine.
- Transfer the batter to the prepared pan and bake for 50 to 55 minutes. Test the center with a toothpick or knife. If it needs more time, turn the heat down to 325 F and bake an additional 10 to 15 minutes.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing. I know. Patience.
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