I did use half of the amount of sugar and no nuts. We can’t resist making it frequently, ourselves. Have a great weekend. And be a good portable snack for today as I am driving my daughter to an appointment. He doesn’t know it’s packed full of zucchini and carrots! I didn’t miss it at all. thanks so much for this. These muffins can even be made without the sugar and kids still love them. Glad you enjoyed it, and coconut sounds like a wonderful addition! Fold in flour mixture and just mix until combined. So simple and delicious! Rice milk will work! I’ll bet it’s great as muffins too. Hope you’ll give it another try. I searched high and low for good banana bread recipes, preferably something healthy. How can we do gluten free, but still moist? Thanks for the recipe I can’t wait to try it!! . Lol, Ana! ; Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes. Thank you so much for the recipe! I want to make this recipe! I think I will experiment with an oil-free version in the future. I am at 1,470 feet and though I could tell this recipe had more liquids than I usually use for baked goods at my elevation, the flavor was perfection. My boyfriend said pretty much the same thing – he was skeptical but loved the bread. Great recipe! This was delicious! . Thank you! Banana also acts as an egg alternative in vegan baking. I used a little less sugar and less bananas but increased the carrots. My oven is apartment size and so it needed the 60 minutes and it came out looking just like the picture. And thanks for the 5 star rating even though you had some issues. I didn’t have to go to the store to get random “vegan” stuff to assist in baking. I enjoyed this zucchini carrot banana bread, though it was too oily for my liking. Coconut oil (more flavor!) Thanks for the recipe. * Percent Daily Values are based on a 2000 calorie diet. Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed. I’m so glad you’re enjoying this! Anyone got any suggestions? The dry ingredients are sifted together into a big bowl while the wet ingredients are whisked together and then poured into the dry. I’m glad you’re enjoying it! My best, Betty Petersen. If you don’t have ripe bananas, but want to make the bread, you can put your fruit in the oven for about half an hour and they will become ripe. I’d love to try this combination myself. Do you squeeze the water out of the carrots and zucchini beforehand? Can I pre-cut all the veggies the day before and have it turn out the same? I’d start checking the muffins around 17 minutes, just take a look at them. There are a lot of zucchini bread recipes out there and I was hoping you would take a look at mine for the roundup. So this is the 4th (yes you read that right) time making this recipe in the past two weeks. Place the banana into a separate medium bowl and mash it with a fork or potato masher. Why do you use sour cream/yogurt? Your email address will not be published. Add the dry ingredients (start with 1.25 cups flour if using  more whole grain … Do you recommend using sour cream or Greek yogurt? They oozed a bit of oily liquid while baking but I think turning up the temp helped! Here are the exact instructions: I don’t know about “big chunks” though ;). I had to agree with her on that, so I went along with it. Haa! Required fields are marked *. Plus, I’m personally pretty excited for zucchini this year. Also, it’s warm today so my coconut oil was liquid when I measured it, but when I added eggs and yogurt they were cold and the coconut oil solidified into big chunks…rats! Using a rubber spoon, add the walnuts and scrape down the pan. Thanks again and I look forward to having you visit again. Hi, I'm Alissa! CAKE. Subscribe for email updates and receive a free copy of my veggie burger e-book! :) Thanks Stacey!! Shay, that is wonderful! My 10 month old loves this too! Save my name, email, and website in this browser for the next time I comment. Like maybe take out 1/8 teaspoon is all. This is my go-to when I have dark ripe bananas to use. A lot of moms comment on this recipe as one their kids love and the quinoa is a complete protein for great benefits. That’s awesome! Usually my zucchini tanks, so I’ve got high hopes! I am sure its yummy alone but was wondering if you had a suggestion of a good flavor frosting. There are lots of approaches to handling the zucchini in zucchini bread. I don’t notice a difference when I use one over the other. I love it so much, I’ve been sharing it with people “too much” according to them. , Aloha! This was adapted from my mom’s recipe. Thanks for sharing! Will rice milk work if I don’t have soy or almond? Thank you so much for taking the time to really comment here. Set the oven to 180° C / 355° C. Grease a 1kg / 2lb cake tin with a bit of oil or line it with a piece of baking paper. LAST UPDATED: June 25, 2019 • FIRST PUBLISHED: June 8, 2018. I’m off to the store to get some more zucchini and sour cream, I can’t wait to make this recipe, it sounds and looks absolutely delicious! I make these into mini muffins and my daughter and all of her snowboarding teammates think they are the best snack while training on the mountain. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. i ended up making a huge batch of muffins after words so i can grab quick snacks for my self and my daughter. Every one raved about the recipe and i sent them all to your page!! But if you watch them, you should be good. Hi Jackie, I would not recommend that as the zucchini especially will start to release a lot of water while in the fridge and might make the bread too soggy. Tiffany, I haven’t done this, but try subbing in almond flour for a good gluten-free option. * Percent Daily Values are based on a 2000 calorie diet. It never lasts more than maybe two days and it’s always fine. Add the grated zucchini, plant milk, vanilla extract, oil and apple cider vinegar to another bowl and … Be sure to let me know how they turned out for you! So this is what I did; I only had 1 banana so I added 1/2 grated apple. Set aside. “You don’t need to share this with anyone else, honey.” I’m LOVING everything about this recipe, Sally! . Thanks again, this really means a lot to me. Thank you for posting this recipe. And any other changes? I will be adding it to my B&B breakfast menu as I will be great for guests to pack for a hike. One question though, my partner is gluten intolerant so what would be the best/easiest sub for the flour? I’m so glad you like it! Be prepared for it to not last the day ;). 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