These Mini Banana Zucchini Bread Loaves are a healthier, vegan version of your typical banana bread. Packed with banana (of course), zucchini, and almonds. They’re easy to throw together, and lovely alongside tea.
2 spotty medium bananas
1 packed cup grated zucchini (approx. 1 large or 2 small zucchinis)
1/4 cup olive oil
1/4 cup coconut oil
2/3 cup coconut sugar
1 tablespoon vanilla
1 egg or 1/2 mashed spotty banana
1 cup gluten-free flour, whole wheat, or oat flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat the oven to 175°C.
In a large bowl, mash the bananas using a mixer. Add in the oils, coconut sugar, vanilla extract, and mix until thoroughly combined.
Grate the zucchini and transfer to a clean tea towel or cheesecloth and squeeze out as much liquid as possible. Add the grated zucchini to the wet ingredients and mix until combined.
In a small bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined (don’t overmix).
Transfer the Banana Zucchini Bread batter to a mini loaf tin, muffin tin, or even donut mold and bake in the oven for about 24 minutes (22 minutes if using regular egg).
Instead of using 1/4 cup coconut oil and 1/4 cup olive oil, you can also use 1/2 cup of either one. Any oil and butter would also work.
Only have 2 bananas? Use an egg, flax egg, or 1/4 cup applesauce to replace the 1/2 banana.
You can give the loaves a cinnamon swirl by combining 1 teaspoon cinnamon with 1/4 cup coconut sugar and swirling it through the top of the loaves right before baking.