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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Adapted from Wendy0's Zoobana Zoobana (Zucchini Banana) Bread. I wanted something nutritious for my fruit- and bread- loving toddler, and this vegan sweet bread is a HUGE favorite now. Ingredient tips: I keep bags of grated zucchini in the freezer. I also throw extra ripe bananas in the freezer, let thaw on counter and squeeze out the insides for recipes. I also pre-make steamed and pureed kale to add to baby food for extra vitamins. Ingredients:
2 cups zucchini, grated |
2 bananas, mashed |
1/2 cup kale, steamed and pureed (or more) |
1/2 cup applesauce |
3 teaspoons lemon juice or 3 teaspoons vanilla extract |
1/2 cup olive oil |
1/2 cup blackstrap molasses |
2 cups whole wheat flour |
1 cup all-purpose white flour |
1 cup oats |
2 tablespoons cornstarch |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
3 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1 teaspoon salt |
Directions:
1. Preheat oven to 325.
2. Grease 2 loaf pans (8x4 or 9x5)
3. Combine zucchini, bananas, applesauce, kale, juice/vanilla.
4. Measure and add oil, then use same measuring cup for adding molasses to make it flow easier.
5. Sift in the remaining dry ingredients.
6. Stir until just combined.
7. Pour into 2 loaf pans.
8. Bake for 50-60 minutes or until a toothpick comes out clean.
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