That leads me to the best part…this recipe works perfectly at 7895 feet. Can this be made in a bread machine??? I am afraid I won’t be making any other recipe anymore. and creamy full fat sour cream or Greek yogurt round out the ingredients. , This was too moist. Bake on middle rack for 50-60 minutes (50 was PERFECT) until toothpick comes out clean. The coconut oil adds a nutty flavor. medium mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt, mix to combine. Thanks for this information. I made it for my daughter who is vegan, but the entire family liked the bread. Which do you prefer or use most often? Thank you! I’ll promote your roundup on all my social media today! :). so we did it. Cool about 10 minutes before removing from pan, then cool completely before cutting. This vegan carrot and banana cake with healthy vegan cream cheese frosting is loaded with veggies and fibre making it a perfect snack or dessert you and your family can enjoy any day of â¦ Thank you so much for allowing me to share it on my zucchini round-up. What size banana did you use? Can I use coconut sugar instead of the granulated sugar. Banana and zucchini are great in baking because they both make the bread super moist. Wow!! Thanks for the recipe I can’t wait to try it!! You have successfully joined our subscriber list. Tiffany, I haven’t done this, but try subbing in almond flour for a good gluten-free option. Thank you for posting this recipe. What is the difference? When I tried to take a slice out the whole thing fell apart. Let me know what you think of it after you try it. I’ve saved and I made many times. P.S. 6. So this is what I did; I only had 1 banana so I added 1/2 grated apple. Thanks Kate! Thanks! Thanks for taking the time to stop by and for making my day. Thanks Stacey! There are lots of approaches to handling the zucchini in zucchini bread. Awesome tip on the bananas – I had no idea, but it definitely makes sense. :). Thank you so much for sharing!!!! Hi Shay, I think the blueberry might clash with the other flavors in this one. Thanks so much Heather! Lol! Kristin! Mix the Wet ingredients and Dry ingredinets just until almost incorporated. Glad you enjoyed it! Let me know how it goes. Oh awesome! Even if the top cracks a little, it’s going to be perfectly moist but not soggy. Plus, the color combination is visually tasty. The last time I made it my husband said “Now don’t be giving any of this one away!” And even when I don’t share it with the neighbors it doesn’t last long. Yay!! I didn’t have to go to the store to get random “vegan” stuff to assist in baking. I made it tonight (left the shredded veggies as-is) and it’s delicious! I think the next loaf I make will be with honey only and just a bit of it. I just made this and it was the best zucchini bread I have ever had! Some notes about this vegan carrot cake banana bread. I’m about to post a new recipe for Buttermilk Banana Bread that’s nothing like the Zucchini Carrot Banana Bread but also fabulous. I don’t notice a difference when I use one over the other. I’ll bet it’s great as muffins too. Itâs perfect! GF all purpose flour? Fold in flour mixture and just mix until combined. Subscribe for email updates and receive a free copy of my veggie burger e-book! I would definitely recommend making this ASAP. I’m glad it worked out! I make it with carrots, or beets, or even buttercup squash! Your email address will not be published. Do you squeeze the water out of the carrots and zucchini beforehand? He doesn’t know it’s packed full of zucchini and carrots! Here are the exact instructions: If you try it in your machine, let me know how it turns out for you. Is the batter supposed to be more doughie than battery? I did a little research for baking without eggs and the recommendation is to substitute 1/4 cup applesauce for each egg plus you can also add 1/2 teaspoon baking powder (sounded like the baking powder is optional). I’m so glad you all liked it. Thanks Lisa! You could also use applesauce in place of the dairy and it would be excellent. Carol, I’m so happy to hear this! Required fields are marked *. Use shredded zucchini instead of carrot for Grain-free Zucchini Banana Bread, Carrot Turmeric Chia Muffins. I made them tonight and put them in muffin form, which works perfectly for school lunches! I'd love to connect with you on Facebook, Instagram, or Pinterest. And, did you use the liquid from the grated zucchini? Haa! If you do try this out with a gluten free blend please let me know how it works out! I love it so much, I’ve been sharing it with people “too much” according to them. 1/4 cup of pumpkin puree might work, but I haven’t tested the recipe with anything but banana, so I can’t be sure. Plus, I’m personally pretty excited for zucchini this year. The dry ingredients are sifted together into a big bowl while the wet ingredients are whisked together and then poured into the dry. In baking, this is always a good practice anyway but I, like you, don’t always do it unless specified. Thank you!!! Best wishes Sue Patterson, Butter a 9"x5" loaf pan and then dust with flour (I used dark non-stick pan). Pour batter into the â¦ Thanks Rhi! My 10 month old loves this too! And good luck with continued growth and weight-gain to your son! Fold in the zucchini, walnuts and raisins. Let me tell you about the ingredients since I know you want to get started. I tried this recipe turned out excellent the whole family loves it! Usually my zucchini tanks, so I’ve got high hopes! Thanks for sharing!! Hi Priscilla, for muffins, the baking time is around 18-22 minutes, depending on your oven. . The banana added a whole new dimension to my old favorite zucchini bread recipe. i ended up using a little bit of beets in cream cheese frosting to make it pink! ); Mix together the ground flaxseed and water in a small bowl. 4. Your email address will not be published. I’d love to give this recipe a try! :). I just got back from a little vacation and this was such a great note to come back to! . LAST UPDATED: June 25, 2019 â¢ FIRST PUBLISHED: June 8, 2018. Michele! 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. Thanks for your feedback. So far my zucchini plants are growing faster and better than anything else in my backyard garden. Hi Katelyn, I have used both and think they’re pretty much the same however, I use sour cream the most. The raisins added just enough sweetness. either full fat sour cream or Greek yogurt. you will see me on more of your posts. Have a great weekend and thanks for the new make-ahead tip! Jan, I almost choked on my lunch because I started to laugh so hard reading your comment! Hereâs everything you need. We grew some massive zucchinis this year, and I’ve now made 5 batches of this recipe. Yay another great high elevation recipe from Good Dinner Mom! I’m so glad you enjoyed it!! ? Thank you so much for taking the time to really comment here. Set aside. Not to sweet. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a â¦ This Vegan Zucchini Bread recipe is ridiculously easy! And any other changes? I’d start checking the muffins around 17 minutes, just take a look at them. In fact, more than one mom has commented on the post that their little kids love them and I think one mom even told me she left the sugar out completely and they were still great. Unfortunately, it takes longer than in the oven :). This is the 2nd time i’ve made this delicious bread. I made another batch and replaced raisins with vegan chocolate chips. To release a bit of the moisture, we start by squeezing the grated zucchini in a towel. I’ll try sticking them in the oven next time. Can I pre-cut all the veggies the day before and have it turn out the same? Gently squeeze small handfuls of zucchini over the sink to drain any liquid. I actually also made another loaf this morning and FYI I only had green bananas so here’s what I did (in case you ever run into this scenario). 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. I’ve been meaning to make some zucchini cookies too. Thanks for the tip about freezing overripe bananas. I have done a similar type zucchini bread but without sugar and used buckwheat flour as Iâm gluten free too , worked fine ! How to Make Vegan Zucchini Bread Start by coarsely grating your zucchini. I didn’t have any almond milk on hand so I just left it out. I’m glad you’re enjoying it! I had a tiny sweet buttercup I needed to use, I added chopped Medjool dates, used cardamom, ginger and cinnamon with nutmeg- a teaspoon of each. In fact, this bread is so moist thanks to the carrots and zucchini in the recipe. So, I hope you’ll stay tuned and give it a try, too! Instructions. Preheat oven to 350°F. 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. If you just left out the eggs with no substitutions, I think it would still be excellent. Do you recommend using sour cream or Greek yogurt? I just made this using coconut palm sugar instead of cane sugar, stevia-sweetened chocolate chips (I cannot have cane sugar), and an experimental mixture of coconut, rice bran, and wheat flour. I followed the recipe exactly, with the addition of some ground flax seeds and chia seeds. Could you please advise how long to bake if making muffins instead? Banana also acts as an egg alternative in vegan baking. I don’t know much about food chemistry so maybe the milk in your recipe is necessary in some way. Instructions. This bread. Carrot Banana Oat Muffins (Vegan, Gluten-Free) Written by Ellie on April 16, 2020 in Breakfast, Gluten-Free, ... (as zucchini would), and theyâre a great long-lasting vegetable to keep in your fridge. We call it Veggie Bread & my toddlers still eat it! The last thing Dave said to me the other day as he’s heading off for work wasn’t “I love you” or “Have a nice day” but rather “You put some of that bread in my lunch, right?” . Add flour, cocoa powder, cinnamon, baking soda, and salt. Wow! All my friends and family love it, too. You’ve made my entire week. I am sure its yummy alone but was wondering if you had a suggestion of a good flavor frosting. I’m so glad you like it! Lol, Ana! I will definitely try this on my own. Coconut oil (more flavor!) Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl. Be prepared for it to not last the day ;). Thank you so much for the recipe! I’m with you there. I am allergic to diary and so many other things, so I wondered if I could substitute soy sour cream. Mash banana in a large bowl. Amazing recipe!!! i ended up making a huge batch of muffins after words so i can grab quick snacks for my self and my daughter. In fact, I’m thrilled because I have 2 overripe bananas right now so I know what I’ll be making tomorrow. Love the banana in it, too. I’ve been sticking my bananas in paper bags and crossing my fingers that they ripen in time for baking. :). Remove from oven to cooling rack. And while I donât love all the sugar they are getting with a piece, I am thrilled that they are getting veggies, fruits, and nuts with their sweet snack. id give a million stars if i could yummy! She’s had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it’s the best. I think I will experiment with an oil-free version in the future. Like this recipe? In the bowl of a stand mixer, mix the sugars, eggs, coconut oil, mashed bananas for about 3 minutes on medium speed to fully incorporate and smooth as much as possible. . His school is a nut free environment so I add raisins, so yummy and just increases the moist texture of the muffins. I would say olive oil as my first option. That’s so creative! I hope it works out for you. I’m so glad you love it! Shay, that is wonderful! Thanks for the recipe. I like that there is not a ton of added sugar, and the bread itself is not too sweet. I just made this and it’s amazing! I made them into mini muffins and only used a total of 3/4 cup of sugar. I converted your recipe to grams and made muffins at 400 degrees for 13 minutes. :), Thanks for sharing the recipe â your photos are really lovely and I bet the bread tastes so as well. I never refrigerate it after baking. Hi, I'm Alissa! It was by far the best loaf I have ever made, so moist and flavorful. It’s perfect everytime and incredibly moist. http://www.listonic.com/protips/get/opqpndomrm, Thanks Paula! If desired, you can add 1/2 cup crushed walnuts and/or a handful of â¦ It was amazing!!!! . Required fields are marked *, Copyright Â© 2013-2020 Tofu Press LLC and Alissa Saenz. Copyright ©2020, Good Dinner Mom. A healthy slice of pure deliciousness, especially when chocolate chips are added to the recipe. 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