Moist Vegan Gluten-Free Banana Zucchini Bread

local_grocery_store Ingredients

• 3 ripe bananas, mashed (approx. 1 cup)
• 1 zucchini, grated (approx. 1 cup)
• 2 cups gluten-free flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.Preheat your oven to 350°F and grease a 9x5 inch loaf pan with cooking spray.
2. 2.In a large mixing bowl, combine the mashed bananas, grated zucchini, gluten-free flour, baking powder, baking soda, cinnamon, and salt.
3. 3.Add the maple syrup, melted coconut oil, and vanilla extract to the bowl and stir until well combined.
4. 4.Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
5. 5.Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightFor an extra boost of flavor, try adding chopped nuts or chocolate chips to the batter before baking.
• chevron_rightMake sure to squeeze out any excess moisture from the grated zucchini before adding it to the batter to prevent the bread from becoming too wet.