Vegan zucchini banana bread
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
¾tsp baking powder
2 tsp ground cinnamon
2 cups white sugar
¾cups vegetable oil or canola oil
¼cup soy milk
2 tsp vanilla extract
3 ½ cups grated zucchini
Yields 4 mini loaves or 2 standard loaves
Preheat the oven to 350F. Lightly grease 4 mini-loaf pans with dairy-free soy margarine or oil. Set aside. (To make 2 9"x5" loaves: Preheat the oven to 325 F and lightly grease the pans.)
Prepare the batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside. In another mixing bowl whisk together the sugar, oil, soy milk and vanilla extract for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.) Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini.
Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full. If using the option crumble topping (recipe below): sprinkle the topping evenly over the surface of the batter.
Bake the loaves! For the mini loaves: bake at 350 F for about 40-45 minutes, or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean. For 9"x5" loaves: bake at 325 F. for 70-80 minutes, or until a toothpick inserted into the center of the loaves emerges clean. Allow loaves (whatever size!) to cool completely on a wire cooling rack before removing from the pans.
Note: When tested, this recipe was made with a combination of spelt and whole wheat flour, and the loaves turned out moist and fluffy
Dairy Free Cooking