Best Vegan Zucchini Chocolate Chip Banana Bread
No Oil
No Refined Sugar
No Sodium
No Dairy
No eggs
My 15 year old son, Austin, is allergic to eggs. It was almost impossible to find any baked goods that were free of eggs 15 years ago when he was an infant, so I started making some recipes without eggs. Surprisingly, they can taste just as good as if they were using eggs.
This recipe incorporates great prebiotic sources like bananas and coco powder. It’s packed with vitamins from zucchini and dates. We use dates to replace refined sugar. Flaxseed meal is a great way to replace eggs, and it helps to reduce inflammation as well as lower blood sugar.
I hope your family enjoys this as much as ours does!
Healthy and Happy Eating!
Dry Ingredients:
- 3 medium overripe bananas
- 1 cup of shredded zucchini
- 1.5 cups of whole wheat flour or ground oatmeal
- 1.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup of cocoa powder
- 1 cup of chocolate chips (or walnut, pecans or raisons)
Wet Ingredients (Blend them together):
- 1 cup of dates: soak in hot water for 10 min*
- ½ cup of date water
- ½ cup of soy milk or other dairy free milk
- 2 TBSP ground flaxseeds
- 1 TBSP vanilla extract
Directions
- Step 1
Preheat oven to 350 degrees F (175 degrees C). Line the 9” loaf pan with parchment paper so that no oil needed. - Step 2
Peel and mash bananas, add shredded zucchini and all dry ingredients in one bowl. Mix them with fork or spoon. - Step 3
Blend soft dates with the water you soaked them in. Add all wet ingredients and blend them together well. - Step 4
Fold and mix wet and dry ingredients together and pour them into the load pan. Sprinkle the top with chopped walnuts. - Step 5
Bake for 50 min until a fork inserted into the center comes out clean.
Remove from the oven and set it on the cooling rack for at least 20 min before serving. 
*Note:
Home-Made Date Sugar: Soak one cup of pitted dates (any type of dates is fine) with ½ cup of hot or warm water for 10-15 minutes. Blend the dates with the water and it is ready to use. I usually make extra and keep it in the refrigerator to use in other things I bake, or to spread on toast or put into my morning oatmeal. Yum!
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