Zucchini Banana Bread (Vegan)

1. Mix Wet Ingredients
   In a large bowl, mash 240 g (1 cup) ripe banana until completely smooth. Stir in 1 cup finely shredded zucchini (lightly squeezed), 120 ml (½ cup) maple syrup, 60 ml (¼ cup) neutral oil, 60 ml (¼ cup) non-dairy milk, and 1 tsp vanilla extract.
2. Mix Dry Ingredients
   In a separate bowl, whisk together 180 g (1½ cups) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg (optional), and ¼ tsp salt.
3. Combine
   Pour wet into dry and fold gently until just combined. Fold in ½ cup chopped walnuts or vegan chocolate chips if using.
4. Bake
   Pour into a greased 23 x 13 cm (9 x 5 inch) loaf pan. Bake at 175°C (350°F) for 50–60 minutes until a toothpick comes out clean.
5. Cool
   Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes:

Squeeze as much moisture out of the grated zucchini as possible using a clean kitchen towel or paper towels. Excess moisture will make the bread wet and prevent it from rising properly.

Use very ripe, spotted bananas — the riper the banana, the sweeter and more flavorful the bread.

Tips:

Fold the batter as few times as possible once the dry and wet ingredients are combined — 10–12 strokes is enough. Overmixing develops gluten and makes the bread tough and dense.

Test for doneness at 55 minutes. Insert a toothpick in the center — it should come out clean with a few moist crumbs.

Storage:

Store at room temperature wrapped in plastic for up to 3 days, or refrigerate for up to 1 week. Freezes well for up to 2 months — slice before freezing for easy individual portions.

Swaps:

All-purpose flour can be swapped for whole wheat flour (slightly denser) or a 1:1 gluten-free blend. Neutral oil can be replaced with melted coconut oil or applesauce for a lower-fat version.