Vegan Banana-Zucchini Bread
By Aaris A. Schroeder
This recipe will make your heart sing. Not only is this a healthy alternative to brownies, cookies and cupcakes but there are some health benefits baked right in the batter. Chances are that not only will you dig this recipe but so will your mate and your children.
This is a potassium and magnesium rich bread thanks to the bananas and the zucchini which also hold tons of vitamin C, dietary fiber and copper . If you didn’t already know, ‘zuchs;’ as I like to call them, are also packed with vitamin A, folate, copper and phosphorus. Bananas hold an energy punch with B6 and biotin, another B vitamin that helps to metabolize those carbohydrates.
Because I recently gave birth to a little one, I added a couple other secret ingredients… fennel seeds, fresh chopped ginger and cardamom. All of these are great for new moms who are nursing, all of these ingredients help with milk production and help baby to be healthy as well as for growing kids!
Before starting, make sure that you have a box (cheese) grater, wooden stirring spoon, one large bowl, rolling pin or glass jar for crushing nuts, a potato masher, an avocado masher, spoon and cup measurements. Two 8×4 metal or glass pans (if they vary differing sizes, please take this into consideration). If the pans are bigger, the quick bread will bake faster, so be sure to check it. If they are smaller, just take them out sooner. If you are using cupcake tins, bake for 22 minutes.
If you feel snazzy and want to add dates, raisins, dried cherries, cranberries or even persimmons or dried apricots, feel free to add a cup of antioxidants.
1 tablespoon apple cider vinegar
2 teaspoon fresh squeezed lemon juice
1 ½ teaspoon fresh chopped ginger
1 ½ cups raw sugar
3 regular size bananas
½ cup canola oil
4 teaspoons vanilla extract
2 cups grated zucchini
3 cups whole wheat flour
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon cardamom
2 teaspoons fennel seeds
1 ½ teaspoon baking soda
1 ½ teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 F. Lightly grease two 8×4 metal bread pans.
Start by heating about a cup and a half of water with two well chopped up apples. I leave my peels on however feel free to remove yours. Allow water and apples to come to a boil and then turn it down to medium heat. Add in ginger, lemon and apple cider vinegar. As you cook it, use a potato masher to mash down mixture. Now add in the raw sugar. This will help to break the granules down .You want the apples to resemble applesauce. Once it is done, send it through a food processor to get the big chunks out. Hold to the side off the heat.
In a large mixing bowl, mash down banana with the avocado masher until it is chunk-free. Next, add in the newly made apple sauce (which has the sugar in it already), vanilla extract and oil and mix well. Now add in your grated zucchini. If you don’t like it super stringy, quick-chop your grated zucchini.
Now sift in two cups of whole wheat flour, cinnamon, nutmeg, cardamom, fennel, salt, baking soda (dry ingredients). Mix well. Now add in walnuts and any dried or fresh fruit along with the last cup of flour. Now you are ready to put batter in bread pans. Bake at 325 F for 55 minutes and let bread cool for 10 minutes then transfer bread to a cooling rack for it to cool completely. Have a slice, serve with preserves or vegan cream cheese.