Recently I was captured by the idea of…eating cake for breakfast. Nothing new, right? Coffee crumble cake, blueberry lemon cake, banana chocolate chip bread–these are all classic brunch options. But I wanted to make something that you could eat with a clear conscience in the morning. Something between your everyday healthy energy breakfast, and an indulgent treat.
Enter this vegan zucchini bread: it’s super moist, sweet, and wholesome, and gets its flavor from fruits, veggies, and spices, rather than tons of oil and sugar. With craggy golden crust and soft inside studded with dates, this bread is perfect for brunch, afternoon snack, or guilt-free dessert. So go ahead and have another slice! 🙂
Super Moist Vegan Zucchini Bread
2 loaves or 1 9×9″ sheet
2 very ripe medium bananas (3.5 small bananas)
2 cups shredded zucchini (about 1 large zucchini)
3 tbsp chia seeds, soaked in 1/2 cup water
5 tbsp olive oil
2 tbsp brown rice syrup or another sweetener
1 cup dates (about 20), soaked in water, drained then chopped
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp natural vanilla extract
2 cups all purpose flour (ok to sub 1 cup brown rice flour)
2 tbsp baking powder
1/4 tsp salt
1. Heat oven to 325 degrees F.
2. In a large bowl, mash the bananas with a wooden spoon or a fork. Add the shredded zucchini, chopped dates, chia seed mixture, oil, syrup, and vanilla, and combine well.
3. In a medium bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
4. Add the dry ingredients to the large bowl and mix until just combined. Transfer the dough to a square baking dish (9×9″) or 2 loaf pans. Bake for 60-75 minutes, or until the top is golden brown and the toothpick comes out clean. Cool for 15 minutes before cutting for clean cutting results. 🙂
Also see these healthy dessert ideas: Happy Strawberry Banana Raw Vegan Bars
Photo: Peaceful Dumpling