Banana does double duty as an egg replacer while adding sweetness and a touch of flavor to this vegan zucchini bread that's also bursting with juicy raisins, crunchy walnuts and cinnamony sweetness!
Preheat the oven to 350°.
Lightly oil an 8 or 9 inch loaf pan.
Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
Place the banana into a separate medium bowl and mash it with a fork or potato masher.
Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
Fold in the zucchini, raisins and walnuts.
Scoop the mixture into loaf pan and smooth out the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.