This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!
- 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 medium ripe banana
- ½ cup organic granulated sugar
- ⅓ cup coconut oil, melted (or your favorite baking oil)
- ¼ cup unflavored soy or almond milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup coarsely grated zucchini (about 1 medium zucchini)
- ½ cup raisins
- ½ cup chopped walnuts
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Preheat the oven to 350°.
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Lightly oil an 8 or 9 inch loaf pan.
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Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
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Place the banana into a separate medium bowl and mash it with a fork or potato masher.
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Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
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Add the flour mixture to the bowl with the banana mixture and stir just until blended.
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Fold in the zucchini, raisins and walnuts.
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Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
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Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.