Market Recipe Blog: Zucchini Bread

Zucchini is one of the most versatile summer veggies, and while they may be abundant in summer they won’t be around forever so now is the time to take advantage: you’ll be sure to find some at the UBC Farm markets this week!

Not only are they great in simple stir-frys, tossed in a baking tray for roasting, or spirallized into a zoodle dish, they can be used in sweet recipes as well, like this zucchini banana bread we’re sharing today. This bread is perfect for a quick on-the-go breakfast, slathered with your favourite nut butter, or packed in your bag to fuel those mid-afternoon slumps.

Zucchini Banana Bread (Vegan)

Zucchini bread is one of my favourite ways to enjoy zucchini season and sneak some veggies into my baking. It keeps the loaf moist, and bananas make the loaf naturally sweet, making it totally justified to have cake for breakfast!

Yields: One 8” loaf

Recipe

2 ripe bananas, mashed
1 cup grated & squeezed zucchini (about 1 medium zucchini)*
¼ cup vegetable oil
¼ cup almond milk
½ cup brown sugar
1 tsp vanilla extract
1½ cups all purpose flour
½ cup whole wheat flour (or more all purpose flour)
1 tsp cinnamon
¼ tsp nutmeg
1 tsp baking soda
½ tsp salt
½ cup chocolate chips

Instructions

Preheat oven to 350°F and line an 8″ loaf pan with parchment paper.
In a large mixing bowl, whisk together mashed banana, zucchini, oil, milk, sugar, and vanilla.
Add the flours, spices, baking soda, and salt and use a spatula to combine. Mix in chocolate chips.
Transfer batter to prepared loaf pan and top with a few more chocolate chips.
Bake in preheated oven for 60 minutes or until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool completely before slicing for the cleanest cut.

Notes

*Do not skip the squeezing or you’ll end up with a gummy loaf

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.