Banana, Zucchini, Carrot & Pecan Bread
This delicious vegan bread combines all the fabulous elements of banana bread, zucchini bread and carrot cake in one hand loaf....great for brunch or an afternoon snack with a cup of coffee
Ingredients
- 1 1/2 cups almond milk or other plant based milk
- 4 tbsp flaxseed meal
- 2 tsp vanilla
- 1 cup coconut oil, melted
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup quick oats
- 1 cup chopped pecans
- 3/4 cup raisins
- 1 3/4 cup shredded zucchini
- 1 3/4 cup mashed banana
- 1 3/4 cup shredded carrots
Instructions
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Preheat the oven to 350 degrees and prepare 2 loaf pans with cooking spray or oil
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In a mixing bowl or in a stand mixer add the almond milk, flaxseed meal and vanilla and let sit for 10 minutes so the flaxseed can gel a bit.
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Add the coconut oil and sugar and mix well
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Sift together the flour, baking soda and baking powder and add to the mixing bowl along with the cinnamon, salt and oats and mix slowly on low until combined
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Stir in the pecans, raisins, zucchini, banana and carrots until mixed well
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Evenly divide the batter between two loaf pans and smooth over and tap down on the counter a few times
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Place in the oven for 50 to 60 minutes or until the toothpick test comes out clean
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Let cool for 10 minutes before taking the loaves out of the pans and continue to cool for anther 10 minutes on a cooling rack before slicing and serving. Cover and refrigerate what is not eaten
Recipe Notes
This recipe is for 2 loaves...eat one for breakfast and gift the other one to someone special