A few years ago I decided to make zucchini bread and tweak it like this so that it was vegan. So why is it called “Summer Bread?” It’s called “Summer Bread” because my son (aka Mr. Picky) asked what it was and I knew that if I said it was zucchini bread he wouldn’t touch it with a 10 foot pole! So I thought quickly of something else to call it and just blurted out…”it’s…it’s…Summer Bread!” I asked him to try it and if he hated it, he never had to eat it again. Genius. He bought the whole idea and…he loved it! One day I was making it again and he saw me grating the zucchini…not so genius! Surprisingly he still ate it and continues to ask me to make it. So, if Mr. Picky, the pickiest of eaters likes it…you will too!
Banana does double duty to replace an egg while adding sweetness and a touch of flavor to this vegan zucchini bread that’s exploding with crunchy walnuts and cinnamon! I usually double or triple the recipe to make 2 or 3 loaves!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10 (1 loaf)
1 3/4 cups whole wheat pastry flour (could sub all-purpose)
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 ripe banana
1/2 cup organic granulated sugar
1/3 cup coconut oil, melted (or your favorite baking oil)
1/4 cup unflavored almond milk
1 teaspoon vanilla extract
1 cup coarsely grated zucchini
1/2 cup chopped walnuts
Preheat the oven to 350°.
1. Lightly oil an 8 or 9 inch loaf pan. I use coconut oil.
2. Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
3. Place the banana into a separate medium bowl and mash it with a fork or potato masher.
4. Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
5. Add banana mixture to dry ingredients and stir just until blended.
Fold in the zucchini and walnuts.
6. Scoop the mixture into loaf pan and smooth out the top with a spatula.
7. Bake for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
8. Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.
Maria McKendry, Buffalo Barre Owner, PT