I am thrilled to have Sandra from Vegan Mother Hubbard guest posting on my blog today. Sandra was my Blog Angel from October, and emailed me about doing a vegan makeover for one of my recipes. I was completely game for that! :) Sandra is sharing with us all her vegan version of my Banana Chocolate Zucchini Bread...
In October, I had the opportunity to work with Carrie from Frugal Foodie Mama, as part of Blog Angels. Being vegan, I still like to read non-vegan food blogs, because I get inspiration for dishes that I change and make vegan. The recipe today is a vegan version of Carrie's Chocolate Zucchini Banana Bread.
I made a couple changes to the recipe, in part to make it vegan (soy yogurt rather than egg), in part to accomodate my pantry at the time that I made the recipe (I didn't have vegan butter on hand, so I used canola oil), and in part because I couldn't bring myself to peel the zucchini (so I used shredded, rather than peeled and pureed). Here's my recipe:
1/4 cup canola oil
3/4 cup granulated sugar
2 large bananas
1 cup finely shredded zucchini
3 tbsp vanilla soy yogurt
1 tsp vanilla extract
1 cup white flour
1/2 cup whole wheat flour
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. In a large bowl, whisk together the oil and sugar. Add the bananas and mash with a fork or potato masher. Stir in the zucchini, yogurt, and vanilla. In a separate, medium sized bowl, whisk together the flours, cocoa, baking soda, and salt. Gently stir the dry ingredients and chocolate chips (if using) into the wet ingredients using a fork, until well combined. Pour the batter into a greased 9 inch bread pan. Bake for about 55 minutes, or until a knife inserted in the center comes out clean. Cool the bread in the pan for about 10 minutes, then remove from the pan and cool completely on a wire rack, if you can resist it that long.
