{"id":324,"date":"2010-08-08T17:01:00","date_gmt":"2010-08-08T17:01:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=324"},"modified":"2016-04-30T12:09:42","modified_gmt":"2016-04-30T12:09:42","slug":"vegan-chocolate-banana-zucchini-bread","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/08\/vegan-chocolate-banana-zucchini-bread\/","title":{"rendered":"Vegan Chocolate Banana Zucchini Bread"},"content":{"rendered":"
\n
Am I crazy about zucchini breads or what? Ever since I started baking them (which is only a few weeks back), I can’t stop thinking what to put in next and how to improve them.<\/div>\n
<\/div>\n

I think this will be my last zucchini bread post for this season, and I made some significant changes to my other zucchini breads (check here for my Apple Zucchini Cake with Walnuts<\/a> and my Chocolate Zucchini Spelt Cake)<\/a>.<\/div>\n

\nFirst of all, this one is vegan. For quite some time I wanted to see, what a flax seed and water mixture does to a cake in order to replace eggs. It definitely needs more experimenting, but in this cake it works well. I must admit, it was a safe try for this substitution with all the mashed bananas on the ingredients list. Bananas are a good egg substitute too, when it comes to cake baking.<\/div>\n
\nHowever, the bananas are helping out on another side as well: I tried to substitute the amount of sugar\/agave syrup from my other zucchini bread recipes with mashed bananas. What else can I say than that I can’t stop eating this cake? In fact, I had to stock up on milk (which I normally don’t drink in such copious amounts) to go with a slice or two of this cake. It’s yummy, it’s moist, it’s chocolate, and it’s healthy, it’s so full of good things to be any main meal of the day.
\n<\/b>
\n——————————————————————- <\/b><\/p>\n
VEGAN CHOCOLATE BANANA ZUCCHINI BREAD<\/b><\/div>\n
\u00a0<\/a><\/div>\n
(Print Recipe) <\/a><\/div>\n
<\/div>\n
1 1\/2 cups whole wheat flour<\/div>\n
1\/2 teaspoon baking powder<\/div>\n
1\/2 teaspoon baking soda<\/div>\n
1\/2 teaspoon salt<\/div>\n
4 tablespoons unsweetened cocoa powder<\/div>\n
<\/div>\n
2 tablespoons ground flax seeds<\/div>\n
6 tablespoons warm water<\/div>\n
<\/div>\n
1\/3 cup agave syrup<\/div>\n
1\/4 cup olive oil<\/div>\n
1 cup mashed bananas (2 large bananas)<\/div>\n
1 cup zucchini, grated<\/div>\n
<\/div>\n
Yields 1 loaf<\/div>\n

—————————————————————–
\nPreheat oven to 180C. Grease or line loaf tin with parchment paper.<\/p>\n

In a large bowl, combine ground flax seeds with warm water. Let stand until it becomes like gel, about 10 minutes. I fit doesn’t, pour the mixture into a small pot and let simmer for a couple of minutes.<\/p>\n

Sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.<\/p>\n

When flax seed water mixture has combined, whisk in agave\u00a0 syrup, olive oil and mashed bananas. Combine dry ingredients with wet ingredients. Stir in the grated zucchinis.<\/p>\n

Pour batter into prepared loaf tin. Bake for about 45 minutes or until cake tester comes out clean. Let cool in the tin for 10 minutes. Then take out and let cool completely on rack.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Am I crazy about zucchini breads or what? Ever since I started baking them (which is only a few weeks back), I can’t stop thinking what to put in next and how toRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":979,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,9],"tags":[],"class_list":["entry","author-Anja","post-324","post","type-post","status-publish","format-image","has-post-thumbnail","category-dessert","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-5e","jetpack-related-posts":[{"id":326,"url":"https:\/\/anjaschwerin.com\/food\/08\/apple-zucchini-cake-with-walnuts\/","url_meta":{"origin":324,"position":0},"title":"Apple Zucchini Cake with Walnuts","author":"Anja","date":"August 1, 2010","format":"image","excerpt":"I just googled the origin of zucchini bread and it seems to be an American invention. Now all American readers of this will yawn, but I still can't hide my excitement about the fact, that zucchinis in breads and cakes are absolutely delicious. Although I posted a zucchini bread recipe\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/ZucchiniAppleCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/ZucchiniAppleCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/ZucchiniAppleCake.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/ZucchiniAppleCake.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":316,"url":"https:\/\/anjaschwerin.com\/food\/08\/avocado-cherry-loaf-cake\/","url_meta":{"origin":324,"position":1},"title":"Avocado Cherry Loaf Cake","author":"Anja","date":"August 30, 2010","format":"image","excerpt":"\u00a0One more week and I'll be in our new house with a BIGGER kitchen that has a MASSIVE stove and plenty of counter space. I'll be cooking up storms!! My house hunting was successful, we'll move just down the road, 3 minutes to walk from where we live now. No\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/08\/AvocadoBread.jpg?fit=1024%2C691&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":330,"url":"https:\/\/anjaschwerin.com\/food\/07\/chocolate-zucchini-spelt-cake\/","url_meta":{"origin":324,"position":2},"title":"Chocolate Zucchini Spelt Cake","author":"Anja","date":"July 21, 2010","format":"image","excerpt":"I am still on vacation in Germany, visiting family and friends. I deeply enjoy my mom's traditional German homemade cuisine. As we are only here for a few days, everyday's lunch is a Sunday meal. I have noticed though that I can't eat as much as I used to, being\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/07\/ZucchiniCake.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":145,"url":"https:\/\/anjaschwerin.com\/food\/02\/lemon-zucchini-cake\/","url_meta":{"origin":324,"position":3},"title":"Lemon Zucchini Cake","author":"Anja","date":"February 8, 2012","format":false,"excerpt":"Spring is always near when I find myself using a lot of lemon in the kitchen.\u00a0 Anything yellow or lemon-shaped catches my eye. Any recipe that has lemon on the ingredients list looks very appealing to me. I figure the freshness and zyng speaks to me. Or maybe it's just\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/LemonZucchiniCake.jpg?fit=730%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/LemonZucchiniCake.jpg?fit=730%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/LemonZucchiniCake.jpg?fit=730%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/02\/LemonZucchiniCake.jpg?fit=730%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":352,"url":"https:\/\/anjaschwerin.com\/food\/05\/zucchini-with-crispy-cheese-crumbs\/","url_meta":{"origin":324,"position":4},"title":"Zucchini with Crispy Cheese Crumbs","author":"Anja","date":"May 29, 2010","format":"image","excerpt":"My diet has become more and more vegetarian over the last year or so. I used to enjoy a big fat burger once in a while, but don't really have a chance to do so anymore, and I lost interest too, I guess. I kind of enjoy the occasional lamb\u2026","rel":"","context":"In "side dish"","block_context":{"text":"side dish","link":"https:\/\/anjaschwerin.com\/food\/category\/side-dish\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/ZucchiniParmesan.jpg?fit=805%2C672&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/ZucchiniParmesan.jpg?fit=805%2C672&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/ZucchiniParmesan.jpg?fit=805%2C672&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2010\/05\/ZucchiniParmesan.jpg?fit=805%2C672&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":347,"url":"https:\/\/anjaschwerin.com\/food\/06\/wheat-berries-with-roasted-vegetables-and-red-pesto\/","url_meta":{"origin":324,"position":5},"title":"Wheat Berries with Roasted Vegetables and Red Pesto","author":"Anja","date":"June 8, 2010","format":"image","excerpt":"On Friday, the Soccer World Cup in South Africa will begin. I am not a big soccer fan, but when it's World Cup I do enjoy it and get into it for those 4 weeks. 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