Vegan Chocolate Banana Zucchini Bread

1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder

2 tablespoons ground flax seeds
6 tablespoons warm water

1/3 cup agave syrup
1/4 cup olive oil
1 cup mashed bananas (2 large bananas)
1 cup zucchini, grated

Yields 1 loaf
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Preheat oven to 180C. Grease or line loaf tin with parchment paper.

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.

Sift together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

When flax seed water mixture has combined, whisk in agave syrup, olive oil and mashed bananas. Combine dry ingredients with wet ingredients. Stir in the grated zucchinis.

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 our and let cool completely on rack.
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