This recipe has lots of zucchini which makes it a gooey, lovely bread. You can even add chopped walnuts or chocolate chips, or both to make it even better! This uses smashed banana instead of flax because I don't like making poop bread as much as many other vegans, but feel free to sub if you want.

1 cup whole wheat flour
1 cup unbleached white flour
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1 tsp cardamom
1/2 cup coconut oil
1 ripe banana smashed
1 TB vanilla ext.
3/4 cup almond/rice milk
1/2 cup agave
2 cups shredded zucchini
1 cup walnuts
1/2 cup (or up to 1 cup) chocolate chips

Preheat oven to 325 degrees F. Grease a bread pan and set aside.

Take two bowls, one for dry and one for wet ingredients. For the dry, mix in: flour, baking powder, baking soda, salt, cinnamon, and cardamom. In the wet bowl, smash the banana with a potato smasher until smooth. Add coconut oil, vanilla extract, almond milk, and agave. Mix dry and wet ingredients together. Mix in zucchini. Add walnuts or chocolate chips if desired.

Pour mix into bread pan and cook for 40 minutes or until knife comes out clean.

Serve warm with some Earth Balance on top for an extra treat! Enjoy!