banana zucchini loaf

I love banana bread. Always have and always will for the rest of all eternity ever. My mom and I have a recipe we always use from this dirty, crusty, weathered church cookbook, with yellowed pages. Since "converting" to healthy eating, I've changed that recipe to be a little lighter and healthier. I know. I'm a horrible person, messing with a banana bread recipe from an old cookbook. Something about it just doesn't seem right. HOWEVER. With simple little changes, I can hardly tell the difference between the regular recipe and a healthy vegan one. 

Typically, I take a recipe and adapt it so much, adding extra things, taking things out, replacing it with this and that. But when it comes to banana bread and pancakes- I'm a total purist. I know there are recipes all over the interwebs cough*pinterest*cough* for all these crazy variations of the two. But for some reason, I can't bring myself to stray far from the plain recipes. Banana bread has been on my brain all week and I had all these exciting combinations floating around. In the end though, I decided zucchini was about as crazy as I was gonna get. Living on the edge, guyzzzz. 

My family is always saying "WHY CAN'T YOU JUST MAKE SOMETHING NORMAL!" and when I made this loaf on Saturday morning, my mom said she was going to make some double chocolate muffins. I'm like, "HELLO. People, I just made banana bread for you, and I swear it won't taste like health food!" I'm easily offended sometimes although you'd think I'd be used to their comments by now. My mom ran out of eggs {when you bake vegan, this isn't an issue! just sayin'.} so everyone decided they'd give my banana bread a try. The verdict? They loved it. HAAAAAAAAAAAA. *insert evil chuckle* The same day I made a green smoothie and my mom asked for some. I was like wuuut. Something must have been in their coffee that morning, but I'm not complaining. Maybe we turned a corner! Kinda doubt it. 

This banana zucchini bread/cake/loaf is so incredibly simple and has a short and basic ingredient list. It took me only a matter of minutes to whip up the batter and pop it in the oven. The only difficult part was waiting for it to bake. UGHHH I hate waiting for things to bake. But it's worth it 101%. The bread may look like it's underdone, but the toothpick came out completely clean. You know what the means? It's MOIST. Oh yah, I went there. I honestly can't decide if this is a cake or a quick bread. It's a bread because it's not overly sweet like most banana bread recipes. It's kinda like a cake because it's so dang moist and tender! So let's just go with a loaf. That sounds better than "banana zucchini bread cake", wouldn't you agree?

zucchini banana loaf {vegan}

3 bananas, mashed
1 c. shredded zucchini {about 1 medium zucchini}
1/3 c. pure maple syrup
1/4 c. granulated sugar
1 c. oat flour
1 1/2 c. whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 375ºF and grease a loaf pan; set aside. In a large bowl combine mashed banana, zucchini, maple syrup, and sugar. Add flours, baking powder, and baking soda. Mix until just combined. Pour batter into prepared pan. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Let cool before removing from pan and slicing.