1cupunsweetened non-dairy milkI used my homemade, sugar-free, preservative-free soy milk
3tablespoonsraw sunflower seedsunsalted
In a large mixing bowl, whisk together the dry ingredients except zucchini squash. Set aside.
Puree banana in a food processor. Add the remaining wet ingredients and blend until smooth.
Preheat oven to 350 °F. Lightly grease the mini loaf pans.
Save ¼ cup of shredded zucchini squash for topping and toss the remaining with the dry ingredient mixture. Mix in the wet ingredients and use a spatula to mix until no dry ingredients are showing.
Evenly divide the bread dough into three portions and fill in the prepared mini loaf pans. Add the remaining shredded zucchini squash on top of the loaves and then sprinkle the sunflower seeds on top, 1 tablespoon for each loaf. Bake in the middle rack of the oven for 50 minutes.
Remove the mini pans from the oven and let them cool for 3 minutes before removing from the pan. Let the loaves cool completely on a wired cooling rack. Serve.
Gluten-free Banana Zucchini Bread (Vegan)
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.