Vegan Zucchini Bread

• 3 whole Overripe Bananas, Mixed With A Dash Of Almond Milk
• 2 Tablespoons Almond Milk
• 2 cups Grated Zucchini
• 1 cup Oil
• 2 cups Sugar
• 1 teaspoon Vanilla
• 3 cups Whole Wheat Flour
• 1 teaspoon Allspice
• 2 Tablespoons Baking Powder
• 2 teaspoons Cinnamon
• 1 Tablespoon Flax Meal (optional)
• 1/2 teaspoons Salt
• 1 cup Walnuts (optional)
• 1 cup Semi-sweet Chocolate Chips (vegan), Optional

1. 1. Preheat oven to 350 degrees F. Lightly grease two, nine-inch bread pans.
2. 2. Mash bananas together with almond milk until bananas are mostly broken up and you have a thick but smooth texture. Stir in the zucchini. Set aside.
3. 3. Beat oil, sugar, and vanilla until smooth. Stir in the banana-zucchini mixture. Set aside.
4. 4. Combine all the dry ingredients. (flour, allspice, baking powder, cinnamon, flax meal, salt). Once mixed, make a well in the middle of the dry ingredients and add the wet ingredients. Stir until combined, don't over mix. Mixture should be quite thick, but if it is too dry to incorporate all of the flour or to push the spoon through, then add a tablespoon or two of almond milk until the dough is a texture that can more easily be scooped into prepared muffin pans.
5. 5. Stir in walnuts and/or chocolate chips.
6. 6. Pour batter into prepared bread pan or muffin tin and bake 55-70 minutes for bread, 30 minutes for muffins.
7. This makes 2 loaves (or about 24 muffins).

whole overripe bananas, almond milk, zucchini, oil, sugar, vanilla, whole wheat flour, allspice, baking powder, cinnamon, salt, walnuts, chocolate chips

Taken from tastykitchen.com/recipes/breads/vegan-zucchini-bread-2/ (may not work)