Welcome to your level up on banana bread. This zucchini and macadamia nut loaf is not only a conversation starter but a punch packer. It has buttery macadamias which complement the subtle flavour of earthy zucchini. Coupled with some fiery cinnamon, you have yourself a winning breakfast slice (or tea time, we don’t judge).
You can find all of these ingredients at your Planet Organic. Use my code MORGAN15 for 15% off your online order.
- 1 and a ½ cups of buckwheat flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp cinnamon
- Pinch of salt
- 1 cup of macadamia nuts, chopped
- 2 zucchini’s grated, with all of the moisture pressed or squeezed out using a muslin cloth or a clean tea towel
- 2 overripe bananas
- 1 cup of almond mylk
- ¼ cup of maple syrup
- Splash of apple cider vinegar
- 1 teaspoon of vanilla essence
Set your oven to 180°C and line a loaf tin with baking paper. This recipe also works very well as muffins (just lower the baking time).
In a large bowl, sieve your dry ingredients. In a small bowl, add your apple cider vinegar to your almond milk to make vegan buttermilk – set aside to curdle.
In the meanwhile, make sure your macadamia nuts are chopped into nice chunks and your zucchinis are grated and dry. Add your zucchinis and macadamias to your dry mix and coat evenly with flour.
In a Nutribullet or blender, blitz your bananas, vegan almond buttermilk, maple syrup and vanilla essence. Add this mixture to your dry mix, and fold through until all combined.
Pop your mixture into your loaf tin and bake for 35-40 minutes. The zucchinis can hold a lot of moisture, so rather be sure your loaf is overdone than under as it’ll still have a good texture!
I like to toast mine in a pan and top with Planet Organic’s ABC butter. (Almond, Brazil and Cashew nut) – what an invention!
Use my code MORGAN15 for 15% off your Planet Organic order!
Why not try my dark chocolate and avocado loaf next?