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Chocolate Zucchini Banana Bread | Vegan + Gluten-Free

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Harvest season around here means ZUKES are flowing out of every corner.

This chocolate zucchini banana bread is THE recipe to put those zucchinis to use… Hidden veggie nutrition in a delicious chocolate loaf.

YES, PLEASE.

No eggs, no dairy, no problem.

I even added in some Love Complement whole food protein powder.

Love this stuff!

First, I’ll say: You can get enough protein on a plant based diet without protein powder! But, if you’re not eating a variety of plants, and enough calories in general, or if you’re training or growing or aging, it doesn’t hurt to add a bit of protein powder to your life.

This one is my fave because it’s 5 whole food ingredients (no isolates), no fillers, no sugars, and comes in a biodegradable bag.

Check it out here.

You can use the code ‘hookedonplants‘ for a discount (I get a slight kick back if you do so, and you also get 10% off). I love this company for the quality and effort they put into transparency! I also take their daily essentials (everyday).

You could also add some organic Stay Wyld medicinal mushroom powders to this too! I add my mushie powders to everything possible.

Chocolate Zucchini Banana Bread
 
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A delicious loaf packed with nutrition. Vegan, gluten free, easy and YUM.
Author:
Recipe type: Loaf
Cuisine: Dessert, Snack, Breakfast
Serves: 8
Ingredients

  • Dry Ingredients:
  • 2 cups oats (use gluten-free if celiac)
  • ¼ cup cacao powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 pinches salt
  • 2 tsp cinnamon

  • Wet Ingredients:
  • 1 ripe banana
  • 1 tsp vanilla
  • ¼ cup maple syrup
  • ¼ cup plant milk (using Earth's Own Vanilla Oat)
  • 2 cups grated or thinly sliced zucchini

  • Optional (not really optional, just do it):
  • Vegan Chocolate Chips
Instructions
  1. Pre-heat your oven to 350F
  2. In your food processor, add all dry ingredients and blend until it's a flour consistency.
  3. Add all wet ingredients to your food processor and blend until smooth.
  4. Add in choco chips and pulse a few times.
  5. In a parchment covered loaf dish, pour the batter.
  6. Bake for 35 minutes.
  7. Slice it up and devour.

Feel free to add in some medicinal mushrooms to this recipe!

If you make this, post on Instagram and tag @hookedonplants !

Trying to go plant-based? Try the 80/20 Plants app.

Have a listen to Whistler Vegan Fest the Podcast veg nutrition and transition interviews here!

Bangin’ Banana Tahini Chaga Granola (Oil & Refined Sugar-Free)

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Who doesn’t love a good crunch in the mornin’?

I do.

But, I don’t love all the sugars + oils snuck into a typical store-bought granola…

Enter: THIS BANGIN’ BANANA TAHINI CHAGA GRANOLA

This recipe is:

-Easy

-Delish

-Free from refined sugars and oils

-Made up of whole foods baby!

Pour some milk on top (Earth’s Own new 4 ingredient oat milk are a fave), or sprinkle it on top of your coco yogurt bowl or smoothie bowl. How ever you enjoy granola, you’ll be able to enjoy it knowing you’re packing your body with quality nutrients and good energy. 

As for the mushroom part, totally optional, but any opportunity I can get, I’ll add in mushroom powders to my recipes. 

The Stay Wyld Organics Mushroom powders are North American sourced, steamed for best absportion, organic, and packaged in glass with a tin lid (plastic-free packaging for the win). I’m using Chaga here, but really could throw all 5 in this recipe!

 

Turkey Tail, Cordyceps, Lion’s Mane, Reishi AND Chaga all give you a mega dose of antioxidants and act as adaptogens in your body, bringing your body back to homeostasis (balance). They’re also immune-boosting and good for the gut. 

Cooking time: 16 minutes

Servings: 5

NOTE: This recipe is very double-able. Do it. 

 

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Ingredients:

  • Wet Ingredients:

  • 1/4 cup tahini

  • 1 ripe banana, mashed

  • 2 tsp vanilla

  • optional: if you like it a bit more sweet, add 1/4 cup maple syrup

  • Dry Ingredients:

  • 2.5 cups rolled oats

  • 1/2 cup coconut shreds/ribbons

  • 1/2 cup pumpkin seeds

  • 1/4 cup walnuts, chopped

  • 2 tbsp cinnamon

  • 3 tsp Stay Wyld Organics Chaga mushroom powder (use ‘Julia10’ for a 10% discount on these North American, organic, steamed, medicinal mushrooms in plastic-free packaging!)

  • 1/2 tsp salt

  • Add ins after baking:

  • 1/2 cup raisins or dried cranberries or chopped dates

  • 1/4 cup hemp seeds

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Directions

  • Pre-heat oven to 325F
  • Mix the wet ingredients together in a large bowl
  • Add in the dry ingredients to the wet and mix thoroughly (hand mixing is the most satisfying and gets the job done best)
  • Lay it out evenly on a parchment (or reusable baking sheet) covered pan
  • Bake for 16 minutes, mixing around halfway through. (Careful not to burn at the end!)
  • Remove from oven and let cool completely before storing it in an airtight container in your cupboard or the fridge. As you transfer it to your container, add in the additional ingredients and shake it up.
  • Snack, scoop, or sprinkle it on everything!

Simple One-Pot Vegan Chili | Ready in 30

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CHILI SEASON (can I get a whooooop whoop?)

I’m going to make this post short, to the point, nutritious, and delicious, just like this simple one pot vegan chili (aka dinner in 30 minutes).

All you need is a pot, some cans from the pantry, and some of your usual suspects from the veggie kingdom.

If you want to take it up to the next level, top it off with this 5 ingredient vegan sour cream or smokey vegan parm, and of course a side of rustic sour dough (our go-to is always a fresh loaf from Whistler’s vegan bakery Ed’s Bred).

This recipe makes a lot. Freeze it or just keep it in the fridge to eat it over the next week on top of quinoa, in wraps, sloppy joe style…. you name it.

Gotta love that chili versatility action.

Simple One-Pot 3 Bean Vegan Chili
 
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A last minute dinner idea. Just need a few veggies and a few cans from the pantry, and you're dinner is ready in 30 with one pot to clean.
Author:
Serves: 6
Ingredients
  • 1 medium yellow onion, chopped
  • 8 mushrooms, chopped (white, cremini, portobello, your choice)
  • 3 sticks of celery, diced
  • 3 carrots, diced
  • 2 cloves garlic, minced
  • 1-2 tbsp veggie boullion powder (or 1 cube)
  • 1 tbsp cumin
  • 3 tbsp chili powder
  • 1 tbsp oregano spice
  • Pinch of salt & pepper
  • 1 large sweet potato, chopped
  • 1 jar tomato sauce (HACK: you can use pasta sauce! I used this one)
  • 1 can each: kidney beans, black beans, chickpeas (or any other beans you have), rinse first
  • 1 can of corn
  • 1 head broccoli, chopped
Instructions
  1. Oil-free sauté the onions and mushrooms (heat pan to medium, add onions and mushrooms, let brown for a few minutes, add a bit of water to de-glaze the bottom of the pan, let sauté another minute or so)
  2. Add celery, carrots, garlic, veggie boullion, cumin, chili powder and oregano with a ¼ cup of water. Mix together and let sauté 3-5 minutes
  3. Add sweet potato, beans, corn, tomato sauce and stir.
  4. Add enough water until it just covers everything.
  5. Bring to a boil, then let simmer for 20 minutes.
  6. Add broccoli for the last 5 minutes.
  7. Serve it up with cashew sour cream, green onion and your fave sourdough (I'm looking at you Ed's Bred.

Making this? Tag @hookedonplants

Need a guide towards a plant-based lifestyle?  Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Warm Vegan Pumpkin Spice Banana Milkshake | 3 Ingredients

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Sometimes all you need is something warm to put your hands around. Enter: pumpkin spice and bananas.

With just 3 ingredients and a blender, you will have this delicious pumpkin spice banana milkshake (minus the dairy) to knock your cozy socks off.

The taste?  Pumpkin pie in a cup (but, actually good for you).

Fall is definitely upon us, and this comforting bevy will be the cherry on top of your Netflix n’ chill sweatpants.

Tis’ the season for pumpkin everything. Let’s make the most of it.

Benefits:

Bananas should be enjoyed be in their ripe form (with spots). They’re amazing for digestion, high in potassium and rich in fibre.

Pumpkin Pie Spice gives us that spicey cinnamon and ginger, both bringing us great benefits. Ginger is a well-known immune-booster, and cinnamon? The king of lowering those blood-sugar levels.

Vanilla (the pure extract) is anti-inflammatory, helping you fight disease, and allowing your body to thrive.

Warm Pumpkin Spice Banana Milkshake

On to the recipe!

Warm Vegan Pumpkin Spice Banana Milkshake
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Warm Vegan Pumpkin Spice Banana Milkshake

Recipe by julesCourse: breakfast, snackDifficulty: Easy
Servings

2

servings
Prep time

4

minutes
Cooking timeminutes

Ingredients

  • 3-4 ripe bananas

  • 1/2 tsp pure vanilla extract

  • 2 tsp pumpkin pie spice

  • 1 cup hot water (or steamed plant milk)

Directions

  • Blend all ingredients in high speed blender for 2-3 minutes, until warm! (If you don’t have a high speed blender, blend until smooth, and warm on low, stirring constantly in a pot for 2-3 minutes)
  • Pour into your favourite mug and enjoy!

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Halloween Goblin Green Dip | 4 Minutes | Protein-Packed

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It’s all about dat’ dip!

…or sauce, or spread, or how ever you want to put this easy peasy goblin green dip to use.

I figured this one deserved it’s own post. It’s beautifully green, it’s super delish, and ridiculously nutrish (plus it happens to be the secret magical ingredient in the Wild Mushroom Green Lasagna last week).

Packed with protein from white cannelloni beans, kinda cheezy from the ‘nooch’ and ridiculously easy to whip up.

A great addition to the Halloween table!

This makes a big batch so you can keep it in the fridge to use on your next buddha bowl, tempeh burrito, or grilled cheeze sammy!

Easy Peasy Green Sauce | 4 Minutes
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Easy Peasy Green Sauce | 4 Minutes

Recipe by JulesCourse: Lunch, Dinner, SnacksDifficulty: Easy
Servings

8

servings
Prep time

4

minutes
Cooking timeminutes

Ingredients

  • 2 cups white beans, rinsed

  • 1 cup nutritional yeast

  • 2 cloves garlic

  • juice of 1 lemon

  • 1 tbsp onion powder

  • 3 cups spinach

  • 1/4 tsp salt

  • 1 tsp balsamic reduction like Nonna Pia‘s (or maple syrup)

  • 1/2 cup or more of water or unflavoured/unsweetened plant milk (depending on how thick or runny you want it)

Directions

  • Blend all ingredients until smooth (in your blender or food processor)
  • Dip with your fave crackers (we used Eve’s Crackers made in Whistler by our friends Eve and Sarah), spread, or thin it out a bit more with veggie stalk and use as a pasta sauce!

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