Skip links

HookedOnPlants

When getting hooked is a good thing

Main navigation

vegan loaf

Chocolate Zucchini Banana Bread | Vegan + Gluten-Free

By Leave a Comment

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.


 
Save Print

Chocolate Zucchini Banana Bread
Prep time:
Cook time:
Total time:
Serves: 8
A delicious loaf packed with nutrition. Vegan, gluten free, easy and YUM.
Ingredients:

Dry Ingredients:

  • 2 cups oats (use gluten-free if celiac)
  • 1/4 cup cacao powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 pinches salt
  • 2 tsp cinnamon
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount!)

Wet Ingredients:

  • 1 ripe banana
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 1/4 cup plant milk (using Earth’s Own Vanilla Oat)
  • 2 cups grated or thinly sliced zucchini

Optional (not really optional, just do it):

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.

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!

Easiest Walnut Banana Bread | Vegan + Gluten-Free

By 2 Comments

When the aroma of ripe nana’s starts to creep out from the kitchen, that’s when you know it’s time to transform those yellow thangs into everyone’s favourite type of bread…Walnut Banana Bread!

My goal for this banana bread was to go from a bowl of spotty bananas to a delicious bread as easy and quickly as possible.

Eat it for breakfast.

Pack it for lunch.

Warm it up for dessert.

Sometimes life calls for a cup’ o’ tea and a loaf of ‘nana bread.

So, when it can be pretty dang healthy for you, I’d consider that a life WINNING situation.

I’ll stop talking now. Make this and devour!

5.0 from 1 reviews
 
Save Print
Walnut Chaga Protein Banana Bread | Vegan | Gluten-Free
Recipe Type: dessert, snack
Author: Jules
Prep time:
Cook time:
Total time:
Serves: 8
Possibly the easiest banana bread you’ll ever make with incredibly dense deliciousness!

Ingredients:

Wet Ingredients:

  • 4 bananas
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ⅛ cup coconut oil
  • 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water, let sit for 5 minutes)

Dry Ingredients:

  • 2¾ cups oats, gluten-free if needed
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount)
  • 2 tsp Chaga Powder
  • 1 tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts
  • ½ cup raisins
  • ½ cup vegan chocolate chips (optional, but why wouldn’t ya?)

Topping:

  • 1 banana, halved lengthwise
  • 6-8 walnuts
Instructions:
  1. Pre-heat oven to 350°F
  2. Line your loaf baking dish with parchment paper.
  3. First, blend your oats into a flour, then pour into a big bowl.
  4. Add the rest of the dry ingredients to the oat flour and stir until combined.
  5. Put all wet ingredients in your blender, blend until smooth.
  6. Pour the wet ingredients into the dry and mix until combined.
  7. Pour the mixture into your loaf pan (either a medium sized one or 2 small ones). Fill it up almost all the way to the top.
  8. Place the halved banana on top with a few walnuts.
  9. Bake for 50 minutes.
  10. Let cool a few minutes before removing to a cooling rack.
  11. Enjoy! (Maybe with some of this jam!)
  12. To store, put it back into the loaf pan and cover it with tinfoil, or reusable vegan wax wrap (not affiliated, but can’t stop using these!)

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more plants in your life:

Sign up for the 80/20 Plants app!

Apricot Butternut Squash Lentil Loaf | Vegan | Oil-Free | Salt-Free

By Leave a Comment

With Christmas is just around the corner, the best way to show your love to your family and friends is through their taste buds.

img_3308

Welcome, lentil loaf.

It’s sweet and savoury, packed with plant nutrients, and a mouth-watering replacement for the usual meaty main on the plate.

Roasted butternut squash, nutritional yeast, flax meal and oat flour hold this baby together, and a maple-y, molasses glaze tops it right off!

img_3305

Who says Christmas has to be about guilty indulgence? This lentil loaf will benefit your bod, yet taste comforting and decadent.

Impress your family with a vegan main for Christmas dinner. Be a rebel and switch up the tradition 😉

You can make this ahead of time and throw it into the freezer once it’s cooled. Just de-thaw by letting it sit in room temperature for at least 1 hour (or in a pool of warm water in the sink for 30 minutes), then bake again at 350 degrees F for 20 minutes or so.

img_3299

Benefits:

–Lentils are one of the most healthy ingredients in the world. They’re packed with antioxidants, lower cholesterol and have anti-inflammatory effects. Eating these morsels and any other plant foods help protect the skin and ward off wrinkles too.

–Butternut squash is low in fat, high in fibre and high in beneficial plant carbohydrates. Plus it does wonders for immunity, and bone health.

–Apricots protect against free radical damage and inflammation. They also help your eyesight with all that vitamin A.

–Salt-free and Oil-free! Salt leads to water retention, which leads to bloating, a puffy face, and water weight. Go without it for a week and see if you notice a difference! Oil is a fat, packed with calories, and zero fibre. Even if it is said to be ‘health promoting’, it is still a processed ingredient that will aid in weight gain.

img_3307

Serves: 8-10

Time: 1 hour 30 minutes

Ingredients:

Loaf:

  • 1 cup green lentils uncooked
  • 1/2 cup pumpkin seeds
  • 1/2 cup walnuts chopped
  • 1 cup butternut squash, chopped in 1 cm cubes
  • 1 cup carrot, grated
  • 1 cup apple, grated
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup vegetable broth (or water)
  • 8 dried apricots, diced
  • 3 tbsp flax meal
  • 1/2 cup oat flour
  • 1/2 cup nutritional yeast
  • 6 sprigs-worth of fresh thyme, de-stemmed
  • 1 tbsp oregano
  • 1 tsp tarragon
  • Dash of pepper

Glaze:

  • 1/4 cup molasses
  • 1/2 cup  ketchup
  • 2 tbsp dijon mustard

Directions:

  1. Pre-heat oven to 325 degrees F
  2. Cook lentils according to package
  3. Spread pumpkin seeds and walnuts on cookie sheet, then toast in the oven for 8 minutes
  4. Turn oven up to 350 degrees F
  5. Roast butternut squash for 20 minutes
  6. While squash is roasting, heat a pot to medium heat
  7. Oil-free sautéing time. Add onions to pot, and stir until you see browning/caramelization on the bottom (about 5 minutes). Then add garlic and saute for another 30 seconds. Add 1/4 cup vegetable broth (or water) to deglaze the pot. The onions and garlic should have a brown tinge to them
  8. Add carrots, celery, apple, tarragon, oregano and black pepper to pot. Let simmer 10 minutes
  9. In food processor, blend 1/2 cup of the roasted butternut squash with 3/4 cup of the cooked green lentils. Once blended smooth, add in flax meal, nutritional yeast, oat flour, and thyme. Blend until smooth again
  10. Transfer blended mixture to the pot. Add pumpkin seeds, walnuts and apricot. Mix together well
  11. Line a loaf pan with parchment paper (leave some out along edges so you can use it as handles to pull out loaf when it’s done)
  12. Press loaf mix evenly into the pan
  13. Make the glaze: Mix together all ingredients in small food processor, or in a small sauce pan on low heat (this will help the molasses mix together)
  14. Use spatula to spread the glaze over the loaf evenly
  15. Bake for 45-50 minutes in the 350 degree F oven
  16. Let cool 5 minutes, then move from the pan onto a cooling rack.
  17. Enjoy with your favourite sides! Vegan mashed potatoes coming soon!

Play by play:

Toastimg_3282 Simmerimg_3283 Grateimg_3284 Roast & BLENDimg_3286

img_3287
Miximg_3291 Pressimg_3292

Then Glaze & Bake!