Thursday, 4 August 2016

Delicious zucchini-banana bread (absolutely no sweetener/sugar!)

Hello, everybody!!

I am sorry for the little hiatus. I've been scrambling to finish my extended essay, which I gave in two days ago (whoop whoop!) and lying on the beach.

I love summer. I'm drinking my water out of big-ass jars as I do a little bit of maths homework, a lot of daydreaming. I'm also so frustrated with myself because I had my mind made up to be so productive this summer, but instead I'm just loafing around eating the sugary vegan cookies that my Mum bought that AREN'T EVEN THAT GOOD, and trying to evade another breakdown that results from thinking about all the artwork I still haven't started. It seems insurmountable, you know? I know there are so many more problems out there, though, so I just have to remember how lucky I am to have two arms and two legs and the ability to move and do whatever I want.

Anyway, I made this awesome zucchini-banana bread today which is SO FREAKIN' GOOD because it has NO SUGAR (apart from a bit of vegan dark chocolate) and such a lil' bit of coconut oil. It's so moist and yummalicious, you'd never guess it was healthy. I hope you all love it. I personally hate finding a delicious-looking no-sugar  cake and then finding out it has a ton of maple syrup in it!! Not today, friends. Not today.

Just look at that moistness. What's not to love? I made it yesterday and there is only a sad little wedge left. My family are animals.

On another note, I am trying to do yoga everyday as it is too hot to go an run outside (and I'm a lazy lump) and I LOVE IT! However, I am as flexible as a board and as graceful as a truck, thus becoming a bendy, glam yogi will be a long journey. But I can now touch my toes!  :)

Peace out, lovelies!



1/4 cup coconut oil
2 mashed, ripe bananas
1 grated zucchini (a little round one, or a small long one, will make about 1 & 1/2 cups)
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose/wholewheat flour (they really are interchangeable. I love them both! Pictured is the all-purpose)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A shake of cinammon
1/4 teaspoon salt
2 big squares of vegan dark chocolate, chopped

1. Preheat oven to 180 C
2. Sieve all the dry ingredients into a bowl.
3. Add all the other ingredients and gently fold.
4. Put all of that in a pan! A round 9 & 1/2 inch pan will bake up in 35 minutes, while a 9 inch loaf pan will take about 40 minutes.
5. Eat all! After all, after a whole cake, you've had 1 and a half veggie servings for the day ;)

*loosely adapted from the eggless cooking bae,

Love sam x


  1. Can you taste the zucchini in the bread? Also is the texture cake-like?

    1. No, not at all!! Yeah, the texture is really yummy because its moist but also springy. It's not too puddingy :) Hope it turns out great!! xx