Zucchini Banana Bread (vegan)
Breads
Ingredients:
- 1 cup mashed ripe banana (about 2–3 bananas)
- 1 cup finely shredded zucchini (lightly squeezed)
- ½ cup maple syrup (or agave or brown sugar)
- ¼ cup any neutral oil
- ¼ cup non-dairy milk (almond, oat, soy, etc.)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or use half whole wheat for more fiber)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- ½ cup chopped walnuts or vegan chocolate chips (optional)
Equipments:
- 9×5 inch loaf pan
- Parchment paper
- Two large mixing bowls
- Box grater (for zucchini)
- Whisk and spatula
Features:
Nut-Free
Soy-Free
Nutrition:
Servings 1 Calories 230 Carbohydrates 32g Fat 9g Fiber 4g Protein 6g Cholesterol 0mg Sodium 360mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, shredded zucchini, maple syrup, coconut oil, non-dairy milk, and vanilla extract until smooth and well combined.
- Combine the dry ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
- Combine wet and dry mixtures: Pour the dry ingredients into the bowl with the wet mixture. Stir gently until just combined—do not overmix to keep the bread tender.
- Fold in chopped banana and optional add-ins: Gently fold in the chopped banana and, if desired, the walnuts or vegan chocolate chips.
- Pour into loaf pan: Transfer the batter to the prepared loaf pan. Use a spatula to spread it evenly and smooth the top.
- Bake the bread: Place the loaf in the oven and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool before serving: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!
Tips & Variations
- Make it gluten-free: Substitute a gluten-free all-purpose flour blend 1:1.
- Sweeter option: Add 2–3 tbsp coconut sugar for a sweeter loaf if your bananas aren’t very ripe.
- No oil? Use applesauce instead for an oil-free version, though texture will be softer.
Notes:
Squeeze as much moisture out of the grated zucchini as possible using a clean kitchen towel or paper towels. Excess moisture will make the bread wet and prevent it from rising properly.
Use very ripe, spotted bananas — the riper the banana, the sweeter and more flavorful the bread.
Tips:
Fold the batter as few times as possible once the dry and wet ingredients are combined — 10–12 strokes is enough. Overmixing develops gluten and makes the bread tough and dense.
Test for doneness at 55 minutes. Insert a toothpick in the center — it should come out clean with a few moist crumbs.
Storage:
Store at room temperature wrapped in plastic for up to 3 days, or refrigerate for up to 1 week. Freezes well for up to 2 months — slice before freezing for easy individual portions.
Swaps:
All-purpose flour can be swapped for whole wheat flour (slightly denser) or a 1:1 gluten-free blend. Neutral oil can be replaced with melted coconut oil or applesauce for a lower-fat version.
Zucchini Banana Bread (vegan)
Ingredients:
- 1 cup mashed ripe banana (about 2–3 bananas)
- 1 cup finely shredded zucchini (lightly squeezed)
- ½ cup maple syrup (or agave or brown sugar)
- ¼ cup any neutral oil
- ¼ cup non-dairy milk (almond, oat, soy, etc.)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour (or use half whole wheat for more fiber)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- ½ cup chopped walnuts or vegan chocolate chips (optional)
Features:
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the mashed banana, shredded zucchini, maple syrup, coconut oil, non-dairy milk, and vanilla extract until smooth and well combined.
- Combine the dry ingredients: In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
- Combine wet and dry mixtures: Pour the dry ingredients into the bowl with the wet mixture. Stir gently until just combined—do not overmix to keep the bread tender.
- Fold in chopped banana and optional add-ins: Gently fold in the chopped banana and, if desired, the walnuts or vegan chocolate chips.
- Pour into loaf pan: Transfer the batter to the prepared loaf pan. Use a spatula to spread it evenly and smooth the top.
- Bake the bread: Place the loaf in the oven and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool before serving: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!
Tips & Variations
- Make it gluten-free: Substitute a gluten-free all-purpose flour blend 1:1.
- Sweeter option: Add 2–3 tbsp coconut sugar for a sweeter loaf if your bananas aren’t very ripe.
- No oil? Use applesauce instead for an oil-free version, though texture will be softer.
