Zucchini Banana Bread (Vegan)
Breads
Vegetables
Ingredients:
- 240 g (1 cup) mashed ripe banana
- 110 g (1 cup) finely shredded zucchini
- 120 ml (½ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 60 ml (¼ cup) non-dairy milk
- 4.3 g (1 tsp) vanilla extract
- 180 g (1½ cups) all-purpose flour
- 4.7 g (1 tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 1.3 g (½ tsp) cinnamon
- 0.6 g (¼ tsp) nutmeg
- 1.5 g (¼ tsp) salt
- 85 g (½ cup) chopped walnuts or vegan chocolate chips
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Squeeze the shredded zucchini only lightly, not completely dry — a little residual moisture is what keeps this bread tender, unlike recipes where you want it bone-dry.
Instructions:
- Mix Wet Ingredients: In a large bowl, mash 240 g (1 cup) ripe banana until completely smooth. Stir in 1 cup finely shredded zucchini (lightly squeezed), 120 ml (½ cup) maple syrup, 60 ml (¼ cup) neutral oil, 60 ml (¼ cup) non-dairy milk, and 1 tsp vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 180 g (1½ cups) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg (optional), and ¼ tsp salt.
- Combine: Pour wet into dry and fold gently until just combined. Fold in ½ cup chopped walnuts or vegan chocolate chips if using.
- Bake: Pour into a greased 23 x 13 cm (9 x 5 inch) loaf pan. Bake at 175°C (350°F) for 50–60 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The mashed ripe banana adds natural sweetness and a creamy texture. The finely shredded zucchini adds moisture and a mild vegetal note. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Zucchini Banana Bread (Vegan)
Ingredients:
- 240 g (1 cup) mashed ripe banana
- 110 g (1 cup) finely shredded zucchini
- 120 ml (½ cup) maple syrup
- 60 ml (¼ cup) neutral oil
- 60 ml (¼ cup) non-dairy milk
- 4.3 g (1 tsp) vanilla extract
- 180 g (1½ cups) all-purpose flour
- 4.7 g (1 tsp) baking soda
- 2.3 g (½ tsp) baking powder
- 1.3 g (½ tsp) cinnamon
- 0.6 g (¼ tsp) nutmeg
- 1.5 g (¼ tsp) salt
- 85 g (½ cup) chopped walnuts or vegan chocolate chips
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The mashed ripe banana adds natural sweetness and a creamy texture. The finely shredded zucchini adds moisture and a mild vegetal note. The maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Squeeze the shredded zucchini only lightly, not completely dry — a little residual moisture is what keeps this bread tender, unlike recipes where you want it bone-dry.
Instructions:
- Mix Wet Ingredients: In a large bowl, mash 240 g (1 cup) ripe banana until completely smooth. Stir in 1 cup finely shredded zucchini (lightly squeezed), 120 ml (½ cup) maple syrup, 60 ml (¼ cup) neutral oil, 60 ml (¼ cup) non-dairy milk, and 1 tsp vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together 180 g (1½ cups) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg (optional), and ¼ tsp salt.
- Combine: Pour wet into dry and fold gently until just combined. Fold in ½ cup chopped walnuts or vegan chocolate chips if using.
- Bake: Pour into a greased 23 x 13 cm (9 x 5 inch) loaf pan. Bake at 175°C (350°F) for 50–60 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
