Zucchini Banana Bread (vegan)
Breads
What You’ll Need:
🍌 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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- 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.
Substituttions
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.
