Vegan Zucchini Banana Bread- made with wholesome ingredients, this zucchini bread is naturally sweetened and has 6 grams of protein per serving! (oil-free + gluten-free option)
If you’ve made my Vegan Almond Butter Banana Bread then you’ll find that this recipe is a very similar version, just with slightly less banana and shredded zucchini mixed in.
With all of this summer zucchini upon us, it’s only natural we find ways to sneak it in baked goods. Especially baked goods with chocolate chips so that your chocolate loving toddler will gobble it up. Or is that just me?
Vegan Zucchini Banana Bread Ingredients + Substitutions
- Flour- I like to use whole grain flour such as spelt but you can use regular all-purpose or gluten-free all-purpose.
- Cinnamon- Provides a subtle spice. Feel free to add more or omit, depending on your preferences.
- Baking Powder- Helps leaven the bread to rise.
- Baking Soda- Gives it an extra kick of rise to make it as fluffy as possible.
- Salt– Helps balance the sweetness in the recipe. Omit or reduce the salt if you’re using salted nut butter.
- Banana- Mashed banana binds the bread, add natural sugar and gives that beautiful golden color. I haven’t tested this with alternatives to banana so I can’t say for sure how that would work.
- Pure Maple Syrup- I recommend sticking with a liquid sweetener for proper moisture. You could use agave or honey as a replacement.
- Vanilla- Adds a rich, aromatic flavor.
- Almond Butter- Natural (drippy) almond butter made with just almonds (and possibly salt) is going to work best. You can also use neutral flavored oil (or coconut oil), tahini or peanut butter.
- Zucchini- Adds moisture and nutrients such as Vitamin A and beneficial antioxidants.
- Mix-ins (Optional)- Dairy-free chocolate chips, chopped nuts or dried fruit all make great mix-ins.
How to Make Zucchini Banana Bread
- Whisk together mashed banana, maple syrup, vanilla and almond butter.
- Add flour, cinnamon, baking soda, baking powder, and salt. Fold together until combined.
- Fold in shredded zucchini and desired mix-ins.
- Transfer to loaf pan. Bake for 45 mins.
- Allow to cool. Slice, serve and enjoy!
Vegan Zucchini Banana Bread
Servings: 8 slices
- 1½ cups flour, all-purpose, spelt, or GF all-purpose
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, omit if using salted nut butter
- 1 cup mashed banana, about 2 large bananas
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup creamy almond butter, see notes
- 1 cup shredded zucchini, measure after squeezing excess liquid from zucchini
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Preheat the oven to 350°F then lightly grease a 9×5 inch loaf pan.
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In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
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In a separate bowl, add the mashed banana, maple syrup, vanilla, and almond butter. Stir together until smooth.
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Add the dry ingredients to the bowl with the wet and fold everthing together until a batter forms. Fold in shredded zucchini plus any desired mix-ins such as chocolate chips, chopped nuts or dried fruit. Transfer the batter to the loaf pan.
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Bake in the oven for about 40-45 minutes, or until golden brown on edges and set in the center. Allow to cool completely before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
I’ve tested this with almond butter that only has 2 ingredients (almond butter and salt) as well as almond butter with added oil. The one with oil adds a little more moisture but they will both work for this recipe. You can also substitute with equal amounts neutral flavored oil, peanut butter, or tahini.
Calories: 221kcal, Carbohydrates: 35g, Protein: 6g, Fat: 7g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 219mg, Potassium: 352mg, Fiber: 5g, Sugar: 12g, Vitamin A: 50IU, Vitamin C: 5mg, Calcium: 101mg, Iron: 2mg
