Vegan zucchini banana bread is perfectly moist and soft bread bursting with flavors of cinnamon, and the sweetness of banana. Kids will love this bread too. Perfect to serve breakfast or as snacks.
Zucchini banana bread is a great option for a lazy breakfast. Make and refrigerate for up to a week. Read my vegan chocolate banana bread.
Why you will love this vegan zucchini banana bread?
My kid is a fussy eater who won't eat zucchini as a vegetable but he loved this bread so much. This is also a way we can induce good food into our kid's diet. Apart from that, this zucchini banana bread is -
- easy to make
- delicious
- kid's friendly
- plant-based
Ingredients of vegan zucchini bread
This zucchini banana bread is an easy recipe with common pantry baking ingredients. Detailed quantity is mentioned in the recipe card.
You will need -
Flour - I have taken refined flour. For gluten-free zucchini bread, take gluten-free oat flour or other gf flour mix.
Baking powder, baking soda
Zucchini - 1 cup grated and not squeezed (2 medium)
Banana - over-ripe bananas that has black marks on the skin. They are sweeter and easier to blend in the bread.
Milk - unsweetened plant-based milk (I have taken unsweetened almond milk). You can also take any other flavors like vanilla or chocolate if you want the flavor. But be mindful while adding sugar if the milk is sweet one.
Sugar - granulated sugar. Skip if your bananas are sweeter or the milk has sweet in it. Or adjust as taste.
Oil - Any vegetable oil will do. To make this oil-free, substitute this with apple sauce.
2 flax eggs - 2 tbsp flax meal + 4 tbsp water. Refrigerate for 15 minutes to set.
Optional Add-ins - chocolate chips, nuts like cashews walnuts, or raisins.
How to make zucchini banana bread?
Mash the bananas. Grate zucchini (with skin) using a box grater. In a large mixing bowl add flour, baking powder, baking soda, a pinch of salt passing through a sieve.
Now add mashed banana, grated zucchini, cinnamon powder, salt to the bowl. Then add oil, milk to the mixture and mix all nicely. Don't overmix, a few lumps are okay. Add milk gradually in batches while making the batter.
Pour the batter into a greased loaf pan. Preheat the oven at 350 F or 180 C. Put in the loaf pan and cook for 50 minutes. Check the doneness by inserting a toothpick. And if it comes out clean then it's done. Otherwise, bake for another 5 minutes or till it comes out clean.
How long I can store this Zucchini Banana bread?
This zucchini banana bread stays good for up to 4 - 5 days in an air-tight box at room temperature. You can also refrigerate and freeze it in a freezer-friendly box for 2 - 3 weeks also. Reheat in a microwave.
Can I make this bread gluten-free?
Yes absolutely. I make this with oat flour and buckwheat flour for a gluten-free version. I make this with coconut flour, buckwheat flour, water chestnut flour as well.
Recipe Card for Vegan Zucchini Bread
Vegan Zucchini Banana Bread
Equipment
Ingredients
- 2 medium zucchini 2 cups grated zucchini
- 2 medium banana extra ripe
- 2 cup all purpose flour
- ยผ cup unsweetened almond milk
- ยผ cup granulated sugar
- ยผ cup vegetable oil or olive oil
- 1 tsp baking powder
- ยฝ tsp baking soda
- 1 pinch salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp flax meal (+4 tbsp water)
- 2 - 3 tbsp choco chips for topping (optional)
Instructions
- Preheat the oven at 350 F or 180 C.
- In a large mixing bowl add flour, baking powder, soda, cinnamon powder, salt passing through a sieve.
- Then mash ripe banana in a small bowl using a fork or potato masher.
- Grate zucchini using large holes of a box grater.
- Now add banana, zucchini, oil, and unsweetened almond milk in a large bowl.
- Add dry ingredients to this bowl and stir to mix all ingredients.
- Don't over stir it. A little lumps is absolutely fine.
- Grease a cake tin or loaf pan. Line it with a baking parchment paper.
- Pour in the batter mixture.
- Add the top add-in if you want to but optional.
- Pat it lightly once.
- Now place the loaf pan inside the oven.
- Bake for 45 - 50 minutes.
- After 50 minutes do toothpick test to check the doneness of the bread.
- If the toothpick comes out clean, the loaf is cooked.
- Otherwise cook for another 5 minutes or till it's cooked well.
Video
If you like the recipes and want to stay updated, subscribe via email. Also, I would request you to like and share my Facebook Page. Follow My Dainty Kitchen on Twitter, Instagram, and Pinterest.
Mary Kay Kochis
Ipsa,
In your zuccjini banana bread recipe, you omitted the milk and quantity in the ingredients list that you named in the instructions (step 5).
How much did you add?
My batter was to thick, so I added a few splashes, 2 at a time.
Ipsa Faujdar
Thanks. I have updated the list.