How to Make Vegan Banana Zucchini Bread – Easy Recipe

There’s something magical about the aroma of freshly baked banana bread filling the kitchen. It instantly makes me feel cosy and nostalgic, like I’m back in my grandmother’s kitchen, eagerly waiting for a warm slice slathered with plant-based butter. But as much as I love classic banana bread, I wanted something a little extra—something healthier, more nutritious, but just as comforting. That’s when I discovered the perfect combination: vegan banana zucchini bread!

At first, I was sceptical about adding zucchini to sweet bread, but trust me, you don’t taste it! An incredibly moist, slightly sweet, perfectly spiced loaf makes a fantastic breakfast, snack, or dessert. The best part? This recipe is so easy to make; you probably already have most of the ingredients in your pantry.

So grab those overripe bananas, grate up some zucchini, and let’s get baking!

Why You’ll Love This Vegan Banana Zucchini Bread

If you’re wondering whether you need another banana bread recipe, let me tell you why this one stands out:

• Super Moist & Flavorful – This bread stays soft and never gets dry, thanks to bananas and zucchini.
• Healthier Alternative – It’s naturally sweetened and made without eggs or dairy.
• Simple & Budget-Friendly – No fancy ingredients, just pantry staples.
• Customizable – Want to add chocolate chips, nuts, or a little extra spice? Go for it!
• Kid-Approved – They won’t even know they’re eating veggies.
• Perfect for Meal Prep – Bake it once and enjoy it all week!

Ingredients You’ll Need For Making Vegan Banana Zucchini Bread

• Ripe bananas – Naturally sweet and provide moisture for a soft, tender texture.
• Grated zucchini – Adds extra moisture and nutrients while blending seamlessly into the bread.
• Whole wheat or all-purpose flour – Forms the structure of the bread, keeping it soft and fluffy.
• Ground flaxseed – A plant-based alternative to eggs, helping to bind the ingredients together.
• Water – Activates the flaxseed to create a gel-like consistency, replacing eggs.
• Coconut oil or applesauce – Keeps the bread moist and adds a rich, buttery texture.
• Maple syrup or coconut sugar – Naturally sweetens the bread without refined sugars.
• Baking powder – Helps the bread rise and creates a light, fluffy texture.
• Baking soda – Reacts with the acidity of the bananas to enhance the bread’s texture.
• Cinnamon – Adds warmth and depth of flavour, making the bread even more delicious.
• Vanilla extract – Enhances the overall flavour with a subtle hint of sweetness.
• Salt – Balances the flavours and brings out the sweetness of the bananas and zucchini.

Optional add-ins:

• Walnuts or pecans – Provide a delicious crunch and add healthy fats.
• Dairy-free chocolate chips – Give a sweet, indulgent touch to each bite.

Raisins – Enhance the dish with natural sweetness and a satisfying chewiness.

Step-by-Step Instructions For Making Vegan Banana Zucchini Bread

Step 1: Prep the Ingredients

• Set your oven to 350°F (175°C) and lightly coat a loaf pan with oil or non-stick spray.
• Mash the bananas in a large mixing bowl.
• Grate the zucchini, then use a clean kitchen towel to squeeze out excess moisture.
• Prepare the flaxseed egg by mixing 1 tbsp ground flaxseeds with 3 tbsp water. Let it sit for 5 minutes.

Step 2: Mix the Wet Ingredients

• In the bowl with the mashed bananas, stir in the zucchini, flaxseed egg, maple syrup, coconut oil, and vanilla extract.
• Mix well until everything is combined.

Step 3: Mix the Dry Ingredients

• Mix the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl until evenly mixed.
• Slowly incorporate the dry ingredients into the wet mixture, stirring lightly until blended. (Don’t overmix, or your bread will be dense!)

Step 4: Fold in Optional Add-ins

• If you’re using chopped nuts, chocolate chips, or raisins, gently fold them into the batter.

Step 5: Bake & Cool

• Pour the batter into your prepared loaf pan.
• Bake for 50-60 minutes or until a toothpick inserted in the centre comes clean.
• Allow the bread to rest in the pan for 10 minutes before carefully transferring it to a wire rack to cool fully.

Pro Tips for the Best Vegan Banana Zucchini Bread

• Use Overripe Bananas – The darker the bananas, the sweeter the bread.
• Don’t Overmix – Stir until everything is combined to keep the bread light and fluffy.
• Squeeze Out Zucchini Moisture – Otherwise, your bread might turn too wet.
• Experiment with Flavors – A pinch of nutmeg, almond extract, or shredded coconut can add a fun twist.
• Make Muffins Instead – Pour the batter into a muffin tin and bake for 18-22 minutes for a grab-and-go treat.

How to Store and Freeze Banana Zucchini Bread

Short-Term Storage (Up to 5 Days):

Keep in an airtight container at room temperature for up to three days to maintain freshness. Store it in the refrigerator for up to a week for extended freshness.

Freezing Instructions (Up to 3 Months):

• Cut the bread into slices and individually wrap each piece in plastic wrap.
• Place the slices in a freezer-safe bag and store them in the freezer.
• To reheat, thaw overnight or warm in the oven at 300°F for 10 minutes.

FAQ Section For Vegan Banana Zucchini Bread

Can I make this gluten-free?

Yes! Just use a gluten-free 1:1 baking blend in place of regular flour.

Do I need to peel the zucchini?

Nope! The peel is soft and blends right into the bread.

Why is my bread too dense?

Overmixing the batter is the main culprit. Stir just until the ingredients are combined.

Can I make this sugar-free?

Yes! Use extra mashed bananas or date paste instead of maple syrup or coconut sugar.

Can I add mix-ins?

Absolutely! Walnuts, pecans, raisins, or chocolate chips all work great.

Conclusion: Vegan Banana Zucchini Bread

Now that you have this tried-and-true vegan banana zucchini bread recipe, it’s time to grab your ingredients and start baking! I promise you’ll be hooked once you take your first bite. It’s wholesome, delicious, and perfect for any time of the day.

If you try this recipe, I’d love to hear from you! And if you take a picture, tag me on social media—I can’t wait to see your creations!