This Vegan Zucchini Banana Bread is soft, fluffy, and deliciously sweet! Easily bake this comforting loaf for breakfast, brunch, or snack! Everyone will love this chocolatey cinnamon treat!
I think it's safe to say that once you add bananas and chocolate to your zucchini bread, there's no turning back!
Zucchinis and bananas are so nutritious and wholesome, and the flavor combination is out of this world!
I love how the bananas make this quick bread incredibly moist while also serving as a binder as eggs normally would.
Enjoy this banana zucchini bread any time of the year! Pack it for snacks or in lunch boxes, use it for make-ahead breakfasts, or bake a loaf as a gift for someone!
Looking for more quick bread to bake? Be sure to check out my Chocolate Pumpkin Bread and Pumpkin Banana Bread!
Reasons To Love This Recipe
- Easy
- Simple ingredients
- Dairy-free, no eggs
- Satisfies your sweet tooth
- Has healthy zucchini and bananas
- Just need one bowl and one loaf pan
Ingredients and Substitutions
- Zucchini - One fresh zucchini will do the trick here.
- Bananas - Use up your overripe bananas. The kind that are bruised and slightly mushy are best because of their natural sweetness. Putting them in a paper bag or next to avocados can help ripen them at a quicker rate. ``
- Sugar - Light brown sugar adds a deep level of sweetness. Look for the words “vegan” or “organic” on the label.
- Plant Milk - Just a little plant milk adds moisture to the bread. Any kind will work just fine, i.e., oat, soy, almond, etc.
- Oil - Canola or another light-tasting oil works to make this bread light, fluffy, and moist.
- Vanilla - Pure vanilla extract adds a warm flavor.
- Flour - All-purpose flour creates a light and airy texture.
- Spices - Cinnamon and nutmeg are amazing in this quick bread.
- Leaveners - Baking powder and baking soda give rise and create airiness here. Make sure they aren't expired to ensure they work properly.
- Salt - Just a pinch of salt enhances the flavors while also bringing balance overall.
- Optional Add-Ins - I highly recommend adding chocolate chips because they are so delicious here! Chopped nuts would be great too.
How to Make Vegan Zucchini Banana Bread
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Grate the zucchini and place the shreds on a clean kitchen towel. Cover the zucchini with the towel and press on it to squeeze the moisture out. Leave the shreds on the towel for now to absorb any extra moisture.
Position an oven rack to the center of the oven and preheat the oven to 350°F.
Grease a 9x5 loaf pan or line it with parchment paper.
Mash the bananas in a large bowl with a fork.
Add the zucchini, brown sugar, plant milk, oil, and vanilla to the large bowl. Stir these ingredients together until they're well combined.
Use a sifter to add the remaining ingredients except for the chocolate chips. Fold them together till they're just combined. Try not to overmix so the bread doesn't become tough and chewy.
Gently stir in the chocolate chips.
Spoon the thick batter into the loaf pan. Smooth the top of it with a spatula or metal spoon. Give the loaf pan a few taps on the counter to help the batter settle into the grooves.
Top the bread with more chocolate chips before popping it into the oven.
Bake the zucchini banana bread for 50-60 minutes in the center of the oven. It's done when a toothpick is inserted into the center of the bread comes out clean. It's okay if a few moist crumbs or melted chocolate are on the toothpick.
Let the bread cool for 10 minutes in the loaf pan. Then, remove the bread from the pan and transfer it to a rack to cool completely before slicing it.
No-Waste Ideas
- Use leftover zucchini in these Stuffed Shells.
- Do you have more bananas to use up? You can make Banana Bread Cookies!
Storage & Reheating
Cover the banana zucchini bread to keep it moist. Store it at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Enjoy leftover slices cold or reheat them in the microwave for 20-30 seconds.
More Vegan Sweets
- Banana Bread Cookies
- Pumpkin Banana Bread
- Chocolate Pumpkin Bread
- Bread Pudding with Butterscotch Sauce
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Vegan Zucchini Banana Bread
Ingredients
- 1 cup zucchini (~1 medium zucchini)
- 1 cup banana (~2 medium bananas)
- ⅔ cup light brown sugar
- ¼ cup plant-based milk
- ⅓ cup canola oil, or another light-tasting oil
- ½ tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ tablespoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup chocolate chips (optional)
Instructions
- Grate the zucchini and place the shreds on a clean kitchen towel. Cover the zucchini with the towel and press on it to squeeze the moisture out. Leave the shreds on the towel for now to absorb any extra moisture.
- Position an oven rack to the center of the oven and preheat the oven to 350°F. Grease a 9x5 loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl with a fork. Add the zucchini, brown sugar, plant milk, oil, and vanilla to the large bowl. Stir these ingredients together until they're well combined.
- Use a sifter to add the remaining ingredients except for the chocolate chips. Fold them together till they're just combined. Try not to overmix so the bread doesn't become tough and chewy. Gently stir in the chocolate chips.
- Spoon the thick batter into the loaf pan. Smooth the top of it with a spatula or metal spoon. Give the loaf pan a few taps on the counter to help the batter settle into the grooves. Top the bread with more chocolate chips.
- Bake the zucchini banana bread for 50-60 minutes in the center of the oven. It's done when a toothpick is inserted into the center of the bread comes out clean. It's okay if a few moist crumbs or melted chocolate are on the toothpick.
- Let the bread cool for 10 minutes in the loaf pan. Then, remove the bread from the pan and transfer it to a rack to cool completely before slicing it.
Notes
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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