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 breads to bake? Be sure to check out my 5-Ingredient Banana Bread, Chocolate Bread, Vanilla Loaf Cake, Chocolate Pumpkin Bread and Pumpkin Banana Bread!
Reasons To Love This Vegan Zucchini Banana Bread
- Easy to bake
- Simple ingredients
- Dairy-free, no eggs
- Satisfies your sweet tooth
- Has healthy zucchini and bananas
- Just need one bowl and one loaf pan
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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 if needed.
- 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, light-tasting olive, or another light-taste oil works to make this bread airy, fluffy, and moist.
- Vanilla – Pure vanilla extract adds a warm flavor.
- Flour – All-purpose flour creates a light and moist 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.
Step-By-Step Instructions
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 9×5 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.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Zucchini Banana Bread
Bonnie – Serene Trail
Ingredients
- 1 cup zucchini (~1 medium zucchini)
- 1 cup banana (~2 medium bananas)
- 2/3 cup light brown sugar
- 1/4 cup plant-based milk
- 1/3 cup light-tasting oil, canola, olive, etc.
- 1/2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tbsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/2 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 9×5 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.
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
This was really easy to make and soooo delicious! I ended up using half AP and half WW flour, but otherwise followed the recipe exactly. Thank you, I’ll be enjoying this all week!
That’s so great to hear!!
Tasted awesome. Even my non vegan family loved it!
made this over the weekend and it was really good!
That’s wonderful to hear!
So glad you liked it!
It’s very hard to find a good vegan banana bread , many time they are gummy and feel not cooked even though they are cooked . I reduced the sugar to 1/2 cup , I squeezed dry the zucchinis , I needed to add a little more milk , next time I will lightly squeeze them . My batter was pretty thick , I used half whole wheat flour the texture is out of this world so so so good m I also baked it 45 minutes . The best !
I’m so glad to hear that you liked it!!
can’t wait to try this recipe! it looks amazing!
Thank you so much! We are obsessed with it over here!!
In the oven as we speak..added half cup applesauce in the end as mixture too dry..hope I didn’t mess it up.
Applesauce is a great idea! How did it turn out?