Vegan Zucchini Banana Bread
Easily bake this Vegan Zucchini Banana Bread for breakfast, brunch, or a sweet snack! It is so soft, fluffy, and delicious. Eat it right away or enjoy it throughout the week!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 10
Calories: 259kcal
Ingredients
- 1 cup zucchini, grated, (~1 medium zucchini or 125g)
- 1 cup bananas, mashed, (~2 medium bananas or 225g)
- 2/3 cup light brown sugar, (135g)
- 1/4 cup plant-based milk, (60ml)
- 1/3 cup light-tasting oil, canola, olive, etc., (80ml)
- 1/2 tbsp vanilla extract
- 2 cups all-purpose flour, (240g)
- 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, (80g)
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 (180°C). 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.
- Add the remaining ingredients except for the chocolate chips. Fold them together till they're just combined. Try not to over mix 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 it for 50-60 minutes. It's done when a toothpick, inserted into the center, 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
Pressing the excess liquid out of the zucchini helps prevent the bread from becoming overly moist.
Overripe bananas (bruised and browning) are best for their added sweetness.
Chocolate chips are optional, but so delicious here!
You can add a sweet, crunchy layer on top by pressing in some brown sugar on top before baking it.
Nutrition
Serving: 1 slice | Calories: 259kcal | Carbohydrates: 38.6g | Protein: 3.7g | Fat: 10.2g | Saturated Fat: 2.4g | Sodium: 194mg | Potassium: 207mg | Fiber: 1.7g | Sugar: 16.4g | Calcium: 64mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.