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Delicious vegan zucchini banana bread on a wooden table

Vegan Zucchini Banana Bread

This Easy Vegan Zucchini Banana Bread is moist, naturally sweet, and packed with wholesome ingredients. Ripe bananas and shredded zucchini keep it soft and tender, while maple syrup (or coconut sugar) adds just the right touch of sweetness. Perfect for breakfast, snacks, or a guilt‑free dessert, with optional chocolate chips for extra indulgence!

  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (10–12 slices) 1x

Ingredients

Scale
  • 1½ cups organic all-purpose flour (or gluten-free 1:1 blend)
  • 3 large ripe bananas, mashed
  • ½ cup maple syrup or ½ cup coconut sugar + ½ cup unsweetened dairy-free milk
  • ½ cup unsweetened apple sauce
  • 1 cup shredded zucchini (about ½ a large zucchini)
  • 1 tsp baking soda
  • ½ tbsp baking powder
  • ¼ tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp ground flaxseed + ⅓ cup water (flax egg)
  • ½ cup vegan chocolate chips (optional but recommended)
  • Optional Add-Ons: ½ cup chopped walnuts/pecans or ½ cup dried fruit (raisins, cranberries)

Instructions

  1. Preheat oven: Preheat oven to 190°C (375°F). Grease a 9-inch loaf pan with olive oil or coconut oil.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt.
  3. Prepare wet base: Mash the bananas in a medium bowl until smooth. Stir in shredded zucchini.
  4. Add wet ingredients: Mix in maple syrup (or coconut sugar + milk), apple sauce, vanilla extract, and the prepared flax egg until smooth.
  5. Combine: Fold the wet mixture into the dry ingredients using a spatula. Mix gently until no flour streaks remain.
  6. Add extras: Gently fold in chocolate chips and any optional nuts or dried fruit.
  7. Bake: Pour batter into the loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool: Allow bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Use very ripe bananas for the sweetest flavor and best texture.
  • If using coconut sugar, don’t skip the added dairy-free milk to keep the loaf moist.
  • Shred zucchini finely and squeeze lightly if it’s too watery.
  • For a nut-free version, swap nuts with sunflower seeds.
  • Store leftovers in an airtight container for up to 3 days at room temp or 5 days in the fridge. Freezes well for up to 2 months.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American Vegan Baking

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 210
  • Sugar: 14g
  • Sodium: 160mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan zucchini banana bread, healthy zucchini banana bread, vegan banana bread, gluten-free zucchini banana bread, eggless zucchini bread, moist vegan banana bread