Banana does double duty as an egg replacer while adding sweetness and a touch of flavor to this vegan zucchini bread that’s also bursting with juicy raisins, crunchy walnuts and cinnamony sweetness!
I’m a little early for zucchini this year, but I want to be ready when zucchini madness starts in July and August. Plus, I’m personally pretty excited for zucchini this year. So far my zucchini plants are growing faster and better than anything else in my backyard garden. Usually my zucchini tanks, so I’ve got high hopes!
I’m planning for the best outcome and ready with a killer recipe for vegan zucchini bread.
This was adapted from my mom’s recipe. She’s had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it’s the best. I had to agree with her on that, so I went along with it.
I subbed a mashed banana for the eggs in mom’s recipe, which worked out great because (1) bananas make an excellent egg substitute in baked goods like this, and (2) the resulting baked good ends up having a hint of banana bread flavor too, and banana bread is delicious. The banana added a whole new dimension to my old favorite zucchini bread recipe. If you like even more dimension, check out these chocolaty muffins.
How to Make Vegan Zucchini Bread
Start by coarsely grating your zucchini.
Then mash up your banana using a potato masher or fork. The banana gets mixed up with your liquid ingredients, and your dry ingredients get mixed up in a separate bowl. Add the liquid to the dry and stir just until mixed. Fold in the zucchini, walnuts and raisins.
Transfer everything to a bread pan and bake to perfection.
Tips for Making Amazing Vegan Zucchini Bread
- Be careful not to overmix the batter. Just stir until the ingredients are blended, and no more! This will avoid the baking soda fizzing out and the gluten in over-developing, which can make your bread tough.
- I like to freeze my overripe bananas so I have them on hand all the time for recipes like this. Just be sure to thaw them completely before using, and throw the whole banana into the recipe, including any liquid that’s generated during thawing.
- Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
- It also helps to use the right knife when slicing. I always have the best luck with a sandwich knife, but a good quality serrated knife works too.
Vegan Zucchini Bread
Banana does double duty as an egg replacer while adding sweetness and a touch of flavor to this vegan zucchini bread that's also bursting with juicy raisins, crunchy walnuts and cinnamony sweetness!
- 1 3/4 cups whole wheat pastry flour (could sub all-purpose)
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 ripe banana
- 1/2 cup organic granulated sugar
- 1/3 cup coconut oil, melted (or your favorite baking oil)
- 1/4 cup unflavored soy or almond milk
- 1 teaspoon vanilla extract
- 1 cup coarsely grated zucchini
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Preheat the oven to 350°.
Lightly oil an 8 or 9 inch loaf pan.
Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
Place the banana into a separate medium bowl and mash it with a fork or potato masher.
Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
Add banana mixture to dry ingredients and stir just until blended.
Fold in the zucchini, raisins and walnuts.
Scoop the mixture into loaf pan and smooth out the top with a spatula.
Bake for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.