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You are here: Home / Breakfast / Vegan Zucchini Bread

June 8, 2018

Vegan Zucchini Bread

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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!

Slice of Vegan Zucchini Bread on a Plate with Coffee Cup in the Background

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.

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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.

Start by coarsely grating your zucchini.

Cup of Grated Zucchini for Making Vegan Zucchini Bread

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.

Collage Showing Steps for Making Vegan Zucchini Bread: Mash a Banana, add Banana and Wet Ingredients to Dry, and Fold in Zucchini, Walnuts and Raisins

Transfer everything to a bread pan and bake to perfection.

Spatula Smoothing Out Batter in a Loaf Pan for Making Vegan Zucchini Bread

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.

Sliced Loaf of Vegan Zucchini Bread on a Cutting Board with Coffee Cup and Plates in the Background

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Slice of Vegan Zucchini Bread on a Plate with Coffee Cup in the Background
5 from 8 votes
Print

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!

Course Breakfast, Dessert
Cuisine American
Keyword Zucchini
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10
Calories 253 kcal
Author Alissa

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°.

  2. Lightly oil an 8 or 9 inch loaf pan.

  3. Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.

  4. Place the banana into a separate medium bowl and mash it with a fork or potato masher.

  5. Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.

  6. Add banana mixture to dry ingredients and stir just until blended.
  7. Fold in the zucchini, raisins and walnuts.

  8. Scoop the mixture into loaf pan and smooth out the top with a spatula. 

  9. Bake for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

  10. Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.

Nutrition Facts
Vegan Zucchini Bread
Amount Per Serving
Calories 253 Calories from Fat 104
% Daily Value*
Total Fat 11.5g 18%
Saturated Fat 6.5g 33%
Sodium 277mg 12%
Potassium 187mg 5%
Total Carbohydrates 35.2g 12%
Dietary Fiber 3.4g 14%
Sugars 16.1g
Protein 4.1g 8%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Zucchini Bread
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Filed Under: Breakfast, Dessert Tagged With: baking, bananas, cinnamon, raisins, walnuts, zucchini

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Reader Interactions

Comments

  1. Alissa SaenzRhi says

    August 31, 2014 at 4:18 PM

    This sounds great! One question though, my partner is gluten intolerant so what would be the best/easiest sub for the flour? GF all purpose flour?

    Thanks

    Reply
    • Alissa SaenzAlissa Saenz says

      August 31, 2014 at 9:35 PM

      Thanks Rhi! Gluten free all purpose would probably be your best bet, but I haven’t tried it myself so I can’t say for sure. I’m hoping to test some more of my recipes with gluten free blends in the future, but right now my experience with these flours is pretty limited. If you do try this out with a gluten free blend please let me know how it works out! Of course, if I get a chance to test this or any of my other recipes out with gluten free flours I’ll post updates in the notes section of the recipe.

      Reply
    • Alissa SaenzJo Parsons says

      September 16, 2018 at 11:16 AM

      I have done a similar type zucchini bread but without sugar and used buckwheat flour as I’m gluten free too , worked fine !

      Reply
      • Alissa SaenzAlissa Saenz says

        September 16, 2018 at 3:06 PM

        Sounds like a great idea! Thanks Jo!

        Reply
  2. Alissa SaenzJennifer says

    August 31, 2014 at 7:01 PM

    I just made this and it’s amazing! I’m not a huge zucchini fan, but I sure do like it in bread :) Thank you!

    Reply
    • Alissa SaenzAlissa Saenz says

      August 31, 2014 at 9:36 PM

      Yay! My boyfriend said pretty much the same thing – he was skeptical but loved the bread. I’m glad to hear you enjoyed it too. Thanks for letting me know! :)

      Reply
  3. Alissa SaenzPaula says

    September 4, 2014 at 3:24 AM

    Thanks for sharing the recipe – your photos are really lovely and I bet the bread tastes so as well. I will definitely try this on my own.
    P.S. If you don’t have ripe bananas, but want to make the bread, you can put your fruit in the oven for about half an hour and they will become ripe. Here are the exact instructions:
    http://www.listonic.com/protips/get/opqpndomrm

    Reply
    • Alissa SaenzAlissa Saenz says

      September 4, 2014 at 11:34 AM

      Thanks Paula! I hope you enjoy this when you try it! Awesome tip on the bananas – I had no idea, but it definitely makes sense. I’ve been sticking my bananas in paper bags and crossing my fingers that they ripen in time for baking. I’ll try sticking them in the oven next time. Thanks so much :)

      Reply
      • Alissa SaenzPaula says

        September 4, 2014 at 3:47 PM

        Well actually, you can ripen banana this way as well – but you should also insert an apple in the bag because it emits a gas tham makes bananas ripen. Unfortunately, it takes longer than in the oven :)

        Reply
  4. Alissa SaenzNatalie K Mintz says

    August 15, 2016 at 5:45 PM

    I just made this using coconut palm sugar instead of cane sugar, stevia-sweetened chocolate chips (I cannot have cane sugar), and an experimental mixture of coconut, rice bran, and wheat flour. The result was more like a dough than a batter, but it’s so delicious! Tastes like it would make excellent chocolate chip cookies (which I will be testing next time my CSA puts a zucchini in the box).

    Reply
    • Alissa SaenzAlissa Saenz says

      August 18, 2016 at 9:54 AM

      Awesome! Glad you enjoyed it! I’ve been meaning to make some zucchini cookies too. :)

      Reply
  5. Alissa SaenzJasmine Crane says

    August 31, 2016 at 8:49 AM

    This was amazing and the first vegan baked good that I’ve made so far! Absolutely delicious. I also added organic, unsweetened coconut flakes to the batter and mixed them in with the zucchini and raisins. Turned out wonderfully and I’m thrilled that’s it’s vegan. Thanks for sharing!

    Reply
    • Alissa SaenzAlissa Saenz says

      September 1, 2016 at 10:05 PM

      Yay! Glad you enjoyed it, and coconut sounds like a wonderful addition! :)

      Reply
  6. Alissa SaenzKate says

    October 7, 2016 at 11:57 PM

    I’ve made this twice so far, and will continue to do so. I like that there is not a ton of added sugar, and the bread itself is not too sweet. My 10 month old loves this too!

    Reply
    • Alissa SaenzAlissa Saenz says

      October 12, 2016 at 10:40 PM

      Yay! Glad you’re both enjoying it. Thanks Kate!

      Reply
  7. Alissa SaenzStacey says

    August 15, 2017 at 8:53 AM

    Thank you for this great recipe! The banana adds something different than the usual zucchini bread. I currently have my second batch in the oven, but as muffins instead. I needed it to bake faster this morning! And be a good portable snack for today as I am driving my daughter to an appointment. Thanks again!

    Reply
    • Alissa SaenzAlissa Saenz says

      August 15, 2017 at 9:31 AM

      I’m glad you’re enjoying it! I’ll bet it’s great as muffins too. :) Thanks Stacey!!

      Reply
      • Alissa SaenzStacey says

        September 21, 2017 at 11:47 PM

        Just made a double recipe into muffins again today. I didn’t have any almond milk on hand so I just left it out. I didn’t miss it at all.

        Reply
        • Alissa SaenzAlissa Saenz says

          September 22, 2017 at 10:28 AM

          Oh awesome! I’m glad it worked out! Thanks Stacey!

          Reply
    • Alissa SaenzMargie says

      September 24, 2017 at 2:45 PM

      How long did you bake the muffins for ?

      Reply
  8. Alissa SaenzMargie says

    September 24, 2017 at 2:20 PM

    Is the batter supposed to be more doughie than battery? Mine is really stiff. I doubled it but i’m sure I did the right proportions.

    Reply
    • Alissa SaenzAlissa Saenz says

      September 27, 2017 at 9:33 AM

      It’s thick a thick batter – not pourable like pancake batter since there’s very little liquid – more scoopable like muffin batter. I just updated the instructions to clarify this a bit. :)

      Reply
  9. Alissa SaenzJerilyn says

    June 8, 2018 at 8:44 PM

    I want to make this recipe! What size banana did you use? And, did you use the liquid from the grated zucchini? Thank you!

    Reply
    • Alissa SaenzAlissa Saenz says

      June 9, 2018 at 10:42 AM

      A medium banana, and there shouldn’t be too much liquid if you use it right away, but throw it in if there is any! :)

      Reply
      • Alissa SaenzJerilyn says

        June 9, 2018 at 4:32 PM

        Thank you for your response!

        Reply
        • Alissa SaenzAlissa Saenz says

          June 16, 2018 at 10:37 AM

          Very welcome. :)

          Reply
  10. Alissa SaenzLori T says

    June 8, 2018 at 9:52 PM

    Will rice milk work if I don’t have soy or almond? BTW, I have tried quite a few of your recipes with excellent results!

    Reply
    • Alissa SaenzAlissa Saenz says

      June 9, 2018 at 10:41 AM

      Rice milk will work! I’m glad you’re enjoying the recipes! Thanks Lori!

      Reply
  11. Alissa Saenzlaurie says

    June 11, 2018 at 10:49 AM

    This was delicious! Not to sweet. The raisins added just enough sweetness. Also what I really liked about this recipe is that is used regular baking ingredients that I have at home. I didn’t have to go to the store to get random “vegan” stuff to assist in baking. We will make this again!

    Reply
    • Alissa SaenzAlissa Saenz says

      June 16, 2018 at 10:35 AM

      I’m so glad you enjoyed it!! Thanks Laurie!

      Reply
  12. Alissa SaenzMaureen says

    June 14, 2018 at 3:44 AM

    Thanks for the tip about freezing overripe bananas. I know it seems like an obvious thing to do; however, I hadn’t thought of it.

    Reply
    • Alissa SaenzAlissa Saenz says

      June 16, 2018 at 10:23 AM

      Glad it helps! I’m trying to include more tips like this in my blog posts. :)

      Reply
  13. Alissa SaenzMare Glynn says

    July 15, 2018 at 11:55 AM

    One of my girlfriends is up to her ears in zucchini from her garden which means I am too! So I found this recipe and I cannot stop making it! It’s perfect! Thank you!

    Reply
    • Alissa SaenzAlissa Saenz says

      July 15, 2018 at 8:42 PM

      I’m so glad you’re enjoying it!!

      Reply
  14. Alissa SaenzKay says

    August 31, 2018 at 7:07 AM

    Can I use coconut sugar instead of the granulated sugar

    Reply
    • Alissa SaenzAlissa Saenz says

      September 3, 2018 at 1:20 PM

      Yup! Enjoy!

      Reply
  15. Alissa SaenzHeather Johnson says

    September 1, 2018 at 2:47 PM

    Love this bread so much. All my friends and family love it, too. We grew some massive zucchinis this year, and I’ve now made 5 batches of this recipe. Soooooo good. Love the banana in it, too. Thank you!!!

    Reply
    • Alissa SaenzAlissa Saenz says

      September 3, 2018 at 1:15 PM

      Yay!! I’m so glad it’s a hit! Thanks so much Heather!

      Reply
  16. Alissa SaenzStacy Forget says

    September 6, 2018 at 11:10 AM

    This is so delicious! I don’t usually have much luck with baking, especially not “healthier” baking, but this bread turned out perfectly. Thanks!!!

    Reply
    • Alissa SaenzAlissa Saenz says

      September 9, 2018 at 9:07 PM

      Yay!! Glad you enjoyed it!

      Reply
  17. Alissa SaenzRegena Knapp says

    September 10, 2018 at 9:01 PM

    I used Kirkland dried cherries in place of raisins and pecans instead of walnuts because that’s what I had. Wow! This was very yummy! I made it for my daughter who is vegan, but the entire family liked the bread.

    Reply
    • Alissa SaenzAlissa Saenz says

      September 16, 2018 at 3:29 PM

      That sounds delicious!! I’m so glad it was a hit!

      Reply
  18. Alissa SaenzKaley Nicholson says

    September 23, 2018 at 5:31 PM

    Great recipe! I just made this and it was the best zucchini bread I have ever had!

    Reply
    • Alissa SaenzAlissa Saenz says

      September 23, 2018 at 5:44 PM

      Woo hoo! I’m so happy to hear that! Thanks Kaley!

      Reply
  19. Alissa SaenzSarah O'Donnell says

    October 22, 2018 at 4:05 PM

    This is my favorite zucchini bread recipe so far, and I’ve tried three. In the last 3 months, I’ve made 7 loaves, it’s that good! My friends and family love it too. I would definitely recommend making this ASAP.

    Reply
    • Alissa SaenzAlissa Saenz says

      October 28, 2018 at 5:25 PM

      Wow!! I’m so glad you love it! Thanks so much Sarah!

      Reply
  20. Alissa SaenzHeidi says

    November 27, 2018 at 7:15 PM

    Could you use coconut milk in place of the other milk?

    Reply
    • Alissa SaenzAlissa Saenz says

      November 28, 2018 at 4:17 PM

      I think that would work just fine! :)

      Reply
  21. Alissa SaenzQuesa says

    December 16, 2018 at 3:04 PM

    Is there anything I can sub for the banana? I jut really don’t like bananas.

    Reply
    • Alissa SaenzAlissa Saenz says

      December 20, 2018 at 4:07 PM

      1/4 cup of pumpkin puree might work, but I haven’t tested the recipe with anything but banana, so I can’t be sure.

      Reply

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