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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.

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.

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

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

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Reader Interactions

Comments

  1. 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

    • 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

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

      Reply

  2. 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


  3. 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

    • 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

      • 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. 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

  5. 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

  6. 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

  7. 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

  8. 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

    • 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. 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

  10. 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


  11. 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


  13. 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


  15. 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


  16. 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


  17. 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

  19. 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

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