5 from 8 votes
Slice of Vegan Zucchini Bread on a Plate with Coffee Cup in the Background
Vegan Zucchini Bread
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr

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
Servings: 10
Calories: 253 kcal
Author: Alissa
  • 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
  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.