This Vegan Zucchini Banana Bread is everything you love about banana bread and then some. And by that I mean that it has a special twist with the zucchini in the mix. Don’t let that turn you off though, because this bread is so damn yummy, and you’ll be able to trick all the picky eaters to eat more veggies. 

Why you’ll love this Vegan Zucchini Banana Bread:

• It’s everything you love and more 
• It has the added health benefits of zucchini 
• It’s quick and easy to make 
• Make it with ingredients you have in your pantry 
• Throw in chocolate chips to make it extra delicious

Why I love Bob’s Red Mill flour

For this Vegan Zucchini Banana Bread, I like to use a mix of Bob’s Red Mill All-Purpose Flour and Almond Flour. I love the different textures both of these flours combined give the bread. Bob’s is one of my go-to’s for baking supplies. I love their flour because it is high quality and I can trust what I’m putting into my baking. 

Their almond flour is gluten-free and low carb. If you want to make this recipe gluten-free, you can totally opt-out of mixing the all-purpose flour in. You’ll just want to ensure you are getting the ratios correctly as different flours aren’t always a one to one ratio.

Here is a guide for all sorts of types of flours and how to substitute them into your recipes.

The benefits of baking with zucchini 

Zucchini is loaded with nutrients. It’s high in antioxidants, contributes to healthy digestion, helps improve blood sugar levels, heart health, and even your vision. 

What a lot of people don’t think about is baking with zucchini. Zucchini is like using bananas in a recipe. So for this recipe I used fewer bananas and added in zucchini. It adds a wonderful texture and moistness to baked goods, and helps bulk up cakes, bread, and muffins. 

How do you make Vegan Zucchini Banana Bread?

This bread is so easy to whip up. Here are the simple steps to make this masterpiece: 

1. Preheat your oven 
2. Coat your baking tin with coconut oil
3. In a bowl, combine the flours, baking soda, baking powder, salt, and cinnamon
4. In a separate bowl, mash your banana with a fork
5. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla, and almond milk
6. Add the flour mixture to the banana mixture, and stir well 
7. Pour the mixture into your tin 
8. Bake for 5 minutes at 425F, then 50 minutes at 350F
9. Cool for 5 minutes in the baking tin and remove to let cool on a wire rack

Enjoy and let me know what you think!

Other baking recipes you’ll love: 

• Easy Vegan Chocolate Cake
• Vegan Strawberry Crumble Bars
• Vegan Carrot Cake Recipe
• Easy Vegan Apple Cinnamon Muffins

Vegan Zucchini Banana Bread

★★★★★ 5 from 7 reviews

• Author: Maria Koutsogiannis
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf, 8 pieces 1x
• Category: Kid Friendly, Breakfast & Bowls
• Cuisine: Baked Goods
• Diet: Vegan

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Description

This Vegan Zucchini Banana Bread is perfect for those picky eaters when you want to sneak some veggies into their diet.

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Scale 1x2x3x

Ingredients

1 cup all-purpose flour – Bob’s Red Mill

1/2 cup almond flour – Bob’s Red Mill

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 ripe banana, medium-sized, mashed

1/2 cup chocolate chunks

1 cup grated zucchini

6 tbsp. melted coconut oil or vegan butter

2/3 cup brown sugar

1 egg replacement

1 tsp vanilla

2 tbsp. almond milk

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Instructions

Preheat your oven to 425F.

Lightly coat baking tin with coconut oil spray.

In a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.  Once combined, add the chocolate chunks and coat them well with flour.

In medium-sized, mash your banana with a fork. Whisk in the zucchini, melted oil or butter, brown sugar egg replacement, vanilla and almond milk.

Add the flour mixture to banana mixture and stir with a wooden spoon to well combine.  You can now dollop/pour the batter into your greased/parchment-lined baking tin. Bake for 5 minutes at 425F and then for 50 minutes at for 350F.

Cool for 5 minutes in the baking tin and remove and cool completely on the wire rack.  Serve with vegan butter!

Notes

If you are do not have a vegan egg you can use a real egg or 1 tbsp. of ground flax seeds and 3 tbsp. warm water combined and set for 3 minutes.

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Nutrition

• Serving Size: 8
• Calories: 338
• Sugar: 25.3
• Sodium: 405.3
• Fat: 15.3
• Saturated Fat: 10.6
• Unsaturated Fat: .5
• Trans Fat: 0
• Carbohydrates: 41.7
• Fiber: 1.6
• Protein: 4.5

Keywords: chocolate, recipe, sugar, best, easy, vegan, oil