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Vegan Zucchini Banana Bread on counter with knife, with a few slices cut out of it.

Vegan Zucchini Banana Bread

  • 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


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



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


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!


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.

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