Vegan Banana Zucchini Bread
Moist and delicious vegan banana zucchini bread! Easy, healthy, and dairy-free. Perfect for breakfast or a snack. Try this simple recipe today!
Ingredients
- 3 large ripe bananas
- 1 cup grated zucchini
- 2 cups whole wheat or all-purpose flour
- 1 tbsp ground flaxseed + 3 tbsp water
- 1/3 cup melted coconut oil or applesauce for oil-free option
- 1/2 cup maple syrup or coconut sugar
- 1 tsp baking powder & 1/2 tsp baking soda
- 1 tsp cinnamon & 1 tsp vanilla extract
- 1/4 tsp salt
- Optional add-ins: 1/2 cup chopped walnuts pecans, dairy-free chocolate chips, or raisins for extra texture and flavor.
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Mash & Grate: In a large mixing bowl, mash the bananas. Grate the zucchini, then use a clean kitchen towel to squeeze out excess moisture.
- Make Flax Egg: Mix 1 tbsp ground flaxseed with 3 tbsp water, then let it sit for 5 minutes.
- Mix Wet Ingredients: Stir in the zucchini, flaxseed egg, maple syrup, coconut oil, and vanilla extract until well combined.
- Combine Dry Ingredients: In a different bowl, combine the flour, baking powder, baking soda, cinnamon, and salt by whisking them together.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. (Don’t overmix, or your bread will be dense!)
- Fold in Add-ins: If you’re using chopped nuts, chocolate chips, or raisins, gently fold them into the batter.
- Bake: Transfer the batter to the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes clean.
- Cool & Serve: Allow the bread to cool in the pan for 10 minutes, then move it to a wire rack to cool fully before slicing.
Notes
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Slice individual slices in plastic wrap, then freeze for up to 3 months. Thaw overnight or warm in the oven at 300°F for 10 minutes.
- Muffin Option: Pour batter into a muffin tin and bake for 18-22 minutes for a quick grab-and-go snack.
- Customization: Feel free to swap spices, add shredded coconut, or mix in your favorite nuts for extra flavor.