Use up your extra garden zucchini with this easy Vegan Banana Zucchini Bread. This naturally gluten-free and oil-free recipe is easy to make and uses just one bowl!
If you've ever grown zucchini in your garden you know that at some point in the late summer you'll be absolutely drowning in zucchini.
Like, what on earth can one person/family do with so much zucchini?!
My solution is to make zucchini bread.
The great thing about this banana zucchini bread is that it has zucchini, but you can't even tell! When I served this recipe to some friends, they had NO CLUE it had zucchini in it.
Secret veggies for the win!
This vegan banana zucchini bread is a great way to use up all that extra zucchini, to sneak some extra veg into your treat, or just to enjoy an ultra moist and soft banana bread recipe.
Why I love this Vegan Banana Zucchini Bread
Dietary needs — this banana bread recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
Made in one bowl — all the ingredients mix together in just one bowl for easy prep and even easier cleanup
Soft and moist — zucchini adds a lot of moisture to the bread, so it's ultra soft!
Great use for extra zucchini — if you're growing zucchini in your garden, you know that ever year you reach a point where you run out of ways to use zucchini. This is a great option to use up a zucchini or two!
Ingredient Notes & Substitutions
Bananas: for best results, use bananas that are very brown and spotty. The riper your bananas, the sweeter the bread will be!
Zucchini: grab your box grater and grate up some zucchini. You could also use a summer squash.
Maple Syrup: most of my banana bread recipes don't use maple syrup, but since this recipe has extra moisture from the zucchini, it has less bananas than my other recipes, meaning less sweetness. So I added maple syrup, which has a higher concentration of sweetness.
Baking Powder & Apple Cider Vinegar: the combination of an acid (ACV) and a base (baking powder) creates a reaction that allows the bread to rise properly. The reaction causes air bubbles to form, leaving your bread light and airy. Don't skip these ingredients!
Ground Flaxseed: flax serves as replacement for an egg. It helps bind the bread together. You could also use ground chia seeds.
Chopped Nuts: I used chopped pecans. Feel free to throw in your favorite nut (walnuts would be delicious!) Or use chocolate chips instead - I personally like the taste of this bread with nuts instead of chocolate chips, but my testers loved this with chocolate just as much.
How to make Vegan Banana Zucchini Bread
Step 1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
Step 2. In a large bowl mix the banana, zucchini, nut butter, and apple cider vinegar.
Step 3. Add the oat flour, ground flaxseed, baking powder, and cinnamon. Stir to combine.
Step 4. Spread the mixture into the lined loaf pan. If desired, press a banana halved lengthwise into the top of the loaf.
Step 5. Bake for 60-70 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!
Storing Plant-Based Banana Bread
Since this banana bread is made from whole food plant-based ingredients, it will not last very long on the counter.
Store your leftovers in the fridge wrapped in foil or in a container for up to a week.
FAQ & Expert Tips
Make it sweeter. The riper your bananas are, the sweeter the bread will be. If you're looking for an even sweeter bread, replace 1/4 cup of the mashed bananas with an extra 1/4 cup of maple syrup.
Is oat flour gluten-free? Yes. Oats are naturally gluten-free. Some oats have cross contamination with gluten during processing, so if you are especially sensitive buy certified GF oats.
Can I use a different flour? This recipe would work fine with all purpose flour. (Though it wouldn't be as healthy! - strive for minimal processing.)
How do I make this recipe nut-free? Instead of using almond or cashew butter you could use tahini or sunflower seed butter. Any seed butter will have a stronger flavor than almond and cashew butters, so using them would change the taste slightly.
What else can I add to this bread? This bread would taste great with chocolate chips, vegan white chocolate chips, or even some blueberries stirred into the batter. If you want to add any of these, add 1/3 cup before you place the batter in the pan.
Let the bread cool. I highly recommend waiting at least 15 minutes, but ideally several hours for the bread to cool. The bread is still cooking when it comes out of the oven and you'll get the best texture if you wait for the loaf to cool.
How do I store this banana bread? Since this banana bread is made from whole food plant-based ingredients, it will not last very long on the counter. Store your leftovers in the fridge wrapped in foil for up to a week. You can also slice and freeze this bread for up to 12 months.
1 1/2 Cups Mashed Ripe Banana + 1 extra for topping, optional
1 Cup Grated Zucchini
1/2 Cup Nut Butter
1/3 Cup Maple Syrup
1 Tablespoon Apple Cider Vinegar
2 1/4 Cups Oat Flour
2 Tablespoons Ground Flaxseed
1 Tablespoon Baking Powder
1/4 Teaspoon Cinnamon
1/4 Teaspoon Salt
2/3 Cup Chopped Nuts (optional)
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a large bowl mix the banana, zucchini, nut butter, and apple cider vinegar.
Add the oat flour, ground flaxseed, baking powder, and cinnamon. Stir to combine.
Spread the mixture into the lined loaf pan. If desired, press a banana halved lengthwise into the top of the loaf.
Bake for 60-70 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!