Vegan Zucchini Bread

This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it’s banana!

Sliced Loaf of Vegan Zucchini Bread on a Cutting Board with a Single Slice in the Background

Zucchini season is on the way and I for one am ready with a killer recipe for vegan zucchini bread.

This was adapted from my mom’s recipe. She’s had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it’s the best. I had to agree with her on that, so I went along with it!

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What You’ll Need

Partially Sliced Loaf of Vegan Zucchini Bread on a Cutting Board
  • Flour. The recipe calls for all-purpose wheat flour. It also works with whole wheat pastry flour. You could try substituting another variety like regular whole wheat or gluten-free flour, but I haven’t tested the recipe with these varieties, so no promises!
  • Cinnamon.
  • Salt.
  • Baking powder.
  • Baking soda.
  • A banana. You’ll need one medium-sized banana, and you’ll need it to be overripe. This means lots of brown spots on the skin! Tip: Keep a stash of peeled (and sealed up) overripe bananas in the freezer, so you’ve got them on hand at all times!
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Coconut oil. You could sub another type of baking oil, such as canola or vegetable.
  • Non-dairy milk. Just about any variety will work, just make sure it’s unsweetened and unflavored.
  • Vanilla extract.
  • Zucchini.
  • Raisins.
  • Chopped walnuts.

How to Make Vegan Zucchini Bread

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the full recipe!

  • Coarsely grate your zucchini. If you’ve got a grater with a couple different grating surfaces, use the one with the larger teeth.
Cutting Board with Whole Zucchini and Measuring Cup Filled with Shredded Zucchini on Top
  • Mix up your dry ingredients in a large bowl: flour, sugar, cinnamon, salt, baking powder, and soda. Set the mixture aside.
  • Peel your banana and place it in another bowl, then mash it up well using a fork or potato masher.
  • Stir the sugar, oil, milk, and vanilla into the mashed banana.
  • Add the flour mixture to the banana mixture, and stir everything together just until mixed. Don’t overmix the batter — a few lumps are okay!
  • Fold the shredded zucchini, raisins and walnuts into the batter.
Collage Showing 4 Steps for Making Vegan Zucchini Bread: Mash Banana, Add Liquid Ingredients, Add Mixture To Dry Ingredients, and Fold in Zucchini, Raisins and Walnuts
  • Spoon the batter into a lightly oiled loaf pan.
  • Pop it into the oven and bake the bread until a toothpick inserted into the center comes out clean.
Hand Spooning Vegan Zucchini Bread Batter into a Loaf Pan
  • Place your baked loaf on a cooling rack and let it cool completely before removing it from the pan and slicing.
  • Tip: Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
Loaf of Vegan Zucchini Bread on a Cooling Rack

Shelf-Life & Storage

Vegan zucchini bread will keep in a sealed container at room temperature for 4 or 5 days, or in the freezer for about 3 months.

Frequently Asked Questions

Can this be made gluten-free?

I think so, but I haven’t tested any gluten-free variations. My best recommendation would be to use an all-purpose gluten-free flour blend.

Does this bread taste like banana?

It tastes subtly of banana, since the recipe only calls for a single banana, whereas I’d normally use three bananas for vegan banana bread.

Do I need to squeeze the water out of the zucchini before adding it to the batter?

Nope! The zucchini adds moisture, and squeezing out the water will give you a bread that’s too dry.

Does the banana absolutely have to be overripe?

Yes! Using a banana that’s not ripe enough will add too much starch to your batter and mess with the texture of your bread.

How big is a medium banana?

A medium overripe banana weighs about 5 ounces or 140 grams.

Slice of Vegan Zucchini Bread on a Plate with Coffee Cup in the Background

More Vegan Zucchini Recipes

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Sliced Loaf of Vegan Zucchini Bread on a Cutting Board with a Single Slice in the Background

Print

Vegan Zucchini Bread

This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it’s banana!
Course Breakfast, Dessert
Cuisine American
Keyword Zucchini
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 253kcal
Author Alissa

Ingredients

  • 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 medium ripe banana
  • ½ cup organic granulated sugar
  • ⅓ cup coconut oil, melted (or your favorite baking oil)
  • ¼ cup unflavored soy or almond milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup coarsely grated zucchini (about 1 medium zucchini)
  • ½ cup raisins
  • ½ cup chopped walnuts

Instructions

  • Preheat the oven to 350°.
  • Lightly oil an 8 or 9 inch loaf pan.
  • Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
  • Place the banana into a separate medium bowl and mash it with a fork or potato masher.
  • Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
  • Add the flour mixture to the bowl with the banana mixture and stir just until blended.
  • Fold in the zucchini, raisins and walnuts.
  • Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  • Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.

Nutrition

Serving: 1slice (1/10 of recipe) | Calories: 253kcal | Carbohydrates: 35.2g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 6.5g | Sodium: 277mg | Potassium: 187mg | Fiber: 1.6g | Sugar: 16.1g | Calcium: 30mg | Iron: 0.9mg

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