Vegan Zucchini Banana Bread

5 from 1 vote

Made with wholesome ingredients, this zucchini bread is naturally sweetened and has 6 grams of protein per serving! (oil-free + gluten-free option)

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 221kcal

Ingredients

1½ cups flour all-purpose, spelt, or GF all-purpose
1 teaspoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt omit if using salted nut butter
1 cup mashed banana about 2 large bananas
⅓ cup pure maple syrup
1 teaspoon vanilla extract
⅓ cup creamy almond butter see notes
1 cup shredded zucchini measure after squeezing excess liquid from zucchini

US Customary - Metric

Instructions

Preheat the oven to 350°F then lightly grease a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, add the mashed banana, maple syrup, vanilla, and almond butter. Stir together until smooth.
Add the dry ingredients to the bowl with the wet and fold everthing together until a batter forms. Fold in shredded zucchini plus any desired mix-ins such as chocolate chips, chopped nuts or dried fruit. Transfer the batter to the loaf pan.
Bake in the oven for about 40-45 minutes, or until golden brown on edges and set in the center. Allow to cool completely before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

I've tested this with almond butter that only has 2 ingredients (almond butter and salt) as well as almond butter with added oil. The one with oil adds a little more moisture but they will both work for this recipe. You can also substitute with equal amounts neutral flavored oil, peanut butter, or tahini.

Nutrition