Banana Zucchini Bread – The Plant Based School

Banana zucchini bread is a delicious fusion of two classic favorites: banana bread and zucchini bread. This moist, flavorful, and plant-based recipe takes everything we love about traditional baking and elevates it with nutrient-dense ingredients, making it perfect for breakfast, snack, or even dessert. Inspired by The Plant Based School, this recipe not only delivers on taste but also supports a healthier lifestyle.

With the natural sweetness of bananas and the hydrating texture of zucchini, this bread offers a unique blend of flavor and moisture. It’s ideal for those looking to enjoy vegan baking without compromising on texture or indulgence. Plus, both banana and zucchini are rich in essential nutrients. For instance, you can explore the full nutritional benefits of bananas to understand why they’re a smart staple in plant-based kitchens.

Zucchini, on the other hand, adds fiber, water content, and subtle flavor, which helps keep the bread light and fluffy. It’s also packed with vitamins and antioxidants. Learn more from the Cleveland Clinic’s guide on zucchini nutrition to appreciate why this ingredient deserves a place in your baking routine.

What Makes Banana Zucchini Bread Special?

This bread offers a perfect harmony of:

• Natural sweetness from ripe bananas
• Moisture and texture from grated zucchini
• No dairy or eggs, making it 100% plant-based
• Easy to customize with various add-ins like nuts and chocolate
• Great for meal prep as it stores and freezes well

Key Ingredients

Here’s what you’ll need for the basic recipe:

Wet Ingredients:

• 3 ripe bananas (mashed)
• 2 medium zucchinis (grated and gently squeezed)
• ¼ cup olive oil or other neutral oil
• ½ cup sugar (can be white or brown)
• ¼ cup almond milk (or other plant-based milk)
• 1 tablespoon vanilla extract

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ⅛ teaspoon salt

Optional Add-Ins:

• ⅓ cup dark chocolate chips
• ½ cup chopped walnuts or pecans

Step-by-Step Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan and line with parchment paper.
2. Mash bananas in a large bowl using a fork.
3. Grate zucchini, squeeze out excess water using a towel or cheesecloth, and add to the bananas.
4. Mix in oil, sugar, vanilla, and almond milk until well combined.
5. In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
6. Combine wet and dry ingredients. Stir until just mixed. Do not overmix!
7. Fold in any optional add-ins like chocolate chips or walnuts.
8. Pour the batter into the loaf pan and smooth the top.
9. Bake for 55–65 minutes until a toothpick inserted comes out mostly clean.
10. Let it cool completely on a wire rack before slicing.

Benefits of This Bread

• Low in saturated fats
• High in fiber and moisture
• Contains vitamins C, B6, and potassium
• No dairy or animal products

Muffin Variation

You can use the same batter to make banana zucchini muffins:

• Line a 12-cup muffin tin with paper liners.
• Bake at 350°F for 20–22 minutes.
• Check doneness with a toothpick.

Substitution Tips

• Swap 50% of the flour with whole wheat flour for a nutrition boost. Here are some whole grain baking tips to help.
• Use coconut sugar, maple syrup, or agave instead of refined sugar.
• For oil-free versions, substitute applesauce or mashed avocado.

Tips for Perfect Texture

• Don’t overmix your batter—it activates the gluten, making the bread dense and gummy.
• Cool the bread completely before slicing to let the crumb set properly.
• Avoid over-baking—it dries out the texture.

Storage & Freezing

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for 5–6 days.
• Freezer: Slice, wrap in foil or freezer wrap, and freeze up to 3 months.
• Reheat: Thaw at room temperature or gently warm in the oven or microwave.

Nutritional Breakdown (Per Slice, Approx.)

• Calories: 256
• Protein: 4g
• Carbohydrates: 39g
• Fat: 10g
• Fiber: 2g
• Sugar: 15g
• Cholesterol: 0mg (vegan-friendly!)

Serving Ideas

• Toasted with almond butter
• Alongside a smoothie or green juice
• With vegan yogurt and berries
• Lightly warmed with a drizzle of maple syrup

FAQs

Do I need to squeeze out the zucchini?
Yes, especially if it’s watery. Gently pressing it helps avoid soggy bread.

Should I peel the zucchini?
No need! The peel softens during baking and adds color and nutrients.

Why is my bread heavy or dense?
Overmixing or too much zucchini moisture can cause this. Measure carefully.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour mix. Add a flax egg if needed for binding.

Is this bread kid-friendly?
Absolutely! It’s mildly sweet and a sneaky way to get more veggies into their diet.

Can I use frozen bananas or zucchini?
Yes. Thaw them fully and drain any excess moisture before using.

Final Thoughts

Banana zucchini bread is more than just a recipe—it’s a celebration of healthy, comforting, and sustainable baking. Whether you’re meal-prepping for the week or looking for a cozy afternoon bake, this plant-based delight will become a go-to favorite in your kitchen.

Print