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A loaf of vegan banana zucchini bread on a cutting board.

Vegan Banana Zucchini Bread

Print Recipe
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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 253
Author Elizabeth

Ingredients

  • 1 ½ Cups Mashed Ripe Banana + 1 extra for topping, optional
  • 1 Cup Grated Zucchini
  • ½ Cup Nut Butter
  • ⅓ Cup Maple Syrup
  • 1 Tablespoon Apple Cider Vinegar
  • 2 ¼ Cups Oat Flour
  • 2 Tablespoons Ground Flaxseed
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Cinnamon
  • ¼ Teaspoon Salt
  • ⅔ Cup Chopped Nuts optional

Instructions

  • Preheat the oven to 350°F. Line a loaf pan with parchment paper.
  • In a large bowl mix the banana, zucchini, nut butter, maple syrup, and apple cider vinegar.
  • Add the oat flour, ground flaxseed, baking powder, cinnamon, and salt. 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!

Nutrition

Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 163mg | Potassium: 325mg | Fiber: 3g | Sugar: 9g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg