This healthy banana zucchini bread is moist, lightly spiced with cinnamon, and naturally sweetened with ripe bananas and brown sugar. Shredded zucchini melts into the crumb, adding tenderness without overpowering flavor, while chopped pecans bring a pleasant crunch. It’s a wholesome vegan loaf that feels comforting yet nourishing, perfect for breakfast or a snack.
Why You’ll Love This Recipe
This bread is completely vegan, egg-free, and dairy-free while still baking up soft and flavorful. It’s an easy way to use ripe bananas and add vegetables to your day without sacrificing taste. The recipe uses simple pantry ingredients, comes together in one bowl, and stays moist for days. It’s also flexible, allowing you to customize it with different add-ins or flours.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mashed banana (about 2 large ripe bananas)
1/4 cup dairy-free yogurt
1 cup shredded zucchini, packed in the cup and not squeezed
1 3/4 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/3 cup mild-flavored olive oil
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped
Directions
Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the paper with olive oil.
Peel and mash the bananas, measuring exactly 1 cup. Trim the zucchini ends, finely shred it using a grater, and pack it into a measuring cup without squeezing out the moisture.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
In a large bowl, combine the mashed bananas, dairy-free yogurt, olive oil, vanilla extract, and shredded zucchini. Stir until smooth.
Add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing. If the batter feels too dry, add up to 2 tablespoons of almond milk at room temperature.
Fold in the chopped pecans, then transfer the batter to the prepared loaf pan. Sprinkle extra pecans on top if desired.
Bake for 60 to 80 minutes. After 45 minutes, loosely tent the loaf with foil to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean or with a few crumbs.
Let the loaf cool in the pan briefly, then transfer to a rack and cool for at least 3 hours or overnight before slicing.
For a nut-free version, omit the pecans and replace them with the same amount of dairy-free chocolate chips or shredded coconut. You can swap white whole wheat flour with all-purpose flour or spelt flour in the same quantity. For extra warmth, add a pinch of nutmeg or ground ginger. Dried fruits such as chopped dates or raisins also work well as mix-ins.
Storage/Reheating
Store the bread in an airtight container in the refrigerator for up to 4 days. For longer storage, slice the loaf and freeze the slices in freezer-safe bags for up to 3 months. Reheat slices gently in a toaster or warm in the oven at low temperature until heated through.
FAQs
Can I taste the zucchini in this bread?
No, the zucchini blends into the batter and adds moisture without a noticeable vegetable flavor.
Do I need to peel the zucchini?
No, the skin is thin and softens during baking, so peeling is unnecessary.
Can I use yellow zucchini instead?
Yes, yellow zucchini works the same way and gives similar moisture and texture.
What if my batter is too wet?
If your zucchini is very watery, the loaf may need a few extra minutes of baking time to set fully.
Can I reduce the sugar?
You can slightly reduce the sugar, but lowering it too much may affect moisture and texture.
Is this bread suitable for breakfast?
Yes, it’s filling, lightly sweet, and pairs well with nut butters or fruit.
Can I make this recipe oil-free?
Oil contributes to moisture, but you can try replacing it with additional dairy-free yogurt for a lighter loaf.
Why did my bread sink in the middle?
This usually happens if the bread is sliced before fully cooled or if it’s underbaked.
Can I bake this as muffins?
Yes, divide the batter into muffin cups and bake at the same temperature for about 25 to 30 minutes.
How do I know when the bread is fully baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Conclusion
This healthy banana zucchini bread is a simple, wholesome recipe that delivers big flavor with minimal effort. It’s moist, comforting, and versatile enough to enjoy any time of day. Whether you bake it for meal prep or share it with family, this vegan loaf is sure to become a reliable favorite in your kitchen.
A moist and wholesome vegan banana zucchini bread made with ripe bananas, shredded zucchini, cinnamon, and chopped pecans. Naturally sweetened and dairy-free, it’s perfect for breakfast or a healthy snack.
Ingredients
1 cup mashed banana (about 2 large ripe bananas)
1/4 cup dairy-free yogurt
1 cup shredded zucchini (packed, not squeezed)
1 3/4 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup brown sugar
1/3 cup mild-flavored olive oil
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped
Instructions
Preheat oven to 350°F (180°C). Line and lightly grease a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
In a large bowl, mix mashed bananas, dairy-free yogurt, olive oil, vanilla extract, and shredded zucchini until smooth.
Stir dry ingredients into wet mixture until just combined. If needed, add up to 2 tbsp almond milk.
Fold in chopped pecans. Transfer batter to the loaf pan and optionally sprinkle more pecans on top.
Bake for 60–80 minutes, tenting with foil after 45 minutes. A toothpick should come out clean or with crumbs.
Cool in the pan briefly, then transfer to a rack and cool for at least 3 hours before slicing.
Notes
Use yellow zucchini as an alternative.
Do not squeeze moisture from zucchini—it’s needed for texture.
For nut-free, use chocolate chips or coconut instead of pecans.
Let the loaf fully cool before slicing to avoid sinking.
