Description
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.
- Prep Time: 10 minutes
- Cook Time: 60–80 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
