Vegan Zucchini Banana Bread

Vegan Zucchinni Banana BreadOver the last few months, I have become an absolute banana bread aficionado. After baking my first banana bread in September 2014, I was hooked. Not just to banana bread, but also to vegan baking itself. I can still remember clearly how I felt while taking the first bite of my masterpiece. It tasted like home. There is no better way to describe it. In the German language, we don’t have an equivalent word that expresses this sensation so accurately. While eating, I had a huge smile on my face and, for some inexplicable reason, was close to tears. I was happy. This experience reminded me of what little it takes to be satisfied. A few simple ingredients, one hour in the oven… voilà!

My banana bread is not just good for the soul, but also for the body. It is made with spelt flour and very little brown sugar. Furthermore, this is no ordinary banana bread; it is a ultra delicious vegan ZUCCHINI banana bread. Say what?!? Zucchini?!?!?! Yup! It adds great moisture and is practically flavorless. By adding cranberries and chopped walnuts, this bread is taken to whole ‘nother level of moist, fruity, nutritious goodness.

Everyone that I have served this bread so far has loved it and I hope that you will too.


Time: 1 hour

Servings: 10


1¾ cups spelt flour (or your preferred choice of flour)
1 tsp. cinnamon
¾ tsp. salt
¾ tsp. baking soda
½ tsp. baking powder
1 ripe banana, mashed
½ cup brown sugar
⅓ cup coconut oil
2 tbsp. rice milk, unflavored soy or almond milk
1 tsp. vanilla extract
1 cup grated zucchini
½ cup cranberries (or raisins)
½ cup walnuts (or your favorites nuts)


Preheat oven to 190 °C (350 °F)

  • Grease or coat loaf pan with coconut oil or vegan butter.
  • In medium-sized mixing bowl, stir flour, cinnamon, salt, baking soda and baking powder together.
  • In a separate bowl, stir sugar and banana together. Add oil, milk and vanilla extract.
  • Add banana mixture to dry ingredients and stir just until blended.
  • Fold in zucchini, followed by cranberries and walnuts.
  • Pour mixture into loaf pan. Bake 50-55 minutes.
  • Let the loaf cool off. Enjoy!

Tip: After the bread has cooled off, wrap it tightly in plastic wrap. Eat within 3 to 5 days!

There is nothing like dancing while baking. Here’s a great track to get your hips shaking!

Suggested Kitchen Soundtrack:



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