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Banana Zucchini Bread (Oat Flour, Vegan)
5 from 15 votes

Banana Zucchini Bread (Oat Flour, Vegan)

Banana Zucchini Bread uses oat flour and ripe bananas combined with grated zucchini and tahini to create a moist, fluffy vegan loaf. Sweetened with maple syrup and sugar, and lightly spiced with cinnamon and nutmeg, this bread features a tender crumb texture and optional nut toppings. Its oat flour base offers a hearty feel without gluten-containing flour, ideal for those seeking a vegan quick bread with added vegetable nutrition.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 255 kcal
Course: Breakfast, Snacks
Cuisine: American

Ingredients

  • 1 medium zucchini
  • 2 to 2 ½ large banana should equal 1 cup when mashed, very ripe
  • ⅓ cup non-dairy milk such as oat or soy
  • ⅓ cup tahini or other nut/seed butter, or smooth almond butter
  • ¼ cup maple syrup
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 cups oat flour see Notes
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt fine sea salt
  • a few dashes nutmeg optional
  • ¼ cup walnut chopped, optional
  • ¼ cup pistachio chopped, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (176°C), and line an 8x4 loaf pan with parchment. The paper doesn't need to cover the ends; just make sure there's enough overhang on the long sides to easily lift the loaf from the pan after baking.
  2. Grate the zucchini and wrap it up in a tea towel or paper towels. Squeeze over the sink to remove as much moisture as possible. Set aside.
  3. Mash the bananas with a fork and measure the puree; make sure you have 1 cup (8 fl oz). Add to a bowl with the remaining wet ingredients (milk, tahini, maple syrup, sugar, vanilla, vinegar), and whisk to combine.
  4. In a mixing bowl whisk together the oat flour, baking powder and soda, cinnamon, salt, and nutmeg. Pour wet ingredients into dry. Stir to combine, then fold in the grated zucchini. The batter should be very fluffy and moist.
  5. Transfer batter to the prepared pan. If desired, sprinkle nuts on top. Bake for about 55 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Let the bread rest in the pan for about 15 minutes, then lift out by the parchment paper and place on a cooling rack. Cool completely before slicing.

Notes

  • Measure oat flour by fluffing it, then lightly scooping and leveling to avoid a dry bread texture.
  • Store bread at room temperature for up to two days in airtight conditions.
  • Refrigerate baked bread up to five days wrapped airtight to maintain moisture.
  • Freeze whole or sliced bread tightly wrapped; thaw in refrigerator or at room temperature.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 38g (13%) Protein 6g (12%) Fat 10g (15%) Sodium 105mg (4%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 38g 13%
Protein 6g 12%
Fat 10g 15%
Sodium 105mg 4%
Fiber 5g 20%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.