One Bowl Vegan Banana Zucchini Bread

vegan banana zucchini bread

It’s not even zucchini season (last summer I had more zucchini than I knew what to do with!) but I had some zucchini that needed to be used up, plus I had 2 ripe bananas. So my google search led me to this recipe by Green Valley Kitchen.

Before and After!



1 large ripe banana

¾ cup white sugar

¼ cup unsweetened applesauce

¼ cup canola oil – I used a canola olive oil blend

1 tsp vanilla

1 cup grated zucchini – about 1 medium sized zucchini

1½ cups unbleached all-purpose flour

½ teaspoon cinnamon

¾ teaspoon baking soda

½ teaspoon salt

½ cup of chopped walnuts – plus some extra to sprinkle on top

Since I had 2 zucchini and 2 bananas, I doubled the recipe. It’s really not a great idea to double a recipe you’re trying for the first time, but I’m no professional baker so I’m willing to take my chances! I cut the sugar slightly (my approximately 3/4 of the measuring cup trick), but in hindsight I could have cut the sugar even more. Instead of canola oil, I used olive oil and I also added in one grated carrot because why not?? I used a heaping teaspoon of cinnamon and I only ever sprinkle a bit of salt regardless of the amount written. And finally, I make one loaf chocolate chip and the other pecan.


The verdict: This recipe is definitely a winner and I’ll be making it again!

Published by Christina Frangione, MS, RD, CDN, RYT

Christina Frangione, MS, RD, CDN, RYT is a Registered Dietitian Nutritionist serving the Long Island, New York City, and New York State areas helping clients with eating disorders and disordered eating recover their relationship with food and their body. She utilizes a Health at Every Size® approach and supports Intuitive Eating and knows that while she is the food and nutrition expert, you are the expert of your body and life.

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