Vegan Zucchini Banana Bread (Gluten-Free & Sugar-Free)

This is a simple baked loaf that is denser than fluffy.

It holds together well, slices cleanly, and develops a slightly textured top as it bakes. The inside stays soft, while the surface gets a light crunch from the toppings.

It's simple yet balanced, a bit like a snack but more filling than a regular bake.

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Zucchini Banana Bread

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⏱️ Time & Prep
Prep time: 15 minutes
Bake time: 45–55 minutes
Total time: ~1 hour 10 minutes
Yield: 10–12 thin slices

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Ingredients

• 1 cup finely grated zucchini (excess water gently squeezed out)
• 1/2 cup erythritol
• 1 and 1/2 cups of oat bran
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/2–1 tsp banana extract (adjust to taste)
• pinch of salt
• 3–5 tbsp plant milk
• Topping: small handful crushed walnuts

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Instructions

1. Preheat the oven to 175°C (350°F) and line a small loaf pan with baking paper.
2. In a blender, combine erythritol, oat bran, vanilla, banana extract, and plant milk. Blend until completely smooth.
3. Transfer to a bowl and fold in the grated zucchini.
4. Add baking powder, baking soda, cinnamon, and salt. Mix gently until combined.
5. Adjust texture if needed. The batter should be thick but not dry.
6. Pour into the loaf pan and smooth the top.
7. Add topping
   Sprinkle crushed walnuts evenly over the surface.
8. Bake
   Bake for 35–45 minutes, until firm and lightly browned.
9. Cool completely
   Let it cool before slicing; this is key for structure.

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Notes / Variations

• Start with less banana extract. Too much makes it taste artificial fast.
• If you want a more natural depth, add a tiny pinch of caramelized flavor using a bit of roasted apple puree.

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Nutrition (per thin slice, assuming 12 slices)

Nutrient	Amount
Calories	85 kcal
Protein	4 g
Fat	2 g
Carbohydrates	12 g
Fiber	4 g

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