Abundant summer zucchini and ripe bananas are a match made in quick bread heaven! This delicious gluten-free zucchini banana bread is also dairy-free! It is great for snacks or at meals, both kids and adults alike will love this bread!
Why You'll Love This Recipe
- This healthy zucchini banana bread recipe is quick and easy to make and bakes up perfectly every time!
- While you can't necessarily taste the zucchini, the combination of zucchini and banana means you'll get an extra flavorful loaf full of healthy nutrients and just the right amount of sweetness!
- This quick bread recipe is a great way to use up some overripe bananas and fresh zucchini.
- A classic gluten-free zucchini bread recipe with the addition of banana. It's a subtle difference but a great combination.
If you'd like some more zucchini recipes, check out my gluten-free zucchini muffins recipe. The muffins are tender and light with chocolate chips and walnuts. Got more bananas to use up? Check out this gluten-free buckwheat banana bread recipe!
- Gluten-Free Flour Blend: Use a 'cup for cup' gluten-free flour blend with xanthan gum already included. This recipe was tested with King Arthur Measure for Measure and Namaste Perfect Blend flour. Please, let me know in the comments if you have success with another flour blend!
- Almond Flour: If you've never added almond flour into your gluten-free baked goods, you must give it a try! It adds tender crumb and richness to the loaf. Costco has a great deal on almond flour. Almond flour is a nice addition to many gluten-free baked goods, like this gluten-free carrot cake and gluten-free peach cake.
- Granulated sugar: You can substitute coconut sugar for a less refined option.
- Shredded Zucchini: Grate fresh zucchini with a box grater or food processor. You can leave the zucchini skin on, which adds little green flecks to the bread. If you find the zucchini to be very moist, place it in a cheesecloth, nut milk bag, or paper towels and squeeze some of the excess moisture from it before adding to the recipe.
- Overripe Banana: Use spotted brown bananas for the best results.
- Dairy-free: Great news, this recipe is dairy-free! No substitutions needed!
- Oil: Use some sort of neutral oil, such as vegetable oil, canola oil, coconut oil, or light olive oil. If you want to use melted butter in place of the oil, you can do that as well.
- Chocolate Chips: Add ½ cup of semi-sweet chocolate chips, if desired.
- Walnuts: Add ½ cup of chopped walnuts for extra texture. Pecans would also be a good option.
How to Make Gluten-Free Zucchini Bread
- Step 1: Whisk together the dry ingredients in a small bowl.
- Step 2: In a large mixing bowl, blend the wet ingredients.
- Step 3: Blend the dry ingredients into the wet mixture. Use a rubber spatula to scrape the sides and bottom of the bowl to ensure everything is evenly incorporated. Don't over mix.
Step 4: Pour the batter a prepared loaf pan that has been greased. You can line the pan with parchment paper if desired.
- Step 5: Bake according to directions in recipe card below.
Top Recipe Tips
- Measure the Zucchini and Banana: Due to the zucchini and banana, this bread is incredibly moist and flavorful, but you must follow the recipe measurements for these ingredients. Adding too much of either may result in a loaf that is too soggy and unappealing because the gluten-free flours will have a hard time absorbing the excess moisture.
- Storage: Store this bread at room temperature for several days, tightly wrapped in plastic wrap or in an airtight container. Feel free to freeze the whole loaf or leftover slices to enjoy later.
- Drain the grated zucchini: If your zucchini is extra moist, you may wish to squeeze out the extra moisture before you use it. This especially applies to those over-ripe and enormous garden zucchini. They are full of tons of excess water and can mess up the recipe. If you're using a normal size garden zucchini or zucchini from the grocery store, which tend to have less moisture, you likely don't need to worry about this step.
- Spoon and level your flour or bake by weight for the most accurate results.
- Leave the skin on the zucchini. Other than the cute green flecks in the bread, you won't taste or notice a texture difference from the zucchini skin. Leaving the skin on reduces waste and adds extra fiber and nutrients to your muffins.
You do not have to peel the zucchini to make zucchini bread. The skins will soften and add little green flecks to the loaf. If you have picky eaters, feel free to peel it first.
If your zucchini bread sinks in the middle after baking, it could be under baked. Before you remove the loaf from the oven, check the internal temperature in the center the loaf with a digital thermometer. It should read at least 205°F. Improper measurements or over-mixing the batter can also cause this to happen. Be sure to follow the recipe instructions closely, don't add more zucchini or banana than the recipe calls for.
If you need to avoid nut flours, you can simply substitute an equal amount of the gluten-free flour blend used in the recipe.
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More Gluten-Free Quick Bread Recipes
Gluten-free Zucchini Banana Bread
- 1 ½ cups gluten-free flour blend, King Aruthur Measure for Measure or Namaste Perfect Flour Blend
- ½ cup almond Flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup shredded zucchini
- ¾ cup mashed ripe banana
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup canola oil
- ½ cup walnuts or chocolate chips, optional
- Preheat oven to 350°F. Grease a standard size 9x5" loaf pan. Line with parchment paper, if desired.
- In a small bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, blend together the remaining ingredients; shredded zucchini, banana, sugar, eggs, and oil.
- Blend the flour mixture into the wet ingredients just until the mixture is evenly incorporated, scrape the bowl as needed. Mix in nuts or chocolate chips if desired.
- Pour the batter into prepared loaf pan. Bake at 350°F for 45-55 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool for about 10 minutes before removing from the pan. Cool completely on a wire rack before slicing.