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    Home » Recipes » Quick Breads & Muffins

    Gluten-free Zucchini Banana Bread (Dairy-free)

    Published: Aug 30, 2021 · Updated: Aug 30, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten-free Zucchini Banana Bread sliced, laid on it's side, next to the rest of the loaf and a dish of zucchini and banana.
    A partially sliced loaf of gluten-free zucchini banana bread.
    A loaf of gluten free zucchini banana bread in a light green speckled loaf pan.

    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!

    A loaf of Gluten-free Zucchini Banana Bread with a few slices laid on their sides next to small bowls of ripe banana and grated zucchini.

    With summer upon us, many gardens are bursting with zucchini! You may be in need of some delicious ways to use up that delicious summer squash! While zucchini muffins are always a favorite, this zucchini banana bread is outstanding, too!

    This bread 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 that is delicious and moist and full of healthy nutrients!

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • More Gluten-Free Quick Bread Recipes
    • Recipe

    Ingredients

    The recipe ingredients measured out in bowls.
    • Gluten-free Flour Blend: Use a 'cup for cup' gluten-free flour blend with xanthan gum. 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 just the right amount of lightness and flavor to this loaf! I like to get mine from Costco or amazon.
    • Zucchini and Banana: This bread is incredibly moist and flavorful due to the zucchini and banana, 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!
    • Dairy-free: Great news, this recipe is also dairy-free! No substitutions needed!

    Instructions

    Making this gluten-free zucchini banana bread could not be easier! While I like to mix the dry ingredients separately to ensure they are evenly distributed, if you're a rebel who hates doing dishes, you could certainly mix up this recipe all in one bowl. To get started:

    Step 1: Whisk together the dry ingredients.
    Step 2: Then blend the wet ingredients.

    Image collage: mixing dry ingredients, blending wet ingredients, blending all together, pouring into a loaf pan.

    Step 3: Now, blend the wet ingredients together with the dry mixture. You don't need to overmix here, just make sure they are evenly incorporated.
    Step 4: Pour into a greased loaf pan and bake! In under an hour you'll have the wonderful smell of cinnamon and banana wafting through your kitchen!

    Loaf of bread with a few slices stacked against the rest of the loaf.

    Variations

    Feel free to add in some extra pizazz to this recipe! You can add ½ cup of your favorite mix-ins: chocolate chips, pecans, or walnuts would all be delicious!

    Storage

    Store this bread at room temperature for several days, tightly wrapped. Feel free to freeze the whole loaf or leftover slices to enjoy later!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    More Gluten-Free Quick Bread Recipes

    If you enjoyed this recipe, be sure to check out my other quick bread and muffin recipes!

    • Gluten-free Zucchini Muffins
    • Gluten-Free Chocolate Chip Pumpkin Bread (Dairy-Free)
    • Gluten-free Chocolate Chip Banana Muffins
    • Gluten-free Banana Bread {Dairy-free}

    Recipe

    Gluten-free Zucchini Banana Bread sliced, laid on it's side, next to the rest of the loaf and a dish of zucchini and banana.

    Gluten-free Zucchini Banana Bread

    Katie | Wheat by the Wayside
    Delicious gluten-free zucchini banana bread, also dairy-free, is a great use of abundant summer zucchini and ripe bananas. This gluten-free quick bread is great for snacks or at meals, both kids and adults alike will love this bread!
    5 from 2 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 50 mins
    Total Time 1 hr 10 mins
    Course Breakfast
    Diet Gluten Free
    Servings 12 Slices
    Calories 191 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    • 1 ½ cups 1:1 gluten-free flour blend, King Aruthur Measure for Measure or Namamaste 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, pecans, or chocolate chips, optional

    Instructions
     

    • Preheat oven to 350°F. Grease a standard size loaf pan (9x5") and/or line with parchment paper.
    • In a small bowl, whisk together the dry ingredients.
    • In another medium size bowl, blend together the remaining ingredients.
    • Blend the wet and dry ingredients together just until the mixture is evenly incorporated.
    • Pour into greased loaf pan. Bake at 350°F for 45-55 minutes or until golden brown and a toothpick inserted in center comes out clean.

    Video

    Notes

    Storage: Store at room temperature for up to 3 days. Freeze the entire loaf or individual slices to enjoy later.
    *Do not add extra zucchini or banana. 

    Nutrition

    Serving: 1sliceCalories: 191kcalCarbohydrates: 28gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 203mgPotassium: 88mgFiber: 3gSugar: 15gVitamin A: 70IUVitamin C: 3mgCalcium: 42mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Quick Breads and Muffins

    • Gluten-Free Apple Granola Muffins
    • Buckwheat Banana Bread (Gluten-Free)
    • Gluten-Free Jiffy Cornbread Muffin Mix (Dairy-Free and Egg-Free Options)
    • Gluten-free Lemon Poppy Seed Muffins

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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