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!
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.
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Notes
Measure ingredients properly for the best results. Do not add extra banana or zucchini. If your zucchini is very moist, you may wish to squeeze the excess moisture from the zucchini before adding to the recipe.