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 1 vote
Prep Time 20mins
Cook Time 50mins
Total Time 1hr10mins
Course Breakfast
Cuisine American
Servings 12Slices
Calories 191kcal
Ingredients
1 ½cups1:1 gluten-free flour blendKing Aruthur Measure for Measure or Namamaste Perfect Flour Blend
½cupAlmond Flour
¾teaspoonbaking powder
¾teaspoonbaking soda
½teaspooncinnamon
½teaspoonsalt
1cupshredded zucchini*
¾cupmashed ripe banana*
¾cupgranulated sugar
2large eggs
¼cupcanola oil
½cupwalnuts, pecans, or chocolate chipsoptional
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.