Breakfast
Desserts

Gluten Free Zucchini Banana Bread

Gluten Free Zucchini Banana Bread is fluffy, soft, moist, and sweet! It's made with a gluten free flour blend, fresh zucchinis, sweet ripe-bananas and coconut sugar. A recipe that's healthy enough to enjoy for breakfast, but sweet enough for an afternoon snack or dessert.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

Gluten Free Zucchini Banana Bread that is sliced into

why you’ll love this recipe

  • Gluten Free Zucchini Banana Bread is fluffy, moist and perfectly sweet!
  • Unrefined sugar free!
  • Made with a gluten free flour blend.
  • Has no sugar added chocolate chips mixed into the batter and placed on top.
  • Healthy enough for breakfast, but sweet enough for dessert.
  • Sneaky veggies with 1 whole zucchini mixed into the batter.
  • It’s gluten free, dairy free, nut free, and absolutely delicious!
  • Check out my Healthy Paleo Banana Bread for another way to use those ripe bananas.

ingredients and Substitutions

Use ripe bananas for the best results, these are much sweeter than bananas that aren’t ripe.

One egg to help this loaf rise, I unfortunately have not tested this recipe with a vegan egg such as a flax egg or chia egg.

Lemon juice helps activate the baking powder and baking soda which helps this loaf rise.

Almond milk but you can use any type of milk or nut milk alternative such as oat milk, cashew milk, coconut milk or dairy milk. However, if using dairy milk this recipe won’t be dairy-free!

Vanilla extract adds flavor to any baked good.

Coconut sugar helps add a bit of sweetness and is an unrefined sugar that also contains zinc, iron, calcium, antioxidants and probiotics. You can use granulated sugar in replace.

Shredded zucchini adds both moisture and a boost of nutrients.

Gluten free flour blend such as Bob’s Red Mill 1:1, you can also use King Arthur’s 1:1 or any type of gluten free flour blend that states its a 1:1 replacement. You may also use regular all purpose flour. Almond flour, coconut flour and any other gluten free flour will not work.

A pinch of salt help balance out all the flavors.

Dairy free chocolate chips are mixed into the batter and placed in top. You can use any type of chocolate, dark chocolate or milk chocolate.

all the ingredients on a table that you need to make this banana bread recipe.

how to make

These are the main ingredients and substitutions for Gluten Free Zucchini Banana Bread. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

ONE: Preheat the oven to 375F and prepare a loaf pan by coating it with non-stick spray and then lining it with parchment paper.

a loaf pan that is coated with non-stick spray and lined with parchment paper.

TWO: In a large mixing bowl, mash the banana and then add in the egg, vanilla, lemon juice and almond milk.

THREE: Mix in the zucchini and coconut sugar.

FOUR: In a small bowl, combine the flour, baking powder, baking soda and salt. Then add dry ingredients to wet.

FIVE: Fold in the chocolate chips last.

SIX: Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

SEVEN: Let cool for one hour or until loaf is at room temperature before slicing. Serve warm with peanut butter and enjoy!

a slice of the zucchini banana bread that's topped with peanut butter.

Tips and tricks

Use a gluten free flour blend that is a 1:1 replacement such as this one from Bob’s Red Mill.

Squeeze out all the excess juice from the shredded zucchini, if you skip this step or don’t drain out all the liquid your bread will be too moist.

Add chocolate chips on top of the loaf before baking.

Let the loaf cool completely, about 1 hour before slicing into.

How to serve and store

Serve this gluten free bread with a cup of coffee, matcha or glass of milk.

Store this bread in an air tight container on the counter and enjoy within 2-3 days.

Alternatively, you can store this bread in the fridge in an airtight container and enjoy within 4-5 days.

You can also freeze this bread in a ziplock baggie, just be sure to remove any of the air. Bring it to room temperature before serving and enjoy within 30 days.

a slice of the banana bread to show texture.

Taste and Texture

This zucchini bread is sweet, soft and incredibly moist.

You have chunks of chocolate, slices of zucchini and pieces of the sweet banana with each bite.

frequently asked questions

Can I use all purpose flour instead of gluten free flour blend?

Yes.

Whats the best way to shred the zucchini?

I prefer using my food processor since it takes 10 seconds. However, you can also do it by hand and use a cheese grater.

Do I have to remove the skin from the zucchini before shredding?

No.

Can you taste the zucchini?

No.

other recipes you may like

If you make this Gluten Free Zucchini Banana Bread recipe, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Zucchini Banana Bread

Gluten Free Zucchini Banana Bread is fluffy, soft, moist, and sweet! It's made with a gluten free flour blend, fresh zucchinis, sweet ripe-bananas and coconut sugar. A recipe that's healthy enough to enjoy for breakfast, but sweet enough for an afternoon snack or dessert.
5 based on 2 reviews
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
55 minutes
TOTAL TIME:
65 minutes
Author - Hannah

Ingredients

  • 2 ripe bananas (about 1 cup)
  • 1 egg
  • 1 tsp lemon juice
  • 1/2 cup almond milk, can sub any other milk/ nut milk alternative
  • 1 tsp vanilla extract 
  • 3/4 cup coconut sugar 
  • 1 cup shredded zucchini 
  • 2 cups gluten-free flour blend
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dairy free chocolate chips + more for topping

SCALE:

1X

YIELDS:

8 slices

Directions

  1. Preheat oven to 375F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper. 
  2. Shred the zucchini with a food processor or a cheese grater. Add the shredded zucchini to a paper towel, cheese cloth or clean cloth and squeeze out any liquid. Set aside.  
  3. In a large bowl combine mashed banana, egg, lemon juice, vanilla extract and almond milk. 
  4. Then, add in the coconut sugar and shredded zucchini.
  5. In a separate bowl, combine the gluten-free flour blend, baking powder, baking soda, and salt. 
  6. Add the dry ingredients to the wet and mix until well combined. 
  7. Fold in the dairy free chocolate chips last, and pour the batter into the prepared loaf pan. 
  8. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 1 hour before slicing.

Notes

  • make sure to squeeze out all the excess juice from the shredded zucchini
  • let loaf cool for one hour before slicing

Ready For More?

Pumpkin Oatmeal Bars

Pumpkin Oatmeal Bars are a delicious Fall breakfast recipe that is made...

Apple Pie Cookies

Apple Pie Cookies are a quick and easy way to get that...

Stuffed Dates

These Cookie Dough Stuffed Dates are made with just a few simple...

Banana Bread Overnight Oats

Banana Bread Overnight Oats are a quick, simple and healthy breakfast recipe...

Peach Overnight Oats

Peach Overnight Oats taste just like peach pie, but better! They are...

Starbucks Egg White Bites

Try out these copy cat Starbucks Egg White Bites for a healthy,...

5 based on 2 reviews

Leave A Comment And Rate This Recipe!

Rating:

I want to make this and mail it to my mom on the other side of the country do you think I should freeze at first wrap it tight and three day Ehret do you think it would still be goodbye the time it got there

Hi! That’s so sweet of you. I would recommend freezing it completely, then shipping and packing it very tightly with some ice/gel packs. Dry ice would be the best option to ensure that it preserves in the heat/travel.

Hi Tiffany! I’m so happy to hear you enjoyed this recipe. Thanks so much for the comment and rating! xx