Gluten Free Zucchini Banana Bread
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
why you’ll love this recipe
- Gluten Free Zucchini Banana Bread is fluffy, moist and perfectly sweet!
- Refined sugar free and made with a gluten free flour blend.
- Has no sugar added chocolate chips mixed into the batter and placed on top.
- Sneaky veggies with 1 whole zucchini mixed into the batter.
- It’s gluten free, dairy free, nut free, and absolutely delicious!
- Check out my 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.
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.
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!
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.
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.
other recipes you may like
- Paleo Banana Bread
- Cinnamon Roll Banana Bread
- Double Chocolate Tahini Banana Bread
- Banana Bread Cookies
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 Instagram, Tiktok or Pinterest!
Gluten Free Zucchini Banana Bread
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
Instructions
- Preheat oven to 375F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper.
- 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.
- In a large bowl combine mashed banana, egg, lemon juice, vanilla extract and almond milk.
- Then, add in the coconut sugar and shredded zucchini.
- In a separate bowl, combine the gluten-free flour blend, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and mix until well combined.
- Fold in the dairy free chocolate chips last, and pour the batter into the prepared loaf pan.
- 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
Just made this this morning and it turned out great!
Hi Tiffany! I’m so happy to hear you enjoyed this recipe. Thanks so much for the comment and rating! xx
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.
Amazing recipe! We used cassava flour to avoid the gums and it worked perfectly!
Hi Jennifer! That’s amazing, I’m so happy to hear that the sub worked out perfectly. Thanks for your comment and rating!! xx
I made this recipe, and everyone enjoyed it. Made loaf and muffins, so moist, will definitely be making up batches for our ski race crew group this winter.
Hi Sheryl! SO happy to hear you enjoyed them. This is definitely one of my favorite recipes. I’m honored to hear they will be making it on your ski trip too! I hope you enjoy and thanks so much for the comment and rating! xx
This recipe turned out delicious! I was just diagnosed prediabetic and have been prescribed a low-sugar, gluten-free and dairy-free diet. This was such a win for getting in my veggies and satisfying my sweet tooth while still managing my blood sugar. Major kudos!!
amazing!!! i’m so glad the recipes are useful for you 🙂
Im making this now. I realized there is no oil in this recipe.Its baking now and I hope its good without any fat added!!
Let me know how it turns out for you!
WOW, this is so good. Mine turned out a bit dry, but not the recipe’s fault as I think my bananas and zucchini were less than needed. I added chopped roasted walnuts along with chocolate chips. Absolutely delicious. Thanks for this recipe!!
i’m so glad you enjoyed, Angie! xx
I have been baking gluten-free for 15 years. This is by far the best muffin recipe I have tried. I make 12 muffins and bake for 25 – 27 min in a silicone muffin pan at 350. It is so versatile as well. I’ve made it more fall-spiced and left out the chocolate chips. Also used blueberries and lemon instead of chocolate chips. I can’t wait to try other variations like apple raisin spice. It is just amazing! Thank you so much!
wow Christine! What a compliment!! thank you for sharing and i’m so happy you’re loving the recipe!!
I made this recipe today and it turned out perfect!! I’m always skeptical as I’ve not been baking gluten free very long, but I will certainly be making this again. I used mini chocolate chips and also used dark brown sugar as I’ve never used coconut sugar. I understand that coconut sugar is a healthier version, but I used what I had on hand. It’s moist, sliced well and tastes yummy!!
i’m so happy you loved it!!!
I loved this recipe, thank you so much for sharing it! The only changes I made were: I used 3 ripe bananas instead of 2, I added 3 Tbsp coconut oil (melted) because I love healthy fats, sprinkled in some cinnamon and a few Tbsp of sunflower seeds. xo
Oh, and I reduced the sugar to about 3 Tbsp : )
love those additions! so glad you are enjoying it, thank you so much for the feedback! xx
The bread seems to be lacking a crispy outside. I wish that I’d buttered the pan. Also wished I’d used regular milk. Texture is ok, but flavor is a little off. Wasn’t crazy about adding the lemon juice.
Hi Leslie, thanks for your feedback!
Made this recipe today and it is absolutely delicious! I made it with 1 medium size banana, lactose free milk cause I ran out of nut milk, einkorn flour instead of gf flour, also replaced it with apple juice sweetener 2 tbsp instead of sugar. Turned out just like a bread as it was almost sugarless – perfect with sweet stuff as well as with eggs instead of using toast on the side in the mornings. Thanks again for this healthy, warming, and incredibly tasty recipe!
love those swaps and so happy it turned out perfect for you!! thanks for the feedback! xx
The taste is there, but the texture didn’t come out right. It was crispy on the outside and gummy on the inside. I used Bob’s Red Mill 1:1 Gluten Free Flour, so I’m thinking that’s what it was. I use this flour to make pancakes, and they come out amazing, but this was my first time baking with it. Now I know I definitely can’t! I’m looking forward to trying your similar muffin recipe with oat flour. Oat flour never fails me!
Thank you so much for sharing your feedback! I’m glad you enjoyed the flavor, but I’m sorry the texture didn’t turn out as expected. I’ve had a lot of great feedback on this recipe, so I’d love to help troubleshoot what might have happened! A gummy center with a crispy exterior can sometimes mean the outside baked faster than the inside, or that there was a little too much moisture in the batter. Gluten-free flour blends can also behave differently depending on how they’re measured. I’m happy to help figure it out, but I hope you love the other recipes!! keep me posted 🙂