Breakfast
Desserts
Gluten Free Zucchini Banana Bread
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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.
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.
frequently asked questions
Yes.
I prefer using my food processor since it takes 10 seconds. However, you can also do it by hand and use a cheese grater.
No.
No.
other recipes you may like
- Paleo Banana Bread
- Cinnamon Roll Banana Bread
- Double Chocolate Tahini Banana Bread
- Peanut Butter Banana Bread
- Banana Bread Cookies
- Reece’s Peanut Butter Cup Banana Bread
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!
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!
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 🙂
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
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 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.