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Gluten Free Zucchini Banana Bread

4.39 from 13 ratings
Hannah Kling
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 delicious enough to enjoy for breakfast, but sweet enough for an afternoon snack or dessert.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 slices

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
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!