Best Gluten-Free Zucchini Banana Bread
I couldn’t let zucchini season end without sharing with you my Best Gluten-Free Zucchini Banana Bread. This delicious bread is extra moist, the right amount of sweetness and is a great way to use overripe bananas.This quick bread recipe uses fresh zucchini, extra ripe banana, gluten free all purpose flour and almond flour. This is a great recipe for the whole family, especially the little toddlers who refuse to eat their veggies!
Original Post: August 2023 | Post Updated: September 2025
When zucchini season rolls around, I love to create all things like my Easy Crustless Zucchini Quiche with Goat Cheese, my Best Italian Stuffed Ground Turkey Zucchini Boats and my Amazing Shrimp and Zucchini Risotto (Without Wine).
But I created this gluten-free zucchini bread recipe because I love banana bread and a lot of cafes or coffee shops such as Starbucks do not sell gluten-free quick bread.
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Why this recipe works
- The banana gives a natural sweetness so you can use less sugar.
- Just like my Strawberry Zucchini Bread, you can enjoy this as a light breakfast, snack, or add it to your kids lunch box.
- Similar to my Blueberry Buckwheat Muffins and my Gluten Free Chocolate Chocolate Chip Muffins, this gluten free zucchini banana bread recipe uses simple ingredients and is so easy to make.
Ingredients you’ll need
- Gluten-free all purpose flour. 1:1 all purpose flour is the best
- Almond flour.
- White sugar.
- Cinnamon.
- Baking powder.
- Baking soda.
- Shredded zucchini. This can be done by a box grater or food processor.
- Bananas. For best results, get them as ripe as they can be.
- Milk.
- Egg.
- Avocado oil. Olive oil, canola oil or vegetable oil are great for quick breads too.
How to make Gluten Free Zucchini Banana Bread
Step One: Start with preheating the oven to 350 degrees F. In a large mixing bowl, add the dry ingredients. Whisk gently to combine. Line the loaf pan with parchment paper.
Step Two: In another large bowl, add the wet ingredients- the milk, egg and avocado oil. Shred the zucchini by either using a box grater or food processor. ( The best way I think is the food processor) Then take the zucchini and place it on paper towels to remove the excess moisture.
Step Three: Add the mashed bananas and shredded zucchini to the other wet ingredients. Step Four: Add the wet ingredients to the dry and mix until combined. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. The quick loaf will be done when you stick a toothpick into the center of the bread and it comes out clean.
Storing leftovers
Allow the bread to cool completely on a wire rack before storing. You can cut individual slices or wrap the whole loaf in plastic wrap or aluminum foil and store at room temperature. To keep it fresh longer, store in an airtight container and place in the fridge. It will remain fresh in the fridge for up to 3 days.
Serve warm by reheating in the microwave for about 20-30 seconds.
Helpful tips for Gluten Free Banana Zucchini Bread
- Measure accurately: As when baking any item, always be sure to properly measure out the ingredients. Scoop the flours into the measuring cup and level with a knife.
- Know your flour mixture: 1:1 gluten free flour mix such as Bob’s Red Mill or Trader Joe’s already has xanthan gum in it. If you don’t use 1:1 , then you will need to add xanthan gum.
- Try flour alternatives: Oat flour and coconut flour are perfect for banana bread recipes if you don’t want to use almond flour.
- Prevent burning: Cover with foil half way if the zucchini banana bread starts to brown too quickly.
- Don’t overmix: Overmixing the batter can cause the bread to be more dense instead of light.
Serving suggestions
- Cut into thick slices and serve with melted butter.
- Drizzle with honey and a dollop of greek yogurt.
- Garnish the zucchini banana bread with powdered sugar.
- Serve with a cup of coffee or tea.
- Throw in some tasty chocolate chips and you will have yourself chocolate chip zucchini banana bread!
- Also adding cocoa powder will create a chocolate zucchini banana bread.
- A touch of vanilla extract, using brown sugar instead of white or trying brown butter will enhance the flavor.
- Cardamom, nutmeg and allspice are other delicious spices that pair well with banana bread.
- For more texture, make a crumb topping or add in nuts.
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Best Gluten Free Zucchini Banana Bread
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Equipment
- loaf pan
- 2 mixing bowls
Ingredients
- 1 cup gluten free all purpose flour 1:1
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup zucchini shredded
- 2 medium bananas ripe, mashed
- 3/4 cup milk 2%
- 1 large egg
- 1/4 cup avocado oil
Instructions
- Preheat the oven to 350 degrees. Line the loaf pan with parchment paper.
- In large bowl, add the dry ingredients. Whisk to combine.
- In another bowl, add the milk, egg and avocado oil. Then mix in the smashed banana and shredded zucchini.
- Add the wet ingredients to the dry and mix until combined.
- Pour the batter into a lined loaf pan. Bake for 1 hour.
Notes
- Measure accurately: As when baking any item, always be sure to properly measure out the ingredients. Scoop the flours into the measuring cup and level with a knife.
- Know your flour mixture: 1:1 gluten free flour mix such as Bob’s Red Mill or Trader Joe’s already has xanthan gum in it. If you don’t use 1:1 , then you will need to add xanthan gum.
- Try flour alternatives: Oat flour and coconut flour are perfect for banana bread recipes if you don’t want to use almond flour.
- Prevent burning: Cover with foil half way if the zucchini banana bread starts to brown too quickly.
- Don’t overmix: Overmixing the batter can cause the bread to be more dense instead of light.
- Allow the bread to cool completely on a wire rack before storing. You can cut individual slices or wrap the whole loaf in plastic wrap or aluminum foil and store at room temperature.
- To keep it fresh longer, store in an airtight container and place in the fridge. It will remain fresh in the fridge for up to 3 days.
- Serve warm by reheating in the microwave for about 20-30 seconds.
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
My family and I loved it. Moist and good texture.
Great to hear! Thank you!