Best Gluten Free Zucchini Banana Bread with Almond Flour

I couldn’t let zucchini season end without sharing with you my Best Gluten Free Zucchini Banana Bread with Almond Flour! 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! 

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What is gluten and my Gluten Free Zucchini Banana Bread inspiration

Gluten is a wheat protein found in most starches such as pasta, bread and other baked goods. Many people have celiac disease or gluten intolerances and are unable to eat gluten. 

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.

Try these other yummy zucchini recipes:

Easy Crustless Zucchini Quiche with Goat Cheese

Best Italian Stuffed Ground Turkey Zucchini Boats

Amazing Shrimp and Zucchini Risotto (Without Wine)

Why you will love this Banana Zucchini Bread

I swear this will become one your favorite zucchini recipes! Besides the nutritional benefits of both banana and zucchini, the banana gives a natural sweetness. The flavors compliment each other well and this gluten free zucchini banana bread recipe is a delicious way to enjoy an afternoon snack or light breakfast. 

You can keep the top of the bread plain or add a dusting of powdered sugar. 

Ingredients for this delicious Zucchini Banana Bread

• gluten-free 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

If you want to make a healthy zucchini banana bread recipe, you can swap out white sugar for coconut sugar. If you don’t want added sugar, use pure maple syrup. Regular milk can be replaced with plant base milk such as almond milk. Use coconut oil if you don’t want to use other oils.

How to make this easy bread

1. Start with preheating the oven to 350 degrees. In a large mixing bowl, add the dry ingredients. Whisk gently to combine. Line the loaf pan with parchment paper.
2. 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. 
3. Add the mashed bananas and shredded zucchini to the other wet ingredients. 
4. Add the wet ingredients to the dry and mix until combined. Pour the batter into the prepared loaf pan. Bake for 1 hour. The quick loaf will be done when you stick a toothpick into the center of the bread and it comes out clean. 

Tips for Successful Gluten Free Baking

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. 

Some other tips and tricks so that you have great results the next time you make zucchini banana bread are: 

Do not overmix 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. 

Oat flour and coconut flour are perfect for banana bread recipes if you don’t want to use almond flour. 

Do not overbake the zucchini banana bread as this can cause it to dry out. 

Ways to serve this zucchini banana bread

Cut into thick slices and serve with melted butter. 

Drizzle with honey or one your favorite spreads. 

Garnish the zucchini banana bread with powdered sugar.

How to store

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.

Can I freeze gluten-free zucchini banana bread

Store in airtight container in the freezer for up to 3 months. 

Other variations

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.

Ok, Can I get a yum-yum-yum?!

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Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite