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My Best Gluten Free Zucchini Banana Bread with Almond Flour is a must try! This delicious bread is extra moist, the right amount of sweetness and is a great way to use overripe bananas.
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.
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: 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.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!