One of the most tastiest zucchini recipes you will have! My Best Gluten Free Zucchini Banana Bread isdelicious! This easy quick bread is extra moist, the right amount of sweetness and is a great way to use overripe bananas.
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
Helpful tips:
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.
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.
