Gluten-Free Banana Zucchini Bread Recipe

Alison Needham

sliced loaf of gluten free banana zucchini bread on a board

This gluten-free banana zucchini bread is tender, moist, and just the right amount of sweet—a great way to use up overripe bananas and garden-fresh grated zucchini. Made with simple wet ingredients and dry ingredients you likely already have on hand (like gluten-free all-purpose flour, brown sugar, and vanilla extract), this is one of my favorite quick breads to bake all year long. Add a handful of chocolate chips or nuts for extra texture, slice it warm from the oven, or stash it in an airtight container for a cozy snack later in the week.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Bread

Cuisine American

Servings servings

Calories 250 kcal

Equipment

Standard Loaf Pan
Box Grater
Large Mixing Bowl

Ingredients

1 cup mashed overripe bananas about 2 large
1 cup grated zucchini squeezed dry (about 1 medium zucchini, hand-grated or pulsed in a food processor)
½ cup brown sugar packed
¼ cup white sugar or sub maple syrup
½ cup neutral oil canola oil, vegetable oil, coconut oil, or olive oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1 ½ cups gluten-free all-purpose flour blend with xanthan gum
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
Optional: ½ cup chocolate chips and/or chopped walnuts reserve some for top of loaf

Instructions

Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together the wet ingredients—bananas, zucchini, sugars, oil, eggs, and vanilla extract.
In another bowl, whisk the dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Add dry to wet and stir until just combined. Fold in chocolate chips or nuts if using. Sprinkle the reserved walnuts and chocolate chips on top.
Bake 55–65 minutes, until a toothpick comes out mostly clean.
Cool 15 minutes in the pan, then transfer to a wire rack.

Notes

Storage & Freezing

Room temperature: Wrap tightly in plastic wrap or aluminum foil, or store in an airtight container for up to 3 days.
Fridge: Up to 1 week; rewarm slices before serving.
Freezer: Wrap slices in plastic wrap, then pop into a freezer bag. Freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 33mgSodium: 264mgPotassium: 115mgFiber: 2gSugar: 19gVitamin A: 83IUVitamin C: 4mgCalcium: 43mgIron: 1mg

Keywords Gluten Free Banana Bread, Gluten Free Banana Zucchini Bread, Gluten Free Zucchini Banana Bread, Gluten-Free Zucchini Bread

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