Indulge in the delightful goodness of Gluten-Free Zucchini Banana Bread—fluffy, moist, and oh-so-sweet! Crafted with a blend of gluten-free flour, fresh zucchinis, ripe bananas, and coconut sugar, this recipe is a treat fit for breakfast or an afternoon snack.
Why You’ll Love This Recipe:
- Gluten-Free Zucchini Banana Bread is irresistibly fluffy, moist, and just the right amount of sweet!
- Free from refined sugar!
- Crafted with a gluten-free flour blend.
- Enjoy the delightful addition of sugar-free chocolate chips mixed into the batter and sprinkled on top.
- Healthy for breakfast yet satisfyingly sweet for dessert.
- Sneak in some veggies with a whole zucchini blended into the batter.
- It’s gluten-free, dairy-free, nut-free, and absolutely delicious!
Tips And Tricks:
- Opt for a gluten-free flour blend that’s a 1:1 replacement, like Bob’s Red Mill.
- Be sure to squeeze out all the excess juice from the shredded zucchini to prevent the bread from becoming too moist.
- Sprinkle chocolate chips on top of the loaf before baking.
- Allow the loaf to cool completely for about 1 hour before slicing.
Frequently Asked Questions:
- Can I use all-purpose flour instead of a gluten-free flour blend?
Yes, you can. - What’s the best way to shred the zucchini?
I prefer using a food processor—it only takes about 10 seconds. However, you can also do it by hand with a cheese grater. - Do I need to remove the skin from the zucchini before shredding?
No, you don’t. - Can you taste the zucchini?
No, the zucchini adds moisture without altering the flavor.
Gluten Free Zucchini Banana Bread
Ingredients
- 2 ripe bananas about 1 cup
- 1 egg
- 1 tsp lemon juice
- 1/2 cup almond milk or any other milk/nut milk alternative
- 1 tsp vanilla extract
- 3/4 cup coconut sugar
- 1 cup shredded zucchini
- 2 cups gluten-free flour blend
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy-free chocolate chips + more for topping
Instructions
- Preheat oven to 375°F and prepare a loaf pan by coating it with non-stick spray and lining it with parchment paper.
- Shred the zucchini using a food processor or a cheese grater. Wrap the shredded zucchini in a paper towel, cheesecloth, or clean cloth, and squeeze out any excess liquid. Set aside.
- In a large bowl, combine mashed banana, egg, lemon juice, vanilla extract, and almond milk.
- Add coconut sugar and shredded zucchini to the bowl.
- In a separate bowl, combine gluten-free flour blend, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until well combined.
- Fold in the dairy-free chocolate chips, then pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 1 hour before slicing.
Notes
- Ensure to squeeze out all the excess juice from the shredded zucchini.
- Allow the loaf to cool for one hour before slicing.