Gluten Free Zucchini Banana Bread

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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

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Servings 8


  • 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


  • 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.


  • Ensure to squeeze out all the excess juice from the shredded zucchini.
  • Allow the loaf to cool for one hour before slicing.

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