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Square piece of dark brown bread with butter on it on a plate.

Zucchini Banana Bread – Gluten Free

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5 from 1 review

  • Author: Amy
  • Total Time: 65 minutes
  • Yield: 1 loaf 1x
  • Diet: Gluten Free

Description

This Zucchini Banana Bread is a fun twist on traditional banana bread with the combination of overripe bananas and zucchini. It makes a great sweet breakfast treat. Plus it is gluten free, refined sugar free and contains no refined flour.

Ingredients

Scale
  • 2–3 ripe bananas, mashed – about 1 cup mashed
  • 2 tablespoons melted butter
  • 3/4 cup dark coconut sugar
  • 2 tablespoon real maple syrup
  • 3 large eggs – at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups oat flour
  • 3/4 cup blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup shredded zucchini – with water squeezed out in a clean kitchen towel

Instructions

  1. Spray a 9×5 loaf pan and line it with parchment paper for easier removal and preheat the oven to 350 degrees F.
  2. Mash the bananas in a large mixing bowl – about 1 cup of mashed banana.
  3. Add in the melted butter, coconut sugar, and maple syrup and mix well to combine.
  4. Add the eggs and vanilla extract and mix.
  5. Add in the oat flour + almond flour, baking soda, baking powder, and salt and mix to combine everything into a wet smooth batter.
  6. Fold in the shredded zucchini.
  7. Pour the batter into the prepared 9×5 loaf pan and bake at 350 degrees F for 55-60 minutes, until a toothpick inserted comes out clean.
  8. Let cool on a wire rack for at least 25 minutes before slicing.

Equipment

Notes

  • To make your own oat flour place 2 cups of oats into a high-speed blender or food processor and pulse until a fine flour forms.  It forms pretty fast. 2 cups of oats should yield 2 cups of oat flour. 
  • The butter can be swapped with 2 tablespoons melted refined coconut oil.
  • You can add in extras like chocolate chips, nuts, or even blueberries right at the end after you fold in the zucchini, before baking.
  • It is important to let this bread cool for at least 25 minutes after baking since it will continue to cook a little after it is done baking.
  • Use ripe bananas – a key rule for any banana bread recipe. Ripe bananas have lots of brown spots on the skin and are softer and mushier than non-ripe bananas. Remember, there is lots of sweet flavor in the brown spots of a banana. 
  • Prep Time: 10
  • Cook Time: 55-60
  • Category: Healthy Breakfast Recipes
  • Method: Baking
  • Cuisine: American

Find it online: https://pinchmegood.com/healthy-gluten-free-zucchini-banana-bread/