Healthy Gluten-Free Zucchini Banana Bread

A healthy gluten-free zucchini banana bread that is a must-try recipe! Moist but still crumbly on the edges and so soft in the center. Easy to make and only requires a few ingredients including ripe bananas and zucchini. Gluten-Free, refined flour free + refined sugar-free!

I consider myself somewhat of a banana bread expert. Why? I have been making homemade banana bread (sometimes more than once a week) for the past 7 years. So I was due to post a healthy zucchini banana bread and here it is!

It is my kid’s favorite thing to have for breakfast with fruit and I can easily sneak in extra protein + veggies. It has always been such a win for me as a mom. They also go crazy for these Almond Flour Pancakes.

I recently found out that I cannot tolerate too much white flour or refined sugar (aka white sugar), so I have been working hard on crafting my recipes to now be free of both of those things.

This zucchini banana bread was such a labor of love for me since it took many, many tries to get it just right.

But it was soooo worth the effort! I am also mildly obsessed with these Healthy Zucchini Muffins

Why you will simply love this recipe

• Super easy and can be made in one bowl!
• Full of healthy ingredients like zucchini and bananas.
• So crusty on the outside but soft and moist on the inside with the perfect hint of sweetness.
• Gluten-free, refined sugar-free + refined flour-free!
• Kid and husband approved!

Ingredients to make this zucchini banana bread recipe

How To Make Zucchini Banana Bread

1. Spray a 9×5 loaf pan and line it with parchment paper for easier removal. Let the edges of the parchment paper slightly stick up a little bit up the sides of the pan so you can easily remove it after baking and cooling. I probably could have made my a little bit longer in the photos below but it still worked great!
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 zucchini banana bread batter into the prepared 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.

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Let cool and enjoy! I love to top this zucchini banana bread with grass-fed butter or creamy almond butter.

How long does banana bread last?

Baked banana bread will last about 3-4 days depending on how you store it. For this recipe I stored it in an airtight container on the counter. I did try to freeze it but it lost it’s moisture and it got dry (an unfortunate factor with gluten free baked goods).

You can also store this bread in a container in the refrigerator for up to 4 days as well. I like to heat up a slice in the microwave and top it with some almond butter for a quick healthy snack.

Recipe tips and variations

• 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. It is best to let it cool right in the pan and then remove it using the wings of the parchment paper.
• If you don’t have zucchini, you can also use shredded carrots in place of the zucchini.
• 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. See the ingredients shot in this post for an example.
• You can easily store this bread in foil or in an airtight container for 2-3 days but I bet it doesn’t last that long. You can leave it on the counter or put it in the fridge if you prefer it cold.
• I love to top breads like this with creamy almond butter, grass-fed butter, or jam.

I hope you try this zucchini banana bread recipe. If you do, then please leave a rating and comment below. I would love to hear how yours turned out!

Other healthy gluten-free recipes you will love

Avocado Black Bean Brownies

Healthy Fudgy Brownies

Almond Flour Pancakes

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