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
- 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!
- Mash the bananas in a large mixing bowl – about 1 cup of mashed banana
- Add in the melted butter, coconut sugar, and maple syrup and mix well to combine.
- Add the eggs and vanilla extract and mix.
- Add in the oat flour + almond flour, baking soda, baking powder, and salt and mix to combine everything into a wet smooth batter.
- Fold in the shredded zucchini.
- 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.
- Let cool on a wire rack for at least 25 minutes before slicing.
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!