Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
This Zucchini Banana Bread is a fun twist on traditional banana bread with the combination of overripe bananas and zucchini. It makes the best sweet breakfast treat, plus it is gluten free, refined flour free and refined sugar free.
This healthier Zucchini Banana Bread is so easy to make all in one bowl and it is so delicious. My kids cannot even tell there is zucchini in it and they love it! I actually consider myself somewhat of a banana bread expert since I have been making it weekly ever since I had my kids (who are 9 and 7).
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 zucchini muffins and this amazing zucchini cake!
This banana zucchini bread was such a labor of love for me since it took many, many tries to get it just right.
But it was so worth the effort! Another banana recipe to try is these banana pancakes which are also amazing and so simple to make!
Why you’ll love this banana bread recipe
- Easy one-bowl banana bread recipe!
- 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!
- The kid and husband approved!
Ingredients you will need
- Bananas – overripe bananas are best since they mash better and have so many natural sweet flavors.
- Zucchini – You will need about 1 medium zucchini for this recipe.
- Almond flour + oat flour – literally the best combination for gluten-free banana bread.
- Coconut sugar + maple syrup – low glycemic sweeteners that are perfect in this bread recipe.
- Butter – I used unsalted Kerrygold butter but any brand will work.
- Eggs – 3 large eggs at room temperature
- Vanilla extract
- Baking powder + baking soda – I used gluten-free
- Salt – just a little bit of kosher salt or pink Himalayan salt
Should I peel the skin off of the zucchini before using it for baking?
No, in this recipe you can leave the skin on when you shred it. It gives the zucchini bread a nice green pop of color too. Although, If you are making this recipe for kids then you may want to peel the skin off so they can’t see the zucchini specs in the bread after it bakes.
How To Make Zucchini Banana Bread
- Spray a 9×5 loaf pan and line it with parchment paper for easier removal.
- Mash the bananas in a large mixing bowl – about 1 cup of mashed banana
- Pour in the melted butter, coconut sugar, and maple syrup and mix well to combine. Then 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 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 easy zucchini banana bread recipe, I stored it in an airtight container on the counter. I did try to freeze it but it lost its moisture and it got dry (an unfortunate factor with gluten-free baked goods).
I like to heat up a slice in the microwave and top it with some almond butter for a quick healthy snack.
FAQ
Yes! In this zucchini bread recipe, you will need to squeeze the excess water out of the zucchini. To squeeze the moisture out, shred the zucchini then place it into a clean kitchen towel and wring the water out of it before adding it to the batter.
The combination of the zucchini + banana keeps this bread moist and flavorful.
You do not need to refrigerate banana bread. It actually may dry it out if you store it in the refrigerator. The best way to store banana bread is to place it on a plate, cover it with plastic wrap and keep it on the counter for 3-4 days.
Tips and variations for banana zucchini bread
- 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.
More banana recipes
- Cherry Banana Smoothie
- Peanut Butter Banana Overnight Oats
- Dairy Free Banana Ice Cream
- Mango Banana Smoothie
- Strawberry Banana Smoothie
Healthy Gluten Free Baked Goods To Try!
- Chocolate Chip Muffins – Gluten free
- Baked Apple Cider Donuts – Gluten Free
- Chocolate Zucchini Muffins
- Gluten Free Air Fryer Bagels
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!
Print
Zucchini Banana Bread – Gluten Free
- 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
- 2–3 ripe bananas, mashed – about 1 cup mashed
- 2 tablespoons melted butter
- ¾ cup dark coconut sugar
- 2 tablespoon real maple syrup
- 3 large eggs – at room temperature
- 2 teaspoons vanilla extract
- 2 cups oat flour
- ¾ cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup shredded zucchini – with water squeezed out in a clean kitchen towel
Instructions
- Spray a 9×5 loaf pan and line it with parchment paper for easier removal and preheat the oven to 350 degrees F.
- 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 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.
- Let cool on a wire rack for at least 25 minutes before slicing.
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
It looks delicious I loved it Thanks for sharing I will try it at home
Hi! In the process of making this recipe and
I noticed that in the notes below recipe you said that you can use 1 1/2 cups of oats flour or a combo of 1 cup oat flour and 3/4 cup blanched almond flour. In the main recipe it says 2 cups of Oat flour.
Is that a typo?
Hi Emily, thank you for letting me know. That note was not supposed to be there. The recipe is correct as written. I will update it. Sorry for the confusion.
I am sensitive to banana. Can you suggest a substitute? applesauce , perhaps?
Hi Laurie, Since this is a banana bread recipe, I am not sure applesauce would work. Canned pumpkin may work but will give it a pumpkin flavor.
Eating a slice while writing this— so delicious! Love how this recipe included all the ingredients I wanted to use (Almond flour, bananas, zucchini)! I also added walnuts, chocolate chips, cinnamon, and nutmeg. Oat flour makes it a little gummy, but it helps hold the other ingredients together without adding artificial gums like xanthan. Thanks for the recipe!
Thank you Amelia, I am so glad you liked it!