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Healthy Gluten-Free Zucchini Banana Bread

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


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!


  • 23 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


  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.


  • 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.
  • 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 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. 
  • Prep Time: 10
  • Cook Time: 55-60
  • Category: Healthy Breakfast Recipes
  • Method: Baking
  • Cuisine: American

Keywords: zucchini bread, banana bread, easy banana bread recipe, zucchini, bananas