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!
- 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
- 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.
- 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