Gluten-Free Zucchini Banana Bread

Healthy gluten-free zucchini banana bread made with almond flour, chia seeds and all grain-free and paleo ingredients. Delicious, moist has no added sugar and sweetened with just banana!

Welcome to the best ever healthy zucchini bread recipe you will ever eat.

I am literally giddy over how this turned out. You guys know how much I love all things zucchini and banana bread! This recipe is the best way to combine my beloved green veggie and banana bread and all of things into one loaf.

Firstly, I love that this gluten free zucchini banana bread is low in sugar and sweetened with just banana. I didn’t add any extra sugars like honey or coconut sugar, but you certainly can if you’d like the recipe to be sweeter than it is. The trick is to use REALLY ripe bananas. I’m talking brown bananas with lots of freckles, they are so sweet OMG!

Secondly, it’s gluten free, grain free and paleo friendly as it is made with almond flour. Almond flour is amazing in baked goods because it adds healthy fats, protein and provides its own natural sweetness which is perfect in this recipe! Together the zucchini and almond flour create the most perfect delicious, moist, cakey consistency.

Ingredients you’ll need

This paleo zucchini banana bread has just 6 key simple ingredients, and it’s also gluten free, grain free, dairy free and has no added sugar — which means this banana bread is perfect for just about anyone — including kids! Here are the ingredients you’ll need:

• Zucchini: squeeze out ALL the moisture or bread will be soggy!
• Mashed banana: from extra ripe and freckled bananas. The more spots and browner the bananas are the sweeter the loaf will be.
• Almond flour: this keeps the loaf gluten free while adding healthy fats, protein and a slight sweetness to the bread itself. I haven’t tested another flour here.
• Eggs: you’ll need 3 large eggs or 2 extra large eggs for this recipe. I haven’t tested flax eggs.
• Chia seeds: to help bind this loaf together. You can also sub flaxseed meal if needed.
• Baking powder – this helps the bread rise and create the perfect texture.
• Vanilla extract: for flavour! Otherwise 1 teaspoon ground cinnamon works lovely.
• Chocolate chips: Optional to sprinkle on to

How to make this easy gluten-free zucchini banana bread

To start: preheat oven to 350F/ 180C and line a loaf pan with baking paper.

Grate zucchini: to start, grate the zucchini’s on a box grater, then squeeze with your hands and drain out the excess water. Don’t skip this!

Wet ingredients: in a large bowl, mix together mashed banana, zucchini, eggs and vanilla until smooth.

Dry ingredients: mix in the almond flour and baking powder until well combined.

Optional add additions: I left mine plain but you can also fold in chopped walnuts, chocolate chips or dried fruit at this stage. Then add to bread dish. Decorate with extra sliced bananas and chocolate chips if you like.

Bake: Place in the oven and bake in oven for 50-55 minutes (I stick a toothpick in and when it comes out clean – it is ready!)

Cool: Rest the bread for at 15 minutes then slice and enjoy!

Top tips

• For a naturally sweet loaf, use extra ripe bananas. The riper they are, the sweeter the bread will taste. Look for ones with plenty of dark brown spots on them. If you’re bananas are not super ripe, feel free to add a few tablespoons coconut sugar or sugar alternative.
• Cook the bread at a low temperate to ensure it cooks right through. If you notice the top is starting to brown early, lower the oven temperature by 20 C/ 32 F.
• Make sure you squeeze the grated zucchini before adding the to the other ingredients to remove the excess water.  If you skip this step the bread will be soggy and too watery. So if you want amazing paleo zucchini banana bread, squeeze out that excess water guys!!
• Feel free to add extras like shredded coconut, mini chocolate chips, walnuts or pecans in place of raisins!
• Serve zucchini bread with your favourite nut butter, jam, or even a dollop of greek/ coconut yoghurt and honey.

How to store + freeze

• On the counter: Bread can can be stored, covered, on the counter for 1-2 days. I prefer the fridge due to it’s high moisture content for optimal freshness.
• Refrigerator: Store in the refrigerator for up to 5 – 6 days.
• In the freezer: For longer storage, freeze sliced zucchini bread in snap lock bags in for up to 2 – 3 months. Let thaw overnight in the refrigerator before eating.
• To reheat: Then take out slices as needed and let defrost on counter or place in microwave for 30 seconds to defrost! You can also defrost a slice in the sandwich press.

A few other bread recipes you may like

Healthy Chocolate Chip Sweet Potato Bread

Buckwheat Banana Bread (Gluten-Free)

Vegan Pumpkin Bread With Nut Crumble Topping

If you try this gluten free zucchini banana bread recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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