You know, banana bread always feels like a warm hug, but zucchini banana bread?
That’s a hug with a little high-five.
I first made this when I was trying to sneak more veggies into my picky eater’s snacks, and let me tell you—it worked like a charm!
Not only is this bread moist and naturally sweet, but it also packs in nutrients and feels like a treat you don’t have to feel guilty about.
It’s my go-to recipe for lazy Sunday mornings or when I have zucchini that’s about to turn into a science project in my fridge.
Tips & Variations
- Want it dairy-free? Use dairy-free chocolate chips or skip them altogether.
- Low-sugar option: Swap honey with monk fruit syrup or just reduce the amount slightly.
- No walnuts? Try sunflower seeds or skip the nuts entirely.
- Make it muffins! Divide the batter into a muffin tin and bake for 20–25 minutes.
Serving Suggestions
Slice it thick, smear on some almond butter or cream cheese, and grab a hot cup of coffee. Perfect for breakfast, snack time, or an after-dinner treat!
Gluten-Free Zucchini Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
A moist, lightly sweetened banana bread packed with zucchini goodness and gluten-free ingredients. Perfect for breakfast or snack time!
Ingredients
- 1 cup mashed bananas (about 2 medium bananas)
- 1 cup grated zucchini (squeeze out excess water)
- 2 large eggs
- 1/2 cup coconut oil, melted (or vegetable oil)
- 1/3 cup honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free all-purpose flour (make sure it has xanthan gum included)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional, but it adds warmth)
- 1/2 cup chopped walnuts or pecans (optional, but highly recommended)
- 1/3 cup dark chocolate chips (optional for a sweeter version)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Get the Zucchini Ready: Grate your zucchini using the larger holes of a box grater. Place it in a clean kitchen towel and squeeze out as much water as possible. You want your bread moist, not soggy!
- Mix the Wet Stuff: In a large bowl, mash your bananas until smooth. Stir in the zucchini, eggs, coconut oil, honey, and vanilla extract until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Bring It Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—it’s bread, not a workout! Fold in nuts and chocolate chips if you’re using them.
- Bake It: Pour the batter into your prepared loaf pan, spreading it evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. (Good luck waiting that long!)
Notes
Use ripe bananas for maximum sweetness. Squeeze the zucchini well to avoid soggy bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert/Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 per slice
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
