Gluten Free Zucchini Banana Bread Recipe

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Get ready for some seriously awesome gluten-free zucchini banana bread! We’re talking ripe bananas and fresh zucchini, and guess what? No oil needed. This is your ticket to a healthier, tastier banana zucchini bread recipe, and it’s a breeze to whip up.

Want to keep these goodies handy? Slice ’em up and freeze ’em individually. They make for fantastic additions to lunchboxes or grab-and-go after-school snacks. Oh, and did we mention it’s gluten-free? Yep, it’s got you covered.

A piece of buttered banana zucchini bread sliced from the loaf all on top of a cooling rack that is on top of a blue dish towel.

Zucchini season is here, folks! And there’s no better way to use those backyard zucchinis than in a loaf of zucchini bread. We’ve got a neat trick up our sleeves here—we’re swapping out oil for overripe bananas. You get all that banana flavor without the extra fat. It’s a win-win!

So, if you’re wondering how to get that perfect combo of a crispy top and a moist center, we’ve got the inside scoop. Start with a high oven temp to crisp things up, then lower it down for the magic finish. Let’s get baking and enjoy the heck out of this deliciousness!

Ingredients

Wet Ingredients

Eggs. This recipe calls for 2 large eggs. I find this Egg Size Conversions for Recipes guide extremely helpful if you typically buy different size eggs than what is needed for a recipe. This guide has saved me a trip from the store a time or two.
Bananas. The perfect oil substitute. When substituting bananas for oil, the ratio is 3/4 cup fruit to 1 cup oil. This recipe calls for 3 medium bananas, which is equal to 1 cup mashed bananas. Use overripe bananas for an extra boost of flavor.
Vanilla Extract. Add 3 tsp vanilla extract to the mixing bowl for flavor. You could swap the vanilla for 1 1/2 tsp almond extract or 3 tsp bourbon, rum or brandy.

Dry Ingredients

Gluten free flour. The recipe calls for 3 1/4 cups of gluten-free flour. Use a brand that includes xanthan gum in the blend.
Granulated sugar + brown sugar. You can substitute the 1 cup of white sugar and 1/2 cup brown sugar for honey or maple syrup if desired. You would swap the sugars for 1 1/2 cups honey or 1 cup maple syrup.
Baking soda. The 1 tsp of baking soda helps this bread to rise.
Baking powder. The 1 tsp of baking powder helps this bread to rise.
Salt. The 1 tsp of salt helps to increase flavor while strengthening the dough.

wet ingredients for banana zucchini bread

How to Make Healthy Zucchini Bread

Start by preheating the oven to 400 degrees. Then, spray a loaf pan with non-stick cooking spray. I used a 9-inch loaf pan for this recipe.

Next, add the wet ingredients into a mixing bowl and stir together until combined. Set aside.

Next, add all your dry ingredients into another mixing bowl and stir together until mixed.

dry ingredients for banana zucchini bread

wet and dry ingredients in a bowl for banana zucchini bread

Combine the wet and dry ingredients into one mixing bowl. Gently stir.

Upgrade your banana bread by adding in your family’s favorite mix-in(s)!

Mix-In Ideas

Last but not least, add the 2 cups of shredded zucchini to the mixing bowl.

Chocolate chips – semi-sweet, dark or mini
Fruit – dried cranberries, fresh blueberries or shredded coconut
Nuts – cashews, pecans or walnuts
Spices – cinnamon, cloves or allspice

banana zucchini bread ingredients blended

The trick to a crusty top and moist center is baking at two different temperatures.

PRO TIP: Bake the zucchini bread at 400° for 15 minutes. Turn the oven temperature down to 375° and continue baking for an additional 45 minutes

Baking at a high heat initiates a quick rise of the loaf top, which then caramelizes and creates the delicious crust. Lowering the heat then allows the middle to continue to cook while not overcooking the outside of the bread. The end product – a crunchy top and soft center!

Recipe Tips and Tricks

Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with brown spots or even blackened peels.
Drain Zucchini: Zucchini contains a lot of moisture. After shredding it, place it in a clean kitchen towel or paper towels and squeeze out excess moisture. This prevents your bread from becoming too wet.
Experiment with Flours: If you’re not strictly gluten-free, you can try using different flours like whole wheat pastry flour or a mix of all-purpose and whole wheat flours for a unique flavor and texture.
Add Nuts or Chocolate Chips: Enhance the texture and flavor by folding in chopped nuts (like walnuts or pecans) or chocolate chips into the batter.
Spice It Up: Add a dash of cinnamon, nutmeg, or a pinch of cloves to your dry ingredients for extra warmth and flavor.
Check for Doneness: Oven temperatures may vary, so use the knife test mentioned in your recipe to determine if it’s done. If the knife comes out clean, it’s ready.
Cool Before Slicing: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and slice better.
Store Properly: Keep your zucchini bread in an airtight container or wrap it tightly in plastic wrap or aluminum foil to maintain freshness. It can be stored at room temperature for a few days or in the refrigerator for longer shelf life.
Freeze Extra Loaves: If you’ve baked multiple loaves, freeze the extras by wrapping them in plastic wrap and then in foil. Label them with the date so you can enjoy them later. Thaw at room temperature when ready to eat.

Frequently Asked Questions

Can you freeze banana zucchini bread?

Yes! First, let the bread cool. Wrap the cool bread in plastic wrap. Place in a freezer bag then in the freezer. I will wrap individual pieces of banana bread so my kids can grab one slice as a snack or to pack in their lunchbox.

How do I know if my banana bread is done?

Insert a toothpick or knife into the middle of the bread. If it comes out clean, it is done. If not, continue to cook the bread.

Do I have to press the water out of the zucchini for banana bread?

It is highly recommended. By squeezing the water from the zucchini, you can prevent a soggy banana bread loaf with a sunken center. You can use a dish cloth or paper towels to press out as much water as possible.

Do I peel the zucchini for a banana bread recipe?

Nope! Simply wash the zucchini, chop off the ends and shred.

Storage Instructions

To store your freshly baked zucchini banana bread, ensure it has cooled completely to room temperature. Wrap it tightly in plastic wrap or aluminum foil to seal in moisture and prevent it from drying out. Alternatively, place it in an airtight container. You can keep it at room temperature for up to three days for optimal freshness.

For longer storage, refrigerate the bread for about a week, but be aware that refrigeration might slightly alter its texture. If you need to store it even longer, consider freezing it. Wrap the bread well in plastic wrap and then aluminum foil or place it in an airtight container before freezing. Properly stored, frozen zucchini banana bread can maintain its quality for several months. To enjoy, simply thaw it at room temperature or warm it briefly in the oven before serving.

More Quick Bread Recipes

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

A close up of a loaf of banana zucchini bread

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