A gluten-free zucchini bread recipe that's better than the regular version! Made with mashed bananas rather than oil and packed with zucchini, this bread bakes up with a crisp crust and moist inside. A must-try recipe! Dairy-Free.
2 1/4cupsgluten-free flourtested with Bob's Red Mill 1 to 1
3 mediumoverripe bananas, mashed
1 teaspoonbaking soda✅
2cupsshredded zucchini, with liquid squeezed out
Preheat the oven. Preheat the oven to 400°F. Prepare the bread pan with nonstick cooking spray.
Blend the wet ingredients. In a large mixing bowl combine the granulated sugar, brown sugar, eggs, vanilla extract, and mashed bananas.
Whisk the dry ingredients. In a medium-sized bowl whisk together the flour, almond flour, baking soda, baking powder, and salt.
Combine the wet and dry ingredients and add zucchini. Add the dry ingredients to the wet ingredients and stir until almost combined. Add the zucchini and stir until just combined. Pour into the bread pan.
Bake. Bake at 400°F for 15 minutes then turn down to 375°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cover with tin foil after 60 minutes if needed to prevent the top from burning. The top will be very golden brown.
Serve. Let cool for 10 minutes then turn onto a wire rack. Best served warm right away to enjoy the crisp outside and moist inside.
Peeling the zucchini is not a required step. We personally do not peel the zucchini as it adds more color to the recipe.
Do not discard or squeeze out an water once the zucchini is grated as the bread requires this moisture.
Leftover bread can be stored at room temperature or in the fridge for up to 5 days or in the freezer for up to 3 months.
Freeze slices or the entire loaf by wrapping in plastic wrap or tin foil then placing in a large freezer bag.
Mix in everything from chocolate chips and cocoa nibs to dried fruit and chopped nuts to customize this zucchini recipe to your preference.
Easily turn this loaf into muffins by distributing the batter among muffin tins and adjusting the baking time. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.Gluten-Free Guide: 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.