Gluten Free Banana Zucchini Bread Recipe (Naturally Dairy-Free)
Every summer, my kitchen turns into a test kitchen for quick bread recipes. Zucchini seems to multiply on the counter, and there are always a few overripe bananas lounging nearby. The perfect way to use both? This cozy gluten free banana zucchini bread recipe.
Jump to RecipeIt’s one of my favorite quick breads because it’s simple, comforting, and versatile and a great way to use that extra zucchini. Think: the tender sweetness of bananas, the moisture from grated zucchini, and the cozy aroma of cinnamon and nutmeg filling your house. The recipe is naturally gluten-free, made with a 1:1 gluten-free all-purpose flour blend, but it feels just as homey as the classic version.
How to Make This Banana Zucchini Bread
Making this loaf is simple—you don’t need a stand mixer, just a whisk, a large bowl, and a loaf pan lined with parchment paper.
- Start with your produce. Mash the overripe bananas (the spottier the better!) and grate your zucchini using a box grater or food processor. Squeeze the shredded zucchini dry in a clean towel to avoid excess moisture.
- Mix the wet ingredients. In a large bowl, combine bananas, zucchini, brown sugar, white sugar, eggs at room temperature, oil (like mild olive oil, canola oil, avocado oil, vegetable oil, or coconut oil), and vanilla extract.
- Stir in the dry ingredients. In another bowl, whisk the dry ingredients—gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine gently. Stir the wet and dry together until just mixed. Fold in extras like walnuts or chocolate chips. I also like to top the loaf with extra chopped walnuts, chocolate chips and some grated zucchini.
- Bake. Pour into a loaf pan lined with parchment paper and bake until golden brown and set, about 55–65 minutes. Cool on a wire rack.
That’s it—you’ve got a warm, cozy loaf ready to slice and enjoy!
Dairy-Free Note
This loaf is naturally dairy-free! Just double-check your chocolate chips if you’re using them—brands like Enjoy Life or Hu are great.
Storage & Freezing
- Room temperature: when the bread cools, wrap tightly in plastic wrap or aluminum foil, or store in an airtight container for up to 3 days.
- Fridge: Up to 1 week; rewarm slices before serving.
- Freezer: Wrap slices in plastic wrap, then pop into a freezer bag. Freeze for up to 3 months.
All Your Questions about Gluten Free Zucchini Banana Bread Answered
Not squeezing the zucchini. Too much liquid from zucchini can make the loaf gummy.
Overmixing the batter. Stir just until the dry ingredients are incorporated to keep the bread tender.
Using bananas that aren’t ripe enough. Overripe bananas (with lots of brown spots) add sweetness and moisture.
Cutting too soon. Let the bread cool on a wire rack before slicing so it doesn’t fall apart.
This recipe calls for overripe bananas, grated zucchini, brown sugar, white sugar or maple syrup, neutral oil (like canola oil, coconut oil, olive oil, or vegetable oil), eggs at room temperature, vanilla extract, gluten-free all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Optional add-ins include chocolate chips or walnuts.
While still a treat, this bread has a few perks:
Bananas add natural sweetness, potassium, and fiber.
Zucchini keeps the loaf moist while sneaking in extra veggies, vitamin C, and antioxidants.
It’s naturally dairy-free and gluten-free (when made with the right flour).
Chocolate chip zucchini banana bread – fold in dark chocolate chips.
Nutty variation – add walnuts, pecans, or almonds.
Spiced version – double the cinnamon and nutmeg, or add cardamom.
Healthier swap – replace some brown sugar with maple syrup or honey.
Muffins – bake the batter in muffin tins (20–25 minutes). These banana zucchini muffins are perfect for grab-and-go snacks.
Of course, I love regular banana bread and zucchini bread, but this gluten-free banana zucchini bread recipe is one of those kitchen staples that never goes out of style. It’s the perfect way to use up overripe bananas and that endless supply of summer zucchini, and it’s versatile enough for breakfast, snack, or dessert. Moist, tender, and just sweet enough, it’s the kind of loaf that disappears slice by slice—especially if you’ve added a handful of melty chocolate chips. Whether you keep it on the counter in an airtight container, wrap it in plastic wrap for the freezer, or share it warm with friends, this bread is guaranteed to bring a little comfort and joy to your table.
More Gluten Free Quick Breads to Try
- Moist & Tender Gluten Free Banana Loaf with Chocolate Chips
- The Best Gluten-Free Zucchini Bread Recipe Around
- The Best Double Chocolate Gluten-Free Zucchini Bread Recipe
✨ If you bake this zucchini banana loaf, I’d love to see it! Tag me @agirl_defloured so I can cheer on your kitchen wins.
Gluten-Free Banana Zucchini Bread Recipe
Equipment
- Box Grater
- Large Mixing Bowl
Ingredients
- 1 cup mashed overripe bananas about 2 large
- 1 cup grated zucchini squeezed dry (about 1 medium zucchini, hand-grated or pulsed in a food processor)
- ½ cup brown sugar packed
- ¼ cup white sugar or sub maple syrup
- ½ cup neutral oil canola oil, vegetable oil, coconut oil, or olive oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free all-purpose flour blend with xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: ½ cup chocolate chips and/or chopped walnuts reserve some for top of loaf
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the wet ingredients—bananas, zucchini, sugars, oil, eggs, and vanilla extract.
- In another bowl, whisk the dry ingredients—flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry to wet and stir until just combined. Fold in chocolate chips or nuts if using. Sprinkle the reserved walnuts and chocolate chips on top.
- Bake 55–65 minutes, until a toothpick comes out mostly clean.
- Cool 15 minutes in the pan, then transfer to a wire rack.
Notes
Storage & Freezing
- Room temperature: Wrap tightly in plastic wrap or aluminum foil, or store in an airtight container for up to 3 days.
- Fridge: Up to 1 week; rewarm slices before serving.
- Freezer: Wrap slices in plastic wrap, then pop into a freezer bag. Freeze for up to 3 months.
Nutrition
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