Gluten-Free Banana Zucchini Bread Recipe
This gluten-free banana zucchini bread is tender, moist, and just the right amount of sweet—a great way to use up overripe bananas and garden-fresh grated zucchini. Made with simple wet ingredients and dry ingredients you likely already have on hand (like gluten-free all-purpose flour, brown sugar, and vanilla extract), this is one of my favorite quick breads to bake all year long. Add a handful of chocolate chips or nuts for extra texture, slice it warm from the oven, or stash it in an airtight container for a cozy snack later in the week.
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 9x5-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
Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 33mgSodium: 264mgPotassium: 115mgFiber: 2gSugar: 19gVitamin A: 83IUVitamin C: 4mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!