Gluten-Free Zucchini Banana Bread
This delicious Gluten-Free Zucchini Banana Bread is a heavenly, dairy-free, and low-sugar snack that can be enjoyed by the whole family!
Ingredients
- 1 ½ cups 1:1 gluten-free baking flour
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 2 bananas, ripe
- ⅓ cup olive oil
- 2 eggs
- ¼ cup almond milk, plain unsweetened
- 2 tablespoons maple syrup
- 1 cup zucchini, shredded (about 1 small zucchini - you do NOT need to drain excess liquid)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a standard loaf pan with vegetable oil spray. Set aside.
- In a large bowl, mix together flour, chia seeds, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, mash bananas with olive oil.
- Add eggs, almond milk, maple syrup, and shredded zucchini to the banana mixture and mix well.
- Pour banana mixture into the large bowl with the flour mixture and stir until just combined.
- Pour banana bread batter into the loaf pan.
- Cook for 45-50 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.
Notes
Add-ons: Walnuts or chocolate chips are delicious add-ons!
Store: Store in an air-tight container on the counter for up to 2 days and in the fridge for about 4 days.
Zucchini: You don't need to drain the excess liquid from the zucchini! Easy peasy!
Calories: 1834kcal, Carbohydrates: 229g, Protein: 38g, Fat: 96g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 58g, Trans Fat: 0.1g, Cholesterol: 327mg, Sodium: 1489mg, Potassium: 1488mg, Fiber: 35g, Sugar: 62g, Vitamin A: 893IU, Vitamin C: 43mg, Calcium: 727mg, Iron: 12mg
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