Go Back
–+ servings
A stack of zucchini banana bread slices on a small plate.
5 stars (2 ratings)

Gluten-Free Zucchini Banana Bread

Yield: 1 loaf
This delicious Gluten-Free Zucchini Banana Bread is a heavenly, dairy-free, and low-sugar snack that can be enjoyed by the whole family!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Print Recipe Pin Recipe

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 ripe bananas
  • ⅓ cup coconut oil , melted
  • 2 eggs , room temperature
  • ¼ cup almond milk, (plain unsweetened)
  • 2 tablespoons maple syrup
  • 1 cup shredded zucchini, (about 1 small zucchini)

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 melted coconut 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 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.
Course: Breakfast, Dessert, Snack
Cuisine: American
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!