This gluten free banana zucchini bread makes a great snack, dessert or breakfast on the run. It’s also packed full of nutrients, moisture and flavor! Serve warm with a hot cup of coffee for a delicious summery snack! {Gluten-fee, dairy-free and paleo}
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Gluten-Free Zucchini Banana Bread Recipe
If your counters are overflowing with zucchini, this healthy zucchini banana bread recipe is the perfect option. It’s dense and moist, just like traditional zucchini bread, and has just the right amount of sweetness from the mashed bananas and maple syrup. Plus, I like to use a mixture of almond and coconut flour for a naturally nutty but totally gluten-free loaf.
It’s the perfect cross between zucchini and banana bread with a flavor I cannot get enough of. Do yourself a favor – make a double batch and freeze the extra loaf for later. You’ll thank me later!
Featured Comment
“So moist and delicious. My 11 year old daughter and I made it. So many people love it and want more. We are now doubling the batch.” – Lee
If you’re looking for more zucchini recipes, be sure to try my Healthy Chocolate Zucchini Bread and Carrot Zucchini Muffins too!
Why We Love this Almond Flour Zucchini Banana Bread
- Great way to add some extra servings of fruit and vegetables into the day (plus all the fiber, potassium, and B-vitamins!)
- Naturally lower in sugar
- Takes about 15 minutes to prep
- Lasts a while on the counter and freezes great!
- Naturally gluten-free, dairy-free, paleo and vegetarian-friendly
Ingredient Notes
- Banana: Use overripe bananas for optimal natural sweetness and banana flavor. They will also be easier to mash before combining with the other ingredients.
- Eggs: Large eggs are used to bind the ingredients together. You could also try subbing in chia or flax eggs for an egg-free option, but this hasn’t been tested.
- Zucchini: Shred the fresh zucchini using a box grater and squeeze out any excess moisture so that your loaf doesn’t turn out too moist.
- Maple syrup: Is used instead of brown sugar or white sugar for some added sweetness and flavor. Use 100% pure maple syrup. You can also use honey in place of the maple syrup if you prefer.
- Flour: We use a mixture of almond and coconut flour, which forms nice moist crumbs when combined with the other ingredients. Use super-fine blanched almond flour for best results.
How to Make Zucchini Banana Bread – Step-by-Step Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan using non-stick cooking spray or other desired method.
- In a large bowl, mash one and a half large bananas until mostly smooth, with some lumps.
- Add eggs and beat together with banana using a whisk or fork. Mix in grated zucchini, maple syrup and vanilla extract.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, baking soda and salt until all of the lumps are gone.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Distribute the loaf mixture into the prepared pan and spread with a spatula until the surface is even. Top with chopped walnuts, if desired.
- Bake for 55-60 min or until a toothpick inserted into the center of the bread comes out clean.
- Let bread cool for at least 20 minutes before removing it from the pan. Slice and serve warm, cold or at room temperature.
Keep scrolling to the recipe card below for the full printable healthy banana zucchini bread recipe!
Flourless Zucchini Bread Tips
- To ensure that the loaf isn’t too moist, I recommend shredding the zucchini and then using your hands or cheese cloth to wring out the excess moisture from the zucchini. To get even more moisture out, you can sprinkle the shredded zucchini with a bit of salt and allow it to sit for 10 minutes in a colander. And then give it a good squeeze.
- Be sure to use overripe brown bananas as they will provide more sweetness and better flavor to the loaf.
- Grease the pan well or line it with parchment paper to prevent the banana zucchini bread from sticking to the pan.
Storage Guidelines
Once your loaf has cooled, store it in an airtight container or wrapped in aluminum foil or plastic wrap. It will keep well for around 3 days at room temperature and up to 6 days in the fridge.
Recipe FAQs
Definitely! In fact, whenever our bananas start to go all brown and spotty, the first thing that I do is pop them in the freezer right away and save them for recipes like this one!
Super handy and you know the flavor is going to be dynamite since the bananas have reached their maximum ripeness.
Yes! To do so, distribute the batter into some silicone baking cups and bake at 350 F for about 45 minutes. Add some chocolate chips to make chocolate zucchini muffins!
Absolutely! You can either freeze the entire loaf in a freezer bag and allow it to thaw when ready to serve or you can cut the loaf into individual slices and wrap each piece in saran wrap or store in little snack bags.
Place in the fridge or at room temperature for a few hours to allow it to thaw out. You can also place it in the microwave for a few seconds to warm it up slightly.
Serving Suggestions
You can serve this healthy zucchini banana bread on its own or pair it with some sides for a more satisfying breakfast or snack!
Try this delicious loaf with:
- Oven Baked Eggs
- Creamy Scrambled Eggs
- Crustless Mini Quiche
- Raspberry Protein Smoothie
- A spread of peanut butter or almond butter
- Yogurt
- Fresh fruit
Recipe Variations
- Want more crunch? Add additional walnuts or pecans to the bread batter.
- Craving chocolate? Add dark chocolate chips to the batter.
- Don’t have maple syrup? Use honey instead.
- Add extra spices: Try allspice, mace and/or ginger.
- For additional nutrients: Add some chia seeds, ground flaxseed or Hemp hearts.
More Healthy Muffin & Quick Bread Recipes
- Banana Bread with 2 Bananas
- Protein Banana Bread
- Healthy Pumpkin Bread
- Gluten Free Carrot Pineapple Muffins
- Coconut Flour Apple Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Gluten-Free Banana Zucchini Bread {Healthy}
Video
Ingredients
- 2/3 cup mashed banana (about 1 1/2 large very ripe bananas)
- 4 eggs
- 1 1/2 cups grated zucchini (about 1 small zucchini) squeezed of excess moisture**
- 5 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray.
- In a large bowl, mash bananas until smooth (some lumps can still be present). Add eggs and beat together with banana using a whisk or fork. Mix in grated zucchini, maple syrup and vanilla.
- In a separate bowl, mix together the almond flour, coconut flour, cinnamon, baking soda and salt until all lumps are gone.
- Add the wet ingredients into the dry ingredients and mix until combined.
- Pour the loaf mixture into the greased loaf pan and spread with a spatula until the surface is even. Top with walnuts, if desired.
- Bake for 55-60 min or until an inserted toothpick comes out clean. Allow the loaf to cool for at least 15-20 minutes before removing it from the pan.
Notes
- To ensure that the loaf isn’t too moist, I recommend shredding the zucchini and then using your hands or cheese cloth to wring out the excess moisture from the zucchini. To get even more moisture out, you can sprinkle the shredded zucchini with a bit of salt and allow it to sit for 10 minutes in a colander. And then give it a good squeeze.
- Be sure to use overripe bananas as they will provide more sweetness and better flavor to the loaf.
- Grease the pan well or line it with parchment paper to prevent the loaf from sticking to the pan.
- You can also make this recipe into muffins, Simply pour the batter into a greased muffin tin or 12 silicone baking cups. Bake for 40-45 min at 350 degrees F.
Nutrition
This recipe was originally posted April 2018 and was updated in August 2023 to include better tips and photos. The text and formatting were updated again in May 2025.
No oil???
So sorry for the delay! No oil required for this recipe – there’s plenty of moisture without! Hope you enjoy it if you have a chance to try it out :)
I’m in the process of making this now and wondering what size loaf pan was used? I looked though the instructions a few times for the information but may have missed it. Thank you!
Sorry it wasn’t more clear! I used a 9-inch non-stick loaf pan. Hope that helps for next time!
We are new to Celiac so with fall coming I am finally able to try a GF treat for my hubby. It was very tasteful and he appreciated it! I found it a bit crumbly when cutting and I apparently did not grease my pan enough BUT the taste was great! Thank you
Awesome, so glad you were able to find a GF treat that you and your husband could enjoy! If you had trouble with sticking, you could always line the bottom of the loaf pan with some parchment paper and then run a sharp knife around the sides to help it release more easily from the pan :)
hi. I cannot use almond flour. would cup for for gf flour work as well?
The rule of thumb when substituting gluten-free flour for almond flour is to use a 1:2 ratio. So you could try doing 1/2 cup of gf flour along with the coconut flour. I haven’t tested this myself, so I’m not 100% sure how it will turn out, but this is where I would start. Let me know how it goes if you decide to experiment!
Delicious! Should leftovers be refrigerated?
So glad you enjoyed it! You should be able to store it at room temperature for up to three days, or in the fridge for up to a week. I typically stick the leftovers in the fridge just to be safe. Don’t want a perfectly good loaf going to waste!
I made these into muffins and they are amazing! My husband loves the crispy top and the moist muffin! Great for breakfast, snacks or even dessert!
That’s awesome Jo! Love that you tried them as muffins :) So happy that your husband has been enjoying them too!!
I cooked it. I added vegan unflavored protein powder and only 3 tablespoons of maple syrup. Tastes good. Thanks! God bless.
Thanks so much for sharing your modifications and the final outcome! I love the addition of the protein powder to give the loaf an extra protein boost! I’ll definitely have to try that sometime! God bless you too :)
I’m going to make this right now.im adding protein powder and less flour. Thanks. God bless.
So moist and delicious. My 11 year old daughter and I made it. So many people love it and want more. We are now doubling the batch.
So happy to hear that you loved the recipe! Always good to have some extra slices of this loaf on hand!
What a terrific recipe Elysia. I used chia to see if it would work and it did. Really really delicious. I omitted the maple syrup as my bananas were quite ripe. It’s on the softer side but I was able to slice it. This one is a keeper. Thank you!
Thanks so much Sonia! So glad you enjoyed the recipe! Love the addition of the chia seeds too! I’ll have to try that out next time I make the loaf :)
I see the nutrition facts, but how big is a serving? Sorry, very particular over here 😋
The nutrition facts are for 1/8th of the loaf. At the top of the recipe card, you’ll see how many servings each recipe makes :) Hope that helps!
I wasn’t sure if it would be sweet enough with no sugar, but the maple syrup and the banana is just enough and it’s so delicious! I will definitely be keeping this recipe and making it again in the future.
Thanks so much Heidi! It’s always nice when you can sweeten baked goods more naturally and avoid that excess added sugar! Glad you enjoyed it :)
I made this last week and was truly terrified the recipe had no butter or oil in the ingredients but it came out delicious and super moist! And honestly all the ingredients are as healthy as you can get for a bread! Can not wait to try the lemon coconut cake and carrot zucchini muffins!thanks for your recipe!!!
So happy you enjoyed the recipe Jazmin! It’s amazing how much moisture the banana and zucchini add! Hope you enjoy the other recipes too if you have a chance to try them out :)
I have to tell you, Elysia, this recipe is now one of my favorites! I have made muffins from it many times – everyone is nuts for it, even our non-gluten free friends (often share with others). I have found over many years of gluten free baking, that I enjoy upping spice amounts, so add a bit of allspice, mace and ginger. Love chopped pecans in them, too! Thank you so much for creating and sharing such a fantastic, and easy, recipe! Dianna
Thanks so much Dianna! So glad you’re loving this recipe! Love the addition of the extra spices and pecans! I appreciate you stopping by to comment :)