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}
Table of Contents
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.
Made this today and it was really good. I added some chopped walnuts. This is a keeper. Moist but not too moist. I really got a lot of water out of the zucchini.
I’m so happy that you enjoyed the loaf Becky! Definitely gotta squeeze that zucchini out for the perfect level of moisture! Thanks for stopping by to comment :)
Made this twice now, it’s moist and the amount of sweetness is perfect. Used molasses instead of vanilla the first time. I’m puzzled that it turned out so well without any kind of fat in the recipe! Would love to try incorporating butter into it, but for now will add that to each slice :D
YES!!! So glad it worked out for you! It’s definitely delicious even without the extra fat. That zucchini and banana really helps to moisten it up!
do I measure the zucchini before it has been drained of the moisture or after?
Good question! I measured it before draining the moisture.
Made several loaves of this and froze some full loaves. They were fine when taken out. We made this recipe with all bananas as well but put extra banana. Came out delicious each way. My taste buds are bad so I added extra spices with cinnamon on top. We also used raw honey instead of maple syrup where we didn’t have it. We also made some into muffins for breakfast. We made a bunch up in one day to freeze ahead so we could take out as we need it. We do this with a lot of things. Thank you for the delicious recipe. It’s nice to have good for you but tasty too. Makes me love the diet I’m on. I’ve lost 35lbs and eating everything I always did but just a healthier version of it
Thanks so much for your feedback Brenda! I’m so happy to hear that you enjoyed this recipe and that you’re having so much success making healthier modifications to your diet! Keep up the good work!!!
Do these freeze well?? I have an over abundance of zucchini currently and want to try this recipe and if I like it would love to freeze several loaves! :)
We’ve had a good experience freezing it! In fact, we have the chocolate version of this loaf in the freezer right now! Normally, I slice it first and then freeze the individual slices in little snack-sized freezer bags. I haven’t tried freezing a whole loaf yet. If you decide to try it out, please let me know how it goes!
Can something be subbed for the maple syrup?
You could sub in honey, agave or brown rice syrup. Any of these liquid sweeteners should work for this recipe!
Could I make these into bars instead of bread?
You could certainly try it out! I haven’t experimented with bars yet using this recipe, but let me know if you give it a shot!
Hi! Could you please advise if the zucchini could be replaced by using all banana instead? thanks
I haven’t tried it myself, but you could certainly experiment with using just the banana. Perhaps you might want to add an extra banana to replace the moisture from the zucchini. If you try it, I’d love to know how it turns out!
I made this the other day and omg it’s delicious so moist and tasty🤗🤗Thank you for sharing ☺️
So happy you enjoyed it Diana!! Thanks so much for stopping by! :)
This flourless banana zucchini loaf is one of the best recipes I’ve seen in months. I have not made it yet, but I will definitely make it.
Thanks so much Eddie!
All the ingredients I always have on hand, I added crushed walnuts. Simple, Guilt Free and Delish!
Thanks JoJo! Love the addition of the walnuts!
Nice Post !!
Thanks for sharing this yummy recipe
Please share more yummy creations with us…!
thanks :)
Thanks Sophie — I appreciate you stopping by! :)
I haven’t baked anything in a while, but I feel like starting off with this would be a good idea! *-* It looks so good!
Thanks Farrah! I’d strongly recommend starting off with this recipe ;)
What a gorgeous loaf! I love how you can see the little bits of zucchini. Looks delicious
Thanks so much Abbey! It’s a great way to use up that zucchini and it adds so much moisture to the loaf as well!
Wow! Love this recipe! Gluten-free and so simple! Can’t wait to try it out!
Thanks Mikki! Hope you enjoy if you get a chance to try it!
THIS LOOKS SOOOOOOOO FRIGGIN GOOD! I have still NOT made zucchini bread but it has been on my mind for quite some time!! And you’re really inspiring me to make it for one of my next recipes :)
Thanks so much Gigi! Glad I could provide some inspiration! :)