This Zucchini Banana Bread is deliciously moist and combines two favorite quick bread recipes in one. It’s easy to make with almond flour and the perfect healthy breakfast or snack to use up your summer zucchini and ripe bananas. Paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options.
Healthy Zucchini Banana Bread Recipe
Got lots of garden zucchini and over-ripe bananas on your counter that you need to use up? This healthy Zucchini Banana Bread is easy to make and a spin-off of our favorite Zucchini Bread recipe we love to make once zucchini season arrives.
It’s delicious moist, tender and so tasty and hard to believe it’s made with wholesome and gluten-free and grain-free ingredients. My kids love enjoying a tasty slice for breakfast, as a quick afternoon snack or even as a healthy dessert. So flavorful and perfect if you’ve got a ton of zucchini from the farmer’s market or grocery store to use up.
Why we love this gluten free recipe
- A simple and delicious treat that is made in just one bowl
- Use simple pantry-friendly items from your kitchen
- Made with wholesome ingredients and completely grain-free, dairy-free and paleo-friendly.
- Totally kid-friendly and includes a keto-friendly sweetener option
- Perfect for using up the abundance amount of July and August zucchini
Every bite of this banana zucchini bread is so yummy and hard to believe that it’s made without any gluten or refined-sugar. Instead, we’re using better for you ingredients that are completely gluten-free, grain-free, dairy-free and paleo-friendly.
Plus, it’s easy to turn this gluten free zucchini bread into a Keto-friendly recipe. All you have to do is make a few simple substitutions. Use a granulated sweetener and Lakanto Sugar-Free maple syrup and trade in the banana for pumpkin puree.
Ingredients you need for this Zucchini Banana Bread Recipe
Most zucchini banana bread recipes we saw used whole wheat flour along with all purpose flour, granulated sugar, brown sugar, butter and milk. To keep this zucchini bread recipe gluten free and paleo-friendly, we are using:
- Banana – be sure to use a very ripe mashed banana for this zucchini and banana bread moist and delicious
- Eggs: Bring your eggs to room temperature. Want to make a vegan zucchini banana bread? Try swapping the eggs with flax eggs to make this zucchini banana bread vegan.
- Unsalted Almond Butter: You could also use cashew butter or any other nut or seed butter, if preferred.
- Pure maple syrup – Adds natural sweetness and extra moisture. You can sub with another liquid sweetener of your choice such as coconut nectar syrup, Lakanto Sugar-free maple syrup for low carb or honey if not vegan.
- Vanilla – adds flavor and makes this gluten-free chocolate zucchini bread delicious
- baking powder and baking soda: this combination of leaveners help the paleo zucchini banana bread rise
- super fine almond flour: our favorite grain-free flour to use in place of all purpose flour
- Coconut flour – another gluten-free flour that helps to provide the right structure when making gluten-free bread. We have not tested with any other flour combination for this bread recipe, but you may try subbing with tapioca flour or arrowroot starch if you don’t have any coconut flour on hand..
- ground cinnamon and sea salt – add flavor and balances out the sweetness
- grated zucchini: Be sure to squeeze out the water from your grated zucchini after measuring. Wondering how to grate zucchini, check out the instructions here.
- dairy-free chocolate chunks or vegan mini chocolate chips – we like Hu’s Kitchen Gems or Lily’s Sweet Chocolate Chips. Leave out or swap in nuts if you don’t love chocolate and zucchini together.
How to Make Zucchini Banana Bread
- Prepare for Baking: Lightly grease a 8.5 x 4.5 inch loaf pan and preheat your oven to 350ºF.
- Mix the Wet Ingredients: In a large mixing bowl, mash the banana and whisk in the eggs, maple syrup, melted coconut oil and 1 teaspoon vanilla extract, until combined.
- Add the Dry Ingredients: Place a large mesh sieve on top of the bowl, and sift in the 3/4 teaspoon baking powder, 3/4 tsp baking soda, almond flour, coconut flour, 1 teaspoon ground cinnamon and salt and stir until the batter is well mixed.
- Grate the zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and fold in the zucchini, followed by the 1/2 cup chocolate chips.
- Assemble: Pour the batter into your prepared pan and spread it evenly. Top with more chocolate.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let Cool: Remove your bread from the oven and let it cool on a wire rack for 35 minutes. Flip it out onto a cooling rack to finish cooling.
Tips for the Best Zucchini Banana Bread
- Remove Moisture From Zucchini: It’s important to remove any water from your shredded zucchini to prevent the bread from getting soggy.
- Let Bread Cool Before Slicing: If your bread hasn’t completely cooled before you slice it, it could be too crumbly. Let it cool before serving so it’s nice and firm.
- Use Fresh Zucchini: This recipe is perfect for the summer in July when zucchini season is in full swing! In-season zucchini will give you the moistest, most delicious bread ever.
Want to switch up this zucchini recipe?
- Banana – swap out the banana and use applesauce or even pumpkin puree and add banana extract for a low carb zucchini banana bread.
- Fresh or Frozen Berries – we love adding blueberries to add some extra moisture and sweetness.
- Pumpkin seeds, hemp seeds or flaxseeds – add an additional crunch and bumps up the protein.
- Nuts. We love adding chopped walnuts or pecans
- Spread a dollop or a smear of nut butter or dairy-free cream cheese on a slice for a delicious afternoon snack or after-dinner dessert
Frequently Asked Questions
Can this zucchini banana bread be made into muffins?
Yes, to make zucchini banana muffins, simply divide the batter evenly into muffin pans. Or you can even divide the batter into mini loaf pans for mini bread loaves.
How to Store this Zucchini Banana Loaf
You can store this bread by tightly wrapping it in plastic wrap or keeping it in an airtight container. It will stay fresh on the counter for up to 3 days. If you store it in the fridge, it will stay good for a few extra days!
Can you freeze Zucchini Banana Bread?
If you’ve ever wondered if I can freeze this banana zucchini bread, you definitely can. This gluten-free zucchini bread is freezer friendly.
How to Freeze Gluten Free Zucchini Bread
If you want to freeze gluten free zucchini bread, I recommend wrapping it in a layer of aluminum foil followed by a layer of plastic wrap. It will stay good in the freezer for up to 2 months! When you’re ready to enjoy your frozen chocolate chip zucchini bread, just thaw it on the counter overnight before serving.
More zucchini recipes you might like:
Extra Crispy Zucchini Fries
Recommended Tools You’ll Need For this Recipe:
This Zucchini Banana Bread is deliciously moist and combines two favorite quick bread recipes in one. It's easy to make with almond flour and the perfect healthy breakfast or snack to use up your summer zucchini and ripe bananas. Paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options.
- 1 small banana , mashed, about 1/3 cup. Can sub with 1/3 cup applesauce or 1/3 cup pumpkin puree for keto.
- 3 large eggs , room temperature
- 1/4 cup pure maple syrup , for Keto, sub with 3 tbsp Lakanto Sugar-free maple syrup
- 2 tbsp creamy unsalted almond butter , or cashew butter
- 2 tbsp melted coconut oil OR another neutral tasting oil
- 1 tsp vanilla extract
- 1 3/4 cups superfine blanched almond flour
- 2 tbsp coconut flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup grated zucchini , be sure to squeeze out as much water as possible after measuring
- 2/3 cup dairy-free chocolate chunks or chocolate chips , plus more for topping - we like Hu's Kitchen Gems or Lily's Sweets
Lightly grease an 8.5"x4.5" loaf pan and preheat oven to 350ºF.
In a large mixing bowl, mash the banana and whisk in the eggs, maple syrup, almond butter, melted coconut oil and vanilla, until combined.
Place a large sieve over the bowl and sift in the baking soda, baking powder, almond flour, coconut flour, cinnamon and salt and mix until the batter is uniform.
Grate zucchini using a box grater. Wrap the shredded zucchini in a kitchen towel, paper towels or a nut milk bag and squeeze well to remove the excess water. Drain and add to the batter and stir to combine.
Fold in the chocolate chunks or chips. Pour batter into prepared pan and spread it evenly. Top with more chocolate.
Bake in preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and cool on a wire rack for 35 minutes. Flip out onto a cooling rack to finish cooling.