Classic Gluten Free Banana Zucchini Bread

Finding a way to use up those overripe bananas and that giant zucchini from the garden can feel like a puzzle sometimes. And when you’re trying to avoid gluten but still want something that actually tastes like real bread, the options can seem pretty limited.

That’s where this gluten free banana zucchini bread comes in. It’s moist, naturally sweetened, and sneaks in some veggies without any weird taste or texture. Plus, it uses simple ingredients you probably already have in your pantry, and it works just as well for a quick breakfast as it does for an afternoon snack.

What Kind of Zucchini Should I Use?

Any type of zucchini will work great for this bread, whether it’s the standard green variety or yellow summer squash. Smaller to medium-sized zucchini tend to have fewer seeds and a milder flavor, which is ideal for baking, but larger ones will still get the job done. The most important step is to squeeze out as much moisture as possible after grating – just wrap the grated zucchini in a clean kitchen towel or cheesecloth and give it a good squeeze over the sink. If you skip this step, your bread might turn out too wet and dense, so don’t overlook it!

Options for Substitutions

This recipe is pretty adaptable, though some ingredients work better than others for swaps:

• Almond flour: You can replace almond flour with an equal amount of oat flour if you’re not strictly gluten-free (just make sure the oats are certified gluten-free if needed). Sunflower seed flour also works, though it may give the bread a slightly greenish tint – totally safe to eat, just a little quirky!
• Coconut flour: Coconut flour is pretty unique and absorbs a lot of liquid, so it’s tricky to substitute. If you must, try using 1 cup of additional almond flour instead, but know that the texture will be different – less fluffy and more dense.
• Maple syrup: Honey works as a one-to-one swap here. You could also use agave nectar if that’s what you have on hand.
• Eggs: For an egg-free version, try using 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit for 5 minutes). The bread will be a bit denser but still tasty.
• Zucchini: Yellow squash works just as well as zucchini. Make sure to squeeze out that excess moisture no matter which one you use, or your bread will be too wet.

Watch Out for These Mistakes While Baking

The biggest mistake when making this bread is skipping the step of squeezing excess moisture from the grated zucchini, which can leave you with a dense, wet loaf that never fully cooks through – wrap the zucchini in a clean kitchen towel or paper towels and squeeze firmly until no more liquid comes out.

Since coconut flour absorbs liquid differently than regular flour, resist the urge to add extra moisture if the batter seems thick, as it will actually hydrate as it sits and bakes.

Another common error is removing the bread too early from the oven – insert a toothpick into the center and make sure it comes out clean or with just a few dry crumbs, not wet batter, since gluten-free baked goods can look done on the outside while still being raw inside.

Finally, let the bread cool completely in the pan for at least 15-20 minutes before slicing, as cutting into it too soon will cause it to fall apart and lose its structure.

What to Serve With Banana Zucchini Bread?

This bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading a little butter or cream cheese on top while it’s still slightly warm. It also makes a great grab-and-go breakfast when you’re rushing out the door in the morning. For a more filling meal, serve it alongside scrambled eggs and fresh fruit, or pack a slice with some Greek yogurt and berries for a balanced lunch.

Storage Instructions

Store: This banana zucchini bread stays moist and delicious for about 4-5 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. If your kitchen is really warm, you can keep it in the fridge for up to a week, though it might firm up a bit when cold.

Freeze: I love freezing slices of this bread for quick breakfasts or snacks. Wrap individual slices in plastic wrap, then place them all in a freezer bag. They’ll keep for up to 3 months and you can grab just what you need.

Thaw: Let frozen slices sit on the counter for about 30 minutes to thaw, or microwave for 20-30 seconds if you’re in a hurry. You can also toast slices straight from the freezer for a warm, slightly crispy treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 22-27 g
• Fat: 37-43 g
• Carbohydrates: 70-80 g

Ingredients

For the wet ingredients:

• 2/3 cup banana (mashed until smooth for better moisture)
• 4 eggs
• 1 1/2 cups zucchini (finely shredded and squeezed dry with a towel)
• 5 tbsp maple syrup (I use Coombs Family Farms for best flavor)
• 1 1/2 tsp vanilla

For the dry ingredients:

• 1 cup almond flour (I always use Blue Diamond superfine for a better crumb)
• 1/2 cup coconut flour
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F and grease a 9×5 inch loaf pan (or 8×8 inch square pan) with butter or oil, making sure to coat the bottom and all sides evenly.

This prevents sticking and ensures even browning on the edges.

Step 2: Mix the Wet Ingredients

• 2/3 cup banana
• 4 eggs
• 5 tbsp maple syrup
• 1 1/2 tsp vanilla
• 1 1/2 cups zucchini

In a large bowl, mash the banana until completely smooth—this ensures even moisture distribution throughout the bread.

Add the eggs, mashed banana, maple syrup, and vanilla to the bowl, whisking vigorously until well combined and the mixture is lighter in color and slightly frothy, about 1-2 minutes.

This aerates the batter and helps create a tender crumb.

Fold in the finely shredded zucchini that you’ve squeezed dry with a towel—removing excess moisture is crucial to prevent a soggy loaf.

Step 3: Combine the Dry Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg

In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, salt, and nutmeg until evenly combined with no lumps.

I like to sift the flours together first—this breaks up any clumps and helps distribute the leavening agent and spices more evenly, which gives you a more consistent texture throughout the bread.

Step 4: Combine Wet and Dry Mixtures

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, folding gently with a spatula until just combined.

Do not overmix—gluten-free batters benefit from minimal stirring, as overworking can make the bread dense.

Stop as soon as you no longer see streaks of dry flour.

Step 5: Bake Until Golden

• prepared batter from Step 4

Pour the batter into your prepared pan from Step 1, smoothing the top gently with a spatula.

Bake in the preheated 350°F oven for 55-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The top should be golden brown and a cake tester should meet slight resistance.

Step 6: Cool and Serve

Remove the bread from the oven and let it cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.

This resting period allows the crumb structure to set so the bread won’t fall apart when you remove it from the pan.

Slice and serve at room temperature or slightly warm.

Classic Gluten Free Banana Zucchini Bread

Delicious Classic Gluten Free Banana Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Calories: 750

Ingredients Method

Ingredients

  

For the wet ingredients:

• 2/3 cup banana (mashed until smooth for better moisture)
• 4 eggs
• 1 1/2 cups zucchini (finely shredded and squeezed dry with a towel)
• 5 tbsp maple syrup (I use Coombs Family Farms for best flavor)
• 1 1/2 tsp vanilla

For the dry ingredients:

• 1 cup almond flour (I always use Blue Diamond superfine for a better crumb)
• 1/2 cup coconut flour
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg

Method

 

1. Preheat your oven to 350°F and grease a 9x5 inch loaf pan (or 8x8 inch square pan) with butter or oil, making sure to coat the bottom and all sides evenly. This prevents sticking and ensures even browning on the edges.
2. In a large bowl, mash the banana until completely smooth—this ensures even moisture distribution throughout the bread. Add the eggs, mashed banana, maple syrup, and vanilla to the bowl, whisking vigorously until well combined and the mixture is lighter in color and slightly frothy, about 1-2 minutes. This aerates the batter and helps create a tender crumb. Fold in the finely shredded zucchini that you've squeezed dry with a towel—removing excess moisture is crucial to prevent a soggy loaf.
3. In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, salt, and nutmeg until evenly combined with no lumps. I like to sift the flours together first—this breaks up any clumps and helps distribute the leavening agent and spices more evenly, which gives you a more consistent texture throughout the bread.
4. Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, folding gently with a spatula until just combined. Do not overmix—gluten-free batters benefit from minimal stirring, as overworking can make the bread dense. Stop as soon as you no longer see streaks of dry flour.
5. Pour the batter into your prepared pan from Step 1, smoothing the top gently with a spatula. Bake in the preheated 350°F oven for 55-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and a cake tester should meet slight resistance.
6. Remove the bread from the oven and let it cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely. This resting period allows the crumb structure to set so the bread won't fall apart when you remove it from the pan. Slice and serve at room temperature or slightly warm.