Gluten-Free Zucchini Banana Bread

Abundant summer zucchini and ripe bananas are a match made in quick-bread heaven. This gluten-free zucchini banana bread is naturally dairy-free and makes a moist, flavorful loaf that’s perfect for snacks, breakfasts, or lunchboxes. Kids and adults alike will enjoy this easy quick bread.

A loaf of Gluten-free Zucchini Banana Bread with a few slices laid on their sides next to small bowls of ripe banana and grated zucchini.

Why You’ll Love This Recipe

This healthy zucchini banana bread is quick to prepare and reliably bakes up moist and tender every time.
The zucchini blends into the batter so you get added nutrients and a lovely texture without an overpowering vegetable flavor; the banana brings natural sweetness and depth.
It’s a great way to use up overripe bananas and summer zucchini from the garden.
Think of it as a classic gluten-free zucchini loaf with the added richness of banana—a subtle but delicious twist.

Ingredients

Gluten-free flour blend: Use a cup-for-cup gluten-free blend with xanthan gum included.
Almond flour: Adds a tender crumb and richness—use ½ cup for best texture.
Sugar: Granulated sugar is used here; coconut sugar can be substituted for a less refined option.
Shredded zucchini: Grate fresh zucchini and leave the skin on for color and fiber. If very wet, squeeze some moisture out in a towel or nut milk bag.
Ripe banana: Use spotted, soft bananas for maximum flavor.
Dairy-free: This recipe contains no dairy and requires no substitutions.
Oil: Use a neutral oil like canola, vegetable, or light olive oil. Melted butter can replace oil if desired.

Variations

Chocolate chips: Stir in ½ cup semi-sweet chocolate chips for a sweeter loaf.
Walnuts or pecans: Add ½ cup chopped nuts for crunch and extra flavor.

How to Make Gluten-Free Zucchini Banana Bread

Step 1: Preheat the oven and prepare a 9×5″ loaf pan by greasing it or lining it with parchment paper.
Step 2: Whisk the dry ingredients together in a small bowl.

Image collage: mixing dry ingredients, blending wet ingredients, blending all together, pouring into a loaf pan.

Step 3: In a large bowl, mix the wet ingredients: shredded zucchini, mashed banana, sugar, eggs, and oil.
Step 4: Fold the dry mixture into the wet until just combined—scrape the bowl and avoid over-mixing. Stir in optional chocolate chips or nuts if using.
Step 5: Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean. Let the loaf cool slightly in the pan, then transfer to a wire rack to cool completely before slicing.

Loaf of bread with a few slices stacked against the rest of the loaf.

Top Recipe Tips

Measure zucchini and banana: Stick to the listed amounts—too much moisture can make the loaf soggy because gluten-free flours absorb liquid differently.
Drain very moist zucchini: For oversized or extra-watery zucchini, squeeze out excess moisture before using to protect the loaf’s texture.
Storage: Keep the bread wrapped tightly at room temperature for a few days or freeze slices or the whole loaf for longer storage.
Spoon and level: Measure flour by spooning into the cup and leveling, or bake by weight for the most accurate results.
Leave zucchini skin on: The skin softens in baking and adds color and fiber without affecting texture for most eaters.

Recipe FAQs

Do you have to peel zucchini for bread?

No—peeling isn’t necessary. The skin softens during baking and adds small green flecks and extra fiber. Peel only if serving picky eaters who prefer no visible skin.

Why does my zucchini bread sink in the middle after baking?

Sinking often means the loaf was underbaked. Use a thermometer to check the center—about 205°F indicates doneness—or test with a toothpick. Over-mixing or adding extra banana or zucchini beyond the recipe can also cause sinking.

What is a good substitute for the almond flour?

If you need to avoid nut flours, replace the almond flour with an equal amount of your gluten-free flour blend.

More Gluten-Free Quick Bread Recipes

If you like this loaf, explore other gluten-free quick breads and muffins for more breakfast and snack ideas.

Easy Gluten-Free Zucchini Muffins (Dairy-Free)
Gluten-Free Pumpkin and Pepita Bread
Gluten-Free Chocolate Chip Banana Muffins
Gluten-Free Apple Granola Muffins

Recipe

Katie Olesen

Delicious gluten-free zucchini banana bread that is dairy-free and perfect for using summer zucchini and ripe bananas. A touch of almond flour adds texture; add walnuts or chocolate chips if you like.

Servings:12 Slices

Prep Time:20 mins

Cook Time:50 mins

Total Time:1 hr 10 mins

Ingredients

1 ½ cups gluten-free flour blend
½ cup almond flour
¾ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1 cup shredded zucchini
¾ cup mashed ripe banana
¾ cup granulated sugar
2 large eggs
¼ cup canola oil
½ cup walnuts or chocolate chips (optional)

Instructions

Preheat oven to 350°F. Grease a standard 9×5″ loaf pan; line with parchment if desired.
Whisk together gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt in a small bowl.
In a large bowl, combine shredded zucchini, mashed banana, sugar, eggs, and oil until blended.
Fold the dry mixture into the wet just until combined. Stir in nuts or chocolate chips if using. Avoid over-mixing.
Pour batter into the prepared pan. Bake at 350°F for 45–55 minutes, or until a toothpick in the center comes out clean. Cool 10 minutes in the pan before removing, then cool completely on a wire rack before slicing.

Notes

Measure ingredients accurately and do not add extra banana or zucchini. If zucchini is very moist, squeeze excess liquid before adding to the batter.

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Estimated Nutrition

Serving: 1slice
Calories: 191kcal
Carbohydrates: 28g
Protein: 4g

* Nutritional information is an estimate and provided as a courtesy.