Gluten Free Zucchini Bread
This gluten free zucchini bread is moist, fluffy, and naturally sweetened with bananas. A wholesome quick bread perfect for breakfast, snacking, or dessert.
Ingredients
- 2 ripe bananas mashed
- 1 cup grated zucchini well-drained
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar or coconut sugar
- 2 cups gluten free flour blend 1:1 baking blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ tsp nutmeg or ginger
- Sprinkle of oats or seeds on top
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mash bananas in a large bowl until smooth. Grate zucchini and squeeze out excess liquid.
- In the same bowl, whisk together bananas, oil, eggs, vanilla, and sugar until combined.
- In a separate bowl, whisk gluten free flour blend, baking soda, cinnamon, and salt.
- Add dry mixture to wet mixture. Stir gently until just combined (do not overmix).
- Fold in grated zucchini and any optional add-ins like nuts or chocolate chips.
- Pour batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain, or with butter, nut butter, or honey.
Notes
- Drain zucchini well to prevent soggy bread.
- Use very ripe bananas for natural sweetness. S
- tore in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 35mgSodium: 180mgFiber: 2gSugar: 17g
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