Gluten Free Zucchini Banana Bread (Paleo)
This Gluten Free zucchini banana bread is so soft, fluffy and moist. It has the best texture and requires only one bowl. This Paleo zucchini banana bread is healthy enough for breakfast, but sweet enough for dessert!
Why You’ll Love This Recipe
- This gluten free zucchini banana bread is a great way to use up zucchini!
- It technically counts as a serving of veggies, right?
- The texture of this homemade bread is so soft.
- This recipe is great for breakfast, brunch, a snack or dessert.
- It is bursting with dark chocolate chips.
- It is made with almond flour and tapioca flour, making it grain free.
- This bread is made without oil, without baking powder, and without refined sugars.
- This recipe is Paleo, Grain Free, Gluten Free, and Dairy Free.
- For a version without banana, check out this Gluten Free Zucchini Bread!
Preparing the Zucchini
It is very important to prepare the zucchini the right way. Start by grating the zucchini finely. The zucchini does not need to be peeled. Then, squeeze out excess water.
First, place grated zucchini on a paper towel or cheesecloth.
Then, wring out excess water.
You are left with grated zucchini minus all the excess moisture!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free zucchini banana bread. Scroll down to the recipe card for the full recipe.
Grate fresh zucchini finely. Then, squeeze out all excess water. Zucchini retains a ton of moisture. In order to make this recipe, be sure to squeeze out all the moisture.
Use ripe bananas for best results. They are naturally sweet and easily mashed.
The eggs help bind this bread together. In addition, the eggs help this bread rise while baking. I do not recommend using Vegan eggs, flax eggs or chia eggs.
Any creamy all natural nut butter works. Almond butter, peanut butter and cashew butter are great options. Make sure the only ingredients are nuts and salt.
A little coconut sugar helps sweeten this bread. Use light brown sugar if needed.
Vanilla extract adds a great flavor.
Almond flour is a popular Paleo grain free baking flour. I have not tried this specific recipe using gluten free 1 to 1 flour, but less flour would be needed. Start with 1⅓ cups gluten free 1 to 1 flour then add more if needed. See photos below for what the batter should look like.
Tapioca flour adds a great slightly chewy texture. Both cornstarch and arrowroot powder are perfect substitutes.
Baking soda helps the bread rise.
Any type of chocolate chips work! Regular, milk, semisweet or dark chocolate chips are great options for this gluten free zucchini banana bread.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Grate zucchini and squeeze out excess water. Set aside.
In a large mixing bowl, add grated zucchini, mashed banana, eggs, coconut sugar and vanilla extract. Mix on high or whisk for 1 minute.
Then, add in almond flour, tapioca flour and baking soda. Stir to combine.
Fold in chocolate chips.
Pour batter into lined bread pan.
Place a piece of tin foil loosely over bread. Bake for 50 minutes.
Remove tin foil and bake another 15 to 20 minutes. When a toothpick inserted comes out clean, bread is done baking.
Finally, remove from oven. Allow gluten free zucchini banana bread to cool completely. Then, slice and serve.
Expert Tips & Tricks
Squeezing the excess water out of the zucchini is a must! Once squeezed out, the zucchini adds the perfect amount of moistness to this gluten free zucchini banana bread.
Use ripe bananas for a touch of added natural sweetness. Do not use green bananas.
Line bread pan with parchment paper that hands over the edges. This will help you remove the bread from the pan once it has baked and cooled.
Cook with tin foil over the top for the first 50 minutes. This allows the bread to bake without the chocolate chips burning on top. Then, remove tin foil and bake another 15 to 20 minutes or until a toothpick inserted comes out clean.
Allow gluten free zucchini banana bread to fully cool before digging in!
Any creamy nut butter works well in this gluten free zucchini banana bread. Creamy almond, cashew and peanut butter yield great results.
I do not recommend substituting for the almond flour. If anything, start with 1⅓ cups gluten free 1 to 1 flour and go from there.
Cornstarch or arrowroot starch can replace the tapioca flour as direct 1 to 1 substitutes.
Any chocolate chips will work! Dark chocolate, milk chocolate (if you tolerate dairy), semi sweet chocolate, or even mini chocolate chips.
Frequently Asked Questions
No, the zucchini does not need to be peeled before grating for zucchini bread. The skin is extremely mild tasting and adds texture and moisture to the bread.
Zucchini is high in both nutrients and antioxidants. Adding it to bread is a great way to sneak in extra green veggies!
Any type of chocolate chips, chocolate chunks, and nuts are great add ins. Walnuts and pecans would work great!
I really don’t recommend substituting for the almond flour in this recipe. Since there are 2 full cups of it, replacing it would be tough.
Store leftovers loosely covered at room temperature for up to 3 days. Store in the fridge for up to 7 days.
Yes! Gently wrap each individual slice or freeze the whole loaf at once. Thaw before eating.
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If you make this gluten free zucchini banana bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Zucchini Banana Bread (Paleo)
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Grate zucchini. Once grated, place zucchini on some paper towels and squeeze out all excess water.
- In a large mixing bowl, add grated zucchini, mashed banana, eggs, nut butter, coconut sugar and vanilla extract. Stir to combine.
- Once combined, add in almond flour, tapioca flour and baking soda. Stir to combine.
- Then, fold in chocolate chips.
- Pour batter into lined bread pan. Garnish with extra chocolate chips if desired. Place a sheet of aluminum foil loosely over bread.
- Bake for 50 minutes. Then, remove tin foil on top and bake another 15 to 20 minutes.
- Finally, remove from oven when a toothpick inserted into bread comes out clean.
- Cool completely before slicing and serving.
- After grating zucchini, squeeze out all excess moisture.
- Creamy almond butter and cashew butter both work well. Peanut butter works great too for a non Paleo option.
- Cornstarch or arrowroot starch can replace tapioca flour.
- Line bread pan with parchment paper that hangs over the edge of the pan. This allows you to remove the cooled bread after it has baked.
- Zucchini banana bread is done when a toothpick inserted comes out clean.
- Cool completely before slicing into.
- Store leftovers loosely covered at room temperature for up to 3 days or in the fridge for up to 5 days.
- This bread can be stored frozen as well.
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