Get the Recipe: Gluten Free Zucchini Banana Bread (Paleo)
This Gluten Free Zucchini Bread is soft, fluffy, moist and so easy. It is made entirely in one bowl and comes together quickly. This Paleo zucchini banana bread features both grated zucchini and ripe bananas. It is a healthy breakfast, snack or dessert!
Ingredients
- ¾ cup grated zucchini, excess water squeezed out
- 1 cup mashed banana
- 3 eggs
- ¼ cup creamy nut butter, see note
- ¼ cup coconut sugar
- 2 tsp vanilla extract
- 2 cups almond flour
- ⅓ cup tapioca flour, see note
- 1 tsp baking soda
- 1 cup dark chocolate chips
Instructions
- 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.
Notes
- 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.
Calories: 414kcal, Carbohydrates: 36g, Protein: 12g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 232mg, Potassium: 351mg, Fiber: 5g, Sugar: 17g, Vitamin A: 133IU, Vitamin C: 5mg, Calcium: 143mg, Iron: 2mg