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This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness. Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack. Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread!
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A good easy quick bread might just be my favorite thing to bake. Or maybe chocolate chip cookies? I admit it’s hard to choose.
But no matter what your favorite thing is, I’m sure you’ll agree baking an easy bread at home is something special. Especially when it involves banana. Or zucchini! And we are lucking out today because (as suggested in the title ;)) this one has both!
I’ve been meaning to bake a zucchini banana bread all summer. After all, they’re amazing separately and probably even better together! The banana adds moisture, sweetness, and flavor to your typical zucchini bread.
I added some maple sugar to sweeten it more (you can use coconut sugar as well) giving it an almost cake-like flavor. So simple and delicious! A thick slices toasted and slathered with almond butter is absolute heaven.
But let’s back up and talk ingredients. I used a combination of blanched almond and tapioca flour to get the texture of the bread just right. The bread rises just like a traditional quick bread and gets extra tenderness and “chew” from the tapioca.
Since we’re using both bananas and zucchini, barely any oil is needed. I used just 2 Tbsp of coconut oil to give the bread extra moistness. That plus eggs, vanilla, and the bananas are the only wet ingredients needed.
One tip for great results with any zucchini bread is to make sure the shredded zucchini is well drained. I always squeeze it between a double layer of paper towel before beginning, and let it air dry until adding it in to get rid of as much moisture as possible.
Even after getting the water out, the zucchini adds just enough moisture to the bread to make it perfect. I decided not to add any mix-ins, BUT this bread would be perfect with some chopped nuts, dark chocolate chunks, or both!
I CANNOT wait for you to try this zucchini banana bread for yourself! Tough to believe it’s gluten free, dairy free, paleo, and made with fruits and veggies (!!) Get that zucchini shredded and start mashing your bananas because it’s time to bake – let’s go!
Zucchini Banana Bread {Paleo, GF, DF}
Zucchini Banana Bread {Paleo, GF, DF}
This gluten free and paleo zucchini banana bread is soft and tender, moist, cake-like and has just the right amount of sweetness. Perfect for breakfast toasted and slathered with almond butter or for an afternoon snack. Experiment with adding your favorite mix-ins to this simple grain free, dairy free quick bread! Prep Time: 20 minutesCook Time: 50 minutesCooling time: 1 hrCourse:Breads and muffinsCuisine:PaleoServings: 10 slices
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Ingredients
1cupmashed bananas2 large or 3 small3largeeggsat room temperature1/3cupmaple sugar2Tbspcoconut oilrefined, melted2tsppure vanilla extract2 1/4cupsblanched almond flour1/2cuptapioca flour2tspground cinnamon1tspbaking powdersee note to make homemade paleo baking powder, if desired1/2tspbaking soda1/2tspfine grain sea salt1cupshredded zucchinisqueezed between two paper towels to remove excess water (drain before measuring)
Instructions
Preheat your oven to 350° F and line an 8.5” x 4.5” (or similar sizloaf pan with parchment paper, leaving some overhang on each side for easy removal.Make sure your zucchini is shredded and drained before beginning. In a large bowl, whisk together the mashed banana with the eggs, maple sugar, coconut oil, and vanilla.In a separate bowl, combine the almond flour, tapioca flour, cinnamon, baking powder (see notbaking soda, and salt. Stir the dry mixture into the wet until fully combined. Fold in the drained zucchini to evenly distribute.Transfer the mixture to the prepared loaf pan and bake in the preheated oven on the middle rack for 50 minutes, or until deep golden brown and a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.Cool the bread in the pan on a wire rack for 20 minutes, then use the parchment paper to remove the loaf from the pan and continue to cool to room temp on a wire rack. Store loosely covered for the first day, then cover and refrigerate to keep longer. Enjoy!
Recipe Notes
Note: To make paleo friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you’ll need 1 tsp total of this mixture.
Nutrition
Calories: 241kcalCarbohydrates: 18gProtein: 8gFat: 17gSaturated Fat: 4gCholesterol: 63mgSodium: 205mgPotassium: 191mgFiber: 4gSugar: 5gVitamin A: 132IUVitamin C: 4mgCalcium: 92mgIron: 2mg
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Want More Paleo Quick Bread Recipes? Try One of These!
Hearty Paleo Banana Bread {Sweetened with Bananas Only}
Double Chocolate Chip Zucchini Bread
Zucchini Blueberry Muffins
Paleo Banana Bread with Almond Butter
Cinnamon Raisin Banana Muffins
Pumpkin Chocolate Chip Bread {Nut Free}
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