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}
Ingredients
- 1 cup mashed bananas 2 large or 3 small
- 3 large eggs at room temperature
- 1/3 cup maple sugar
- 2 Tbsp coconut oil refined, melted
- 2 tsp pure vanilla extract
- 2 1/4 cups blanched almond flour
- 1/2 cup tapioca flour
- 2 tsp ground cinnamon
- 1 tsp baking powder see note to make homemade paleo baking powder, if desired
- 1/2 tsp baking soda
- 1/2 tsp fine grain sea salt
- 1 cup shredded zucchini squeezed 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
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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
Paleo Banana Bread with Almond Butter
Cinnamon Raisin Banana Muffins
Pumpkin Chocolate Chip Bread {Nut Free}
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Can I use applesauce instead of eggs??
Oh I can’t wait to try this. But I would love my DIL to try this but my son is allergic to nuts what other flour would you suggest to try in place of the almond flour
You can sub 1/2 c. cassava flour for every 1 c. Blanched almond flour!
Have you personally tried this and did it work?
It was so dry, it didn’t cook it just crumbled, cake mixture you are suppose to pour in there something missing
I’d love to make this for my workplace’s cake day. Is it possible to substitute the tapioca flour for something else?
Hi Michele! I made your banana bread, the one with no sweetener and we LOVE it! I often add chopped pecans to it. Anyway, the recipe overflows in my loaf pan so I’ve been making it in a 8X8″ pan instead. Should I do the same with this recipe? I’m just wondering if it yields the same amount of batter before adding to the pan.
Can’t wait to try it!!
I did make this and used the 8X8 pan. Turned out great! I love that all your recipes feed lots of people. Ingredients can be expensive to only serve 2, so I appreciate your recipes and that you can take them to a pot luck, etc. Delicious, if you haven’t made it, what are you waiting for??
Can you make this without the coconut sugar? Can you substitute maple syrup or honey?
Unbelievably delicious!! I did add dark chocolate chips & walnuts on top, which were the perfect additions. My 4 & 7 yr old daughters asked for it every day and now that it’s all gone, they are asking me to make it again!
So easy to make and my 5 year old loves it! Thanks for posting such a great treat!
Perfect texture and flavor! I used coconut sugar instead and my bananas weren’t yet super ripe
Hi I have a question- What is the difference between blanched almond flour and regular almond flour? Is it lighter textured? I ask because I used regular almond flour and measured it exactly but the dough was like cookie dough that I had to press into the pan and the bread has not risen like yours.
It was so dry, it didn’t cook it just crumbled, cake mixture you are suppose to pour in there something missing
This is a very moist bread, I have no idea how it was so dry that it crumbled unless you forgot a key ingredient in the wet mixture.
I’ve made this bread twice. The flavor is great. However both times the bread has not fully baked . Even though I add 5-10 minute increments up to one half hour extra. Is it my old oven that’s the problem? Have others had this issue? It seems the recipe might be too large for the traditional loaf pan size I did squeeze the zuchinni between paper towels but did not air dry it. Does that make such a big difference? I really want this recipe to work for me.
Have you made this in silicon muffin tins? I don’t have a bread pan. Thanks
I LOVE all of your recipes by the way
Can you use cassava flour in this recipe?
I’ve made this 3 times and it won’t cook in the middle. Using a glass loaf pan.
#1 frozen bananas and maple syrup, added tons of time but still wet.
#2 fresh bananas and maple syrup, added tons of time but still wet inside
#3 fresh bananas and serve sweetener, added over 50 minutes extra amd it’s still wet inside
Squeezed zucchini out extremely well the last time. Batter seems fine. Rises well, golden brown on top but wet, wet inside. I love the ingredients and flavor but we can’t eat soggy bread.
Please help!
Hi Michelle. I think the issue could be partially the glass pan, but mostly due to the fact that you are using a liquid sweetener when the recipe calls for a granulated sweetener. Coconut sugar would work as the alternative to maple sugar she uses in the recipe. I’m not sure how the low-carb sweeteners like Swerve would act in a recipe like this because I don’t use them. Go for the granulated sugar and see if that works!
I haven’t tried this in a glass loaf pan so it might need a different temperature or longer time, I’m not sure.
Another great recipe! I cooked mine for 8 minutes longer than recommended. It still didn’t look quite done, but by the time it cooled and I went to cut it it looked perfectly fine. Great texture and it tasted delicious!
The best recipe! I will never use another recipe ever again besides this one! My family loved it, too!
any chance i can sub eggs for flax eggs??
Hi Michelle. I think the issue could be partially the glass pan, but mostly due to the fact that you are using a liquid sweetener when the recipe calls for a granulated sweetener. Coconut sugar would work as the alternative to maple sugar she uses in the recipe. I’m not sure how the low-carb sweeteners like Swerve would act in a recipe like this because I don’t use them. Go for the granulated sugar and see if that works!
Made this today working from home while in corona times and it’s really good. Will make it again. I did dry the zucchini quite well. Substituted butter for the coconut oil as mine was expired and wasn’t the refined kind. It is moist in the middle, but not wet. Looking forward to toasting a slice and eating with a little butter! Mmm.
I absolutely love this bread! It was delicious and a huge hit in my house! I want to make it again but we are running low on eggs. I have apple sauce and whole flax seeds. Would either of these be acceptable as an egg replacement? Thanks!
Can I leave out the sugar all together?
It is a perfect recipe, you don’t miss any f the bad stuff. I use coconut sugar for the maple sugar and add walnuts to the top. The bread rises as if you’re using wheat flour and white refined sugar. This reminds me of the Starbucks zucchini bread, but better! Thanks for the awesome recipe!
Hi Michele ..I love your recipes!! I always end up on your website when it comes to any paleo baking ..can you please tell me which loaf pan you have used in this recipe ?
This bread has great flavor, but I also had the issue of it not getting done in the middle. I followed the recipe and used a metal loaf pan. It seemed gummy in the middle, and did not get any more done even though I kept adding on time, a total of 15 minutes.
I did let it sit and dry out, and it is edible and good. I will not make this again until I figure out what I need to change to make it turn out not so gummy.
Sometimes tapioca can create a slightly gummy texture, and it’s also possible one of the wet ingredients was slightly overmeasured, or the dry under-measured.
Truly amazing!! So flavorful!
Excellent recipe. Moist and hearty but not too dense.
This is hands down a family favorite! I have her cookbook full of incredible recipes (you need it!) but I just keep coming back for this one over and over again. My husband likes nuts in his bread so I do a topping of walnut pieces and it’s a great way to add a little crunch. So so good!
this was amazingg.
for anyone who cares, i did alter the sugar. i used granulated monk fruit g instead, put in half of her recommended amount, and still thought it was plenty sweet! so don’t be fearful of using less. my bananas were definitely on the pretty ripe side though, so that played a part. anyway, this is going to be a standby recipe for me, and i’m excited to play around with it more!
**monk fruit instead,
Can you sub a gluten-free flour blend for the almond and tapioca flours? Thanks!
Just starting the Paleo journey. Looking for breakfast and lunch options. Tried this receipe first – replaced maple sugar (allergy) with stevia and it turned out great!
Delicious! 5 stars in my book! Based on comments, I used an 8×8 pan and reduced the cooking time, checking at 30 minutes. I also added chopped pecans for texture. It is so yummy and moist. Keep the recipes coming! Many are staples in our house. I am sure this will become one too!
This looks delish, will be making it shortly. What is the substitution equivalent for maple syrup for maple sugar?
I would use 1/4 cup maple syrup, however you will need to increase the almond flour since you’re replacing a dry ingredient with wet. At least 2 1/2 cups blanched almond flour, and up to 2 3/4 cups
Just as others have said, bread is too soggy in the middle and it doesn’t get better with added time 🙁 zucchini was well drained. Had to toss the bread.
This was delicious And so easy to make! I used zucchini from my garden and this was a perfect use for it 🙂
I did swap out maple sugar for coconut sugar because that’s all I had and it was perfectly sweet. Also topped it with some coconut sugar and walnuts to get that crispy top. Will definitely be making this on repeat!
I made these as muffins with coconut flour and oats. Substituted the almond flour for the oats and used 3/4 cup coconut flour. I didn’t have maple sugar so I used maple syrup. Cooked for about half an hour at 350. My family loved them!
Your recipe list includes baking powder and baking soda but the instructions do not include the baking soda and in fact says Powder not soda … confusing. I’m going to give it a try anyway and include both powder and soda.
Can coconut flour be used in place of almond flour?
Really great paleo recipe! I’ve made it three times so far and served it to paleo/non-paleo people, without either knowing the difference.
For those getting a “wet” loaf, that was an issue the first time I made it so I added about 12 more minutes (I made it in a stoneware pan) and also waiting for the pan to cool slightly before taking the bread out and then waiting some more to cut it. My husband says the consistency is close to bread pudding. Squeezing the zucchini out as much as possible was also really important.
I added semisweet chocolate chips to take it up a notch. Thank you, Michele!
Love. Making it at least twice a week now. I double the recipe and make one loaf plain and add chocolate chips and pecans. I also substitute sunflower oil for the coconut oil when needed. I don’t need to melt it and it’s an easy swap. MR is a genius.