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!
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
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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.
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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.
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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.
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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.
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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!
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.
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