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
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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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Another hit in our house!
Could I use flax eggs in place of the eggs for this recipe?
I made this bread today with my accumulating abundance of zucchini!
It turned out perfectly! I followed the recipe exactly except added in some chocolate chunks! No problems with it baking correctly or being too wet!
Hey folks, When I calculated the nutritional values, the bread is about the same in calories but has much more carbs. I would stay away from this if I were on keto.
Hi! I love all of your recipes and am wanting to try this one as well. However, I can’t eat bananas. What would you suggest in substitution?
This was my second try making zucchini banana muffins. Definately the best
recipe. I added lots of both pecans and toasted walnuts. Made 15 good-sized muffins. They freeze well and defrost in seconds in the microwave. 5 🌟 ⭐
Delicious!! I think the trick is make sure you get all the liquid out of the zucchini. It was perfectly moist and so so yummy! Thank you for a great recipe that I can add to my weekly breakfast mix.
Awesome recipe! Mine turned out great. I didn’t have tapioca flare but I had arrowroot so I used that.
it came out perfectly baked after the 50 minutes of baking time. a lot of comments said it was too wet after the posted time, but mine came out so good! i dried the heck out of my zucchini and left it out on the counter for a couple of hours while we took the kids to the park.
i used 1/2 the amount of baking powder and only a tiny bit of salt (i follow a low sodium diet). i was worried the loaf would rise, but it came out picture perfect! i will definitely be making this again and again!
I baked these as muffins and added raisins. I baked them for 25 minutes. They turned out fantastic! Thank you.
How long and what temp did you use for muffins? Thinking my daughter might like better. Thanks!