Jump to Recipe·Print Recipe·5 from 1 review

This Gluten-free Zucchini Banana Bread is made with wholesome ingredients like almond flour, shredded zucchini, banana and naturally sweetened with a touch of honey. It’s moist and bursting with delicious flavor! Great for using up summer zucchini and enjoying for breakfast or a snack!

Slice of zucchini banana bread.

You’ll never need another zucchini banana bread recipe! This quick bread is so tender with the best flavor that it’s impossible to stop eating. It can be enjoyed any time of the day and is tempting to keep going back to again and again! It is delicious enough to be a dessert, but it’s packed with nutrient-rich ingredients like zucchini, banana and almond flour that make it healthy enough for breakfast.

Why you’ll love this recipe

It’s easy to make! There are only a few simple steps to follow before you have warm zucchini bread coming out of the oven.
Perfectly moist and tender. There is no chance of dry bread using this recipe, thanks to the shredded zucchini, banana and olive oil.
Great for sneaking some veggies into a tasty baked good. If you have picky eaters in your house or are looking for ways to use up your summer bounty of zucchini, this is a great recipe to try!

Ingredients you’ll need

This healthy banana zucchini bread is naturally sweetened with ripe bananas and honey, and it makes the perfect ready-to-go breakfast or snack! Here’s everything you’ll need to make this recipe:

Flours: Using a combination of almond flour and a gluten-free flour blend in baking recipes, like muffins and quick breads, yields a super moist, tender crumb.
Cinnamon and Vanilla: Adds flavor, cozy warm spice and a subtle sweetness.
Baking essentials: Baking powder and baking soda are added to help the bread rise. Important in gluten free baking.
Sea salt: Enhances the overall flavor.
Zucchini: Shredded zucchini adds moisture and veggie goodness.
Bananas: Mashed bananas add moisture and naturally sweetens the bread.
Eggs: Three large eggs will help bind the ingredients, provide structure and ensure this loaf bakes properly.
Extra virgin olive oil: Adds richness, healthy fats, antioxidants and extra moisture.
Honey: Naturally sweetens the bread and adds delicious honey flavor.

Substitutions and variations

Gluten-free zucchini banana bread is versatile and easy to customize! Here are some options for making it your own:

Flour: You can use an equal amount of oat flour as a substitute for the gluten-free flour blend.
Oil: Feel free to swap the olive oil for avocado oil. I wouldn’t use coconut oil as it may become greasy.
Sweetener: Instead of honey, try the same amount of maple syrup, coconut sugar or monkfruit.
Add nuts: Add chopped almonds, walnuts or pecans for a bit of crunch and nutty flavor.
Add dark chocolate chips: Stir in 1/2 cup of dark chocolate chips for a little extra sweetness and more flavor.

Nutritional highlight

Lower in sugar: This recipe for zucchini banana bread has 11 grams of natural sugars in one generous slice, compared to 28 grams of sugar in a slice of Starbucks banana bread. This means you can enjoy a delicious slice of breakfast bread and keep your blood sugar and hormones more balanced.
Using a combination of flours: Using both almond flour and a gluten-free flour blend keeps this bread gluten free while adding extra protein, fiber, and healthy fats!

Recipe steps

Prep: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Combine dry ingredients: In a large mixing bowl, combine almond flour, gluten-free flour blend, cinnamon, baking powder, baking soda, and sea salt. Mix well to ensure even distribution of the dry ingredients.
Shred and drain zucchini: Shred the zucchini and place it in a clean kitchen towel. Squeeze out as much excess water as possible to prevent the bread from becoming too moist.
Mix wet ingredients: In a separate bowl, mash the bananas until smooth. Add the shredded and drained zucchini, eggs, extra virgin olive oil, honey, and vanilla extract. Whisk until all wet ingredients are well combined.
Combine wet and dry ingredients: Slowly add the dry ingredients into the bowl with the wet ingredients. Stir gently until fully combined.
Bake: Transfer the batter into the prepared loaf pan, spreading it evenly. Bake in the middle rack of the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 20 minutes. Then, transfer the bread to a wire rack to cool completely before slicing to avoid it being gummy. Slice, serve and enjoy!

Helpful tips

Here are some helpful tips, so your bread turns out super delicious!

Use extra ripe bananas for more moisture and sweetness.
Use gluten-free flour, including rice flour or a cup-for-cup gluten-free flour blend.
Grate your zucchini with the peel. It’s so thin, you won’t even notice it and it contains many nutrients.
Be sure to shred the zucchini and then squeeze it with a paper towel to drain excess moisture. This is important to achieve the right texture.
If the top of the bread is browning too quickly while baking, loosely cover it with aluminum foil.

Storage and reheating recommendations

Store any cooled leftovers in an airtight container at room temperature or in the fridge for up to 3 days. You can also freeze individual slices or the loaf by wrapping it in plastic wrap, then tightly in foil, and finally place in a freezer-safe bag for up to 3 months. Thaw at room temperature once you are ready to eat.

Other breakfast recipes you’ll love

Want a meal plan to help you balance your hormones?
Get the Energy Revival Meal Plan & Cookbook:

Buy the Energy Revival Guide

I would love to hear your feedback and see your photos of this recipe! Please leave a comment below and share your experience with me and other readers.

Share your creation and tag me on socials @withthymenutrition.

For more inspiration for hormone balancing, allergy friendly recipes and nutrition tips, follow along on Instagram, Facebook, Pinterest, or sign up to receive our newsletter to get all the new recipes sent straight to your inbox!