Looking for a new way to use your zucchini crop? You should try this Gluten Free Zucchini Banana Bread recipe. The mashed bananas give sweetness and the grated zucchini adds moisture to this tasty quick bread.
You’ll love the combination of mashed bananas and healthy grated zucchini in this bread. It’s easy preparation and earthy flavors make this quick bread recipe one your family and friends will enjoy.
As a quick bread, this recipe doesn’t require temperamental yeast and you don’t have to wait for dough to rise. In my book, these are both good reasons to give this recipe a try.
If you like this zucchini banana bread, you’ll also like these zucchini muffins. And, if you like zucchini and chocolate, you’ll want to try my zucchini brownies and my chocolate zucchini muffins.
(This post contains affiliate links. Read my disclosure policy here.)Ingredients You’ll Need:
Gluten Free Flour Blend – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Sugar – White granulated sugar.
Baking soda – The use of baking soda enables the bread to rise while baking.
Salt – Table salt.
Eggs – Use room temperature eggs.
Bananas – Using overripe bananas gives sweetness to the bread.
Sour cream – Use sour cream at room temperature.
Oil – Vegetable oil or canola oil.
Vanilla – Pure vanilla extract.
Zucchini – Grated and drained.
Resources found on Amazon to help you
- Mixing Bowls – These bowls nest inside each other making them easy to store.
- Loaf Pan – A good loaf pan is a must when making quick bread.
How to Make Gluten Free Zucchini Banana Bread
- Whisk together the gluten free flour, sugar, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs, then add the bananas, sour cream, oil, and vanilla and whisk until combined.
- Stir the flour mixture into the banana mixture.
- Fold in the zucchini.
- Transfer the batter to the prepared loaf pan.
- Bake for 50-60 minutes.
Step By Step Instructions
Preheat the oven to 350° F. Generously grease a 9×5-inch loaf pan.
In a medium mixing bowl, whisk together the gluten free flour, sugar, baking soda, and salt.
In a large mixing bowl, whisk the 2 eggs slightly. Then add the bananas, sour cream, oil, and vanilla and whisk until combined.
Add the flour mixture to the banana mixture and stir until just combined.
Fold the zucchini into the batter until just combined.
Transfer the batter to the prepared loaf pan.
Bake for 50 to 60 minutes until a wooden pick inserted into the middle comes out clean.
Allow the bread to cool in the pan for 15 minutes then remove it to a wire rack to finish cooling.
Does The Type Of Gluten Free Flour Matter?
To get the best results, use a good quality all-purpose gluten free flour when making this zucchini banana bread. I like to use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this quick bread recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
Recipe FAQs
Test the bread with a cake tester or wooden pick. Stick the pick into the center of the bread. If the pick comes out clean, the bread is done. If it comes out sticky, the bread isn’t done yet and should be baked for a few more minutes.
The top of the quick bread should be brown and darker around the edges. The bread will also start to pull away from the edges.
This quick bread can be stored in the freezer for up to 3 months. Cool the zucchini banana bread completely, then wrap the loaf tightly in plastic wrap before placing it in a freezer-safe bag.
You can also slice the bread and freeze individual slices. Wrap the slices tightly in plastic wrap and place in a freezer-safe bag. I like to freeze the slices in packs of two. Then I can take out just a couple slices and leave the rest in the freezer.
Defrost the bread in your refrigerator overnight or for several hours on your kitchen counter.
Easy Gluten Free Zucchini Banana Bread
This simple Gluten Free Zucchini Banana Bread is great for breakfast or a grab-and-go snack. The sweetness from the bananas and the moisture from the zucchini makes a tasty, tender quick bread.
If you’re looking for a new way to use up your zucchini crop, give this gluten free quick bread a try. Bake up a loaf and let me know what you think. Happy Baking!
More Gluten Free Quick Bread Recipes to Try!
- Banana Blueberry Bread
- Chocolate Chip Pumpkin Bread
- Cinnamon Swirl Bread
- Peanut Butter Banana Bread
- Zucchini Bread
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This simple Gluten Free Zucchini Banana Bread is great for breakfast or a grab-and-go snack.
- 2 cups gluten free flour blend
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup ripe bananas, mashed
- 1/4 cup sour cream, room temperature
- 1/4 cup oil, vegetable or canola
- 2 teaspoons vanilla extract
- 1 cup grated zucchini, drained
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Preheat the oven to 350° F. Generously grease a 9×5-inch loaf pan.
-
In a medium mixing bowl, whisk together the gluten free flour, sugar, baking soda, and salt.
-
In a large mixing bowl, whisk the 2 eggs slightly. Then add the bananas, sour cream, oil, and vanilla and whisk until combined.
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Add the flour mixture to the banana mixture and stir until just combined.
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Fold in the zucchini then transfer the batter to the prepared pan.
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Bake for 50 to 60 minutes until a wooden pick inserted into the middle comes out clean.
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Cool in the pan for 15 minutes then remove to a wire rack to finish cooling.
- Generously grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Be sure to drain the zucchini well. Too much moisture in the zucchini will lead to the bread being soggy.
- Use over ripe bananas for this recipe. Under ripe bananas won’t add enough sweetness to the bread.
- Check the bread with a cake tester or wooden pick before removing it from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
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