Looking for a new way to use your zucchini crop? You should try this recipe for Gluten Free Zucchini Banana Bread. The mashed bananas give sweetness, and the grated zucchini adds moisture to this tasty quick bread.
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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.
Do you prefer your zucchini recipes without bananas? Try my gluten free zucchini bread and my gluten free zucchini muffins. Both of these recipes are banana free.
Or if you like zucchini and chocolate, you’ll want to try my zucchini brownies and my chocolate zucchini muffins.
Why this Recipe Works
- Using overripe bananas adds sweetness because older bananas are sweeter than yellow bananas.
- The zucchini adds texture and moisture to the bread.
- Using sour cream makes the bread soft and tender.
Ingredient Notes and Substitutions
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour to make this banana bread recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Sugar - White granulated sugar.
- Baking soda - The baking soda gives lift to the bread. Be sure to check the expiration date on the box to make sure your baking soda is fresh.
- Salt - Table salt.
- Eggs - Two large eggs at room temperature.
- Bananas - Use very ripe bananas to give sweetness to the bread.
- Sour cream - Full fat sour cream at room temperature.
- Oil - I use vegetable oil, but canola oil will also work.
- Vanilla - Pure vanilla extract.
- Zucchini - Fresh zucchini grated and drained.
How to Make 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
(For ingredient amounts see the recipe card at the bottom of the post.)
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 or 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.
More Gluten Free Quick Bread Recipes
Gluten Free Flour Blend
Make sure to use a good quality all-purpose gluten free flour when making this banana bread. I use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold baked goods together. In traditional baking, gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this 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 canister or bag can give you more flour than needed in the recipe.
Recipe Tips and FAQs
- 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.
You don’t need to peel the zucchini before using it in this bread. The skin of the zucchini is thin, and the dark green color adds flecks of color to the bread.
Wash the zucchini skin well to remove any dirt before cutting and shredding. After washing the zucchini, I cut off the ends, sliced it in half, and removed any large seeds, before grating.
(Note: I like to use a box grater to make it quick and easy to grate the zucchini.)
No. The zucchini adds flecks of green color and moisture, but it doesn’t add any flavor to the bread.
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 gluten free bread will last for 2 to 3 days, at room temperature, if stored in an airtight container or zip top bag.
Yes. This quick bread can be frozen for up to 3 months. Tightly wrap the bread in plastic wrap and then in foil before placing in the freezer.
I like to slice the bread first before freezing. I wrap 2 slices of bread per package. This way I don’t have to thaw the entire loaf, if I only need a couple of slices.
Defrost the frozen bread overnight on the counter, or microwave individual slices of bread for a few seconds on medium power.
This simple 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 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 Recipes You’ll Love!
- Cinnamon Sugar Donuts
- Pumpkin Banana Bread
- Cranberry Orange Scones
- Peanut Butter Banana Bread
- Banana Cake with Cream Cheese Frosting
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Recipe
Gluten Free Zucchini Banana Bread
Ingredients
- 2 cups gluten free flour blend
- ¾ cup granulated sugar
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup ripe bananas, mashed
- ¼ cup sour cream, room temperature
- ¼ cup oil, vegetable or canola
- 2 teaspoons vanilla extract
- 1 cup grated zucchini, drained
Instructions
- Preheat the oven to 350° F. Generously grease a 9x5-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 in the zucchini then transfer the batter to the prepared pan.
- Bake for 50 to 60 minutes until a wooden pick inserted into the middle comes out clean.
- Cool in the pan for 15 minutes then remove to a wire rack to finish cooling.
Notes
- 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.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This blog post is also available as a Web Story, "Gluten Free Zucchini Banana Bread."
This post was originally published in 2021. It was republished in 2022 with updated images, additional text, and FAQs.
Paula Huebner says
I added 1/3 cup of coco and an extra egg and sprinkled chocolate chip over the top before baking.
Turned out delicious!