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.