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Get the Recipe: Gluten Free Zucchini Banana Bread (Paleo)

This Gluten Free Zucchini Bread is soft, fluffy, moist and so easy. It is made entirely in one bowl and comes together quickly. This Paleo zucchini banana bread features both grated zucchini and ripe bananas. It is a healthy breakfast, snack or dessert!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 8 slices
Calories: 414 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ¾ cup grated zucchini excess water squeezed out
  • 1 cup mashed banana
  • 3 eggs
  • ¼ cup creamy nut butter see note
  • ¼ cup coconut sugar
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • ⅓ cup tapioca flour see note
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Instructions

    Cup of Yum
  1. First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
  2. Grate zucchini. Once grated, place zucchini on some paper towels and squeeze out all excess water.
  3. In a large mixing bowl, add grated zucchini, mashed banana, eggs, nut butter, coconut sugar and vanilla extract. Stir to combine.
  4. Once combined, add in almond flour, tapioca flour and baking soda. Stir to combine.
  5. Then, fold in chocolate chips.
  6. Pour batter into lined bread pan. Garnish with extra chocolate chips if desired. Place a sheet of aluminum foil loosely over bread.
  7. Bake for 50 minutes. Then, remove tin foil on top and bake another 15 to 20 minutes.
  8. Finally, remove from oven when a toothpick inserted into bread comes out clean.
  9. Cool completely before slicing and serving.

Notes

  • After grating zucchini, squeeze out all excess moisture.
  • Creamy almond butter and cashew butter both work well. Peanut butter works great too for a non Paleo option.
  • Cornstarch or arrowroot starch can replace tapioca flour.
  • Line bread pan with parchment paper that hangs over the edge of the pan. This allows you to remove the cooled bread after it has baked.
  • Zucchini banana bread is done when a toothpick inserted comes out clean.
  • Cool completely before slicing into.
  • Store leftovers loosely covered at room temperature for up to 3 days or in the fridge for up to 5 days.
  • This bread can be stored frozen as well.

Nutrition Information

Calories 414kcal (21%) Carbohydrates 36g (12%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 62mg (21%) Sodium 232mg (10%) Potassium 351mg (10%) Fiber 5g (20%) Sugar 17g (34%) Vitamin A 133IU (3%) Vitamin C 5mg (6%) Calcium 143mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 36g 12%
Protein 12g 24%
Fat 27g 42%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 232mg 10%
Potassium 351mg 7%
Fiber 5g 20%
Sugar 17g 34%
Vitamin A 133IU 3%
Vitamin C 5mg 6%
Calcium 143mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.