Gluten Free Zucchini Banana Bread (Paleo)
User Reviews
5
Gluten Free Zucchini Banana Bread (Paleo)
Description
The Gluten Free Zucchini Banana Bread (Paleo) recipe features grated zucchini whose moisture is squeezed out before mixing, combined with ripe mashed banana and eggs to form the base of the batter. It uses almond flour and tapioca flour for structure, which provide a denser texture than wheat flour would. Coconut sugar adds gentle sweetness, while the nut butter contributes moisture and richness. Dark chocolate chips are folded in, giving occasional sweet pockets in the loaf. The bread is baked wrapped loosely with foil initially to prevent over-browning and then uncovered to finish and crisp the crust slightly.
The result is a tender, moist banana bread that is dense but not heavy, with soft crumb and chocolate-enhanced flavor. The grated zucchini adds subtle moisture and vegetable fiber without overpowering the banana or nuts. This loaf fits well as a gluten-free, grain-free option for breakfast or an on-the-go snack.
Careful squeezing of zucchini is key to avoid excess water making the loaf soggy. Baking times are about 65 to 70 minutes total, with a clean toothpick as a doneness guide. Cooling thoroughly before slicing ensures clean cuts. The recipe notes also suggest storing at room temperature up to 3 days or refrigerated up to 5 days, and it can be frozen for later use.
Ingredients
- ¾ cup zucchini excess water squeezed out, grated
- 1 cup banana mashed
- 3 egg
- ¼ cup nut butter see note, creamy
- 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
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- Grate zucchini. Once grated, place zucchini on some paper towels and squeeze out all excess water.
- In a large mixing bowl, add grated zucchini, mashed banana, eggs, nut butter, coconut sugar and vanilla extract. Stir to combine.
- Once combined, add in almond flour, tapioca flour and baking soda. Stir to combine.
- Then, fold in chocolate chips.
- Pour batter into lined bread pan. Garnish with extra chocolate chips if desired. Place a sheet of aluminum foil loosely over bread.
- Bake for 50 minutes. Then, remove tin foil on top and bake another 15 to 20 minutes.
- Finally, remove from oven when a toothpick inserted into bread comes out clean.
- Cool completely before slicing and serving.
Notes
- Ensure you squeeze out all excess moisture from grated zucchini to keep the bread from becoming soggy.
- You can use creamy almond butter, cashew butter, or peanut butter as the nut butter in this recipe.
- Tapioca flour can be substituted with cornstarch or arrowroot starch if needed.
- Line your bread pan with parchment paper that extends over the edges to easily remove the bread after baking.
- The bread is fully baked when a toothpick inserted in the center comes out clean.
- Cool the bread completely on a rack before slicing to avoid crumbling.
- Store leftovers loosely covered at room temperature for up to 3 days or refrigerate up to 5 days; it also freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 414 kcal
% 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.
User Reviews
Overall Rating
5
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