Gluten Free Dairy Free Banana Zucchini Bread Recipe
A moist, naturally sweetened quick bread that combines overripe bananas with fresh zucchini for extra moisture and subtle veggie nutrition. The dual flour blend creates a tender crumb while maintaining structure, and the high-heat start followed by lower temperature ensures a golden crust with perfectly cooked interior. Perfect for breakfast, snacking, or using up garden zucchini, this allergy-friendly version delivers all the comfort of traditional quick bread without gluten or dairy.
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 3 medium bananas, overripe, mashed
- 3 teaspoons vanilla extract
- 2 ¼ cups gluten-free flourregular all-purpose flour1:1glutenadds gluten
contains gluten
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups zucchini, shredded, liquid squeezed out
Instructions
- 1
Preheat oven and prepare bread pan with nonstick cooking spray
- 2
Combine granulated sugar, brown sugar, eggs, vanilla extract, and mashed bananas in large mixing bowl
- 3
Whisk together gluten-free flour, almond flour, baking soda, baking powder, and salt in medium bowl
- 4
Add dry ingredients to wet ingredients and stir until almost combined
- 5
Add squeezed zucchini and stir until just combined, pour into prepared pan
- 6
Bake for 15 minutes, then reduce temperature and continue baking until toothpick comes out clean
- 7
Cover with foil after 60 minutes if needed to prevent burning
- 8
Cool for 10 minutes then turn onto wire rack
Tips
Squeeze zucchini thoroughly in clean kitchen towel to remove excess moisture for better texture.
Start at high heat then reduce temperature for golden crust and evenly cooked interior.
Test doneness with toothpick in center - it should come out clean or with few moist crumbs.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week.
Can be made 1 day ahead, wrap when completely cooled.
Best served warm for crisp exterior and moist interior.
Common Mistakes
Don't overmix batter to avoid tough bread.
Squeeze zucchini well to prevent soggy texture.
Cover with foil if top browns too quickly during baking.
Substitutions
Vegan Options
Gluten-Free Swaps
contains gluten
FAQ
Can I freeze this zucchini bread?
Yes, wrap cooled bread tightly and freeze up to 3 months. Thaw at room temperature or slice and toast from frozen.
What if I don't have almond flour?
Substitute with oat flour or additional gluten-free flour, though texture will be slightly different. Grind oats to make your own oat flour.
How do I know when it's fully baked?
Toothpick inserted in center should come out clean or with few moist crumbs. Top will be golden brown and bread will pull slightly from pan sides.