Grain free Zucchini Banana Bread is a simple, low sugar loaf which is naturally sweetened with bananas and just a touch of maple syrup. Dairy free, gluten free and paleo friendly, enjoy a thick slice for brekky or a healthy snack!
Although I’m still pretty committed to broccoli as my favourite vegetable (a big call, I know), zucchini is right up there. And I’ve got to admit, zucchini wins hands down for versatility, whether it’s enjoyed in a green smoothie, overnight oats, or right here in grain free zucchini banana bread. I’m also pretty happy just having it spiralised raw into a salad, or sautéed or baked in olive oil.
This grain free zucchini banana bread recipe was developed just before we left London, using up the last of my supplies of almond flour. I hadn’t used it in a while and had forgotten about the lovely, moist results you get with almond flour (a.k.a. almond meal – it’s ground up blanched almonds). There are a few staple flours I usually keep in the kitchen – almond, buckwheat, coconut, tapioca, and sometimes teff. Almond flour is one of the healthy flours I find the easiest and most reliable, and of course it’s completely grain free.
This bread is perfect for toasting and slathering with your favourite nut butter. I like to toast it in a pan; simply warm a thick slice for a few minutes on either side, letting it go slightly crispy brown. So much easier to toast a thick slice like this than try to slide it in a toaster. As this grain free zucchini banana bread is quite soft, toasting in the pan just makes for easier handling all round. (You can also toast it in the oven but the pan is pretty fast!)
In the recipe below, I’ve put down a teaspoon of cinnamon and a dash of vanilla to heighten the gentle sweetness in the bread. Sometimes though I do like to add a few extra spices too – it’s lovely with a teaspoon of ground cardamom, and a pinch of nutmeg. You can make it as spiced up or simple as you like! The banana, coconut and maple already give it lots of flavour.
Make a loaf of grain free zucchini banana bread when you need something to bring along to share for brunch or morning tea. I’ve brought this one in to work! Or if you’re more of a meal-prep-forever kind of person, this bread freezes really well. Slice it up before freezing, and either wrap up slices individually, or store in a single bag with a small piece of baking paper wedged in between each slice (so you can get one out easily).
Grain Free Zucchini Banana Bread
Grain free Zucchini Banana Bread is a low sugar loaf naturally sweetened with bananas and maple syrup. Dairy free, gluten free, paleo. An easy healthy snack!
- 150-170 grams zucchini approximately - I use 1 medium zucchini
- 150 grams almond flour - 1 and 1/2 cups
- 35 grams coconut flour - 5 tablespoons
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large bananas approximately 180 grams of banana flesh - and as overripe as possible
- 3 eggs
- 3 tbsp maple syrup or honey
- 2 tbsp coconut oil
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar or lemon juice
- 1/2 extra banana for decorating the top of the loaf
Preheat oven to 180 C and line a small loaf tin (or you can use a cake tin) with baking paper. (For the loaf pictured I used a deep loaf tin which is approximately 17.5cm x 8.5cm measured at the base).
Place the almond flour, coconut flour, bicarb, salt and cinnamon in a mixing bowl and combine so there are no lumps.
Grate the zucchini onto a tea towel or a few sheets of paper towel. Once it's all grated, wrap it up in the towel and squeeze out the excess moisture. Then add the zucchini to the flour mix.
In a separate bowl, mash the bananas to a purée. Add in the eggs, maple syrup, coconut oil, lemon juice/vinegar and vanilla and whisk it all together.
- Add the wet ingredients to the flour mix and combine to form a thick batter. It should be quite thick, almost like a wet mousse in texture.
Scoop the mixture into your lined baking tin and smooth out evenly. If you're decorating it, thinly slice the extra half banana lengthways and gently press the slices across the top of the bread.
Bake the loaf for approximately 50 minutes to one hour, depending on your oven. The top should be dark brown and the loaf will feel just firm in the middle. Keep an eye on the bread; if it's darkening too much cover with foil and continue to bake until it feels firm enough in the centre.
Allow the cake to cool to room temperature before slicing. Store in the fridge for up to a week or freeze slices for a longer life.
*You can add a generous handful of chocolate chips or chocolate chunks to this loaf if you like! Stir them through the batter before you pop it into the tin. It's also lovely with extra spices in there - try 1 tsp of ground cardamom and a pinch of nutmeg.
*If you make this recipe in a different shaped cake tin e.g. a round cake tin or a wider, larger loaf tin, you may need to adjust the baking time a little. It is likely to cook more quickly as the mixture will be more spread out.
Want more delicious ways to use zucchini? Try out these recipes:
- Chocolate Zucchini Overnight Oats
- Gluten Free Oat, Hazelnut and Zucchini Cake
- Grain free Zucchini Bread
- Almond Flour Lemon Zucchini Loaf Cake