This delicious Gluten-Free Zucchini Banana Bread is a heavenly, dairy-free, and low-sugar snack that can be enjoyed by the whole family! We love having a little with breakfast, eating it as a snack (I love it with almond butter slathered on top!), or enjoying a little with dinner.

A stack of zucchini banana bread slices on a small plate.

My kids also LOVE these Healthy Banana Carrot Muffins and these no sugar added Spinach Banana Muffins for Toddlers.

Gluten-Free Zucchini Banana Bread Ingredients

  • 1:1 gluten-free baking flour
  • Chia seeds
  • Baking powder
  • Baking soda
  • Cinnamon
  • Salt
  • Ripe bananas
  • Olive oil 
  • Eggs 
  • Plain unsweetened almond milk 
  • Maple syrup
  • Shredded zucchini 
A loaf of zucchini banana bread on a dish towel. Zucchini, a banana peel, and flour sit next to the loaf.

How to Make Zucchini Banana Bread

STEP 1 – Mix dry ingredients

In a large bowl, mix together gluten-free baking flour, chia seeds, baking soda, cinnamon, and salt. Set aside.

STEP 2 – Mix wet ingredients

In a medium bowl, mash bananas with olive oil. Add eggs, almond milk, maple syrup, and shredded zucchini to the banana mixture and mix well.

STEP 3 – Combine wet and dry ingredients

Pour banana mixture into the large bowl with the flour mixture and stir until just combined. Pour banana bread batter into a greased loaf pan.

STEP 4 – Bake

Bake in the oven at 400 degrees Fahrenheit for 45 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.

Slices of banana bread on two plates. A knife with butter sits on one of the plates.

How to Store

Store in an air-tight container on the counter for up to 2 days and in the fridge for about 4 days. It’s yummy warmed up in the microwave and topped with some butter or nut butter!

Frequently Asked Questions

Is this banana bread recipe appropriate for baby-led weaning?

Yes! It’s soft enough that it can be used in this way. If serving for this purpose, you will probably want to omit the maple syrup and let the bread be naturally sweetened by the bananas alone. For ideas on how to serve the banana bread, based on your child’s age, I love the Solid Starts app.

Can this zucchini banana bread be made nut-free?

Yes, it can! Swap the almond milk for a nut-free milk. There is coconut oil used in the recipe, so if you need to omit this ingredient as well, you could replace it with a regular oil such as olive oil.

How do I store this banana bread?

Store in an air-tight container on the counter for up to 2 days and in the fridge for about 4 days. It’s yummy warmed up in the microwave and topped with some butter or nut butter!

Can I use regular flour instead of gluten-free flour?

Yes! Simply swap the gluten-free flour for regular flour at a 1:1 ratio.

What are some tasty add-ons?

I love adding chocolate chips or walnuts to this zucchini banana bread!

A close up look at a slice of zucchini banana bread.

More Low-Sugar Treats

I hope you love this Gluten-Free Zucchini Banana Bread! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!

A stack of zucchini banana bread slices on a small plate.
5 stars (3 ratings)

Gluten-Free Zucchini Banana Bread

Author: Kaileigh Gaffney
Yield: 1 loaf
This delicious Gluten-Free Zucchini Banana Bread is a heavenly, dairy-free, and low-sugar snack that can be enjoyed by the whole family!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
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Ingredients
 

  • 1 ½ cups 1:1 gluten-free baking flour
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 bananas, ripe
  • ⅓ cup olive oil
  • 2 eggs
  • ¼ cup almond milk, plain unsweetened
  • 2 tablespoons maple syrup
  • 1 cup zucchini, shredded (about 1 small zucchini – you do NOT need to drain excess liquid)

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Spray a standard loaf pan with vegetable oil spray. Set aside.
  • In a large bowl, mix together flour, chia seeds, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a medium bowl, mash bananas with olive oil.
  • Add eggs, almond milk, maple syrup, and shredded zucchini to the banana mixture and mix well.
  • Pour banana mixture into the large bowl with the flour mixture and stir until just combined.
  • Pour banana bread batter into the loaf pan.
  • Cook for 45-50 minutes or until a toothpick comes out clean when inserted into the middle of the loaf.

Notes

Add-ons: Walnuts or chocolate chips are delicious add-ons!
Store: Store in an air-tight container on the counter for up to 2 days and in the fridge for about 4 days.
Zucchini: You don’t need to drain the excess liquid from the zucchini! Easy peasy!
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 1834kcal, Carbohydrates: 229g, Protein: 38g, Fat: 96g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 58g, Trans Fat: 0.1g, Cholesterol: 327mg, Sodium: 1489mg, Potassium: 1488mg, Fiber: 35g, Sugar: 62g, Vitamin A: 893IU, Vitamin C: 43mg, Calcium: 727mg, Iron: 12mg
Did you make this recipe?Leave a COMMENT and STAR RATING below to help others find it, too! Thank you so much!