Made with almond flour, this easy and delicious zucchini banana bread is so soft, fluffy, moist. It is gluten-free and perfect for breakfast, dessert, or a snack!

A slice of zucchini banana bread on the table. There is almond butter and cinnamon on top. There is a bite.

You can enjoy this zucchini banana bread fresh or toasted and top it with nuts, jam, almond butter, and chocolate chips…the possibilities are endless!

This is a healthy zucchini/banana bread recipe that will have everyone going back for more.

Banana bread has always been one of the ultimate comfort foods for me.

I know there are a ton of banana bread recipes floating around the internet these days with quarantine and all, but how can you go wrong with a grain-free zucchini banana bread?

You get the sweet notes of banana with the added health kick from the zucchini and a perfect canvas for any of your desired toppings.

Why I Love This Zucchini Banana Bread

Healthy, Easy and Feel-Good Dessert or Breakfast

This recipe is so easy there’s no reason not to make it.

It’s filled with clean, whole ingredients and they are easily found in your local grocery store; no specialty items needed here!

It’s packed with nutrients and you can easily add extra ingredients to dress it up for anyone’s tastebuds.

What Makes this Zucchini Banana Bread SO Good?

Delicious Ingredients That Work Well Together 

Using almond butter, almond flour and coconut flour adds great texture and flavor to this delicious dessert or breakfast bread.

Naturally Sweetened

This recipe is naturally sweetened with ripe bananas and just a touch of coconut sugar.

Vegetables

It is zucchini banana bread after all, we can’t forget about the veggies that this bread contains!

Ingredients Used for Your Zucchini Banana Bread

Ripe Bananas 

The more ripe your bananas are the sweeter and moister your bread will be, so keep that in mind when choosing your bananas for this recipe.

Spotty, and ripe bananas are always my first choice and my favorite way to sweeten baked goods because it’s a natural sugar.

Fresh Zucchini Shredded

Shredded zucchini will also help add moisture to this recipe, so for best results, drain zucchini out with a towel to remove excess water.

Almond Flour

I used almond flour in this recipe, which is my favorite kind of flour to use because it’s gluten and grain free!

Coconut Flour

Coconut flour is another type of flour I like to use in gluten free baking, but a little goes a long way with this so be very careful to measure precisely.

I only used a tablespoon, but it is very important to achieving the right texture!

Almond Butter

Almond butter is a great alternative to butter or oil in baking.

You can use either smooth or crunchy almond butter in this recipe, it’s really up to you. Just make sure you use unsalted and unsweetened.

Eggs (Room Temperature)

You will also need some other basic ingredients including vanilla extract, coconut sugar, baking powder, baking soda and room temperature eggs.

The “room temperature” part is very important; it affects the baking time of your banana bread and can also affect the texture as well.

Removing them from the fridge about 2 hours before making your recipe is plenty of time to make sure they come down to the right temp.

How to Make Zucchini Banana Bread

This zucchini banana bread is incredibly easy to make, just follow the steps below:

First, wash and dry 2 medium zucchinis. Use a cheese grater (either side is fine) to shred the zucchini.

Wrap the zucchinis in a paper towel or nut milk bag to drain out the water. The remaining zucchini should measure out to 1 cup.

Second, in a large mixing bowl, combine egg, vanilla extract, almond butter, and coconut sugar.

Then, in a separate bowl, whisk together the dry ingredients: almond flour, coconut flour, baking powder, and baking soda.

Stir the dry ingredients into the wet ingredients. Then evenly distribute and fold the shredded zucchini into the batter.

Lastly, Pour the batter into a lined and greased 9 x 5 loaf pan, and ready to bake!

After removing from the oven, let it cool for 5-10 minutes, then move onto a cooling rack.

Not rocket science, we agree?

How to Serve Your Zucchini Banana Bread

For breakfast, I like to add toppings list

Almond butter

Yogurt

Pasteurized butter

Ghee, fruit jam

Some nuts and seeds to give it a little crunch

If you would like to have some for dessert, here are some of my favorites:

  • Drizzling some raw honey on top
  • Shredded coconut
  • Your favorite ice cream
  • Some whipped cream
  • Or even some melted chocolate

How to Store Your Zucchini Banana Bread

This zucchini banana bread stores best in an airtight container in the fridge for 5-7 days.

The best way to freeze the bread is to slice it into individual slices and wrap them separately. When you are ready to enjoy, the individual slices will thaw much quicker.

What is your favorite way to eat banana bread? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

ONLY 7 ingredients. Made with almond flour, this easy and delicious zucchini banana bread is so soft, fluffy, moist. It is gluten-free and perfect for breakfast, dessert, or a snack! This kid friendly dessert recipe is Soft, Moist and SO DELICIOUS! Try it and let me know what you think!

 

A loaf of zucchini banana bread on a piece of wood board. They are sliced.

Get the recipe:Zucchini Banana Bread

Gluten-Free and Grain-Free, this zucchini banana bread recipe is also incredibly moist. Perfect for breakfast or dessert. Not to mention, naturally sweetened with ripe bananas!
4.78 stars (9 reviews)

Ingredients

  • 1 cup Banana, mashed ~ 2 medium bananas
  • 3 eggs
  • 1/2 cup almond butter
  • 1 cup zucchini, shredded, drained
  • 1/4 cup coconut sugar **
  • 1 cup almond flour
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 heaping tsp vanilla extract
  • 1 pinch of sea salt

Instructions 

  • Preheat the oven to 350 F degrees.
  • Shred the zucchinis with a cheese grater, and drain it through a few paper towels or a nut milk bag. Measure for 1 cup after draining.
    Shredded zucchini being drained on a piece of paper towel
  • In a medium mixing bowl, whisk together eggs, almond butter, ripe bananas, vanilla extract, and coconut sugar.
    Step by step instruction on how to make zucchini banana bread in a bowl.
  • In a separate bowl, combine almond flour, coconut flour, sea salt, baking powder, and baking soda.
    Step by step instruction on how to make zucchini banana bread in a bowl.
  • Add dry ingredients to wet ingredients and mix until completely combined. Then fold in the zucchini shreds.
    Step by step instruction on how to make zucchini banana bread in a bowl.
  • Pour batter into lined and greased 9×5 baking pan.
  • Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
  • Let cool in the pan for 5 – 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
  • Slice it and Enjoy it!

Notes

  1. Use up to 1/2 cup of coconut sugar you want to make it a dessert Zucchini bread.
  2. When measuring the flours, make sure to pack it in the measuring cups/spoons to get sufficient amount.
Serving: 1g, Calories: 151kcal, Carbohydrates: 13g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Cholesterol: 47mg, Sodium: 113mg, Fiber: 2g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.