A couple of days ago, a friend of mine gave me a zucchini from her garden. I was trying to decide what I wanted to make with it. Then, low and behold I noticed that I also have two ripe bananas. So what do we get? Drum roll please……..Gluten Free Zucchini Banana Bread! This stuff is so good; I just had to share it with you. The nice thing about baked goods is, if you do any amount of baking you’ll already have everything you need right in your pantry. You can use any cup for cup gluten free flour blend. For this recipe, I’m using Pillsbury’s Gluten Free All Purpose Flour Blend – that just happens to be what I have in the kitchen at the moment and it’s a really good flour blend.
Also, with just a few small adjustments, which I’ve noted in the recipe, this can easily be made dairy free too!
To get started, preheat your oven to 350 and spray a 9 x 5 loaf pan with nonstick cooking spray.
Grate your zucchini and then use a couple paper towels to soak up the moisture and then set it aside.
In a medium bowl mix together all the dry ingredients and set it aside.
Using a small mixing bowl, mash up your bananas and stir in the milk. Now add your beaten eggs, vanilla and butter. Mix that all together and slowly add it to your dry ingredients. Fold in your zucchini and nuts. Pour it into your greased pan and bake for 45 – 55 minutes or until a tooth pick inserted in the middle comes out clean. Allow the bread to cool for 10 minutes and then transfer to a wire rack to cool completely.
Your finished product – this wonderful moist Gluten Free Zucchini Banana Bread. Enjoy!
Ingredients
- 2 cups gluten free flour blend
- ½ cup lightly packed brown sugar
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 eggs beaten
- 1 tsp vanilla
- 1 TBS milk (or almond milk)
- ½ cup melted butter (or coconut oil)
- 2 ripe bananas
- 1 ½ cups grated zucchini
- ½ cup walnuts (optional)
Instructions
- Preheat your oven to 350 and spray a 9 x 5 loaf pan with nonstick cooking spray.
- Grate your zucchini and then use a couple paper towels to soak up the moisture – set it aside.
- In a medium bowl mix together all the dry ingredients – set it aside.
- Using a small mixing bowl, mash up your bananas and stir in the milk. Now add your beaten eggs, vanilla and butter. Mix that all together and slowly add it to your dry ingredients. Fold in your zucchini and nuts. Pour it into your greased pan and bake for 45 – 55 minutes or until a tooth pick inserted in the middle comes out clean. Allow the bread to cool for 10 minutes and then transfer to a wire rack to cool completely.
