Zucchini Banana Nut Bread


Gluten free, yeast free, egg free goodness! This is one of my favorite breads of all time. My mother makes it best, but of course I can’t have that version anymore so I was on a hunt to find a more gut friendly recipe. 3 total fails later the 4th is a success! I’m so excited to share this amazing bread.

Major kudos to gfreefoodie.com as their zucchini recipe was the basis for my success.


Zucchini Banana Nut Bread
Prep time
Cook time
Total time
Adapted from: http://www.gfreefoodie.com/gluten-free-zucchini-bread-from-a-girl-defloured/
Recipe type: Breads
Serves: 8-12 slices
  • 1 cup of grated zucchini
  • 1¼ cup all purpose gluten-free flour mix (I use Pamela's from Whole Foods)
  • ¼ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 1 cup organic coconut palm sugar
  • ⅓ cup coconut oil
  • 1 flaxseed egg (mix 1 Tbsp ground flaxseed with 2½ Tbsp warm water and let sit 5 minutes)
  • ⅓ cup mashed banana
  • ¼ cup full-fat coconut milk
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • ⅓ cup chopped pecans
  1. Preheat the oven to 350.
  2. Grate the zucchini and press dry with paper towels.
  3. Combine all dry ingredients: flour mix, almond flour, baking powder, baking soda, sea salt, cinnamon, coconut palm sugar. Mix well
  4. Combine wet ingredients in a separate bowl: coconut oil, flaxseed egg, mashed banana, coconut milk, lemon juice, vanilla extract. Mix well
  5. Combine the wet and dry ingredients, you should find the batter to be thick and ball up. That's okay. Stir in the zucchini and the remaining moisture will help to soften the batter.
  6. Set some of the pecans to the side for sprinkling on top, and stir the remaining into the batter.
  7. Spray your bread pan with some coconut oil and pour in the batter sprinkling the remaining pecans on top.
  8. Bake for 40-45 minutes.
  9. Remove and allow to cool for 5 minutes before serving.


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