Zucchini Banana Bread {gf,df,rsf}

Updated: Mar 14, 2021

No, this is not any ordinary banana bread. This is gluten free, dairy free, refined sugar free zucchini banana bread! Instead of sugar and butter, this recipe uses pure maple syrup, coconut oil, almond butter, and more to create the perfect bread! This bread is super moist and fluffy with the use of almond flour and oat flour, which are both gluten free options. Plus, I included a nutty crumble on top for a little crunch and texture. This bread pairs perfectly with a creamy nut butter, and it will fulfill all your cravings breakfast, lunch, dinner, or dessert. A slice of this gets in some veggies, fruits, and yummy sweetness without the use of added sugar!



Prep time: 7 minutes

Bake time: 55 minutes

Serving size: 10


3 mashed bananas

2 eggs

1c almond flour

3/4c oat flour

1/4c melted coconut oil

2tbs almond butter

1c packed shredded zucchini

2tbs flaxseed meal

1tsp vanilla

1tsp baking soda

1tsp baking powder

1tsp cinnamon

Optional crumble:

1/2c almonds + pecans

1tbs pepitas

1tbs hemp seeds

1tbs coconut sugar

1tbs coconut oil

sprinkle of cinnamon


1. Preheat oven to 350 F, and line a loaf dish with parchment paper.

2. Add the wet ingredients to a large bowl {eggs, melted coconut oil, almond butter, vanilla} and whisk.

3. Mash the banana and shredded the zucchini, and add to the large bowl.

4. Next add in the rest of the dry ingredients and mix well.

5. Once smooth, transfer the batter to the prepped loaf dish.

6. If making the crumble, add the chopped nuts, pepitas, hemp seeds, and coconut sugar to a bowl with a little coconut oil and extra cinnamon.

7. Mix the crumble until slightly combined and sprinkle on top of the batter.

8. Bake for 55 minutes or until the tooth pick is clean,