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Warm, moist Gluten-Free Zucchini Banana Bread Perfection

Gluten-Free Zucchini Banana Bread
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Enjoy a moist and flavorful Gluten-Free Zucchini Banana Bread, a delicious hybrid recipe perfect for using up ripe bananas and fresh zucchini. This bread is naturally sweet and satisfying.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup melted unsalted butter or coconut oil
  • 1/2 cup granulated sugar or coconut sugar
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini, squeezed dry
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the eggs, mashed bananas, melted butter or coconut oil, sugar, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional nuts.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained to prevent a soggy bread.
  • Overripe bananas provide the best sweetness and moisture.
  • Gluten-free flour blends can vary; adjust baking time if needed.
  • This bread can be stored at room temperature for up to 3 days or in the refrigerator for longer.

Nutrition

Find it online: https://spoonfulsnap.com/gluten-free-zucchini-banana-bread/