Get ready to bake the most delicious and simple gluten free zucchini banana bread you’ve ever made. This recipe creates a perfectly moist and tender loaf using wholesome ingredients like olive oil, chia seeds, and maple syrup.
The best part? It’s a truly no-fuss recipe. You don’t even need to squeeze the liquid from the zucchini! This guide will walk you through every easy step to bake a spectacular loaf that everyone will love.
Table of Contents
My Go-To Loaf: Simple, Wholesome, and Delicious
Every summer brings garden abundance. Zucchini grows everywhere. I’m truly blessed. As a busy home chef, I’m always looking for ways to simplify my favorite recipes without losing any of the flavor.
That search for simplicity led me to this incredible method for gluten free zucchini banana bread. The moment I realized I could skip the messy step of squeezing the zucchini, it was a total game-changer.
I tweaked the original recipe. Used heart-healthy olive oil. Added maple syrup instead of refined sugar. The result was a loaf that was even more tender and flavorful than my old classic. This is my go-to recipe now. Perfect gluten free zucchini banana bread. My one and only choice.
Why This No-Squeeze Method is Genius
The secret to this recipe’s amazing texture is leaving the moisture in the zucchini. That natural liquid works with the chia seeds to create an unbelievably moist and soft crumb.
The chia seeds absorb just enough of the water, preventing the bread from getting heavy while adding a fantastic boost of fiber. This simple trick makes the whole process easier and results in a truly superior gluten free zucchini banana bread. If you enjoy simple baking projects, my Easy Gluten-Free Angel Food Cake uses a similar easy method.
A Treat You Can Feel Good About
I absolutely love that this gluten free zucchini banana bread feels like an indulgent treat but is packed with wholesome ingredients. It’s a wonderful way to sneak some extra veggies and nutrients into your family’s diet.
Using olive oil for healthy fats and natural sweeteners like banana and maple syrup makes this a snack you can feel good about serving. Creating nutritious and delicious recipes is my passion, which is why I also love making my Gluten-Free Potato Buns for a guilt-free treat.
Gluten Free Zucchini Banana Bread: A Bold New Twist
- Total Time: 65
- Yield: 12 1x
Description
The easiest Gluten Free Zucchini Banana Bread you will ever make! This incredibly moist, no-squeeze loaf is made with simple, wholesome ingredients like olive oil, chia seeds, and maple syrup.
Ingredients
1 ½ cups 1:1 gluten-free baking flour
2 tablespoons chia seeds
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
⅛ teaspoon salt
2 ripe bananas
⅓ cup olive oil
2 eggs
¼ cup plain unsweetened almond milk
2 tablespoons maple syrup
1 cup shredded zucchini (about 1 small zucchini – do NOT drain excess liquid)
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Spray a standard loaf pan with vegetable oil spray and set aside.
2. In a large bowl, mix together the flour, chia seeds, baking powder, baking soda, cinnamon, and salt. Set it aside.
3. In a medium bowl, use a fork to mash the bananas with the olive oil until mostly smooth.
4. Add the eggs, almond milk, maple syrup, and shredded zucchini to the banana mixture and mix well.
5. Pour the wet banana mixture into the large bowl with the dry flour mixture and stir with a spatula until just combined. Do not overmix.
6. Pour the finished banana bread batter into the prepared loaf pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.
8. Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
Add-ins: ¾ cup of chopped walnuts or chocolate chips are delicious additions! Fold them in at the end.
Storage: Store in an air-tight container on the counter for up to 2 days or in the fridge for about 4-5 days.
Zucchini Tip: You do not need to drain or squeeze the excess liquid from the zucchini! This is what makes the recipe so easy and moist.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Snack, Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 215
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 4
- Cholesterol: 30
Mastering Your No-Squeeze Gluten-Free Zucchini Banana Bread
The secret to this amazing gluten free zucchini banana bread is how the wholesome ingredients work together. Understanding just a couple of key details will guarantee you bake a perfect loaf, even if you’re new to gluten-free baking.
This recipe is designed to be foolproof. Let’s look at the key players that make this bread so wonderfully moist and easy to prepare.
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The Right Flour for Your Gluten Free Zucchini Banana Bread
The most important ingredient in any gluten-free baking is the flour. For this recipe to work, you must use a high-quality 1:1 or “cup-for-cup” gluten-free baking flour.
These special blends are made with a mix of different starches and grains that mimic regular all-purpose flour. Crucially, they already contain xanthan gum.
Xanthan gum is the binder that replaces gluten. It provides the structure that holds your bread together and prevents it from being crumbly.
Do not use a single-ingredient flour like only almond flour or coconut flour. They don’t have the right properties, and your gluten free zucchini banana bread will not turn out correctly.
The Power of Chia Seeds and Olive Oil
This recipe has two secret weapons. Chia seeds work magic. Olive oil does too. They are the reason this bread is so incredibly tender and moist.
The chia seeds do something amazing. They absorb extra moisture from zucchini. No need to squeeze zucchini first. Prevents soggy bread completely. They also add healthy fiber and help bind the loaf together.
Using olive oil instead of butter or other oils gives this gluten free zucchini banana bread a wonderfully rich flavor and an ultra-soft texture. It’s a healthy fat that keeps the loaf fresh and moist for days.
How to Bake Your Easy Gluten Free Zucchini Banana Bread
Now we get to the best part: baking! You can whip up this dish in a handful of simple stages. You’ll only need two bowls, a whisk, and a spatula.
Before you know it, your kitchen will be filled with the warm, comforting aroma of a freshly baked gluten free zucchini banana bread. Let’s get started.
Your Ingredient Checklist
| Ingredient | Amount | Notes |
| 1:1 Gluten-Free Baking Flour | 1 ½ cups | Must contain xanthan gum |
| Chia Seeds | 2 tablespoons | |
| Baking Powder | 1 teaspoon | |
| Baking Soda | ½ teaspoon | |
| Cinnamon | 1 teaspoon | |
| Salt | ⅛ teaspoon | |
| Ripe Bananas | 2 | |
| Olive Oil | ⅓ cup | |
| Eggs | 2 | |
| Unsweetened Almond Milk | ¼ cup | |
| Maple Syrup | 2 tablespoons | |
| Shredded Zucchini | 1 cup | Do NOT drain the liquid |
Step-by-Step Instructions
- Get Ready to Bake: First, preheat your oven to 400°F. Lightly grease a standard loaf pan with cooking spray and set it aside.
- Mix the Dry Ingredients: In a large bowl, add your gluten-free flour, chia seeds, baking powder, baking soda, cinnamon, and salt. Whisk them all together until they are well combined. This makes sure your bread rises evenly.
- Mash the Bananas: In a second, medium-sized bowl, add the two ripe bananas and the olive oil. Use a fork to mash them together until they are mostly smooth. A few small lumps are perfectly fine.
- Combine the Wet Ingredients: To the mashed banana mixture, add the eggs, almond milk, maple syrup, and the shredded zucchini (with all its liquid!). Stir everything together until it’s well mixed.
- Mix It All Together: Now, pour the wet banana and zucchini mixture into the large bowl containing the dry flour mixture. Gently mix everything with a spatula until it’s all blended. Be careful not to overmix!
- Bake Your Bread: Pour the finished batter into your prepared loaf pan and spread the top evenly. Bake for 45-50 minutes. Your gluten free zucchini banana bread is done when a toothpick inserted into the center comes out clean.
- Cool Before Slicing: Let the loaf cool in the pan for about 15 minutes before moving it to a wire rack. It’s very important to let it cool completely before you slice it. This helps the crumb set perfectly.
Pointers for Perfecting Your Gluten Free Zucchini Banana Bread
You’re just a few steps away from enjoying your amazing loaf. These final tips will help you store your bread properly and give you a few ideas for fun additions.
Making a perfect gluten free zucchini banana bread is incredibly rewarding, and these simple pointers will ensure you enjoy every last crumb.
How to Store Your Bread
Thanks to the olive oil and zucchini, this bread stays wonderfully moist for days. After the loaf cools down all the way, place it in an airtight container for storage.
This bread will be good for up to two days on the counter. To keep it fresh for longer, you can refrigerate it for four to five days.
You have the option to freeze this gluten free zucchini banana bread. Just slice the cooled loaf, place the slices in a freezer-safe bag, and they’ll be ready for you to grab and toast whenever you want a quick treat.
Fun Variations and Add-Ins
While this recipe is absolutely delicious as is, it’s also a great base for your favorite mix-ins.
If you love a bit of crunch, try folding in a half-cup of chopped walnuts or pecans to the batter. For a sweeter, more decadent loaf, a half-cup of chocolate chips is a fantastic addition.
Simply stir your chosen add-ins into the batter at the very end, right before you pour it into the loaf pan.
Frequently Asked Questions
Is zucchini a Cucumber?
No, zucchini is not a cucumber, though they are related. Both are members of the gourd family, but zucchini is a type of summer squash, while cucumbers are their own distinct vegetable.
What is the best way to cook zucchini?
Zucchini is very versatile! Some of the best ways to cook it are roasting, grilling, or sautéing, which brings out its natural sweetness. It is also wonderful eaten raw in salads or, of course, shredded and baked into breads and muffins.
What are the benefits of eating zucchini?
Zucchini is rich in many nutrients, including vitamin C and antioxidants. It is high in water and fiber, which aids digestion, and it’s low in calories, making it a great addition to a healthy diet.
What do the French call zucchini?
The French call zucchini “courgette.” This is the same term used in the United Kingdom, Ireland, and other parts of the world. The word “zucchini” comes from the Italian language.
Conclusion
This gluten free zucchini banana bread is the perfect example of how simple, wholesome ingredients can create something truly special. The no-squeeze method saves you time and guarantees an incredibly moist loaf, every single time. It’s packed with flavor from ripe bananas and warm cinnamon, and full of goodness from olive oil and chia seeds. This recipe is proof that gluten-free baking can be simple, enjoyable, and incredibly tasty.