It caught me a little off guard when my husband said, after eating a slice of this banana zucchini bread, “This zucchini bread isn’t good…” [Pause] “It’s Amazing!” I was also a little surprised that he knew it had zucchini in it without my telling him.
How about you? Can you taste the zucchini in zucchini bread? Although subtle, it does lend a flavor to the finished product that just isn’t there with other ingredients. This moist banana zucchini bread has no ingredients that are overwhelming. It’s also subtly sweetened naturally from the banana. They both allow the subtle flavors from the thoughtfully chosen ingredients to come through.
Because the zucchini flavor is so subtle in baked goods, they often get overloaded with ingredients like brown sugar, raisins or chocolate chips. What’s the result? Sweet, sweet, sweet! The flavor of those ingredients is so strong that they overwhelm the entire zucchini loaf. I introduce you this superstar: gluten-free banana zucchini bread, made to be enjoyed by even the most discerning bread connoisseur.
When making gluten-free and vegan bread, moisture and stickiness of the bread dough are key. Banana and zucchini are great in baking because they both make the bread super moist. Banana also acts as an egg alternative in vegan baking. On the top of each banana zucchini bread loaf, I added some shredded zucchini to put more moisture on the surface. To finish, I sprinkled on some sunflower seeds. Appealing and appetizing!
I have no regrets for not adding any sugar or sweetener to this indulgent, gluten-free banana zucchini bread. Not even a bit! Having the right amount of banana, zucchini, spices, and nuts/seeds, makes this the best tasting, healthy banana zucchini bread you will thoroughly enjoy.
Tools: Food processor or mandolin, a large mixing bowl, measuring spoons and cups, 3 mini loaf pans
- 2½ cups (375 grams)homemade all-purpose gluten-free flour
- (optional) 15 grams plant-based protein powder
- ¼ teaspoon salt
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ¾ teaspoon psyllium husk powder
- 2 medium ripe bananas (approximately 7” long)
- 1 medium zucchini squash (approximately 7 oz), shredded
- ⅓ cup canola oil
- 1 cup unsweetened non-dairy milk (I used my homemade, sugar-free, preservative-free soy milk)
- 3 tablespoons raw sunflower seeds, unsalted
- In a large mixing bowl, whisk together the dry ingredients except zucchini squash. Set aside.
- Puree banana in a food processor. Add the remaining wet ingredients and blend until smooth.
- Preheat oven to 350 °F. Lightly grease the mini loaf pans.
- Save ¼ cup of shredded zucchini squash for topping and toss the remaining with the dry ingredient mixture. Mix in the wet ingredients and use a spatula to mix until no dry ingredients are showing.
- Evenly divide the bread dough into three portions and fill in the prepared mini loaf pans. Add the remaining shredded zucchini squash on top of the loaves and then sprinkle the sunflower seeds on top, 1 tablespoon for each loaf. Bake in the middle rack of the oven for 50 minutes.
- Remove the mini pans from the oven and let them cool for 3 minutes before removing from the pan. Let the loaves cool completely on a wired cooling rack. Serve.