Gluten-free Banana Zucchini Bread (Vegan)


Gluten-free Banana Zucchini BreadIt 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.

Gluten-free Banana Zucchini BreadNothing is overwhelming; I mean it.

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.

Gluten-free Banana Zucchini Bread

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!

Gluten-free Banana Zucchini Bread

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.

Gluten-free Banana Zucchini Bread

Gluten-free Banana Zucchini Bread (Vegan)
Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Having the right amount of ingredients, your gluten-free banana zucchini bread will taste much better and it is actually healthier.
Course: Bread
Cuisine: Gluten Free/Vegan
Keyword: Gluten-free, gluten-free bread, gluten-free breakfast, gluten-free vegan, zucchini bread
Servings: 3 mini loaves
Calories: 66 kcal
Author: Joyce
  • 2 medium ripe bananas approximately 7” long
  • 1 medium zucchini squash approximately 7 oz, shredded
  • 1/3 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
  1. In a large mixing bowl, whisk together the dry ingredients except zucchini squash. Set aside.
  2. Puree banana in a food processor. Add the remaining wet ingredients and blend until smooth.
  3. Preheat oven to 350 °F. Lightly grease the mini loaf pans.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Gluten-free Banana Zucchini Bread (Vegan)
Amount Per Serving (1 g)
Calories 66
% Daily Value*
Carbohydrates 9.8g3%
Sugar 1.1g1%
Protein 1.5g3%
* Percent Daily Values are based on a 2000 calorie diet.


Gluten-free Banana Zucchini Bread (Vegan)


  1. Daria Rose says:

    The crumb looks so chewy in the pic. Most of the good recipes I have seen have an obvious fluffiness not that shiny, flat, surface. What is the texture really like?

    • Joyce says:

      Hi Daria. Thanks for stopping by. Because it’s gluten-free and vegan, it’s not as fluffy as regular banana bread. When it’s warm, it’s soft and tastes definitely the best.

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