Welcome to fellow foodies! Today, I’m going to share a recipe that you will surely love: Gluten-free Banana Zucchini Bread (Vegan). This tasty bread is a product of countless weekend mornings spent experimenting in the kitchen, trying to create a breakfast that’s both nutritious and delicious for my family.
As a dietitian and a mother, I’m always on the lookout for ways to incorporate more vegetables into my family’s diet. This recipe was inspired by my grandmother’s banana bread, a childhood fave of mine. I wanted to recreate that warm, comforting flavor but with a healthier, vegan twist. The result? A moist, flavorful loaf that’s perfect for breakfast or a snack.
Behind The Gluten-free Banana Zucchini Bread Recipe
One weekend, while rummaging through the fridge, I stumbled upon some zucchinis and overly ripe bananas. The idea struck me, “Why don’t I combine them into a single loaf?”. After a few tweaks and some taste-testing with my kids, this gluten-free banana zucchini bread was born. The result amazed me because I didn’t think it would turn out to be that delicious.
Embracing the Gluten-free and Vegan Lifestyle
Living a gluten-free and vegan lifestyle can sometimes be challenging, especially when it comes to baking. However, this recipe proves that you don’t have to sacrifice taste or texture to create a healthy treat. The combination of ripe bananas and zucchini ensures a moist, tender crumb that even the pickiest eaters will love.
This Gluten-free Banana Zucchini Bread is best enjoyed warm, with a spread of almond butter or on its own as a healthy snack. It’s also perfect for weekday breakfasts or weekend brunches, adding a touch of homemade goodness to your meal.
A Health-conscious Choice for the Whole Family
This Gluten-free Banana Zucchini Bread is not just delicious but also packed with nutrients.
Each slice is low in fat and sodium, making it a heart-healthy choice. Plus, with only 66 calories per serving, it’s a guilt-free treat you can enjoy any time of the day.
Chef’s Notes:
- For best results, ensure your bananas are very ripe as they add natural sweetness and moisture.
- Feel free to add mix-ins like chopped nuts or dried fruits for extra texture and flavor.
- Serve this bread warm with a spread of almond butter or enjoy it plain as a healthy snack.
- Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.
Gluten-free Banana Zucchini Bread (Vegan)
Get ready to indulge in the moist and flavorful Gluten-free Banana Zucchini Bread (Vegan)! This gluten-free delight is naturally sweetened with ripe bananas and packed with the subtle flavors of zucchini. Perfect for breakfast or a healthy snack, this bread is sure to impress even the most discerning palates. No added sugar, just pure, wholesome goodness!
4
servings25
minutes50
minutes66
kcal10
minutes1
minuteKeep the screen of your device on
Ingredients
- Dry Ingredients
2½ cups homemade all-purpose gluten-free flour blend
1 tbsp plant-based protein powder (optional)
¼ tsp fine sea salt
½ tbsp aluminum-free baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp psyllium husk powder
- Wet Ingredients
2 medium ripe bananas (about 7 inches each)
1 medium zucchini (about 7 oz), shredded
⅓ cup canola oil
1 cup unsweetened almond milk (or any non-dairy milk)
- Topping
3 tbsp raw sunflower seeds (unsalted)
- Alternative Ingredients:
Gluten-Free Flour Blend: Use store-bought gluten-free flour mix.
Canola Oil: Substitute with melted coconut oil or olive oil.
Almond Milk: Replace with any other non-dairy milk like oat milk or soy milk.
Sunflower Seeds: Use pumpkin seeds or chopped nuts like walnuts or pecans.
Directions
- Dry Ingredients Preparation – In a large mixing bowl, combine the gluten-free flour blend, plant-based protein powder (if using), salt, baking powder, baking soda, cinnamon, nutmeg, and psyllium husk powder. Mix well and set aside.
- Wet Ingredients Preparation – In a food processor, puree the ripe bananas until smooth. Add the shredded zucchini (reserving ¼ cup for topping), canola oil, and unsweetened almond milk. Blend until fully combined.
- Mixing and Preheating – Preheat your oven to 350°F (175°C). Lightly grease three mini loaf pans or one standard loaf pan.
- Combining Ingredients – Pour the wet mixture into the dry ingredients bowl. Use a silicone spatula to fold the ingredients together until no dry spots remain.
- Filling Pans and Topping – Evenly distribute the batter into the prepared loaf pans. Sprinkle the reserved shredded zucchini on top of each loaf and finish with a tablespoon of sunflower seeds per loaf.
- Baking and Cooling – Place the pans on a baking sheet and bake in the middle rack of the oven for about 50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- silicone spatula set
- baking sheet
Nutrition Facts
- Calories: 66kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 75mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 2IU
- Vitamin C: 6mg
- Calcium: 4mg
- Iron: 4mg
Get Your Kids Involved
I love involving my kids in the kitchen, and this recipe is a great one for little helpers. They can mash the bananas, mix the ingredients, and sprinkle the toppings. It’s a fun and educational activity that also helps them develop healthy eating habits.
Enjoying Your Lovely Creation
I hope you loved this Gluten-free Banana Zucchini Bread recipe, just as I do. If you tried it, I’d love to hear how it turns out! Share your creations on social media and tag me so we can all enjoy your baking success.
Thanks for joining me in the kitchen today. Happy baking!
