This gluten-free banana zucchini bread brings together the best of both worlds. If you're a fan of either banana bread or zucchini bread, you're going to love this combination! The bread is moist, flavorful, and packed with chocolate chips.
Jump to:
Why You’ll Love This Recipe
You're going to love this chocolate zucchini banana bread! This recipe is a great way to mix up the traditional banana and zucchini bread options out there. While I do love a delicious banana bread, I have to say that the combo of the two breads won me over! We provide a gluten-free option, however you can easily swap the gluten-free flour for good old all-purpose flour if you prefer. The bread has a moist texture thanks to the addition of the banana and the zucchini. The bread also has the perfect amount of sweetness from the banana and honey. This recipe is great fresh from the oven, or you can freeze it to have in the future. It's the perfect afternoon snack or sweet treat! Talk about a delicious way to eat some veggies and use up fresh zucchini during zucchini season.
Ingredient Notes
- Bananas - be sure to use very ripe brown bananas. The natural sweetness of the overripe bananas shine in this recipe. If you don't have bananas that are ripe quite yet, check out this trick to speed up the process.
- Eggs - while we use normal eggs in this recipe, flax eggs should do the trick if you're looking for a vegan option.
- Grated zucchini - take fresh zucchini and grate it with a box grater or cheese grater. Before you add it into the recipe, set the shredded zucchini in a dish towel and squeeze it to remove any excess water.
- Honey - we opted for honey instead of the traditional white sugar. The honey is a great complement to the other flavors. Pure maple syrup would work as a substitute as well.
- Melted coconut oil - melted coconut oil gives the bread a great texture. You could also substitute it for melted butter or light-tasting olive oil.
- Bob’s Red Mill Gluten-free 1-to-1 flour - we tested this recipe with Bob's Red Mill Gluten-Free 1-to-1 flour and suggest using this flour for the best result. Otherwise, standard all-purpose flour will work if you don't need a gluten-free bread.
- Other baking essentials - the addition of baking powder, baking soda, vanilla extract, cinnamon, and salt result in the perfect bread.
- Chocolate chips - ensure that you select a gluten-free brand of chocolate chips to make this bread gluten-free. You can also select dairy-free chocolate chips if you need a dairy-free bread. A few of our favorite chocolate chip brands are Lily's, Enjoy Life, and Trader Joes. Chocolate chip zucchini banana bread is heaven!
- Optional - coconut sugar or brown sugar & cinnamon to sprinkle on top of the bread before baking. While this is an optional step, it makes the bread extra delicious!
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- A large mixing bowl
- 9x5 loaf pan & parchment paper
- Rubber spatula
- Fork to mash bananas
- Grater for the zucchini
- Measuring cups & spoons
Step by Step Directions
Step 1: Begin by grating your zucchini and using a towel to squeeze any extra moisture out of the grated zucchini. Line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray. In a large bowl, mash the bananas.
Step 2: Add the eggs, grated zucchini, honey, melted coconut oil, and vanilla extract.
Step 3: In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined.
Step 5: Add the chocolate chips to the batter and gently mix until combined.
Step 6: Pour the batter into the prepared loaf pan. Sprinkle a little bit of coconut or brown sugar and cinnamon on top and swirl it in with a knife if desired. Bake at 350 degrees for 45-55 minutes, or until a toothpick comes out clean from the loaf and the center of the bread is set. Let the bread cool completely before serving.
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Tips & Variations
- You can swap honey with pure maple syrup for similar results.
- For a vegan version, use flax eggs.
- This is a great recipe to make your own—feel free to add pecans, almonds, or shredded coconut to the batter.
FAQ
We prefer to store the zucchini banana bread in an air tight container in the fridge. Take it out and let it come to room temperature before serving or pop it in the microwave for a few seconds to warm it up.
You can also store it in an air tight container in the freezer for up to 3 months. Tightly wrap either the entire loaf or individual slices in foil or plastic wrap, then place in a freezer bag or airtight container. Thaw at room temperature before eating.
For best results, let the loaf completely cool after baking before serving.
With the use of gluten-free flour, this bread is gluten-free. The bread is also dairy-free with the use of dairy-free chocolate chips and vegetarian. For a vegan version, use flax eggs instead of normal eggs and maple syrup instead of honey.
If you like this recipe, check out a few of our other gluten-free recipes:
If you make this gluten free zucchini banana bread, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Gluten-Free Banana Zucchini Bread with Chocolate Chips
Ingredients
- 2 medium ripe bananas
- 2 eggs
- 1 ½ cups grated zucchini
- ⅓ cup honey
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups Bob's Red Mill Gluten-free 1-to-1 flour (or all-purpose flour if you do not need a gluten-free loaf)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½-1 cup chocolate chips (depending on how much chocolate you like!)
Instructions
- Begin by grating the zucchini and using a towel to squeeze any excess liquid out of the shredded zucchini.
- Line a 9x5 inch loaf pan with parchment paper or spray with non-stick spray. In a large bowl, mash the bananas. Add the eggs, grated zucchini, honey, melted coconut oil, and vanilla extract. Mix well.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir gently until just combined.
- Add the chocolate chips to the batter and gently mix until combined.
- Pour the batter into the prepared loaf pan. Sprinkle coconut or brown sugar and cinnamon on top and swirl it in with a knife if desired.
- Bake at 350 degrees for 45-55 minutes, or until a toothpick comes out clean from the loaf and the center of the bread is set. Let the bread cool completely before serving.
Notes
- This is a great recipe to make your own—feel free to add pecans, almonds, or shredded coconut to the batter.
- We prefer to store the zucchini banana bread in an air tight container in the fridge. Take it out and let it come to room temperature before serving or pop it in the microwave for a few seconds to warm it up. You can also store it in an air tight container in the freezer for several months.
- With the use of gluten-free flour, this bread is gluten-free. The bread is dairy-free with the use of dairy-free chocolate chips and is also vegetarian. For a vegan version, use flax eggs instead of normal eggs and maple syrup instead of honey.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Gluten-Free Banana Zucchini Bread."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Leave a Reply