Gluten-Free Banana Zucchini Bread with Chocolate Chips

Overhead shot of gluten-free zucchini banana bread with butter and honey and a side of milk.

5 from 4 votes

Gluten-Free Banana Zucchini Bread with Chocolate Chips

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.

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Servings:

Calories: 267kcal

Author: Olivia & Annie

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