Banana Zucchini Bread Recipe

Here are the ingredients that you need to compile to make this recipe:

Dry ingredients:

  • 1 cup or 140 grams all purpose gluten free flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ⅛ tsp salt

Wet ingredients:

  • 3/4 cup or 150 grams fresh zucchini shredded and drained (this will be 75 grams once drained)
  • 1 large or 125 grams ripe banana
  • ½ cup or 100 grams almond butter
  • 2 tbsp flax meal
  • 5 tbsp water
  • ⅔ cup or 180 grams maple syrup


Here are the directions that you need to follow in order to complete this recipe:

  • First of all, you need to find a small bowl, and use it to whisk together the dry ingredients and then set them aside. Then preheat the oven to 350F.
  • In a different small bowl, you need to fully whisk together all of the flax meal and water to make a flax egg. Let this flax egg sit for at least five minutes or until it’s gel-like. This is when it will hav the best consistency to replace the egg.
  • Wash and dry your zucchini in preparation for grating. Using a grater or microplane, grate all of the zucchini until it’s very fine. You can take your time with this step.  Squeeze all the excess water out with a towel until the zucchini is relatively dry. If you can, weigh your zucchini after it is drained! It should be about 75 grams. If it’s not, grate more zucchini.
  • On a cutting board, mash the banana and zucchini together until smooth and combined.
  • In a large bowl, combine the flax egg, zucchini-banana mix, almond butter and maple syrup. Whisk to combine.
  • Gradually add in the dry ingredients to the wet and fold until the batter is combined and no dry flour remains.
  • In a parchment lined 8×4′ baking tin, pour in the batter.
  • Bake at 350F for 45-50 minutes or until a toothpick comes out clean.
  • Let the loaf cool for 20-30 minutes before slicing and serving.