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Moist Gluten-Free Zucchini Banana Bread Recipe with Almond Flour Made Easy

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A moist, tender, and flavorful gluten-free zucchini banana bread made with almond flour, perfect for a nourishing treat that doesn’t compromise on taste or texture.

Ingredients

Scale
  • 2 ½ cups (280g) almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 medium ripe bananas, mashed
  • 1 cup grated zucchini (about 1 medium zucchini), moisture squeezed out
  • 3 large eggs, room temperature
  • ¼ cup (60ml) maple syrup
  • 1 tsp vanilla extract
  • ⅓ cup (80ml) olive oil or melted coconut oil
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. Grate the zucchini using the fine side of your grater or pulse briefly in a food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as you can.
  3. In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, and cinnamon until well combined.
  4. In a separate bowl, mash the ripe bananas thoroughly until smooth. Add the eggs, maple syrup, vanilla extract, and oil. Whisk until all wet ingredients are well mixed.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; some streaks of flour are okay.
  6. Carefully fold in the grated zucchini and, if using, the chopped nuts.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let the bread cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bread. Fold zucchini gently to keep bread moist without becoming gummy. Tent loaf with foil if top browns too quickly. Use room temperature eggs for better mixing. Almond flour is heavier than wheat flour, so measure carefully and sift lightly to avoid clumps. Overbaking dries out almond flour breads quickly.

Nutrition

Keywords: gluten-free, zucchini banana bread, almond flour, moist bread, healthy baking, dairy-free option, vegan adaptation, nut-free option

Find it online: https://realityeats.com/moist-gluten-free-zucchini-banana-bread-recipe-with-almond-flour-made-easy/