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A close-up view of a slice of gluten-free banana zucchini bread on a natural wood board.

Gluten Free Banana Zucchini Bread Recipe Naturally Dairy Free

This moist and flavorful gluten-free banana zucchini bread is naturally dairy-free, packed with wholesome ingredients and blueberries for a delicious treat.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups almond flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
Wet Ingredients
  • 4 ripe bananas mashed bananas
  • 2 eggs eggs at room temperature
  • 1 tbsp unsweetened applesauce
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/3 cup pure maple syrup or coconut nectar or rice malt syrup
Additional Ingredients
  • 1 + 1/2 cups fresh blueberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Mix almond flour, cinnamon, and baking powder in a large bowl.
  3. In another bowl, whisk mashed bananas, eggs, applesauce, coconut oil, vanilla, and maple syrup.
  4. Combine wet and dry ingredients, then fold in blueberries.
  5. Pour batter into the pan, top with extra blueberries, cover, and bake for 50-55 mins.

Notes

For best results, use ripe bananas and fresh blueberries.