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Gluten-Free Zucchini Banana Bread Recipe

6:12 PM MST
The links in the post below may be affiliate links. Read the full disclosure.

I LOVE zucchini bread. It’s super moist and just plain delicious! …And oh so good with a cup of coffee or tea, for a quick afternoon snack, when a sweet craving hits at night and just about any time of day. :)

So that’s why I set out to make Paleo-Friendly, Gluten-Free Zucchini Bread that wasn’t just edible, but just as delicious as the typical zucchini bread I’m use to devouring AND bread that my kiddos would actually enjoy munching on. After some tweaking, here it is…

Zucchini Banana Bread

1 cup shredded zucchini
2 smashed nice and ripe bananas
4 eggs (whisked)
1/4 cup melted coconut oil
1/3 cup Agave Nectar or honey (possibly more depending on how sweet you like it)
1 teaspoon vanilla extract
1/4 cup almond butter
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

In a medium bowl, mix wet ingredients together (zucchini through almond butter). In a separate bowl, mix dry ingredient together (coconut flour through cinnamon). Now combine wet ingredients with dry ingredients. Mix together until well combined and then pour into a greased loaf pan. Bake at 350 degrees for about 30 to 35 minutes.

Let cool and enjoy! :)

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  • me says:

    YUM! Thanks for the Vitacost deal a while back..I was able to get my coconut oil which I tried for the first time..I am HOOKED :)

  • MacKenzie says:

    This sounds so delicious! Thank you for the recipe, I can’t wait to try it out!

  • Linda says:

    Is that 1/3 “Cup” of Agave nectar or honey?

  • hon h says:

    sounds yummy thanks,

  • Rachel says:

    Lovin these recipes! The chocolate cupcakes were such a hit with my family that I will be making them again! Thank you! :-)

  • addictedtocoupons says:

    I noticed quite a few of your reciepes are Paleo-Friendly, Gluten-Free type items. Is one of your family members restricted on that? Never heard of Paleo but, all the gluten-free items has been popping up lately. Is it like the carb-free diets?

  • Amy says:

    I am starting gluten-free today. Had an EGD today to see if it’s Celiacs vs gluten-sensitivity. Deliciously g-free is a great cookbook.

    • Deb says:

      Amy, I recently had the celiac panel done but mine came up negative. I had been having alot of tummy troubles, and as a vegetarian, it seemed like everything I’d eat set me off!
      Finally, my Gastro Dr. suggested I try Align. OMG! I’m like a new person! Who would have thought this tiny pill could make such a dramatic difference ?
      Then I started reading comments about Align-like on Amazon.
      There are ALOT of folks just like me-this is one magic pill to end tummy woes :)

  • Peggy says:

    I cannot wait to try this, it looks YUMMY and I love the ingredients. TY for sharing.

  • Rebeca says:

    Wow, those bananas look like they are meant to look, not the pale yellow a lot of people eat! :)

  • Norita says:

    Collin, thanks for the recipe. do you happen to know if flax seed meal is okay on the Whole30? I find differing views on google. thanks

  • lisa fahrner says:

    Do you know how many calories , fat, carbs, this has in it? Thank you.

    • Alysia says:

      Lisa, according to the recipe has 311 calories for an 1/8th of a loaf, including the 1/4 cup pumpkin seeds I sprinkled on top before I baked it. Specifically: 19g fat, 29g carbs, & 9g protein. Hope that helps!

  • lori says:

    Do you think I could use almond flour instead of coconut?

  • mel says:

    Whats the deal on Agave? I’ve been reading up on it, and while many say its a good alternative, I’ve found just as many stating that it is no better than HFCS! Even though it might not spike the blood sugar (esp to diabetics), it is processed through the liver and b/c there is nowhere to store it, it gets converted to fat. Quote from Livestrong –

    Agave nectar may not be a suitable sugar alternative for diabetics. It may worsen symptoms or cause associated conditions such as heart disease and high triglycerides. In fact, agave nectar may be worse than table sugar because of these possible outcomes — it may be more on par with high-fructose corn syrup. Small amounts of this nectar may be fine, but persistent use could cause the health concerns you are trying to avoid by using this sugar alternative.

    While the jury is still out on agave nectar, evidence suggests that it is not a health food.

    IDK.. think I’ll stick to plain ole white sugar!

    • Jesse says:

      I know what you mean about agave. I haven’t had white sugar in years though, I’m a big fan of honey. I just prefer honey over any other source of sugar, myself. I have it in my latte right now even :)

      I have a family member with candida albicans, so no sugar for her, and she uses xylitol for her sweetness (careful though, toxic to pets).

      • L says:

        Look into Olive leaf extract for your family members candida. I have been doing alot of reading on several natural products, I think that’s the one that offered relief.

  • Jo Thompson says:

    Is There a different flour you can use instead of coconut? Rice, sorghum or the like? I don’t have coconut flour, so I was wondering for a sub. Thanks! Looks awesome!

    • Jesse says:

      I always use almond flour, or flaxseed flour, or brown rice flour depending on the texture I want. I can’t wait to try this recipe. I think I’ll sub plain pumpkin for the almond butter, since I don’t have any at home and it is pricey.

  • Denise says:

    I am going to try making one of her recipes does anyone know the best place/price to get the coconut flour and oil?

  • Megan says:

    where do you get coconut flour??

    • emilytwinmom says:

      I have to eat gluten free, but I stay on as much of a “normal” diet as possible. I use all purpose gf flour, and use all my recipes I used before finding out I had celiac disease. I have seen coconut flour at Whole Foods, in the baking section. I don’t know if it’s expensive because it’s just an expensive product, or if it’s pricey because it was at Whole Foods – either way, it’s out of my budget!!!

      • archie says:

        At my WholeFoods .. they have coc. flour in the bulk section so I can buy just enough for what I am making so I don’t have to spend a lot for a whole bag. Just a thought if you wanted to try it.

  • Patti says:

    Can’t wait to try this! Thank you! I experimented this week with my old tried and true chocolate zucchini bread and made it g-free. Family raved. Said they couldn’t tell the difference. First time experimenting like that. I was prepared for a disaster, but they loved it! Yay!!

  • Mae :o) says:

    Ok Collin– Who’s putting you up to this? I mean I am not a dieter by any means, but you have me thinkin’ of whipping up this amazing looking recipe! Perhaps you’d like to have us all over for a “cup of coffee or tea” and a piece of this yum. j/k!! But really I’m having a hard time not drooling all over the place. You’re on a roll… keep it going… and you’ll definitely have us all workin’ it with the flour and apron in the kitchen. :-)

  • Anne Y says:

    If you love zucchini banana bread then you will love zucchini pineapple bread. I make mine gluten free and it is delicious!

  • Julie says:

    Yummy! My favorite bread!

  • Jennifer says:

    I too was wondering if almond flour would work instead of coconut flour?

  • lifewiththereeves says:

    Can you use regular flour instead of coconut flour? Where can you buy coconut flour–I don’t see it at my local grocery stores. Also, can you substitute peanut butter for the almond butter? I’m currently out and don’t buy it often because it’s too pricey. Also, I don’t have coconut oil (because it’s too pricey), can I use olive oil instead? Thanks!

  • Heather Fischer (@hcfischer1) says:

    Any subsititution ideas for the baking powder? I have to avoid corn. Thought I would ask , just in case :) Thanks!

    • Krista says:

      To make your own baking powder that is corn free mix 1 tsp of baking soda with 2 tsp of cream of tartar. Use immediately. Adding in 1 tsp of cornstarch will keep it from clumping but this is optional.

    • Mae :o) says:

      Here is a similar idea:

      To make corn-free baking powder, blend together 1/3 cup baking soda, 2/3 cup cream of tartar + 2/3 cup arrowroot starch.

  • Nicole says:

    Is there a special tab or anything that we can click on to see all of the paleo recipes? I am interested into trying the paleo diet and was wondering how I could look at all of Colin’s great recipes!?

    • mel says:

      YES! If you scroll up towards the top on the right side, there is an orange bar that says Click for More Categories. Click that and then click on Cooking with Collin.

  • Keri says:

    I’m curious… I know Collin is big on the coconut oil, but I am NOT a fan of anything coconut – not even the smell in suntan lotion. lol
    My question is… do you taste the coconut when you use the oil and/or the flour in this recipe and other recipes? Because I don’t even like a hint of it, but I would love to try it.
    Thanks in advance!

  • archie says:

    Saw this post yesterday …. since I had all the ingrediants on hand … went home and made it. YUMMY … really impressed with how it turned out. Toasted a piece this morning … what a great start to the day!

  • Mae :o) says:

    Okay… somehow I knew I’d find myself back over to this post! Got coconut flakes at home ?? Well Lisa B (link below) illustrates how to use your VitaMix to grind coconut flakes into *coconut flour*, dirt cheap, with easy step by step instructions and photos. I can’t wait to give the coconut bags I’ve got sitting in my cabinets a whirl, but couldn’t wait to share this with my fellow hip friends!!

    • Mae says:

      BTW you can also grind coconut flakes with your food processor (I used my mini attachment) or coffee grinder (those little electric kind), not sure how the results would compare side-by-side, but mine came out great using the various options.

    • Ginny Bur says:

      Coconut flour is the only thing I didn’t have, but I do have coconut flakes! Thanks so much for the tip :-)

  • Lana says:

    I just made this and it is absolutely delicious. I haven’t had much luck baking with coconut flour in the past, so i was a little worried, but these turned out great!

  • marcia says:

    Finally got to try this recipe and just wanted to share my experience. I made muffins instead. I baked them for over 40 mins. and they still came out really soggy on the bottom. They taste fine, but totally fell apart. Not sure what I did wrong. I followed the recipe, except I didn’t do a loaf.

  • sandy says:

    Thank you this was so yummy! Just found out I need to eat gluten and sugar free.
    This will be my go to breakfast bread. Thanks!!!

  • Emily says:

    No Agave here….it is highly processed and almost worse than HFCS, according to Dr. Mercola. I’ll use honey, for this delicious-sounding recipe!

  • Orlinda says:

    Just made this receipt – I doubled the receipt and it came out beautifully.. Oh and because I ran out of zucchini, I used squash… AWESOME.

  • tinabrat1 says:

    I’m new to Paleo but is baking powder and soda allowed? I thought that basically you cant eat anything that you couldn’t eat raw in nature? I’m not sure were I would forage/hunt for these items.lil but the recipe sure does look amazing!

  • tutulinda says:

    omg…this did NOT turn out. at 35 minutes, it was still totally runny in the middle. cooked another 35…still runny. cooked another 30 and finally gave up. it is a very
    delicious banana/zucchini pudding.

  • Chef joanie says:

    As a chef, pastry chef and baker, food scirntist, I can already tell how this is going to turn out. MOSIT AND DELISH.

  • Dawn says:

    Hm. I saw a lot of positive comments about how good the bread looked…but has anyone actually made it?
    I just finished my loaf, and it is sunk in the middle as well as really moist on the bottom-like, fall apart moist. And this is after having to double the baking time because after the specified time, the dough was not even close to being cooked through.
    That being said, the flavor of the bread is perfect. Perfect amount of sweetness.
    I followed the instructions exactly, and I am not a novice baker. Any suggestions or similar experiences?

  • Vickibg says:

    Thanks for the great recipe! I modified it slightly, which made it a little less moist, but I still added 15 min. to the baking time, and it was perfect. Because my husband has to watch his oxalate intake I only used 1 banana, and I substituted Sunbutter for the almond butter. We like things a little less sweet, so I only used 1/4 c. agave syrup. Anyway thanks for the wonderful recipe! I will make many more times with zucchini from my garden.

  • Johanna says:

    Did you squeeze the water out of the zucchini?

  • Rita Jannusch McKenzie says:

    Can I substitute almond and tapioca flour for the coconut flour. I have those ingredients would like to use them.

  • Julia Arnao says:

    Please notify me more

  • Chelsey says:

    Can I use a different oil?

  • Cindy says:

    Disappointed. Just baked this 40 minutes and not close to being done. Sinking in the middle. I have made many loaves of banana and zucchini bread, but this one is just not setting up.

  • Nici says:

    Just made this! Soooo good, definitely have to remember to bake for about 45 minutes and I reduced the maple syrup to 1/4 cup because I had super ripe bananas. I see alot of people complaining that their bread is just not setting, perhaps you could include squeezing out the shredded zucchini in the recipe? Thanks so much for the recipe though!

  • Shamsa Habib says:

    I baked a batch of this delicious zuccini banana bread on thursday and it was the hit of all time at home and at work. Just amazingly delicious. Today is thursday and i did it all over again but this time addad almond flour too and it turned out greati.thanks for sharing this great recipe.

  • Cecilie says:

    I love this recipe!!! Tweaked it a bit, since I was down to one banana, I substituted with most of a very ripe avocado I had left over. I also cut a little of the honey out and put about 3/4 of a cup of coconut flour and a 1/4 cup of almond meal in, to avoid the “over-moist” situation that some had encountered. I did press out the liquid of the zucchini and finally I divided into two loaf pans to get two smaller loafs instead.
    Thank you for the GREAT inspiration!!!

  • Jo Guerra says:

    It was delicious. The only change I did was to use half honey and half agave. I don’t like coconut, so I was concerned about the coconut taste – which was none. I accidentally turned off the oven and then turned it back on. It still came our perfect. Thanks for the recipe.

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