Zucchini Banana Bread (Gluten Free, Nightshade Free, Dairy Free)

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

Sometimes you just get a hankering for zucchini banana bread. And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini banana bread all by yourself. In one sitting. Because it’s that good. 

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

Sometimes you just get a hankering for zucchini bread.

Sometimes, it comes right after being gifted 5 of the most massive zucchinis you’ve ever seen. Sometimes, you get so excited about said zucchini’s that you make a boatload of zucchini fritters and have to run out to the store and buy 5 more just so that you can make this zucchini banana bread.

And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini bread all by yourself. In one sitting. Because it’s that good.

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

And you won’t even find me feeling a little bit guilty about that choice.

I mean, this zucchini bread is practically all vegetables. And by practically, I mean it HAS vegetables in it. And fruit. And is therefor dubbed a health food. I mean, if pizza can count as a vegetable, why the hell can’t this?!

This is seriously going to be my breakfast, lunch, and after-every-meal snack for the rest of the week. And by week I totally mean until I am forced to make another batch, which will be tomorrow. Which is a-okay in my book.

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious

Zucchini Bread | gluten free, dairy free, nightshade free, and delicious
5 from 1 vote
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Zucchini Banana Bread (Gluten Free, Nightshade Free, Dairy Free)

Sometimes you just get a hankering for zucchini bread. And sometimes, you just have to eat an entire loaf of (gluten free, dairy free, and nightshade free) zucchini bread all by yourself. In one sitting. Because it's that good.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/4 cup almond milk
  • 1 tsp lemon juice
  • 2 cups gluten free all purpose flour*
  • 1/2 cup coconut sugar or brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 3 bananas about 1 1/2 cups, mashed
  • 2 eggs
  • 1/2 cup oil
  • 1 1/2 cup shredded zucchini liquid squeezed out with hands

Instructions

  1. Preheat oven to 350ºF.
  2. Grease a 9-inch loaf pan and set aside.
  3. Measure out almond milk and add lemon juice. Let sit for 5-10 minutes until the almond milk sours.
  4. Meanwhile, whisk together flour, sugar, baking soda, and salt in a large mixing bowl. Set aside.
  5. In a separate bowl, combine mashed bananas, almond milk + lemon juice mixture, eggs, oil, and vanilla and stir until combined.
  6. Pour banana mixture into the dry ingredients and stir until just combined.
  7. Fold the shredded zucchini into the batter then transfer to the prepared loaf pan.
  8. Bake for 50-60 minutes, until a toothpick inserted comes out clean.
  9. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.

Allergen Information

Dairy free, nightshade free, gluten free, wheat free, corn free, and soy free.
*In order for this recipe to be officially nightshade free, you will need to choose a gluten free flour mix that is also free from potato starch. Here is a list of 4 gluten free flour mixes that are also nightshade free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

4 comments / Add your comment below

  1. Delicious. Kids love it
    I’m making this for the second time, by request from my son. He is allergic to dairy, night shades and wheat. This is a perfect bread that he enjoys in his school lunch box. The first time I made it, it took 1.5 hrs to bake. I think I didn’t squeeze the corgette enough. This time I hope it isn’t too moist. It is sweet but also moist and both my children thoroughly enjoyed it.
    Wondering if there is an egg substitute? My 3rd baby is allergic to eggs.

  2. This is the best gluten free bread i have ever tried. Easy to make and delicious, i love that it is not too sweet, but it is wonderfully fluffy!,
    I used 1 cup gluten free plain flour and 1 cup of buckwheat flour. Will be making this one often

  3. Hi Emily, Thanks for sharing this recipe. I just made this loaf tonight – cleaning out my fridge before going on a big trip and I had some zucchinis that needed to be used. I also had a few bottles of veg oils that needed to be used up – I was skeptical, but the avocado, coconut and olive oil combo I ended up using turned out fine and the end result was amazing! I’ll definitely be making this one again soon! 🙂

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