The Best Gluten Free & Vegan Zucchini Banana Bread
This zucchini banana bread will change your life. It is as moist as can be, so soft, so sweet and filled with wholesome ingredients. Like for real, ingredients you would not expect. It's just a bonus that it happens to be vegan and gluten free, because once you serve it, it'll still outrank all the recipes you've tried ;)
Ingredients
Dry ingredients:
- 1 cup or 140 grams all purpose gluten free flour I like the King Arthur Baking 1:1 GF Blend
- 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
Instructions
- Preheat your oven to 350F.
- In a small bowl, whisk together the dry ingredients and set aside.
- Whisk together the flax meal and water to make a flax egg. Let this sit for five minutes or until it's gel-like.
- Using a grater or microplane, grate the zucchini until fine. 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.
- 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 8x4' 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.