Grain Free Banana Zucchini Bread (Easy!)

This grain free banana zucchini bread is the most incredibly moist, tender bread you’ll ever make. It’s packed with overripe bananas, fresh zucchini, and chocolate chips all without any grains or oil. If you’re looking for a healthy breakfast or snack that actually tastes amazing, this is it.

You know that feeling when you spot those brown bananas on your counter?

The ones you’ve been ignoring for days?

I used to toss them. But then I discovered something amazing.

Those overripe bananas? They’re actually perfect for baking. And when you combine them with zucchini and chocolate chips, something magical happens.

Let me tell you how I stumbled onto this recipe.

Last Tuesday, I opened my fridge and found a lonely zucchini hiding in the back. On my counter sat two bananas that were way past their prime. Instead of making my usual banana bread, I had a crazy idea.

What if I threw both in together?

Here’s the thing about grain-free baking. It can be… well, disappointing. Dry. Crumbly. Nothing like the soft, moist bread you remember.

But not this one.

The banana and zucchini combo creates this incredibly tender texture that stays soft for days. I’m talking days. Not hours.

Now, I need to be honest with you about something. I was super skeptical about using powdered peanut butter. I’d tried mixing it with water once as a spread and hated it. Absolutely hated it.

But baking with it?

Completely different experience.

It adds this subtle nutty flavor without making the bread heavy. You get all the taste without the extra calories and fat from regular peanut butter.

The almond meal is my secret weapon here. It brings this almost buttery quality to the bread. Plus, it keeps you fuller longer because of all those healthy fats and protein.

Way better than regular flour.

Here’s my favorite part: no oil needed. Zero. The bananas and zucchini provide all the moisture you need. We’re only using a quarter cup of honey for sweetness. That’s it.

The warm spices—cinnamon and nutmeg—fill your kitchen with the most amazing smell while it’s baking. And those chocolate chips? They melt into little pockets of heaven throughout each slice.

I always add the crushed pecans on top. Always. I’m a texture person, and that crunchy topping against the soft bread is just… chef’s kiss. You could skip them, but try them at least once. Trust me on this.

This bread has saved me on so many occasions:

• Rushed weekday mornings when I need quick breakfast
• Afternoon crashes when I’m craving something sweet
• Late-night dessert moments when regular cake feels too heavy

It’s wholesome enough for breakfast but tasty enough that you won’t feel deprived.

Want to know the best part?

Nobody can taste the zucchini.

Seriously. I’ve served this to my pickiest friends (you know, the ones who claim they hate vegetables). They had no idea there was zucchini hiding inside. It just adds moisture and sneaks in some extra nutrients.

Whether you’re avoiding grains because of dietary choices or health reasons, this bread won’t make you feel like you’re missing out. It tastes just as good as the traditional version.

Maybe even better.

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 60 minutes Servings: 10 slices | Difficulty: Easy

Let’s Make This Bread

What You’ll Need

Ingredient	Quantity	Notes
Extra ripe bananas	2 (~225g)	Look for heavily spotted peels
Shredded zucchini	1 cup	Squeeze out excess moisture
Egg	1 large	Room temperature works best
Honey	1/4 cup	Can substitute maple syrup
Vanilla extract	2 tsp	Pure extract recommended
Almond meal	1 1/2 cups	Also called almond flour
Powdered peanut butter	1/2 cup	PB2 or similar brand
Baking soda	1 tsp	Essential for rise
Cinnamon	1 tsp	Ground, not stick
Nutmeg	1/2 tsp	Freshly ground if possible
Salt	1/4 tsp	Enhances flavors
Chocolate chips	1/3 cup	Use dairy-free if needed
Crushed pecans (optional)	3 tbsp	For topping
Extra chocolate chips (optional)	2 tbsp	For topping

Step-by-Step Instructions

Step 1: Get Your Pan Ready

First things first.

Preheat your oven to 350°F (175°C). Grab an 8×4-inch loaf pan and line it with parchment paper. Make sure you leave some overhang on the sides—this makes removing the bread so much easier later.

Give it a quick spray with cooking spray.

Step 2: Deal with the Zucchini

This step is crucial. Don’t skip it.

After you shred your zucchini, grab a clean kitchen towel or cheesecloth. Pile the zucchini in the middle and squeeze hard. Like, really squeeze it. You want to get out as much liquid as possible.

You should end up with about 2-3 tablespoons of liquid.

Why bother? Because wet zucchini equals soggy bread. And nobody wants soggy bread.

Step 3: Blend Everything Wet

Toss your bananas, squeezed zucchini, egg, honey, and vanilla into a food processor. If you don’t have one, an electric mixer works great too.

Blend on high for 30-45 seconds.

You’re looking for completely smooth and creamy. The mixture should turn pale and fluffy. If you see banana chunks, keep blending.

Step 4: Mix Your Dry Stuff

Grab a separate large bowl. Add your almond meal, powdered peanut butter, baking soda, cinnamon, nutmeg, and salt.

Use a wire whisk and mix everything thoroughly. Break up any clumps you see.

This ensures your baking soda gets distributed evenly. Otherwise, you’ll end up with weird pockets of metallic taste. Not fun.

Step 5: Bring It All Together

Pour your wet ingredients into the dry bowl.

Now here’s where people mess up. They overmix.

Don’t do that.

Stir gently with a spatula until just combined. See some small lumps? That’s totally fine. Actually, it’s good. Overmixing makes tough, dense bread.

Fold in your chocolate chips. Save a few for the top if you want.

Step 6: Into the Pan

Transfer your batter to the prepared loaf pan. Use your spatula to smooth out the top.

Sprinkle those crushed pecans and extra chocolate chips over the surface. Press them down lightly so they stick.

Step 7: Bake It

Pop it in the oven for 45-55 minutes.

How do you know when it’s done? Stick a toothpick in the center. It should come out with just a few moist crumbs clinging to it. The top should be golden brown and spring back when you press it gently.

If the toothpick comes out wet, give it another 5 minutes.

Step 8: The Waiting Game

I know it’s tempting to cut into it right away.

Don’t.

Let the bread cool in the pan for 30 minutes on a wire rack. This prevents it from falling apart when you try to remove it. Use those parchment paper handles to lift it out.

Then let it cool completely on the rack before slicing.

I know. The waiting is torture. But it’s worth it.

Tips That Actually Matter

About Those Bananas

Use the ugliest bananas you can find. I’m talking heavily spotted, almost black peels. They’re sweeter, mash easier, and add way more moisture.

Green or yellow bananas? They won’t give you the same results.

The Zucchini Squeeze Isn’t Optional

I mentioned this before, but it’s so important I’m saying it again.

Squeeze. That. Zucchini.

Excess moisture ruins the texture. It makes the bread dense and prevents it from rising properly. Takes 30 seconds. Just do it.

Storage Tips

Room temperature in an airtight container: 3 days

Refrigerated: up to a week

Frozen (wrapped individually in plastic wrap): up to 3 months

I usually slice the whole loaf, wrap individual slices, and freeze them. Perfect for grabbing one for breakfast.

Get Creative with Mix-Ins

Don’t like chocolate chips? No problem.

Try these instead:

• Dried cranberries or raisins
• Chopped walnuts or almonds
• Coconut flakes
• Hemp seeds for extra protein
• White chocolate chips (if you’re feeling fancy)

The Toothpick Test

Insert it into the thickest part of the bread. It should come out mostly clean with a few moist crumbs.

Wet batter on the toothpick? Bake for 5 more minutes and test again.

Completely clean? You might have overbaked it slightly, but it’ll still taste good.

Make It Your Own

Double Chocolate Version

Love chocolate? Me too.

Replace 1/4 cup of the almond meal with unsweetened cocoa powder. Add an extra tablespoon of honey to balance out the bitterness.

You’ll end up with this rich, fudgy bread that’s almost brownie-like.

Nut-Free Option

Allergies or just don’t like nuts?

Swap the powdered peanut butter for more almond meal. Or use sunflower seed butter powder if you can find it. Skip the pecan topping.

Still delicious.

More Add-In Ideas

• 1/4 cup shredded coconut
• Handful of dried cranberries
• Teaspoon of orange zest (this one’s surprisingly good)
• Chopped dates for natural sweetness
• Pinch of cardamom for something different

Questions You’re Probably Asking

Can I use regular peanut butter instead of the powdered stuff?

You can, but the texture will change.

Use only 1/4 cup and cut the honey in half. The bread will be denser and pack more calories. Powdered peanut butter really works better here.

Do I really need to squeeze the zucchini?

Yes.

Yes.

And yes.

Zucchini is basically water held together by plant fibers. That water will make your bread soggy. A quick squeeze in a towel takes 30 seconds. Just do it.

Can I make muffins instead of a loaf?

Absolutely.

Pour the batter into lined muffin tins. Bake at 350°F for 20-25 minutes. You’ll get about 12 standard-sized muffins.

They’re great for meal prep.

How do I know if my almond meal is still good?

Smell it.

Fresh almond meal smells sweet and nutty. Rancid almond meal smells bitter and kind of like old crayons.

Store it in the fridge or freezer to keep it fresh longer. Almond meal goes bad faster than regular flour because of all those healthy fats.

What if I don’t have a food processor or mixer?

No worries.

Mash those bananas really well with a fork. Then whisk everything together by hand. Your arm might get tired, but it works. The texture won’t be quite as smooth, but the bread will still taste amazing.

Final Thoughts

This recipe has become my go-to. Like, I make it at least once a week now.

It’s simple. It’s versatile. And it actually tastes good.

You’re not choking down “health food” here. Each slice gives you protein, healthy fats, and natural sweetness. No weird refined ingredients. No guilt.

I hope you love making this as much as I do.

Because here’s the truth: better-for-you baking doesn’t have to taste like cardboard. It can be just as comforting and indulgent as the traditional stuff.

Sometimes even better.

Nutrition Per Slice

These numbers are approximate and can vary by about 10% depending on the brands you use.

Nutrient	Amount
Calories	195
Protein	7g
Carbohydrates	24g
Fiber	3g
Sugar	13g
Fat	9g

This recipe makes 10 generous slices of incredibly moist, flavor-packed banana bread. Perfect for breakfast, snacks, or whenever you need something delicious.