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Gluten-Free Zucchini Noodle Banana Bread + 4 Year Blogiversary

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 1.5 cups coconut flour I use Bob's Red Mill
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons coconut oil melted and cooled to room temperature
  • 2 very ripe bananas mashed
  • 1 medium zucchini Blade D, noodles chopped
  • 2 tablespoons almond milk + more if needed
  • 3/4 cup walnuts chopped
  • 1 banana halved lengthwise


  • Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray (preferably coconut oil spray) and set aside.
  • In a medium bowl, add in the coconut flour, baking soda, cinnamon, and salt.
  • In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  • Add the dry ingredients to the wet and stir well until smooth. Add the zucchini and stir to combine. Fold in the walnuts and stir again.
  • Pour the batter into the loaf pan and place down the banana halves, pressing into the batter slightly. Bake for 40 minutes or until a toothpick comes out clean when you pierce the center of the loaf.
  • Remove the loaf from the oven and let cool for 5 minutes before slicing and service.

Recipe Notes

Per serving without walnuts (1 out of 8) - Calories: 207, Fat: 8g, Saturated Fat: 7g, Carbs: 26g, Fiber: 9g, Sugars: 12g, Protein: 6g, Sodium: 381mg
Per serving with walnuts (1 out of 8) - Calories: 282, Fat: 16g, Saturated Fat: 7g, Carbs: 28g, Fiber: 9g, Sugars: 12g, Protein: 8g, Sodium: 381mg