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Moist Gluten-Free Zucchini Banana Bread with Walnut Streusel

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A tender and moist gluten-free zucchini banana bread topped with a crunchy walnut streusel, perfect for breakfast or a snack. This recipe balances sweetness and texture while sneaking in veggies for a wholesome treat.

Ingredients

Scale
  • 2 cups (240g) gluten-free flour blend (e.g., Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (for streusel and optional inside batter)
  • 3 tablespoons brown sugar (for walnut streusel)
  • Pinch of ground nutmeg (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. Prepare the streusel topping by combining ½ cup chopped walnuts, 3 tablespoons brown sugar, and a pinch of nutmeg in a small bowl. Toss until sugar coats the nuts and set aside.
  3. Grate the zucchini finely, then place in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, and salt until well combined.
  5. In a separate bowl, mash the bananas until smooth. Add grated zucchini, brown sugar, eggs, melted butter, and vanilla extract. Stir until fully mixed and glossy.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing.
  7. Optionally, fold in a handful of chopped walnuts into the batter for extra crunch.
  8. Transfer the batter evenly into the prepared loaf pan and sprinkle the walnut streusel evenly on top.
  9. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick into the center. It is done when the toothpick comes out clean or with a few moist crumbs.
  10. Cool the bread in the pan for 10-15 minutes, then lift out using the parchment overhang and transfer to a cooling rack to cool completely.

Notes

Drain zucchini well to avoid sogginess. Do not overmix batter to keep bread tender. Use ripe bananas for best sweetness. Room temperature eggs and butter blend better. Tent with foil if streusel browns too fast. Batter and streusel can be prepared the night before and refrigerated. Bread freezes well when sliced.

Nutrition

Keywords: gluten-free, zucchini bread, banana bread, walnut streusel, breakfast, snack, dairy-free option, vegan adaptation

Find it online: https://zorbmeal.com/moist-gluten-free-zucchini-banana-bread-with-walnut-streusel-recipe-easy-and-perfect-for-breakfast/