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Gluten-Free Banana Zucchini Bread Recipe with Easy Cinnamon Walnut Crumble

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A cozy, moist, and flavorful gluten-free banana zucchini bread topped with a crunchy cinnamon walnut crumble, perfect for breakfast or snack time.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 medium zucchini, grated and lightly squeezed to remove excess moisture
  • 2 large eggs, room temperature
  • 1/3 cup coconut oil or unsalted butter, melted
  • 1/2 cup pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten-free all-purpose flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder (gluten-free)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon (for crumble)
  • 2 tablespoons unsalted butter, cold and cubed (for crumble)
  • Pinch of salt (for crumble)

Instructions

  1. Grate the zucchini and squeeze out as much moisture as possible using a clean kitchen towel.
  2. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
  3. Make the crumble topping by combining toasted walnuts, brown sugar, cinnamon, and salt in a small bowl. Add cold cubed butter and cut in with a pastry cutter or two knives until coarse crumbs form. Refrigerate.
  4. In a large bowl, mash bananas until smooth. Add eggs, melted coconut oil, maple syrup, and vanilla extract; whisk until combined and slightly frothy.
  5. In a separate bowl, sift together gluten-free flour blend, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Slowly fold dry ingredients into wet mixture using a spatula. Fold in grated zucchini last, just enough to combine.
  7. Pour batter into prepared loaf pan and smooth the top. Evenly sprinkle the cinnamon walnut crumble over the batter.
  8. Bake for 55 to 65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs. Tent with foil if crumble browns too quickly.
  9. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy bread. Toast walnuts before adding to crumble for enhanced flavor. Use a toothpick to test doneness. Tent with foil if topping browns too fast. Let bread cool completely before slicing for best texture. Bananas should be very ripe for natural sweetness. For vegan version, replace eggs with flax eggs and honey with maple syrup.

Nutrition

Keywords: gluten-free, banana bread, zucchini bread, cinnamon walnut crumble, healthy snack, dairy-free option, vegan option, quick bread

Find it online: https://sunnysavory.com/gluten-free-banana-zucchini-bread-recipe-with-easy-cinnamon-walnut-crumble/