Gluten-Free Zucchini Banana Bars (No Refined Sugar)
These Gluten-Free Zucchini Banana Bars are a moist, wholesome treat made with real ingredients and no refined sugar. Packed with banana for natural sweetness and zucchini for extra moisture and nutrients, they’re perfect for breakfast, snack time, or even a guilt-free dessert. Best of all, they’re gluten-free, dairy-optional, and incredibly easy to make in just one bowl!
⏱️ Time Breakdown:
Prep Time: 10 minutes
Bake Time: 30 minutes
Cool Time: 15 minutes
Total Time: 55 minutes
Ingredients:
1 cup mashed ripe banana (about 2 medium bananas)
1 cup shredded zucchini (lightly patted dry, not squeezed completely)
2 large eggs
¼ cup maple syrup or honey
¼ cup coconut oil or avocado oil (melted)
1 tsp vanilla extract
1 ½ cups almond flour
½ cup oat flour (gluten-free certified if needed)
½ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
Optional mix-ins:
¼ cup chopped walnuts or pecans
¼ cup dark chocolate chips (dairy-free if needed)
Instructions:
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper or lightly grease it.
Mix wet ingredients:
In a large bowl, whisk together mashed bananas, eggs, maple syrup, oil, and vanilla until smooth.
Add zucchini:
Fold in the shredded zucchini.
Add dry ingredients:
Add almond flour, oat flour, baking soda, baking powder, cinnamon, and salt. Stir until well combined.
Optional mix-ins:
Gently fold in any nuts or chocolate chips if using.
Bake:
Pour batter into the prepared pan and spread evenly.
Bake for 28–32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool and serve:
Let the bars cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before cutting into bars.
Storage Tips:
Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
These bars also freeze well for up to 2 months!
✅ Tips for Perfect Bars:
- Use ripe bananas – The riper, the better! They’re naturally sweeter and mash easily.
- Lightly dry the zucchini – Gently pat it with a paper towel, but don’t squeeze it dry — you still want moisture.
- Don’t overmix – Stir until just combined to keep the bars tender.
- Want more sweetness? Add a few tablespoons of coconut sugar or increase maple syrup slightly.
❓Frequently Asked Questions
Q: Can I make these vegan?
A: Yes! Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit for 5 minutes).
Q: Can I use coconut flour instead of almond/oat flour?
A: Not recommended as coconut flour absorbs a lot of moisture. If you must, reduce the amount drastically and increase liquid.
Q: Can I add protein powder?
A: Yes, you can substitute ¼ cup of the oat flour with a plain or vanilla protein powder.
Q: Are these freezer-friendly?
A: Absolutely! Wrap individually and freeze for up to 2 months. Thaw at room temp or warm gently.
Storage Instructions:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Lasts 5–6 days in an airtight container.
- Freezer: Wrap individually and store in a freezer-safe bag for up to 2 months.
Approximate Nutrition (per bar, based on 12 servings):
Calories: 165
Fat: 10g
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g (from banana/maple syrup)
Protein: 4g
Note: Values are estimates and may vary based on specific brands or mix-ins.