Simple Gluten-Free Ham Cheese Potato Bake
There’s nothing quite like that smell when a loaf of freshly baked banana bread is just coming out of the oven. I swear, it’s my secret weapon on those mornings when I need a little extra comfort — maybe after a sleepless night or when I just want to treat myself. But let me tell you, my twist on zucchini banana bread has become a total family favorite. It’s moist, tender, packed with natural sweetness, and honestly, it’s so good that I always do this when I want to sneak in some veggies without anyone noticing. My kids ask for this all the time, and I love that it’s kind of like a sneaky health hack—though I never tell them that! This one’s a lifesaver on busy nights when I don’t feel like turning on the oven for a frosting-covered cake, but I still want something cozy and satisfying. Trust me, you’re going to fall in love with this recipe, and I promise, it’s simple enough to make even on a weekday. Plus, the smell alone brings everyone to the kitchen — including the dog! Let’s get baking, shall we?
What is Zucchini Banana Bread?
Think of zucchini banana bread as a cozy hybrid between that classic banana loaf you’ve probably made a dozen times, and a slightly sneaky, super moist vegetable addition. The zucchini adds moisture and tiny bits of green that sneak in a little extra nutrition, while the bananas don’t just bring that sweet, caramel-y flavor but also help keep the bread tender as can be. It’s essentially banana bread’s healthier cousin, but honestly, nobody will guess—because it’s so deliciously rich and satisfying. The name itself, “zucchini banana bread,” is pretty straightforward—it’s a loaf made with ripe mashed bananas and shredded zucchini, baked until golden and bursting with flavor. Think of it as comfort food with a little healthy twist, perfect for breakfast, snacks, or even a quick dessert. I love how versatile it is—sweet but not overly sugary, moist but not heavy. Plus, it’s a great way to use up those bananas that are just starting to spot, and those tiny zucchinis from the garden that are begging to be used.
Why you’ll love this recipe?
What I love most about this zucchini banana bread is that it has that perfect blend of cozy flavors and hidden veggies. The smell alone—think warm bananas, cinnamon, and a hint of nuttiness—can totally transform your mood in minutes. And let’s be honest, it’s almost impossible to mess up. I’ve made this countless times, and it never fails to turn out amazing. It’s also a real budget-friendly recipe, requiring ingredients you probably already have lurking in your pantry or fridge. The ingredients are simple, affordable, and flexible—so feel free to swap and adapt as you see fit.
This bread is super versatile too. You can enjoy it warm with a pat of butter for breakfast, or sliced thick with a drizzle of honey for a snack. My kids love it toasted with a smear of cream cheese, and I’ve even served it with a dollop of Greek yogurt and fresh berries for a fancy brunch. If you’re feeling adventurous, toss in some chopped walnuts or chocolate chips — it’s amazing either way! What truly makes this recipe stand out is how it combines everyday ingredients into something truly comforting and satisfying. It’s honest, wholesome, and tastes like a big ‘hug’ in every bite.
One thing I’ve learned over the years is that the secret to perfect zucchini banana bread is not just the ingredients but the technique. Making sure to drain and squeeze out excess moisture from the zucchini prevents sogginess, and gently folding the batter keeps the bread light. Plus, it’s fast enough to whip up even when you’re short on time—definitely a winner in my book when I need a quick bake. Honestly, I’ve tested this with almond milk, and it’s actually made it even creamier. So, no matter what adjustments you make, just dive in and enjoy the process!
How do you make Zucchini Banana Bread?
Quick Overview
This zucchini banana bread is all about keeping things simple but flavorful. You start by mashing ripe bananas and shredding zucchini, then mixing dry and wet ingredients separately before gently bringing everything together. The batter is poured into a loaf pan, layered with a sprinkle of cinnamon, and baked until golden and fragrant. It’s a one-bowl wonder—well, almost—with minimal fuss but maximum comfort. The magic comes from how moist and tender the bread stays, thanks to the zucchini. And don’t worry if you’re not a baking pro; this recipe is forgiving and adaptable, perfect for even beginner bakers looking for a cozy, wholesome treat.
Ingredients
For the Main Batter:
– 3 ripe bananas, mashed (the riper, the better for sweetness and flavor)
– 1 cup shredded zucchini (squeeze out excess moisture)
– 1/3 cup vegetable or canola oil (or melted coconut oil)
– 2 large eggs (or flax eggs for a vegan twist)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour (or a blend of whole wheat and white for extra fiber)
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon (because everything’s better with cinnamon!)
– 1/2 teaspoon salt
– 1/2 cup granulated sugar (or honey/maple syrup for a natural touch)
For the Filling (Optional):
– Chocolate chips, chopped nuts, or dried fruit (go wild!)
For the Glaze:
– 1/2 cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– A splash of vanilla extract
– Sprinkles of extra cinnamon or zest for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray, then line it with parchment paper if you like for easy removal. I always do this because it makes slicing so much easier—trust me on this one. Place the rack in the middle of the oven to ensure even baking. Once preheated, let’s move on to the fun part!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Mixing these first ensures they’re evenly distributed, which helps the bread rise perfectly. I’ve learned to do this step before wet ingredients because it prevents clumping and gives the batter a lovely, uniform texture.
Step 3: Mix Wet Ingredients
In a separate bowl, mash the bananas until smooth—don’t stress if there are a few tiny lumps, they’ll bake out. Add the shredded zucchini, oil, eggs, vanilla, and sugar. Mix until everything is just combined. I find I get the fluffiest bread if I don’t overmix at this stage. Sometimes I test the batter by making a quick swirl with a spoon—if it’s smooth but not overworked, it’s perfect.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Overmixing makes the bread dense, and nobody wants that. It’s okay if the batter looks a little lumpy—this keeps the loaf super moist. If you’re adding chocolate chips or nuts, fold them in now.
Step 5: Prepare Filling
If you’re using extras like chocolate chips, sprinkle some on top or fold them into the batter. For added flavor, I like tossing in a handful of chopped walnuts or dried cranberries—they add a lovely texture and burst of flavor. Don’t go overboard, though; the batter should still be thick but spoonable.
Step 6: Layer & Swirl
Pour half the batter into your prepared loaf pan. If you’re adding filling, spread it in, then layer the second half over the top. For a pretty swirl, drop spoonfuls of mixture and gently swirl with a skewer or toothpick. You can do a simple marbled effect or just let it be layered—either looks lovely!
Step 7: Bake
Pop the loaf into your preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, you’re good! Keep an eye on the last 10 minutes—every oven is a little different, and you don’t want to overbake it. The top should be golden brown, and the smell—oh, the smell—will have your whole house in a cozy embrace.
Step 8: Cool & Glaze
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack. Patience!! This makes slicing much easier and prevents crumbling. Once cooled, whisk together your glaze ingredients and drizzle it over the loaf for that glossy, sweet finishing touch. I like to add a dash of lemon zest to the glaze sometimes—it gives a little bright balance to the sweetness.
Step 9: Slice & Serve
Slice the bread with a serrated knife when it’s just at the right temperature—not piping hot but not refrigerator-cold either. Serve with butter, yogurt, or just enjoy plain—either way, it’s divine. I love it slightly warm with a cup of tea, and leftovers are perfect toasted the next day.
What to Serve It With
This zucchini banana bread is so versatile that it’s perfect pretty much any time. For breakfast, I love pairing it with a strong black coffee or a frothy cappuccino—something to kickstart those mornings. The smell alone gets my kids to come running, asking, “Is it ready yet?” It’s also a showstopper at brunch—slice it thick and serve with fresh fruit and a dollop of whipped cream or mascarpone. When it’s dessert time, I like heating it up a little and adding a drizzle of honey or a dusting of powdered sugar—so simple but impactful. And for a cozy snack, a warm slice with that melting butter makes everything feel a little more special. My family always asks for seconds, so I usually double the recipe—it’s that good.
Top Tips for Perfecting Your Zucchini Banana Bread
Mastering this loaf is all about small details that make the biggest difference. First, when prepping your zucchini, I always do this trick: toss the shredded zucchini in a paper towel and squeeze out excess moisture. I’ve tested this with both fresh and frozen zucchini, and trust me, moisture control is key—too wet, and your bread turns out dense or soggy. Second, don’t overmix once you combine wet and dry ingredients. Gentle folds keep the batter airy and tender. If you want to customize the flavor, try swapping honey for sugar, or add a splash of orange zest instead of vanilla. I’ve also made an ultra-chocolate version by folding in dark chocolate chips, which disappeared in minutes at my house! And don’t forget—baking time can vary depending on your oven, so start checking around the 50-minute mark. The toothpick test is your best friend here. When it’s perfectly baked, the top will be golden, and the edges might slightly pull away from the pan. If you want an extra-decadent touch, sprinkle a handful of chopped walnuts or pecans before baking. I’ve learned that the key is to keep it moist but not wet—so if your batter feels a little thick, that’s totally okay. Sometimes I add a little extra mashed banana or a splash of milk if I want it even softer. Don’t be afraid to experiment and make it uniquely yours.
Storing and Reheating Tips
This bread is best eaten within the first couple of days, but if you have leftovers, no worries. For short-term storage, wrap it tightly in plastic wrap or store it in an airtight container at room temperature—up to two days. If you want to keep it longer, pop slices into a zip-top bag and refrigerate for up to a week. I like to reheat slices briefly in the microwave (about 10-15 seconds) for that just-baked warmth, especially if I want to spread a little butter or jam. For longer storage, freezing is your friend—wrap slices individually in plastic wrap, then in foil or a freezer bag. They stay good for up to 3 months! To thaw, let them sit at room temperature for a little while or warm gently in the microwave. If you like a shiny glaze, I recommend adding it just before serving—otherwise, it can get a little soggy if stored too long. This bread actually gets better over time, as the flavors meld and develop—so don’t hesitate to make it a day ahead.
Frequently Asked Questions
Final Thoughts
This zucchini banana bread has honestly become a comfort staple in my house. It’s simple, wholesome, and so cozy that everyone asks for it again and again. I love how versatile it is—perfect for breakfast, snacks, or a little indulgent treat after dinner. The best part? It’s practically foolproof and makes the whole kitchen smell like a cinnamon-scented dream. I encourage you to experiment with the mix-ins—chocolate chips, nuts, dried fruit—they all turn this already delicious loaf into something uniquely yours. And honestly, once you make it, you’ll want to keep a loaf in the fridge all week. It’s just that kind of recipe—easy, comforting, and totally addictive. So go ahead, give it a try, and I’d love to hear how yours turns out! Happy baking! And don’t forget to share your variations—I love seeing how you put your own spin on this cozy treat.
Easy Ham + Cheese Scalloped Potato Roll (Gluten Free)
Ingredients
Method
- Preheat oven to 400℉. Line a 17x12 inch metal pan with parchment paper. Sprinkle shredded parmesan on the pan to form an even layer, covering the bottom of the pan.
- Slice your potatoes lengthwise thin-about 1/8 inch thick (if they are too thick they won't roll easily and if they're too thin they will rip apart when you roll). Shingle the potato slices on the sheet pan, overlapping. Spray the tops lightly with olive oil spray, season generously with salt, onion powder and garlic powder. Bake for 20-25 minutes or until golden brown on edges. Remove from the oven and allow to cool only for 5 minutes.
- Top the potatoes with the ham slices and then sprinkle evenly with the mozzarella. Start rolling tightly from the short side upwards towards the other short side. Reposition it on the baking sheet so that the seam side is down and tucked under the roll. Bake for another 7-10 minutes. Wait 5 minutes and then serve.
- Garnish with fresh parsley + chili pepper flakes.
