Best Gluten Free Vegan Zucchini Bread Recipe to Try Today

Zucchini bread is a timeless classic that brings the warmth of home baking right to your kitchen. But what if you’re following a gluten-free and vegan lifestyle?

Don’t worry! This best gluten free vegan zucchini bread recipe is here to satisfy your cravings without compromising your dietary preferences.

Moist, flavorful, and packed with fresh zucchini, this bread combines wholesome ingredients to create a tender crumb and a naturally sweet taste. Whether you’re a seasoned baker or a newbie, this recipe is straightforward and foolproof.

Perfect for breakfast, a snack, or even dessert, this zucchini bread is a guilt-free indulgence that everyone will love. Plus, it’s a wonderful way to sneak in some veggies while enjoying a comforting treat.

Ready to bake your way to deliciousness? Let’s dive in!

Why You’ll Love This Recipe

This zucchini bread stands out because it ticks all the boxes for a healthy, tasty, and inclusive baked good. Here’s why it’s a winner:

• Gluten-Free & Vegan: Uses wholesome gluten-free flours and plant-based ingredients, perfect for sensitive diets.
• Moist & Tender: The zucchini naturally adds moisture, keeping the bread soft without needing eggs or dairy.
• Easy to Make: Simple steps and common ingredients make this recipe accessible for everyone.
• Customizable: Add nuts, chocolate chips, or spices to suit your taste.
• Nutritious: Packed with fiber and vitamins from zucchini and whole ingredients.

Ingredients

• 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum, or add 1 tsp separately)
• 1 cup organic brown sugar or coconut sugar
• 1 tsp baking soda
• 1/2 tsp baking powder (gluten-free)
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
• 1/4 cup unsweetened applesauce (acts as egg replacer)
• 1/4 cup melted coconut oil or neutral vegetable oil
• 1 tsp pure vanilla extract
• 1/4 cup almond milk or any plant milk
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup vegan chocolate chips

Equipment

• Medium mixing bowl
• Large mixing bowl
• Box grater or food processor
• Measuring cups and spoons
• Loaf pan (8.5 x 4.5 inches recommended)
• Parchment paper or non-stick spray
• Whisk or mixing spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your loaf pan by lining it with parchment paper or lightly greasing it with coconut oil or non-stick spray.
2. Grate the zucchini. Use a box grater or food processor to grate the zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to avoid soggy bread.
3. Mix dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Ensure everything is evenly combined.
4. Combine wet ingredients. In a medium bowl, mix the grated zucchini, applesauce, melted coconut oil, vanilla extract, and almond milk until well incorporated.
5. Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients bowl. Stir gently with a whisk or spoon just until combined. Do not over-mix to keep the bread tender.
6. Add optional mix-ins. Fold in chopped nuts and/or vegan chocolate chips if using. These add texture and flavor variations.
7. Pour batter into the loaf pan. Spread it evenly and smooth the top with the back of a spoon or spatula.
8. Bake for 50-60 minutes. Insert a toothpick in the center; it should come out clean or with just a few moist crumbs. If it’s wet, continue baking and check every 5 minutes.
9. Cool completely. Remove the bread from the oven and set it on a cooling rack. Let it cool in the pan for 15 minutes before transferring it out to cool fully. This prevents sogginess and helps the texture set.
10. Slice and enjoy. Once cooled, slice your zucchini bread and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Tips & Variations

“For the best texture, squeezing out excess moisture from the zucchini is key. Too much liquid will make the bread dense and soggy.”

• Flour Alternatives: You can experiment with almond flour or oat flour blends, but adjust the liquid accordingly.
• Sweeteners: Maple syrup or agave nectar can replace brown sugar, but reduce the almond milk slightly.
• Spices: Add ginger or cardamom for a warm twist.
• Mix-ins: Dried cranberries, shredded coconut, or seeds like chia and flax add crunch and nutrition.
• Make muffins: Pour the batter into a muffin tin and bake for 20-25 minutes for individual servings.

Nutrition Facts

Serving Suggestions

This zucchini bread is incredibly versatile. Enjoy it plain or enhance the flavors with your favorite toppings:

• Spread some vegan butter or nut butter for a creamy, satisfying bite.
• Top with a drizzle of maple syrup or agave nectar for extra sweetness.
• Pair it with a cup of herbal tea or your favorite coffee for a relaxing snack.
• Serve alongside fresh fruit or a dollop of coconut yogurt for a balanced breakfast.

Conclusion

Whether you’re new to gluten-free and vegan baking or a seasoned pro, this zucchini bread recipe is a must-try. It’s simple, nourishing, and delicious — a perfect way to use up fresh zucchini while creating a treat that everyone can enjoy.

The moist texture, warm spices, and natural sweetness make it an ideal snack or breakfast companion. Plus, it’s easy to customize with your favorite nuts, chocolate, or spices.

Don’t forget to check out other fantastic recipes on our site like the Magic Dough Recipe or the refreshing Kosher Sushi Salad Recipe for more culinary inspiration. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Gluten Free Vegan Zucchini Bread”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful zucchini bread that’s both gluten free and vegan. Perfect for a healthy snack or breakfast treat.”, “prepTime”: “PT15M”, “cookTime”: “PT50M”, “totalTime”: “PT65M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 cups grated zucchini (about 2 medium zucchinis)”, “1 1/2 cups gluten free all-purpose flour”, “1/2 cup almond flour”, “1/2 cup coconut sugar”, “1/4 cup unsweetened applesauce”, “1/4 cup melted coconut oil”, “1/4 cup unsweetened almond milk”, “1 teaspoon baking soda”, “1/2 teaspoon baking powder”, “1/2 teaspoon ground cinnamon”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a loaf pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together the gluten free flour, almond flour, baking soda, baking powder, cinnamon, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, mix coconut sugar, applesauce, melted coconut oil, almond milk, and vanilla extract until combined.”}, {“@type”: “HowToStep”, “text”: “Fold the wet ingredients into the dry ingredients until just combined.”}, {“@type”: “HowToStep”, “text”: “Gently fold in the grated zucchini.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared loaf pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 50 minutes or until a toothpick inserted in the center comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “3 g”, “fatContent”: “9 g”, “carbohydrateContent”: “22 g”}}