Vegan Gluten free Zucchini Bread Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
50 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
345 kcal
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Cuisine
American, Vegan, gluten-free
Vegan Gluten free Zucchini Bread Recipe
Description
The Vegan Gluten Free Zucchini Bread begins by grating fresh zucchini and mixing it with wet ingredients including raw sugar, water, vanilla extract, chia seeds, neutral oil, vinegar, and maple syrup. This mixture is chilled to allow flavors to meld and chia seeds to hydrate. Old fashioned oats are folded in before combining with dry ingredients comprising almond flour, oat flour, white rice flour, potato starch, tapioca starch, baking powder, salt, and optional cinnamon.
The thick batter is poured into a parchment-lined loaf pan and baked at moderate heat for around 50 to 55 minutes until a toothpick inserted comes out nearly clean. After baking, the loaf is cooled partially in the pan, then fully on a rack to set its crumb. Brushing the crust with oil or vegan butter keeps it soft and adds moisture.
This zucchini bread has a moist, dense texture thanks to the shredded vegetable and gluten-free flours. Optional toppings like nuts or seeds can be added before baking for extra crunch. Variations include substituting other shredded fruits or vegetables, or making muffins instead of a loaf by adjusting baking time. Toasting oats beforehand can deepen flavor. The recipe notes that nutrition is calculated per serving without toppings and encourages refrigeration before slicing for best texture.
Ingredients
Wet:
- 1 zucchini large, grated, about 1.25 cups
- 1/2 cup raw sugar I usually use 1/3 cup for a less sweet breakfast loaf, or other sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1.5 tbsp chia seeds
- 2 tbsp neutral cooking oil generic cooking oil
- 1/2 tsp vinegar apple cider or white
- 3 tbsp maple syrup
Dry:
- 3/4 cup old fashioned oats use certified gluten-free if needed
- 1/2 cup almond flour
- 1/2 cup oat flour use certified gluten-free if needed
- 1/4 cup white rice flour
- 1/4 cup potato starch
- 2 tbsp tapioca starch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon optional
Instructions
- Grate the zucchini and add to a large bowl. Add the rest of the wet ingredients and mix well until the sugar dissolves in. Chill the mixture for half an hour.
- Fold in the oats into the bowl and chill for another 10 minutes. Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 inch loaf pan with parchment or grease it well.
- In a bowl, whisk the rest of the dry ingredients really well. Add it to the wet bowl and fold in well. The batter should be thick. if the batter is too flowy, add in a tbsp or so more rice flour.
- Drop this thick mixture into parchment lined pan. Even it out using a spatula. Top with chopped nuts or seeds or a crumb at this point.
- Bake for 50 to 55 minutes or until a toothpick from the center comes out almost clean.
- Cool in the pan for 10 minutes, then remove from the pan and cool completely. Brush oil or melted vegan butter on top to keep the crust soft. Slice and serve warm with vegan butter. I usually refrigerate the loaf for 10-15 mins before slicing.
Notes
- Other shredded vegetables or fruits can be substituted for zucchini to vary flavor and texture.
- To make muffins, bake the batter at 375°F for about 25 to 30 minutes.
- To deepen flavor, toast oats in a skillet over medium heat for 3 to 4 minutes before use and cool.
- Nutrition information is based on 1 serving without optional toppings such as nuts or seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 109mg | 5% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 144mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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