5 from 48 votes
Vegan Gluten free Zucchini Bread Recipe
This Vegan Gluten Free Zucchini Bread blends grated zucchini with a combination of oat, almond, and rice flours, sweetened with raw sugar and maple syrup, and flavored with vanilla and cinnamon. It uses chia seeds as a binder and a mixture of starches and baking powder to provide lift. The batter is thick and bakes into a moist, tender loaf with a soft crust, suitable for breakfast or a snack.
Prep Time
45 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
Servings:
6
Calories:
345 kcal
Course:
Breakfast, Bread
Cuisine:
American, Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 345
% 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.