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Vegan Gluten free Zucchini Bread Recipe

Vegan Gluten free Zucchini Bread Recipe. Moist, soft Zucchini Bread loaded with Oats, Chia seeds, zucchini. Vegan Gluten-free Gum-free Soy-free Recipe. Makes one medium bread pan

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 345 kcal
Course: Breakfast , Bread
Cuisine: American , Vegan , gluten-free

Ingredients

Wet:
  • 1 large zucchini grated - about 1.25 cups
  • 1/2 cup raw or other sugar I usually use 1/3 cup for a less sweet breakfast loaf
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1.5 tbsp chia seeds
  • 2 tbsp 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 50 to 55 minutes or until a toothpick from the center comes out almost clean.
  6. 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

  • Use other shredded veggies or fruits of choice for variation.
  • Bake the mixture into muffins. Bake at 375 degrees F for 25 to 30 minutes.
  • Toast the oats for 3 to 4 minutes on a skillet over medium heat. Cool and use for nuttier flavor.
  • Nutrition calculated for 1 serving

Nutrition Information

Calories 345kcal (17%) Carbohydrates 55g (18%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 109mg (5%) Potassium 428mg (12%) 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: 6Serving

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.