Photo of a loaf of zucchini bread with three slices against a sheet of brown baking paper with two red roses
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Gluten-Free Vegan Zucchini Bread

This Gluten-Free Vegan Zucchini Bread is seriously moist, perfectly dense and subtly fragrant.
Course Breakfast, Dessert
Cuisine American
Keyword gluten-free vegan bread, vegan zucchini bread, vegan zucchini recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 262kcal
Author Rhian Williams

Ingredients

  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
  • Pinch salt
  • 150 g (1 cup) zucchini (courgette) , grated
  • 1 teaspoon ground cinnamon
  • 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)
  • 150 g (1 1/4 cup) ground walnuts ** (or sub ground almonds/almond meal)
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 30 g (1/4 cup) walnuts , roughly chopped

Instructions

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the maple syrup, vinegar, salt, zucchini, cinnamon, milk and ground walnuts to the same bowl
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a splash more milk if it's looking too dry
  • Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
  • Scatter over the chopped walnuts
  • Bake in the oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
  • Once out the oven, leave to cool on a wire rack before cutting
  • Keeps covered in the fridge for up to a few days - best reheated in the toaster!

Notes

*The acidity of the vinegar reacts with the alkali bicarbonate of soda to make the bread fluffy. If you can't get hold of vinegar, substitute it with 1 tablespoon of lemon juice.
**To make ground walnuts, place whole walnuts into a food processor and pulse briefly until you get a fine powder. Make sure not to over-blend as otherwise you'll get nut butter!

Nutrition

Calories: 262kcal | Carbohydrates: 24g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Sodium: 50mg | Potassium: 175mg | Fiber: 3g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg