Gluten-Free Vegan Zucchini Bread

This Gluten-Free Vegan Zucchini Bread is seriously moist, perfectly dense and subtly fragrant. It’s great for dessert, breakfast, brunch or a snack, and is the best way to hide your veggies!

Why you’ll love this Gluten-Free Vegan Zucchini Bread:

• it’s undetectably vegan and gluten-free
• it’s super moist
• it’s subtly spiced and fragrant 
• it has a warm, toasty flavour
• it’s easily customisable
• you can make it either sweet or savoury
• it’s refined sugar free or can be made with no added sugar 
• it’s made in one bowl
• it requires just a handful of simple ingredients to make!

How to make this Gluten-Free Vegan Zucchini Bread + top tips

The zucchini (courgette) will need to be grated – the easiest way to do this is to use a box grater.

Tip: Use both hands to squeeze as much water as possible out of the grated zucchini – this will help it cook better.

Then all you need to do is to place all the ingredients in a glass mixing bowl and mix it all together.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

Then transfer the zucchini bread batter to a one-pound loaf tin.

Tip: Make sure to line the loaf tin with greased baking paper – this will make removing the bread from the tin so much easier!

Substitutions you can make to this recipe:

• you can use any type of oil: coconut oil, olive oil or vegetable oil
• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup, date syrup etc
• you can make a more savoury/no added sugar zucchini bread by completely omitting the maple syrup
• the apple cider vinegar is crucial as the acidity reacts with the alkali bicarbonate of soda (baking soda) – it can be substituted with lemon juice
• you can substitute the ground walnuts with ground almonds
• for a nut-free version: substitute the ground walnuts with ground sunflower seeds
• you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free
• the ground cinnamon can be omitted.

Additions you can make to this recipe:

• for some extra crunch, you can top this zucchini bread with chopped walnuts, pecan nuts, flaked almonds or coconut flakes before baking
• you can add lemon zest, chocolate chips, raisins, desiccated coconut or dried cranberries to the batter
• slices of this zucchini bread taste amazing spread with coconut butter, almond butter or peanut butter.

How long does this Gluten-Free Vegan Zucchini Bread keep for?

This Zucchini Bread keeps covered in the fridge for up to a few days. It’s best reheated in the toaster.

Tip: Make sure to place the bread on a cooling rack to cool down completely before storing, otherwise it’ll become soggy.

More gluten-free vegan quick-bread recipes:

• Gluten-Free Vegan Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Apple Bread
• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Cornbread
• Gluten-Free Vegan Carrot Bread

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Zucchini Bread

This Gluten-Free Vegan Zucchini Bread is seriously moist, perfectly dense and subtly fragrant.

4.34 from 9 votes

Print Pin Rate

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)60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 8 tablespoons maple syrup (or sub any other sweetener)8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• Pinch saltPinch salt
• 150 g (1 cup) zucchini (courgette) , grated150 g (1 cup) zucchini (courgette) , grated
• 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
• 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk)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) 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)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)2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)1/4 teaspoon bicarbonate of soda (baking soda)
• 30 g (1/4 cup) walnuts , roughly chopped30 g (1/4 cup) walnuts , roughly chopped

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Use both hands to squeeze as much water as possible out of the grated zucchini - this will help it cook better
• 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 Facts

Gluten-Free Vegan Zucchini Bread

Amount Per Serving

Calories 262 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g30%

Sodium 50mg2%

Potassium 175mg5%

Carbohydrates 24g8%

Fiber 3g12%

Sugar 11g12%

Protein 4g8%

Vitamin A 30IU1%

Vitamin C 3mg4%

Calcium 75mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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