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.
This recipe is super easy compared to some other zucchini bread recipes I’ve seen as you don’t need to do anything to take the moisture out of the zucchini before adding it to the batter.
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
- 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
- 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!