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
- 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)
- 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!