This Gluten-Free Vegan Carob Zucchini Bread, Vegan Zucchini Soup, Zucchini, and Green Peas Coconut Curry and Gluten-Free Vegan Baked Zucchini Fries are just a few of the flavorful recipes that I prepare every year. Summertime is known for all the extra zucchini maturing in the garden, having a variety of zucchini recipes make it fun and memorable.

Gluten-Free Vegan Carob Zucchini Bread

My love for carob goes way back, I basically substitute carob powder and carob chips in all my recipes that call for chocolate or cocoa. Although the taste is not the same, I find carob to be sweeter, and more stable on my body. 

Gluten-Free Vegan ‘Chocolate’ Zucchini Bread is the perfect substitute for those who are allergic to chocolate yet they still want the family look. 

carob zucchini bread ingredients on a cutting board

Carob Zucchini Bread Ingredients

  • Gluten-Free All-Purpose Flour – I have good results with Krusteaz and Pillsbury brands.
  • Almond Flour – lightens the texture of the bread.
  • Coconut Sugar – this natural sweetener is made from evaporated coconut sap, it contains inulin. Inulin is a prebiotic fiber beneficial for good bacteria.
  • Carob Powder – is found in health food stores, it is a cocoa alternative, it does not contain theobromine and caffeine that is found in cocoa. It is made from the dried roasted carob pod. It is sweet and has a unique taste. 
  • Baking Powder – I used non-aluminum baking powder.
  • Coconut Milk – I used full fat coconut milk, this recipe is oil-free. 
  • Maple Syrup – you can substitute with agave syrup.
  • Ground Flaxseeds – used as an egg replacer.  
  • Zucchini – 1 small zucchini grated. You can use a box grater or food processor. 

Carob zucchini bread batter in a bowl with shredded zucchini in a glass bowl on a cutting board

How To Make Gluten-Free Vegan Carob Zucchini Bread?

  1. Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and spray or brush with oil. Set aside.
  2. Grate zucchini and set aside, do not squeeze the zucchini.x
  3. In a smaller bowl, combine coconut milk, maple syrup, ground flaxseeds and mix to combine.
  4. Add the dry ingredients to the liquid ingredients and mix until fully combine and the batter is smooth. 
  5. Fold in the grated zucchini and mix well.
  6. Scoop the batter in the prepared loaf pan, sprinkle the carob chips on top of the loaf.
  7. Bake for 70 minutes or until a fork inserted in the center comes out clean.
  8. Transfer from the oven onto a cooling rack and allow to cool for 5 minutes.
  9. Remove loaf from the pan and parchment paper onto the cooling rack and allow the loaf to completely cool.

Other Flavorful Gluten-Free Vegan Carob Recipes To Make

Overlay, gluten-free vegan carob zucchini bread in loaf pan on a cooling rack with a black and white stripe napkin

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Carob Zucchini bread cut into slices on a cooling rack on

Gluten-Free Vegan Carob Zucchini Bread

This Gluten-Free Vegan Carob Zucchini Bread is incredibly moist and delicious. It is such a great way to use up all the extra zucchini from the garden.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: gluten free vegan carob zucchini bread
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 218kcal

Equipment

Ingredients

Instructions

  • Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and spray or brush with oil. Set aside.
  • Grate zucchini and set aside, do not squeeze the zucchini.
  • In a smaller bowl, combine coconut milk, maple syrup, ground flaxseeds and mix to combine.
  • Add the dry ingredients to the liquid ingredients and mix until fully combine and the batter is smooth.
  • Fold in the grated zucchini and mix well.
  • Scoop the batter in the prepared loaf pan, sprinkle the carob chips on top of the loaf.
  • Bake for 70 minutes or until a fork inserted in the center comes out clean.
  • Transfer from the oven onto a cooling rack and cool for 5 minutes.
  • Preheat oven 375 degrees F. Line a 9×5 loaf pan with parchment paper and spray or brush with oil. Set aside.
  • Grate the zucchini and set it aside; do not squeeze the zucchini.
  • In a smaller bowl, combine coconut milk, maple syrup, and ground flaxseeds.
  • Add the dry ingredients to the liquid ingredients and mix until fully combined and the batter is smooth.
  • Fold in the grated zucchini and mix well.
  • Scoop the batter into the prepared loaf pan, and sprinkle the carob chips on top of the loaf.
  • Bake for 70 minutes or until a fork inserted in the center comes out clean.
  • Transfer from the oven onto a cooling rack and allow to cool for 5 minutes.

Nutrition

Calories: 218kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 0.04mg | Sodium: 107mg | Potassium: 173mg | Fiber: 4g | Sugar: 18g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg