Gluten-Free Vegan Zucchini Bread

Gluten-Free Vegan Zucchini Bread is the perfect quick bread for a snack, tea or dessert. I’m crazy about making loaves of sweet bread, because they are easy to make, and you get to add your favorite fruits, veggies, nuts, etc. Examples are my Vegan Blueberry Pineapple Bread, Gluten-Free Vegan Banana Bread, Lemon Pound Cake, and Strawberry Banana Bread. 

Vegan Zucchini Bread

Here in Florida, we are already enjoying zucchini and I’m including them in many of my dishes. I just enjoyed Ratatouille with zucchini, and I had leftovers so making this moist zucchini bread was just right, and this easy zucchini bread comes together in no time at all.

How To Grate Zucchini For Bread

1. Wash zucchini to remove dirt, and cut both ends off the zucchini. Place a box grater on a cutting board, and rub unpeeled zucchini up and down the holes.

How To Make Zucchini Bread?

1. Preheat the oven to 350°F. Line an 8×4 baking pan with parchment paper and lightly spray, then set aside. 
2. In a large mixing bowl, combine Brown Rice Four, Almond Flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a smaller bowl mix almond milk, ground flaxseeds, oil, and vanilla.
4. Stir wet ingredients into dry ingredients and mix until batter is smooth. Fold the shredded zucchini into the batter.
5. Scoop the batter into the prepared baking pan and bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool in pan for about 10 minutes, then remove from pan and allow to cool completely on a wire rack.
7. Store in an airtight container for a day, after that in the refrigerator for 5 days. 

Tips For Making Zucchini Bread

1. Substitute cinnamon and nutmeg with 1 teaspoon coriander and 1/4 teaspoon cardamom for a milder flavor.
2. Add 1/4 cup of your favorite nuts to the zucchini bread batter, such as pecans or walnuts. 
3. Add dried fruit such as raisins or Craisins™ to the batter.

Can You Freeze Zucchini Bread?

Yes, zucchini bread can be stored in the freezer safely for up to 2 months. Wrap your zucchini bread in parchment paper, and place it in a heavy-duty freezer bag. 

Other Zucchini Recipes To Try

• Baked Zucchini Fries
• Zucchini And Green Peas Coconut Curry
• Zucchini Hummus

If you enjoyed this post about Gluten-Free Vegan Zucchini Bread and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE

By submitting this form, you consent to receive emails from Healthier Steps.

Gluten-Free Vegan Zucchini Bread

This amazing gluten-free vegan zucchini bread is so moist and full of flavor. It is made from scratch with brown rice flour, almond flour, cinnamon, nutmeg, and other spices, and is loaded with freshly grated zucchini. This is the perfect zucchini bread prepared from summer's bounty.

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan gluten free zucchini bread, zucchini bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Servings: 10 servings

Calories: 288kcal

Equipment

• 1 8×4 loaf pan

Ingredients

• 1 1/2 cups brown rice flour
• 1 cup almond flour
• 1 cup organic cane sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup almond milk
• 2 tablespoons ground flaxseeds
• 1/4 cup coconut oil melted or oil of your choice
• 2 teaspoons vanilla
• 1 cup zucchini shredded

Instructions

• Preheat the oven 350° F. Line a 9×5 loaf pan with parchment paper and lightly spray, then set aside.
• In a large mixing bowl, combine brown rice flour, almond flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• In a smaller bowl mix almond milk, ground flaxseeds, oil, and vanilla.
• Stir wet ingredients into dry ingredients and mix until batter is smooth. Fold the shredded zucchini into the batter.
• Scoop the batter into the prepared baking pan and bake for 70-90 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in pan for about 10 minutes, then remove from pan and allow to cool completely on a wire rack.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 115mg | Fiber: 3g | Sugar: 21g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg