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
- 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.
How To Make Gluten-Free Vegan Carob Zucchini Bread?
- 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.x
- 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 allow to cool for 5 minutes.
- 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
- Gluten-Free Vegan Carob Brownies
- Carob Muffins (Vegan, Gluten-Free)
- Carob Energy Bites
- Carob Powder Drink
- Vegan Tiramisu
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
Nutrition
(Per serving)- Energy: 222 kcal / 928 kJ
- Fat: 6 g
- Protein: 3 g
- Carbs: 41 g
Cook Time
- Preparation: 10 min
- Cooking: 1 h 10 min
- Ready in: 1 h 20 min
- For: 12 Servings
Ingredients
- 1 1/2 cup all purpose gluten-free flour
- 1/2 cup almond flour
- 1 cup coconut sugar
- 1/3 cup carob powder
- 2 teaspoons baking powder
- 1 cup coconut milk
- 1/3 cup maple syrup
- 2 tablespoons ground flaxseeds
- 2 cups zucchini, grated
- 1/4 cup carob chips, (optional)
Instructions
- Preheat oven 375 degrees F. Line a 9x5 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 allow to cool for 5 minutes.
- Remove loaf from the pan and parchment paper onto the cooling rack and allow the loaf to completely cool.
Hello Michelle…well I tried to bake this recipe today, but I did not have good results….it would not bake in my gas oven…it would not set. I love the batter and will eat is with yogurt….so I subbed date syrup as I am not a fan of maple syrup, i cut the coconut sugar in 1/2 and I don’t own a loaf pan so used an 9 x 9 baking pan (not aluminum) and lined it with parchment paper. I cooked in a 375 degree gas oven for 70 minutes….it was still funny so increased the oven to 400 for an additional 30 minutes still runny then 425 for additional 25 mins, bubbling away but still runny…it never cooked through. I am not a baker but I did enjoy the non baked bread….any ideas as to what I could have done wrong? Thank you for your feedback and I am a follower!!! Be safe, stay healthy and be kind. Kind Regards
Gale, I’m sorry that it didn’t set. Because you cut the coconut sugar in half, you should have added an extra half cup of gluten-free flour. I never baked with date syrup, it seems way more viscous than maple syrup so it is very sticky. I believe these are both what messed up the recipe.
Thank you Michelle…I will try this again and add more of the flour….I don’t eat sweets because I am allergic to eggs and bananas so never got into baking. I had all the ingredients except the maple syrup and yes the date syrup is thick but it did pour out of the container (similar to maple syrup)…so I thought it would be ok to sub. I will be making this again. I appreciate your time and response! Be safe!
Thank you Gale, let me know how it turns out.
Can I use regular flour for this recipe?
Jordi, I believe so. I just haven’t tested it with it. Please let us know if it works.