Gluten-Free Vegan Zucchini Bread

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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.

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.

vegan zucchini bread in a baking pan on a wire rack

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 8x4 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 60-70 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. 

Zucchini bread ingredients

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 in a heavy-duty freezer bag. 

Other Zucchini Recipes To Try

best zucchini bread cut into slices overlay

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
324 kcal / 1354 kJ
Fat:
19 g
Protein:
3 g
Carbs:
35 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
1 h 10 min
Ready in:
1 h 20 min
For:
10 Servings

Ingredients

Instructions

  1. Preheat the oven 350° F. Line a 9x5 loaf pan with parchment paper and lightly spray, then set aside.
  2. In a large mixing bowl, combine brown rice flour, 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 60-70 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.

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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4 Comments
  1. Quesa Jones
    June 14, 2019

    I was so excited to see this recipe!!! I haven’t been able to cook as much lately due to work demands, but I’ve missed making your delicious recipes and vowed to cook something this weekend. Lo and behold I found this gem! I’ve missed your site Michelle and hope work will abate enough so I can start making things more frequently again. This is delicious, flavorful and no one will believe it’s Vegan. You are still the Vegan Van Gogh!! Thanks for another great one!

    • Michelle Blackwood
      June 15, 2019

      Quesa it is so nice to hear from you. I missed your lovely, inspiring comments. Thank you for your feedback, I’m so happy you enjoyed it.

  2. katherine
    May 26, 2019

    I made this today for a picnic, and it was a hit! Thank you for another amazing recipe.

    • Michelle Blackwood
      May 26, 2019

      That’s wonderful to know Katherine, I’m so happy it was enjoyed, thank you so much for your feedback!