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
- 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?
- Preheat the oven to 350°F. Line an 8×4 baking pan with parchment paper and lightly spray, then set aside.
- In a large mixing bowl, combine Brown Rice Four, 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.
- Store in an airtight container for a day, after that in the refrigerator for 5 days.
Tips For Making Zucchini Bread
- Substitute cinnamon and nutmeg with 1 teaspoon coriander and 1/4 teaspoon cardamom for a milder flavor.
- Add 1/4 cup of your favorite nuts to the zucchini bread batter, such as pecans or walnuts.
- 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
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Categories
- Categories: Gluten-Free, Vegan
- Course: Dessert
- Cuisine: American
Nutrition
(Per serving)- Energy: 324 kcal / 1354 kJ
- Fat: 19 g
- Protein: 3 g
- Carbs: 35 g
Cook Time
- Preparation: 10 min
- Cooking: 1 h 10 min
- Ready in: 1 h 20 min
- For: 10 Servings
Ingredients
- 1 1/2 cups brown rice flour
- 1 cup almond flour
- 1 cup organic cane sugar
- 2 teaspoon 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 9x5 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.
Hi, can’t really have rice is there anyway I can just use only almond flour. Thanks,
Nicole, I didn’t try it without the rice. If you are grain-free, then it will take experimenting with psyllium husk, cassava flour (not starch), and doubling the almond flour and ground flax seeds. If you can have other grains, then sorghum flour would be a great substitute.
Hi can you use all rice flour in place of almond flour? My daughter is allergic to gluten, nuts and coconut. 😞
Karin, yes you can. Bake until a fork inserted in the center comes out clean.
I tried this recipe and it was just so good! I posted the pic on fb with #healthiersteps. Thanks so much for this wonderful recipe.
Wow Janice, thank you for sharing it. I’m happy you enjoyed it.
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!
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.
I made this today for a picnic, and it was a hit! Thank you for another amazing recipe.
That’s wonderful to know Katherine, I’m so happy it was enjoyed, thank you so much for your feedback!