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.
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Servings: 10 servings
Calories: 288kcal
Equipment
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 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.
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