Irresistible vegan zucchini bread that’s moist ‘n buttery. The best vegan gluten free zucchini bread—an easy recipe that’s perfect for summer! GF.
For years and years, since I’ve started this blog, I’ve gotten requests for the perfect vegan gluten free zucchini bread recipe. Only problem? I’d never made one before! Shhh… don’t tell anyone my secret.
You’d be surprised how many times I get requests for a recipe I’ve never made before (and in some cases, never even tried!!!!). Fortunately, I’ve had plenty of experience eating zucchini bread.
In college, one of my very favorite dining hall treats was this incredible, moist, unearthly-perfect zucchini bread. Like, you’d know that the fine chefs at my dining hall had placed a platter of fresh-baked, perfectly moist zucchini bread out when you heard the herds of movement.
It was one of very few reasons why any of us would get up before 8am. We had to get that zucchini bread. Ya know? Some people wouldn’t have even gone to bed yet when they started charging downstairs to get that bread. (You would think there was some kind of internal zucchini bread alarm system or something.)
Perfect Gluten Free Zucchini Bread, Perfect Vegan Zucchini Bread, all in one.
So with that perfect, best-ever, amazingly moist zucchini bread in my mind, I set out to make my very own awesome version of vegan gluten free zucchini bread. My vegan zucchini bread recipe is gluten-free, dairy-free, vegan and packed with all the healthy ingredients you love.
This gf zucchini bread is unbelievably buttery (without using any butter), moist, flavorful, perfectly spiced with cinnamon, deliciously nutty with walnuts, and topped off with the perfect crumb. YUM.
If you’ve been looking for the best super moist gluten free zucchini bread, look no further than my yummy recipe! Today, we’re going to learn how to make vegan zucchini bread… and keep it refined sugar-free. Woohoo!
How to Make Vegan Gluten Free Zucchini Bread
Preheat
The very first thing I do before starting any baked recipe is preheating the oven. Head over to your oven and preheat it to 325°F. Then, line an 8-inch loaf pan with parchment paper.
Whisk the Dry Ingredients
Grab a medium mixing bowl and add in all of the dry ingredients: gluten free oat flour, baking soda, baking powder, cinnamon and salt. Whisk it all together thoroughly.
Whisk the Wet Ingredients
Grab a large mixing bowl and add in all of the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs and vanilla. Whisk thoroughly.
Combine the Ingredients
Now it’s time to combine the two! Pour the dry ingredients over the wet ingredients and whisk it all together until no flour patches remain.
Fold in Zucchini & Walnuts
Now, dump in the grated zucchini and walnuts. Make sure to thoroughly fold in the zucchini—no need to be gentle, the zucchini should be almost mashed in.
Pour the Batter
Pour your vegan zucchini bread batter into the pan you lined earlier. Smooth the batter out into the shape you’d like—this is how it’ll bake up. 😉
Bake, Cool, Slice & Enjoy
Bake for about 62 minutes, then cool, slice and enjoy the best gluten free zucchini bread!
Vegan Gluten Free Breads You’ll Love: Vegan Oatmeal Chocolate Chip Banana Bread • 1-Bowl Gluten Free Vegan Pumpkin Bread • Gluten Free Vegan Cinnamon Raisin Quick Bread
How to Store
This moist GF zucchini bread recipe is best served on the first day. However, after cooling completely, you can store the zucchini bread in a container in a cool, dark environment or the fridge for 3-5 days. This vegan zucchini bread recipe is best the first 3 days, but splendid the 1st day.
Testimonials
Bec says, “This was delish! By far the best gluten, dairy and egg free recipe I have tried. I subbed in 1/2 cup of honey instead of the sugar and syrup and it was still perfect. I also halved a whole banana and popped that on top. Love it, thank you x”
Lalo says, “These are SOOOOO amazing! They aren’t too sweet and an amazing way to eat some veggies. I didn’t feel bloated or low energy after them either which is fantastic! A+++”
Danielle says, “This is the best zucchini bread I’ve ever had!!! So so good – will be making this again and again!”
Q&A for the Best Gluten Free Zucchini Bread (GF)
Where do I find a good box grater to grate the zucchini for this vegan gluten free zucchini bread recipe?
Good question! Here is Erik’s favorite box grater. He’s my designated zucchini grater assistant, so he’s got this! Here’s another highly-rated grater on Amazon.
Do I need to deseed the zucchini for gluten free zucchini bread?
No need! Use your fresh zucchini as is to make the best vegan gluten free zucchini bread. 😉
Can you shred zucchini in a food processor? How do you grate zucchini for bread without a grater?
Yes, you can shred zucchini in a food processor—in fact, that’s how you can grate zucchini for vegan zucchini bread without a grater! Use this food processor with the shredding disk attached.
How many zucchinis is 1 1/4 cups grated?
Depends on the size of the zucchini. If you’re using small zucchinis, you’d need about 1-2 zucchinis. For large zucchinis, you’d need about ½ of one zucchini.
Is this vegan gluten free zucchini bread… dairy-free? Easy?
Yes, yes and yes! This healthy zucchini bread is vegan, gluten-free, dairy-free, egg-less, flourless, relatively easy (as long as you like grating zucchini lol) and homemade!
Where can I find more vegan gluten free bread recipes?
Check out my Quick Breads or check out the links below!
Unbelievably buttery vegan zucchini bread that’s moist ‘n flavorful, perfectly spiced and has the perfect crumb.
So how did you like learning how to make zucchini bread? Perhaps you’re already a pro or this is your first time making zucchini bread? 😉 Either way, I hope you had fun & learned a bit in today’s post! Thank you for stopping by—I can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Delicious Vegan Gluten Free Bread Recipes
- Vegan Gluten Free Banana Bread (GF)
- The BEST Moist Chocolate Chip Banana Bread
- Easy Gluten Free Banana Bread Recipe
- Healthy Orange Bread
- just for fun: Vegan Zucchini Brownies
Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF)
- Prep Time: 25 mins
- Cook Time: 62 min
- Total Time: 1 hour 27 minutes
- Yield: 10-14 slices, 1 loaf 1x
- Diet: Vegan
Description
Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF): this irresistible vegan zucchini bread is moist ‘n buttery. The best vegan gluten free zucchini bread—easy recipe, perfect for summer! GF.
Ingredients
Dry Ingredients
- 2 cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 1 ½ flax eggs (4 ½ teaspoons ground flaxseed and ¼ cup + 1 ½ teaspoons water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
Fold-in Ingredients
- 1 ¼ cups grated zucchini
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 325°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together all the dry ingredients.
- In a large bowl, whisk together all the wet ingredients.
- Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Thoroughly fold and mash in zucchini and walnuts, until zucchini is very well incorporated (about 30 seconds). The batter will be very, very thick—do not add additional liquids to thin out the batter.
- Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with a rise down the center—in the shape of a loaf.
- Bake for 55-70 minutes. Mine took 62 minutes. Insert a toothpick to check for doneness—once it comes out clean with just a few moist bits, it’s done.
- Allow to cool in the pan, placed on a cooling rack for about 25 minutes. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice loaf into 10-14 slices. Enjoy!
More Vegan Gluten Free Quick Bread Recipes:
Notes
Storing Instructions: Store in an airtight container for up to 5 days in the refrigerator, or in a cool, dark environment. Best the first 3 days.
To Freeze: Store in an airtight container in the freezer for 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 15-second increments until just warm.
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 14 servings per recipe. 🙂
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 7g
- Sodium: 48mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
Keywords: gluten free zucchini bread, vegan zucchini bread
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This is seriously irresistible! My family loved it!
★★★★★
That’s awesome! 😊😊
This is one of our favorite recipes. We love cooking or baking with zucchini! Such a delicious and healthier!
★★★★★
That’s wonderful! So happy it’s been a hit for you. 😊
This is SUCH a moist, delicious recipe!
Aww thanks Cathy!
This was so good! I will be baking it often! So glad I found this recipe!
★★★★★
Woohoo! I’m so glad to hear it Kevin!
This is the perfect recipe to use up that garden zucchini! I cannot wait to have a slice!
★★★★★
Oh yes, nothing beats fresh baked zucchini bread made with fresh hope grown zucchini!
This bread was fluffy and delicious!
★★★★★
Yay! I’m so happy to hear it!
So moist and delicious. I topped mine off with some vegan butter spread yummy.
★★★★★
Ooh sounds delicious!
Do you think it would be ok to omit the coconut sugar and just use a little more maple syrup? Looks great, can’t wait to try it!
Hi Janelle! I wouldn’t recommend it because maple syrup is wetter than coconut sugar, so it would through off the consistency quite a bit. If you’re looking for an alternative, I’ve had some readers use date sugar in other recipes with good results. I haven’t tried it myself here, though. Hope this helps!
So delicious! I am in love with this recipe
★★★★★
Wow thanks Lindsay!
These are SOOOOO amazing! They aren’t too sweet and an amazing way to eat some veggies. I didn’t feel bloated or low energy after them either which is fantastic! A+++
★★★★★
Thank you so much, Lalo! Any way to trick ourselves and our loved ones into eating more veggies is bonus for sure. 😉 I’m thrilled to hear that you didn’t feel bloated or low energy afterward–woohoo!! Happy baking & eating!
I REALLY wanted to make a apple cinnamon bread but could not find one in your site. So I used this recipe and substituted shredded apples instead of zucchini. I added way more cinnamon and vanilla, replaced both sweeteners with Wholesome liquid allulose sweetener. I use that sweetener in all of your recipes and it turns out great. I have also used the “granulated” form of allulose as well. But I have just been replacing all with the liquid.
Also: can you please help me come up with a recipe for anise biscotti. My grandma used to make it and I would love your help with a recipe..Thank you. ( By the way I peel, core and shred my apples in my food processor, AMAZING! Cant wait to do carrots next)
Hi Angie! Oh goodness, your comment has been so illuminating and helpful! I just ordered a bottle of allulose upon your recommendation. 😉 Love that you were able to use apples in this recipe to make apple cinnamon bread. Anise biscotti: I would love to–unfortunately, I haven’t developed a biscotti recipe yet! I’ll add that to my list of recipes to create–but be warned, it’s a long one. Lol. Happy baking!
Upon closer inspection, the zucchini I had sitting in my veggie drawer, was in fact a cucumber! I was already done combining all dry and wet ingredients, so instead of making cucumber bread, I grated a large pink lady apple and hooray, the yummiest “Apple Cinnamon Bread!” I followed the recipe exactly except for the zucchini of course. Today, I try with zucchini, but I wanted to let you know that it worked with a large grated apple too! Great recipe and my little helper in the kitchen loved that we were able to improvise and still make it work deliciously!
★★★★★
Super awesome quick thinking, can I just say? 🙂 And thank you for letting me know that works! P.S. What a great lesson to teach the little one about life. 😉
Hi!! So my bread is currently in the oven! Quick question! Is it suppose to rise a lot…or not that much? I did squeeze the liquid from the zucchini, and I was unable to completely fill my 1/4 cup with maple syrup (it was maybe half of that 😩). Thanks for your help!
Hi Tiff!! The bread should rise a bit. I definitely would not recommend squeezing the liquid from your zucchini, as that’s what adds incredible moisture to your bread. Next time, try my recipe without squeezing the zucchini and using the full amount of maple syrup. 😉 Happy baking!
I haven’t tried this yet but it looks delicious! Do you know whether it would work to bake it in a muffin tin instead of as a loaf?
Hi Christina! I think you’d enjoy this zucchini muffin recipe: https://beamingbaker.com/best-healthy-zucchini-muffins-v-gf/
Happy baking! 🙂
Hi. I love that you use oat flour for so many of your recipes. I did want to know how much oats should I measure out to make 2 cups of oat flour in my blender? Does it matter if I use quick cooking oats or regular rolled oats? Also, would subbing 2 tablespoons of applesauce for the extra 2 tbsp oil be ok? Thanks!
Hi Maria! So glad you’re enjoying the oat four. 🙂 Definitely use rolled oats over quick oats, and I’d recommend using about 2 1/2 cups of oats so that you get the 2 cups of oat flour plus a little bit extra. Also, I highly recommend sifting the oat flour so that you remove any leftover coarse bits.
As for the applesauce sub, I haven’t tried it myself so I can’t say for sure. If you do give it a go, let me know what you think! 🙂
So happy to have found this recipe. I can’t have flaxseed. Do you think I can sub an equal amount of chia seeds for the flax? thanks.
Hi Janis! Yes, that should be okay. Let me know how it goes!
Hi i’ve never used chia seeds and don’t have flax on hand. how much chia egg would you use? I read 1 tbsp chia to 2.5 tbsp water. just wondering how much to add to recipe after. Thanks!
★★★★★
Hi there! Since this recipe calls for 1.5 flax eggs, make 1.5 chia eggs to substitute the flax eggs. Use: 4.5 TEAspoons ground chia and 1/4 cup + 1.5 TEAspoons water. Hope you love it! 🙂
Can I swap out the sweeteners with granulated lakanto or liquid stevia? If I use the liquid stevia would I need to make up for the mass of the coconut sugar? If I leave out the maple syrup should I add any non dairy milk to make up for the lost liquid? Thanks!
Hi Sarah, I haven’t tried any of these subs before, but in my experience, they’re too difficult to use as subs for coconut sugar *and* maple syrup. Granulated lakanto subbed for sugar (1:1) usually yields a much drier baked good. Liquid stevia is highly concentrated and can quickly taste bitter if used in large amounts. Sorry about that!
This is the best zucchini bread I’ve ever had!!! So so good – will be making this again and again!
★★★★★
Woohoo!!! Danielle, I’m so happy to hear this! Thanks for stopping by & letting me know. Happy baking!
My Daughter cannot do oat flour, would a gluten free flour blend work as well?
Hi Pam, you could try a GF flour blend, but I’m not sure of the results. I’ve noticed that every brand of GF flour yields very different results. Let me know if you try it and how it works out. 🙂
This was delish! By far the best gluten, dairy and egg free recipe I have tried. I subbed in 1/2 cup of honey instead of the sugar and syrup and it was still perfect. I also halved a whole banana and popped that on top. Love it, thankyou x
Thanks Bec! What an incredible compliment. I’m beaming over here… 😉 Loved hearing about your sub and the added banana. Hugs!! Xoxo
You’re Welcome! I’m going to try the lemon loaf next, can’t wait 🙂
Yeah!!! Looking forward to hearing your thoughts on that recipe. 🙂
I tried this recipe and liked it very much. But I am wondering if there is a way to eliminate the sweeteners and make a savory version?
Currently in the oven, not sure if I did something wrong, but the texture was more like a batter than a dough. I thought about making them into little cookies, but smashed it into a cake pan 🙂 I’m new to GF baking so maybe this is normal?? I feel like my wet ingredients were not enough liquid. Anyway, fingers crossed 🙂
Hi Amy, how did your zucchini bread turn out? I’ll be able to help better with this info, hopefully. 🙂
This came out really dry and crumbly for me, I’m not sure what happened. It tasted great, however! I’d love to try again. Any thoughts on what might have gone wrong?
★★★★
Hi Nina, oh no!! I’m definitely surprised to hear it because this recipe is moist. Hmm… without being there in the kitchen with you, it’s hard to say. 1) Did you make any subs at all? Swap the flour, leave out some of the maple syrup or sugar? 2) Did you use homemade oat flour? 3) Did you “fluff up” your flour before measuring to ensure that it wasn’t packed? Hope this helps!
I want to make 5 of these for the holidays to send out to my siblings! Do you think I could bake more than 1 of them at a time? If so, would I adjust the temperature or time on the oven? Thanks!
★★★★★
Hi Jess! Aw, how sweet you are! . Hm, I haven’t tried it myself (and it would also depend on your oven) so I’m not quite sure. I’d recommend trying it at the normal bake time and testing with a toothpick to check for doneness. Then you can adjust the time as needed. Let me know how it goes!
Hi Demeter,
In your Zuchinni bread recipe I don’t understand:
1 ½ flax eggs (4 ½teaspoons ground flaxseedand ¼ cup + 1 ½teaspoons water, whisked together, set for 15 mins)
What are “flax eggs”?
So sorry, I do not understand the above ingredient.
Could you describe it a different way please?
Are there eggs in this recipe?
I really want to make this bread! Thanks!
Hi Patrice! A flax egg is a vegan egg replacement made out of water and ground flax seed. Here’s a post I wrote all about them: https://beamingbaker.com/make-flax-egg-vegan-gluten-free-paleo-dairy-free-egg-replacement/
So, for this recipe, you would make 1.5 flax eggs, using the proportions listed. Hope this helps! 🙂
Hi, wondering can you use another egg replacement instead of flex eggs like the egg replacement with the Red Mill label?
Hi Liz, I’m not sure how the zucchini bread would turn out since I haven’t used the BRM egg replacer in this recipe. Try making 1.5 “eggs” based on the instructions on the back of the egg replacer bag to substitute the flax eggs in this recipe. Good luck & let me know how it turns out! 🙂
I used homemade oat flour, and this bread came out delicious. Very sweet, with a great texture. My only comment would be that next time I might even lessen the amount of sweetener, because I have a very plain taste and it was almost a little too sweet for me. Love this recipe! This website is the best. Can you do a vegan scone recipe sometime? Thanks for all your amazing baked goods!
★★★★★
I’m so happy to hear you enjoyed the recipe Sofie-Marie! . I’ve definitely been thinking about trying scones for a while, and it’s definitely high up on my To Bake list!
This looks fantastic! I can’t wait to make it. Silly question though, do I squeeze the liquid out of the zucchini after it’s grated?
Thanks Tiffany! . And there’s no such thing as a silly question ‘round here. I do not squeeze the liquid out of mine. Happy baking!
Hi Sarah, I’m so sorry to hear that! Did you make any substitutes, such as swapping the oat flour with almond flour or using different sweeteners/applesauce? It’s hard to say what happened since I’m not right there in the kitchen with you. 🙁 Let me know so I can help you out! ❤️
Can I substitute any other gluten free flour for the oat flour?
Hi Debbie, other readers have tried subbing the oat flour for gluten free all purpose flour with some success. Try it and let me know how it turns out. 🙂
This looks soooo perfectly moist!
Oh it most certainly is! 🙂
This bread looks so good, I haven’t made zucchini bread in so long, and I love this recipe!
Thanks Angie! 🙂 I think you’ll really enjoy this recipe!
Oh wow, looks incredibly delicious! I’ll be making this soon, our whole fam will surely love this!
★★★★★
Awesome! I know they’re all gonna love it!
I love the added touch of the walnuts! Perfectly balance flavors; my whole family loved it!
★★★★★
Yay! I’m so happy that it was such a hit Sara! .
This was perfectly moist and a nice bread to switch up what I usually make (banana bread)! I will be making this again soon!
★★★★★
Oh I’m so happy to hear it Beth! . I usually make banana bread too, so perfecting this recipe was a fun change of pace!
I love the texture of this bread! Would be perfect for Sunday brunch!
★★★★★
Oh yeah, it would be an amazing brunch treat!
Get in my belly! This looks so good. This needs to happen at my house very soon!!
★★★★★
Haha oh I’ll bet it does! .
I absolutely love that you used walnuts in this recipe! They are so good in baked goods!
★★★★★
I couldn’t agree more Julia. . They always add such a wonderful deed up flavor and texture!
Zucchini bread is one of my favorite things. This is a great recipe!
★★★★★
So happy to hear it Mary!
This is a new favorite bread in our house! Thank you so much for the recipe!
★★★★★
That’s awesome Toni! So happy to hear it! .
Healthy and unique combination to making such an amazing, moist and surely buttery and tasty too. I love to eat bread when hot too.
★★★★★
Oh yes, there’s nothing like a warm slice of this healthy zucchini bread! .
I have never seen such a gorgeous crumb in any zucchini bread! Love the recipe and every single detail that you provided. I’m making the ingredients ready now 🙂
★★★★★
Haha thank you Meghna! . Woohoo! I know you’re absolutely gonna love it!