Gluten Free Zucchini Bread Recipe (Vegan)
Irresistible vegan zucchini bread that’s moist ‘n buttery with the perfect crumb. The best gluten free zucchini bread—deliciously spiced with cinnamon and tasty walnuts!
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 gluten free 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 vegan 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!
Vegan Gluten Free Ingredients
Dreaming of the perfect gluten free zucchini bread? I’ve got just what you need! By taking the classic zucchini bread recipe and adjusting it to suit gluten free and vegan diets, you’ll find a delicious, whole ingredient list for this amazing vegan zucchini bread!
How to Make Vegan Gluten Free Zucchini Bread
The steps for making this gluten free vegan zucchini bread are pretty simple. Just remember, you’re making a wonderful quick bread that takes a bit of elbow grease (and box grater muscles!) I hope you love learning how to make gluten free zucchini bread!
Preheat the Oven
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.
Grate the Zucchini
Like any fruit- and vegetable-based bread recipe, this vegan zucchini bread requires a bit of bonding time with the box grater! Here, you’ll be grating enough zucchini for this bread recipe: 1 1/4 cups. I like to do this in advance, so when it’s time to fold the grated zucchini into the batter, you’ll be ready!
Whisk the Dry & Wet Zucchini Bread Ingredients
Now, whisk all the dry ingredients in a bowl: gluten free oat flour, baking soda, baking powder, cinnamon and salt.
Then, 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 for the Zucchini Bread Batter!
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. Also, there’s no need to drain it or squeeze out the liquid in the zucchini before folding.
Pour the Vegan Zucchini Bread 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 the Best Gluten Free Zucchini Bread!
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!”
>>Related: Soft Baked Zucchini Chocolate Chip Cookies | Zucchini Oatmeal Chocolate Chip Cookies
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!
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 ❤️
Delicious Vegan Gluten Free Bread Recipes & More
- Vegan Gluten Free Banana Bread (GF)
- The BEST Moist Chocolate Chip Banana Bread
- Easy Gluten Free Banana Bread Recipe
- Healthy Orange Bread
- Vegan Zucchini Brownies
- 35+ Best Vegan Gluten Free Desserts
- Vegan Cinnamon Quick Bread
Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe (GF)
- 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. 🙂
- Prep Time: 25 mins
- Cook Time: 62 min
- 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
📸 Did you make this vegan gluten free zucchini recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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Hi. If using eggs, how do you do 1.5? Also, could I use 1 cup oat flour and 1 cup light buckwheat flour?
Hi Anna! I haven’t tried buckwheat flour in this recipe before, but I know some readers do a lot of flour swaps and it might take a little adjusting to get just the right levels. As for the eggs, the swap should be fine. Just do your best to get 1/2 an egg (both white and yolk, mixing it a bit first if needed), and it’ll all be okay. 🙂 Happy baking!
Thanks for the recipe! I swapped pumpkin seeds for the walnuts so I could pack it for school, and I used date syrup/date sugar. Tastes so yummy with nut butter!
Yum! Glad you were able to make some swaps that worked for your needs. 😄
Do I need to squeeze the water out of the zucchini first?
Nope! No squeezing/draining necessary. Happy baking!
how many eggs if not doing flax?
Hi Alicia! A 1:1 swap on eggs should be fine. Happy baking!
Yum, yum – this is very good, and I can’t stop cutting myself another slice. Definitely making it again. I might cut the sugar down a little bit the next time.
★★★★★
So happy you liked it! I know, it’s so hard to stop at just a slice!
I made this last week, and it’s a keeper! Even my husband liked it, though he’s not GF or vegan. I’ll be making it again soon!
Yay! I’m so happy your hubby liked it. Always an excellent seal of approval when a non-VGF eater likes a recipe. 🙂
Hello Demeter
Can I substitute gluten free flour for the oat flour? And
Can I substitute flaxseed meal for flaxseed flour?
Hi Clara! I haven’t tried GF flour blends in this recipe, but I’ve had some readers do so in other recipes with good results. It all depends on the flour blend, so if you try it I’d love to know how it turns out! And flaxseed meal works sometimes, it just depends on how finely ground it is. Hope this helps!
I tried this recipe with GF flour (Bob’s Red Mill) and it did not work, unfortunately. The batter was quite dry and crumbly like a cookie batter but I was afraid to add any more liquid as the recipe explicitly says not to with the oat flour. It’s still delicious, but very dry. I recommend you stick with the oat flour!
This is my second time making this bread and it’s sooo good!! We all love it in our house. Your other recipes are amazing as well!
★★★★★
Yay! Thank you so much Jillian. You’re totally gonna make me blush. 😊
I just want to say that I just love all of your recipes! I have been using your recipes for years! All of the ones I make are my families favorites too! So thank you for sharing all of the goodness with us!! ❤️❤️ Last night I made this bread plus your zucchini muffins and I still had zucchini left! 😂 it was a big zucchini!!! Have a happy day!!
Aww… that’s so sweet, Stephanie! Just so you know, you’ve made my day. ❤️🥰 Thank YOU for taking time out of your day to haul out a keyboard and leave your kind message. Okay, NOW I wish I could’ve seen a pic of that big zucchini (my mom would’ve laughed at that pic for MONTHS lolol).🤣 Have a happy day, too!! Hugs! P.S. Did you make my zucchini brownies yet?? 😉
Hahaha! I wish I took a picture of it too! 😂😂 I actually cooked up the rest of it with bacon bits for dinner tonight! Yum! I will most definitely go check out these brownies!! Thank you!! Keep up the good work!❤️❤️
This is seriously irresistible! My family loved it!
★★★★★
That’s awesome! 😊😊