The Best Vegan Gluten-Free Zucchini Bread

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Holding up a slice of vegan gluten-free zucchini bread to show the texture

We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s undetectably vegan and gluten-free

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!

Flaxseed meal, avocado oil, zucchini, almond flour, potato starch, brown rice flour, coconut sugar, almond milk, baking soda, baking powder, cinnamon, salt, and maple syrup

How to Make Vegan Gluten-Free Zucchini Bread

We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends).

Grated zucchini on a cutting board

Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.

Mixing bowl with shredded zucchini and other wet ingredients

A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.

Gluten-free flours, cinnamon, and flaxseed meal in a mixing bowl over the wet ingredients

The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.

Pouring batter from a mixing bowl into a parchment-lined loaf pan

Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.

Loaf pan of baked zucchini bread on a cooling rack

We hope you LOVE this zucchini bread! It’s:

Moist
Fluffy
Wholesome
Comforting
Perfectly sweet
Cinnamon-infused
& Classic!

Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).

It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?

More Zucchini Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Shredded zucchini next to slices of vegan gluten-free zucchini bread

The BEST Vegan Gluten-Free Zucchini Bread

Comforting, classic zucchini bread that’s undetectably vegan and gluten-free! Just 1 bowl required for this moist, nutty, subtly-spiced loaf.
Author Minimalist Baker
Print
Slices of fluffy vegan gluten-free zucchini bread
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (Slices)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1/4 cup avocado oil (or other neutral oil — see notes*)
  • 1/4 cup plain unsweetened dairy-free milk (we used almond)
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup grated zucchini, squeezed dry and lightly packed in measuring cup
  • 1 ½ cups almond flour*
  • 2/3 cup potato starch* (NOT potato flour)
  • 1/4 cup brown rice flour*
  • 2 Tbsp flaxseed meal (ground flax seeds)
  • 2 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1/2 tsp sea salt

Instructions

  • Preheat your oven to 350 degrees F (176 C) and line an 8×4-inch (or similar size) loaf pan with parchment paper. Set aside.
  • If you haven’t already prepped your zucchini, do so now by grating and squeezing it dry. We like using a nut milk bag or clean dish towel to squeeze excess moisture from the zucchini. Set the prepped zucchini aside.
  • In a medium mixing bowl, combine the avocado oil, dairy-free milk, coconut sugar, maple syrup, and vanilla, and whisk well to combine. Next, add the zucchini to the mixture and stir, being sure to break up any clumps. Lastly, add all the dry ingredients: almond flour, potato starch, brown rice flour, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Stir to fully combine.
  • Pour the batter into the prepared baking pan and bake on the center rack for 60-70 minutes, until the outside is slightly crackly and a rich golden color. A toothpick or knife should come out clean (or with very few crumbs). Remove from the oven and let rest in the pan for 15 minutes, then pull up on the parchment paper to transfer to a cooling rack. We recommend letting it cool completely before cutting or it will be too moist and may crumble. It’s even better the next day!
  • Store leftovers covered at room temperature for up to 2-3 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through. It’s especially delicious topped with vegan butter and a drizzle of maple syrup.

Video

Notes

*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn’t cause the coconut oil to solidify.
*If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven’t tested it this way and can’t guarantee the result. 
*Nutrition information is a rough estimate calculated with avocado oil and almond milk.

Nutrition (1 of 10 servings)

Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mg

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  1. corinne says

    My niece made them and they were perfect! I want to make them muffins instead of a loaf cake. Any tips??
    Thanks!

    • Support @ Minimalist Baker says

      Hi Corinne, we haven’t tested it as muffins, but it should work! Another reader had success baking it into muffins with a bake time of 28 minutes! Let us know if you try it!

  2. Jennifer says

    I made this last night and although delicious it was completely crumbly and unable to hold its shape when cut. I feel like i need to try again. I used all ingredients with no substitutes. I also cooked for only 40 min and it was completely done.

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear this bread was crumbly, Jennifer. By any chance did you use super-fine almond flour? Other readers have had some issues as well and we are trying to determine what the cause might be. Thanks for sharing your experience!

  3. Sarah says

    Can you suggest a gluten free substitute for the rice flour please? This looks delicious.

    I have cassava flour in the cupboard, or quinoa flakes I could blitz for quinoa flour?

    • Support @ Minimalist Baker says

      Hi Sarah, Sorghum or oat flour could work in place of brown rice flour, but we haven’t tried either of these substitutions so we cannot guarantee results. Cassava would likely be too dense. Quinoa flour should work in terms of texture, but it can have a strong taste. Let us know if you try it out!

  4. Candice says

    What a great recipe! Wow! My cake turned out so fluffy, moist and light… I added 1 egg to recipe and it came out perfectly (but non-vegan of course)! Also, I only cooked it for 30 mins @ 175 C degrees! Will definitely be making this again, delicious! Thank-you!

    • Support @ Minimalist Baker says

      Yay! Thank you for the lovely review and for sharing your modifications, Candice! xo

  5. Ginx says

    I made this and brought it to work. Everyone loved the flavor, but it was very crumbly! I followed instructions to a T, except for using canola oil rather than avocado oil. Any recommendations to address the tendency to crumble?

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear you experienced some crumbliness with this loaf. It sounds like you included the ground flax, which should have helped it hold together. We haven’t tested this with canola oil and aren’t sure if it would make a difference, but too much oil/fat can make baked goods more crumbly. We also have heard of other readers using superfine almond flour, which could make the loaf more dry. Let us know if we can help trouble-shoot any more!

  6. Marie-Michele says

    Hi. I usually have great results with your recipes but unfortunately not for this one. When I cut the completely cooled loaf, it crumbled apart. I doubled the recipe and I am fairly certain I did not miss anything. I did use erythritol/monkfruit blend to replace the sugar but I have done this before for your recipes with no issues. I added coarsely ground pecans for extra nutrients. Perhaps I dried out the zucchini too much? Thoughts? Thank you.

    • Support @ Minimalist Baker says

      Hi Marie-Michele, sorry to hear that happened! Cane sugar does provide structure, so perhaps the sugar substitute was the issue. Pecans will also dry it out. It’s hard to say which one of those was contributing more!

  7. Kate says

    This was so tasty! I used the AP flour modification and it seemed to work just fine (although I do not discriminate when it comes to baked goods – takes a serious fail for me to not like it!). It seemed to bake up faster (40-50 mins in my oven) with the AP flour. Can’t wait to have another slice tomorrow with breakfast!

  8. emily says

    May I ask if you know if white rice flour and brown are interchangeable? Or perhaps, a 1:1 GF all purpose in place of the potato starch and rice flour? Thank you in advance

    • Support @ Minimalist Baker says

      Hi Emily, they aren’t interchangeable, unfortunately! Brown rice flour provides more structure than white rice flour. Potato starch is ideal because it adds fluffiness and counteracts the zucchini to help to keep the loaf from being overly moist. If using a gluten-free all purpose flour, we think it will be a little gummy. The next best option would be corn starch, but we can’t guarantee it will turn out as well. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Fatima, Potato starch is ideal because it adds fluffiness and counteracts the zucchini to help to keep the loaf from being overly moist. If not gluten-free, you could try all purpose flour. Otherwise, we’d say the next best option would be corn starch, but we haven’t tested that way so can’t guarantee the result.

  9. Kim Lopez says

    I just made this bread and it is sooooo yummy! So moist inside and crispy top! Perfect touch of sweetness!

  10. Fran says

    Flax is a bio-estrogen. Can I substitute Chia Seeds instead?
    Also rice is said to contain too much cyanide, can I use another alternative? Which one?

    • Support @ Minimalist Baker says

      Hi Fran, ground chia seeds could work in place of ground flax but we would suggest using 1 Tbsp instead of 2 since chia tends to be more “gummy”. Sorghum flour could work in place of brown rice flour, but we haven’t tried either of these substitutions so we cannot guarantee results. Hope this helps!

  11. Pam says

    It seems like there’s a lot of sodium in this, so I just want to double check that the baking soda, baking powder and salt amounts are correct. If so, has anyone tried baking it with reduced amounts?

    • Support @ Minimalist Baker says

      Hi Pam, those amounts are correct. You can certainly reduce or omit the salt if you prefer, since the salt is simply included for balance of flavor. We would not suggest reducing the baking powder or soda, as they are necessary for the bread to rise and bake correctly, and are especially important in a vegan loaf to prevent sogginess. Hope this helps!

  12. Nichola says

    If you’re not Worried about gluten, can you just sub a flour for the ingredients (the flour and starch)

    • Support @ Minimalist Baker says

      Hi Nichola, we haven’t tried this recipe with regular all purpose flour but it could work. You could trying using 1 – 1 1/2 cups of AP flour in place of all the flours in this recipe, but we cannot guarantee results. Let us know how it goes if you try it!

    • Tina says

      Have you made this adding vegan chocolate chips or cacao powder for a chocolate zucchini bread version?

    • Support @ Minimalist Baker says

      Hi Chaz, we don’t have any experience making quick breads (breads that use baking powder/soda instead of yeast) in a bread machine. Because this recipe does not need to “proof” or “rise” we aren’t sure if it would work. We cannot guarantee results, but let us know how it goes if you give it a try!

  13. Marie Feeley says

    Would love to make this but I have an allergy to almond nuts.
    I am strictly gluten free and wonder if you would recommend an
    alternative to almonds please.

    I enjoy your recipes.

    Thank you so much

    Marie

    • Support @ Minimalist Baker says

      Hi Marie, we’re so glad you enjoy our recipes! If you can have cashew flour, that might be the next best option! Otherwise, perhaps a lesser amount of buckwheat flour (ground in a blender from buckwheat groats)? We haven’t tested with cashew or buckwheat flour though so can’t guarantee the result. Let us know if you do some experimenting!

  14. Becky says

    I’m excited to try this! Can you recommend a flour other than almond flour? We have some nut allergies in our home. Thanks!

    • Support @ Minimalist Baker says

      Hi Becky, unfortunately almond flour is pretty key for the right texture, but if not gluten-free, you could try a lesser amount of all purpose flour. Hope that helps!

  15. Marie-Josee says

    I am looking forward to adding this recipe to my Sunday Brunches :)

    Can we swap the Potato Starch for Arrowroot Starch ?

    Bye for now !

    • Support @ Minimalist Baker says

      Yay! Potato starch is ideal because it adds fluffiness and counteracts the zucchini to help to keep the loaf from being overly moist. We haven’t tested it with tapioca or arrowroot, but think it might turn out gummy. Let us know if you do some experimenting!

      • Shannon says

        I made it with arrowroot and although it’s fairly dense and sticky (maybe you would call it slightly gummy) it’s still delicious. When I mixed up the batter at first it seemed awfully sweet, so then I doubled the recipe without adding more sweetener, so I effectively halved the sweetener and I prefer it like that.

      • Support @ Minimalist Baker says

        Hi Christina, unfortunately potato starch is ideal for the right texture in this loaf, it helps keep it fluffy! We haven’t tried it with cornstarch and cannot guarantee results, but it might work. Hope this helps!

    • Support @ Minimalist Baker says

      Hi Livia, Potato starch is ideal because it adds fluffiness and counteracts the zucchini to help to keep the loaf from being overly moist. We haven’t tested it with tapioca or arrowroot, but think it might turn out gummy. Let us know if you do some experimenting!

      • Livia says

        Thanks! I’ve tried it with tapioca starch and I really liked the texture. I don’t know how it is with potato starch, it is a bit gooey but perfect for me. :)

  16. Melissa says

    Thank you for your response, I will give that a try! Also, I am a big fan of your work! I own your cookbooks and am often checking your website for new recipes. Your delicious recipes and beautiful photos encourage me to eat better and adopt a healthy lifestyle. Thank you for your inspiring work!

    Melissa

  17. JG says

    Do you think it would work to substitute applesauce for the oil? I have tried it in cake recipes with success.

    • Support @ Minimalist Baker says

      Hi, Unfortunately we don’t think that would work as well. This loaf is already quite moist and the oil helps create a crumb texture. But let us know if you try it out!

    • Marena says

      I didn’t add the milk. I put about 1 1/2 cups chopped zucchini in the blender with the rest of the wet ingredients. Subbed sorghum for the rice flour and did not add the baking soda. I chopped a dark chocolate bar and folded in the chunks. Put it in a muffin tin and baked for 28 minutes. Turned out perfectly and not too sweet. Thanks!

  18. Melissa says

    I’m excited to try this! Could I try with a gluten free flour blend I bought at the store?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Melissa, we did try this bread with our DIY blend and it was too dense, even a bit underdone in the middle. Depending on what brand of flour you got, it might work, but we cannot guarantee results. If you do try it, we would suggest only swapping it for the potato starch and brown rice flour, and keeping the almond flour if possible.