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!
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).
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.
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.
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.
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.
We hope you LOVE this zucchini bread! It’s:
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!
The BEST Vegan Gluten-Free Zucchini Bread
- 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
- 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.
*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.
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