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Vegan Gluten free Zucchini Bread Recipe. Moist, soft Zucchini Bread loaded with Oats, Chia seeds, Zucchini. Vegan Gluten-free gum-free Soy-free Recipe. Pin this post.
Gluten-free baking can be tricky and even more so when vegan. There is no egg to support the baked structure. So the onus of holding the structure falls on the starches gums, flax/chia/psyllium and other ingredients. GF baking also might not work well by changing a non gf recipe with a 1 on 1 substitution. Most often you will want to use a combination of flours and starches and also evaluate the recipe. Cupcakes and muffins are easier to substitute when using a premixed all purpose gluten-free blend, but with larger loafs, the loaf will fall or not cook through the center or end up gummy or overly crumbly and dry depending on the ingredients used. It takes many trials and lessons along the way to get to a good gluten-free baked quick bread.
For this gluten free Zucchini bread I use almond flour, whole oats and chia seeds to add that bulk and volume that will hold the bread structure. There are no gums in this bread. You can use 1/2 tsp xanthan for more rise of the loaf. This loaf is full of zucchini, is moist and makes an amazing breakfast bread. Serve warmed with vegan butter or Glaze with your favorite glaze.
The chia and zucchini are soaked for some time to allow the chia seeds to absorb some of the liquid and the zucchini to leak as much liquid as it can. This helps make the chia seeds less crunchy and the batter more predictable. Make this with any other shredded veggie or fruit. If you make it, tag me and let me know how it turned out!
More gluten-free baked options from the blog
- Pumpkin Banana Cranberry Bread – GF
- GF Almond Butter Blondies
- Banana Walnut Loaf – GF
- Coconut Flour Brownies GF
- Lentil Sandwich Bread – GF Yeast-free
Soak the zucchini, chia and sugar mixture for an hour. Add flours and oats and mix in. the batter should be a thick batter. Drop into parchment lined pan. Even it out using a spatula. Top with chopped nuts or seeds if you like.
Bake until a toothpick from the center comes out almost clean.
Cool for 15 mins in the pan, then on the cooling rack. Brush vegan butter on top to soften the crust.
I usually refrigerate the bread for a few minutes before slicing for cleaner slices.
Vegan Gluten free Zucchini Bread Recipe
Ingredients
Wet:
- 1 large zucchini grated - about 1.25 cups
- 1/2 cup raw or other sugar, I usually use 1/3 cup for a less sweet breakfast loaf
- 1/4 cup water
- 1 tsp vanilla extract
- 1.5 tbsp chia seeds
- 2 tbsp oil
- 1/2 tsp vinegar, apple cider or white
- 3 tbsp maple syrup
Dry:
- 3/4 cup old fashioned oats, use certified gluten-free if needed
- 1/2 cup almond flour
- 1/2 cup oat flour, use certified gluten-free if needed
- 1/4 cup white rice flour
- 1/4 cup potato starch
- 2 tbsp tapioca starch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon, optional
Instructions
- Grate the zucchini and add to a large bowl. Add the rest of the wet ingredients and mix well until the sugar dissolves in. Chill the mixture for half an hour.
- Fold in the oats into the bowl and chill for another 10 minutes. Preheat the oven to 365 degrees F / 180ºc. Line a 8.5 by 4.5 inch loaf pan with parchment or grease it well.
- In a bowl, whisk the rest of the dry ingredients really well. Add it to the wet bowl and fold in well. The batter should be thick. if the batter is too flowy, add in a tbsp or so more rice flour.
- Drop this thick mixture into parchment lined pan. Even it out using a spatula. Top with chopped nuts or seeds or a crumb at this point.
- Bake for 50 to 55 minutes or until a toothpick from the center comes out almost clean.
- Cool in the pan for 10 minutes, then remove from the pan and cool completely. Brush oil or melted vegan butter on top to keep the crust soft. Slice and serve warm with vegan butter. I usually refrigerate the loaf for 10-15 mins before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! However, I have an oat allergy (along with being gf) and wondered if there are subs that may work for the whole oats and oat flour?
rice flakes or quinoa flakes instead of oats. and any other gf flour like sorghum
Thank you SO much for the reply, Richa!
I bought your book a few months back and have been making so many of your recipes. My boyfriend and I (and even non-vegan friends and neighbors) have just raved over every one of them.
I appreciate the work you’ve put into each recipe and check your website often for new treats!
Your fan in Colorado,
Sara
yay! i am so happy to hear that!!
For this recipe, if you do try it with those subs, make the batter into muffins. If the muffins rise well and retain their texture and crumb well, then you can try a loaf next.
Hi I just used your recipe as a base and have read questions similar to what I had to do. Just in case someone has all of my allergies too this is what I did: I have allergies to rice, oats, almonds and potato. 3/4 c quinoa flakes mixed in with the flours, subbed the oat flour and white rice flour with quinoa and sorghum subbed the potato with cassava flour subbed the tapioca starch with arrowroot, subbed the almond with buckwheat and added 1 tablespoon of psyllium powder to help with the rising lessened the chai seeds to 1 tablespoon. I also added 1/4 tsp of baking soda mixed with 1/4 tsp lemon juice after my wet ingredients was set to add volume. I used date sugar and added nutmeg and ginger for a little extra spice and slightly more salt.
I find that gluten free baking is tricky if you don’t have a good vision of flour ratios! Coconut flour is really good, but it is so thick that you really don’t need a lot of it, for instance. But I know that you’re a master, Richa, so you never fail to make something amazing!
I’m so glad I discovered your blog! I’ve always been a bit hesitant to bake GF bread, but I’m going to have to try this!
I am interested in purchasing your cookbook today but have realised you have a couple different covers and wanted to know if the recipes are the same In both books?
Yes, they are the same book. If it says “Vegan Richa’s Indian kitchen” that is the book. The print cover is as you see on the blog. Some online listings might have a different cover as that was kept till the final cover was decided.
Looks yummy! Is it possible to leave our the potato and tapioca starch? Or does it need a substitution?
no. the bread needs some starch for the texture and airyness
Hi Richa, great recipe! Are there alternatives to both potato and tapioca starch?
no. you can sub one of them, but not both with the same starch.
You could try arrowroot for the potato and I have actually had success replacing tapioca starch with sweet rice flour.
Hi Richa, what a great recipe. I only baked banana bread in the past to try out a sweet bread. And r thought about baking with Zucchini. Do you eat it to breakfast or as dinner? What can I eat it with? Or is it good to eat without topping? Thank you so much. xoxo Janine
Hi Richa, I am very happy for this bread recipe. Have you ever tried using wild rice flour?
havent tried it yet. I think texture wise it should be similar to brown rice flour, but flavor and color might be different.
Can I leave out the oil or do I need to replace it with something?
Yes you can omit the oil. i would use nut or seed butter instead.
Could one just use whole-wheat flour in place of the almond and rice flower? We don’t have gluten issues at our house. Thanks. (I LOVE YOUR recipes.)
Yes, you can use whole wheat flour. You can use all 1.5 cups of wheat flour instead of oat flour, almond, rice flour and starches. Mix in half of the flour and add more 2 tbsp at a time to make a thick batter. Wheat flour absorbs the liquid differently, so you will need less total flour than the total dry ingredients.
How would I substitute a gluten free all purpose mixture ? Sub for the flours and starches?
yes, start with 1.5 cups and add more if needed.
This looks great! Any idea if I could use tapioca starch in place of the potato starch? And brown rice flour, instead of white?
You can use brown rice flour. For the starch potato starch helps with the volume. you can use a mix of starches(corn or arrowroot, tapioca) instead of all tapioca.