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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.
Hi! Do I refrigerate the bread if serving in two days?
yes
Richa,
I like to use soaked dates when I can for the fibre, but they sometimes make recipes mushy. Any thought a for this recipe?
soaked dates are a very different sweetener in terms of volume and moisture content. in this recipe, you can blend the dates with 1/2 cup of water and then use that paste instead of the sugar + water. dont use more than 14-15 dates as too many will make itt hard for the bread to rise
I am making this now. I added 1 tsp of psyllium husk… Should I add more liquid to accomdate that?
you might not need extra liquid
Made this for my wife’s co-workers last night and she brought it in today. Rave reviews. Didn’t know one was gluten intolerant and have made literally a hundred over last 2 years (different types-Cranberry Lemon, banana blueberry etc). Last week for my Bday she contributed to a LCBO gift certificate and on the bday card she mentioned that everything I baked looked and smelt DELICIOUS BUT SHE WAS GLUTEN intolerant. Felt bad and over the long weekend searched for gluten free and yours seemed the best. Considering everyone loved it I made 2 mistakes: used American measurements instead of metric didn’t have tapioca flour and forgot to add xanthan gum. look forward to do it again. Also added chocolate chips and walnuts. look forward to mors greay recipes
Thats amazing!
Absolutely love the recipe! i will make it this weekend for sure!
This was delicious! Thank you for the tip to make them into muffins. My toddler begged for one every time he opened the fridge (so about twenty times a day).
I added walnuts to the mix and a few on top, which made these the perfect breakfast food for every member of the family.
Awesome!
Do you think coconut flour will work. More of the almond flour becomes a bit pricey.
Thanks Richa I will try oats + almond
Hi Richa, first of all thank you for all your gf recipes, they are amazing. I have been making your zucchini and pumpkin breads and following the recipe to the T. Even adding guar gum 1/2 tsp to be sure. However each time at least 3-4 slices crumble. Is it because the batter is dry? I do add 1/4 cup of soya milk to the batter. Do you think that milk is the reason? Will adding more oil help? Could you please help.
Can you elaborate of how they crumble? Do they crumble when you are slicing?
The bread just after breaking has a harder crust that might crack on slicing. Brush with a little oil, Cool it completely, chill for an hour or so and then try slicing. Also, use a very sharp knife. Check on a tomato, if it doesnt slice the tomato easily without squishing it, its not sharp.
Yes they crumble while slicing. I brush the bread with coconut oil while still hot. I have even kept it on the counter overnight or in the fridge. Then attempted to cut slices. Still the same 🙁
hmm hard to say why that is happening. maybe the loaf is getting overbaked? how is the texture overall. is it a moist loaf like a regular cake like loaf?
I add 1/2 cup brown rice flour instead of 1/4. But also add 1/4cup soy milk. You think that might be the reason. I also use a combination of corn and tapioca starch as I can’t find potato starch easily.
That could be it. Rice flour tends to dry out and get crunchy on baking. so that could be drying up the crust a bit more. omit the rie flour completely and use more of oat flour or almond flour
Thanks for another great recipe. Never had Zucchini Bread before but this is so delicious that I made it for the second time today. Again, I used sunflower seeds instead of the almonds and it tastes very well. My partner can’t eat oats so I froze half of the loaf and will do this again.
Really looking forward to your second book by the way.