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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 | VeganRicha.com #glutenfree #veganricha #vegan
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5 from 16 votes

Vegan Gluten free Zucchini Bread Recipe

Vegan Gluten free Zucchini Bread Recipe. Moist, soft Zucchini Bread loaded with Oats, Chia seeds, zucchini. Vegan Gluten-free Gum-free Soy-free Recipe. Makes one medium bread pan
Prep Time45 minutes
Cook Time50 minutes
Total Time1 hour 35 minutes
Course: Bread
Cuisine: Breakfast, Gluten-free, Vegan
Servings: 6
Author: Vegan Richa

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
US Customary - Metric

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

Use other shredded veggies or fruits of choice for variation.
Bake the mixture into muffins. Bake at 375 degrees F for 25 to 30 minutes.
Toast the oats for 3 to 4 minutes on a skillet over medium heat. Cool and use for nuttier flavor.
Nutrition calculated for 1 serving

Nutrition

Calories: 345kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 109mg | Potassium: 428mg | Fiber: 4g | Sugar: 24g | Vitamin A: 65IU | Vitamin C: 6.1mg | Calcium: 144mg | Iron: 1.8mg