Summer is meant for Zucchini Bread. Zucchini Bread is meant for summer. Especially when it’s undetectably vegan and gluten-free zucchini bread.
There aren’t many vegetables that you can grate up and throw into a batter to make a luscious, delicious breakfast bread. Carrots too. But zucchini is magical.
This zucchini bread recipe is soft with a hint of cinnamon, and filled with tender zucchini in every bite. It is SO MOIST. There’s no other way to say it. Moist has to be said.
It can be made undetectably dairy-free, vegan, gluten-free, and/or egg free, depending on your preferences, so you can share (or not share…)
Whether you’re enjoying a slice for breakfast, as an afternoon snack, or even as a light dessert, this zucchini bread is sure to become a household favorite.
Why you’ll love this recipe
Moist and flavorful: The shredded zucchini adds moisture, while the cinnamon makes every bite cozy and delicious.
Dietary-friendly: It’s gluten-free, dairy-free, and vegan, so more people can enjoy it without worrying about dietary restrictions.
Versitle for any occasion: Great for breakfast, snacks, or even gifting during zucchini season.
Simple to make: This recipe uses basic pantry ingredients and comes together in one bowl, quickly, for an easy-ish baking project.
Benefits of using zucchini in baking
Zucchini is the star ingredient in this bread. It adds moisture without overpowering the flavor, and it’s a sneaky way to incorporate some extra veggies into your day. The key is to finely grate the zucchini so it blends perfectly into the batter. You won’t taste the zucchini, but you’ll love how soft and moist it makes the bread.
What I use to make vegan gluten-free zucchini bread
Here’s a quick rundown of the key ingredients and tools that make this zucchini bread wonderful:
- 9×5 inch loaf pan: This is the perfect size for baking zucchini bread that’s moist and thick.
- Gluten-free flour blend: I use and recommend King Arthur or Bob’s Red Mill measure-for-measure gluten-free flour for consistent results.
- Ground flaxseeds: These act as a vegan egg substitute, giving the cake structure while keeping it soft.
- Cinnamon: The spice that adds warmth and depth to every bite.
- Kitchen scale: I recommend baking by weight for the most precious, consistent results (and the fewest dishes).
Baking tips to make vegan gluten-free zucchini bread
- Don’t overmix: When combining the batter ingredients, mix just until combined. Overmixing can make the breads dense or flat.
- Watch the baking time: Keep an eye on the bread as it bakes. You want it to be fully set, but not overbaked (overbaking could create a dry loaf).
- Don’t squeeze the zucchini: After grating the zucchini, don’t squeeze it out. That moisture lends to the moistness of the loaves.
Have I said the word moist enough times?
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Serving suggestions
This gluten-free vegan zucchini bread is perfect on its own, but it’s also delicious with a spread of vegan butter or nut butter. Pair it with a cup of coffee or tea for a cozy snack, or enjoy a slice for breakfast with some fresh fruit on the side. It’s also great for freezing, so you can always have some on hand for when the zucchini cravings hit.
Recipe time—Let’s bake!
If you haven’t already, grab your free vegan, gluten-free, dairy-free ingredient cheatsheet—it has the list of ingredients I keep in my kitchen to bake Goodies that no one would guess are vegan and gluten-free. I buy just one type of gluten-free flour, for example. Once you have the essentials, you can bake anything that you (or those around you) are craving.
Zucchini Bread Recipe | Vegan, Gluten-Free, Dairy-Free, Egg-Free
Description
This gluten-free vegan zucchini bread is moist, flavorful, and sure to impress your next brunch guest. Made with fresh zucchini and no dairy or eggs, it's an easy and healthy treat to enjoy all summer long.
Ingredients
Instructions
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Preheat your oven to 350˚F. Grease two 9×5-inch loaf pans with non-stick cooking spray, or line with parchment paper.
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Make your flax eggs by mixing together the ground flaxseeds and water together in a small bowl. Use a fork to mix them together. Add in the vanilla extract and mix together. Set aside.
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In a large bowl, mix together all of the dry ingredients: flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and cinnamon. Use a whisk to mix them together.
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Make a well in the middle of the dry ingredients. Add in the vegetable oil and flax eggs mixture. Use the whisk to gently mix together. Add in the zucchini (and chocolate chips, if using), and mix everything together just until combined. Just until the flour streaks disappear (try not to overmix).
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Pour the batter into the two prepared pans. I typically will place each pan on my kitchen scale and weigh in the batter, so that they are even. Or, eyeball it.
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Place the baking pans onto a sheet pan to catch any drips. Then place into the oven and bake for 55-65 minutes. You can test for doneness by (1) inserting a toothpick near the center of the bread. It's done if the tooth pick comes out clean / not gooey, or (2) the top looks set and when you press your finger lightly on top, the loaf lightly springs back.
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Remove the loaves from the oven and allow them to cool in the pans for about 10 minutes.
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Then, remove the breads from the pans. To do so, run a kitchen knife around the edges of the pan. Then turn the pan upside down onto a wire cooling rack. Flip each loaf to be back to right-side-up.
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You now have two options: (1) Slice gently and serve warm. Yum. or (2) allow them to cool completely.
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Then slice and serve, or store them in an airtight container (large tupperware, foil, or a ziplock bag) until you're ready to serve. The breads can also be placed in the freezer for 3-6 months. To freeze, wrap in foil and place in a freezer ziplock bag.
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Happy baking!
Note
I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also wonderful. Do whatever is most convenient for you.
Gluten-free option: For gluten-free, substitute King Arthur measure-for-measure gluten-free flour in place of the all purpose flour.
