A soft fluffy zucchini loaf with just the right amount of sweet and spice, this easy loaf bread recipe is the perfect summer snack or dessert!
I’m truly embarrassed it’s taken me THIS long to post a zucchini loaf recipe. Because 1) I’ve posted plenty of zucchini bread adjacent recipe – zucchini cake, zucchini oats, zucchini chocolate chunk blondies – but never the classic 2) I quite literally grew up on zucchini bread, it was my childhood 3) it’s a perfect august bake with a mix of summer produce + fall warmth and spices 4) this recipe is fluffy PERFECTION.
How To Make The BEST Vegan Gluten Free Zucchini Bread
Three test batches later and I can tell you the texture of this bread is absolute perfection. Fluffy, springy, slices without squishing but still so moist. And it only takes a couple of bowls and fifteen minutes to prep. For this vegan gluten-free recipe you will need…
Zucchini Bread Ingredients
- Almond milk + apple cider vinegar. The classic vegan “buttermilk combo”, and you see it in so many recipes for a reason: moisture!
- Unsweetened applesauce. But don’t worry we’re not using enough to risk gumminess, just enough to add moisture without any oil in the recipe.
- Almond butter. Or whatever nut butter you love (or seed buttter, tahini or sunbutter would be great too!) A natural variety is best, you want it to be pretty runny.
- Coconut sugar + maple syrup. Or brown sugar would work in place of coconut, and honey or agave would be fine to swap in for the maple. This combo of sweeteners creates a deeper flavor and better texture than either alone.
- Grated zucchini. The star of the show! I do recommend grating ahead of time and squeezing/pressing out some of the excess water before folding into the batter. Otherwise you may end up with a mushy middle to your loaf.
- Flours. Gluten-free all purpose and coconut are a dream team, mostly GF but just enough coconut to create that perfect crumb. I used the King Arthur Measure For Measure blend, it’s my go-to lately.
- Spices. Cinnamon, nutmeg and cloves is my favorite mix, I really think the cloves adds something delicious, but you can use just cinnamon to though.
- Vanilla extract, baking soda, baking powder, and salt. The classic baking crew.
A Few Tips For The Best Loaf
- I’ve said it before but I’ll say it again – squeeze out that zucchini water. A nut milk bag works great, or a dishtowel or tea towel will be fine.
- Use your food processor to grate the zucchini. This us definitely the fastest and easiest way if you have one, this is the food processor I use (and love!)
- Don’t over mix. After whisking the wet ingredients, I like to just use a spatula or spoon for the rest of the mixing. You definitely don’t need any sort of electric mixer for this recipe.
- Top with coarse sugar. Sure you could leave it plain or go with a glaze, but my favorite easy topping is just a generous sprinkle of coarse turbinado sugar all over the top of the loaf before baking. Some dissolves and creates a sticky moist layer and some stays crystalline on top…it’s divine!
- Mix it up with mix ins! Mini chocolate chips or chopped walnuts would be a delicious addition to this batter, have fun with it.
More Easy Quick Bread Recipes You’ll Love
- Vegan Chocolate Banana Bread
- Lemon Blueberry Bread
- Chai Spiced Quick Bread
- Cinnamon Buckwheat Banana Bread
- Chocolate Swirl Pumpkin Bread
Vegan Gluten-Free Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices 1x
- Category: loaf
- Method: baking
- Cuisine: american
Description
A soft fluffy zucchini loaf with just the right amount of sweet and spice, this easy loaf bread recipe is the perfect summer snack or dessert!
Ingredients
- 3/4 cup (180g) almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup (80g) unsweetened applesauce
- 1/3 cup (55g) coconut sugar
- 1/3 cup (105g) maple syrup or agave
- 1/4 cup (65g) almond butter (or nut butter of choice)
- 1 tsp vanilla extract
- 1 1/2 cups (180g) grated zucchini*
- 1 3/4 cups (216g) gluten-free flour
- 3 tbsp (22g) coconut flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Optional: turbinado sugar for topping
Instructions
- Preheat the oven to 325°F. Line a loaf pan with parchment paper or spray with nonstick spray.
- Stir the apple cider vinegar into the almond milk and set aside.
- In a large bowl, whisk together applesauce, coconut sugar, maple syrup, almond butter, and vanilla. Add in the milk mixture and whisk again.
- Stir in the grated zucchini.
- In a separate small bowl, whisk together the flours, baking powder, baking soda, spices, and salt.
- Add dry to wet, and stir to combine.
- Transfer into the loaf pan, spreading evenly. Top with a generous layer of coarse turbinado sugar.
- Bake for 55-65 minutes at 325°F.
- Cool 15 minutes in the loaf pan before transferring to a cooling rack to cool completely before slicing.
Notes
*I like to grate using my food processor, lay out in a thin layer on top of a few paper towels (or dishtowels), and press with more paper towels on top to soak up excess water. Ideally do this 30 minutes or so before preparing the batter.
Keywords: gluten free, summer, baking, loaf, bread, fluffy, healthy, gluten free, snack
CLICK BELOW TO PIN
What size loaf pan did you use?
Mine was 8.5×4.5″, the exact one is in linked the recipe instructions!
Thanks, Sorry I missed that.
If my gluten-free flour mix does not contain xanthan gum do you recommend adding a quarter or a half a teaspoon of xanthan gum? I prefer not to add xanthan gum if it’s not needed. Thank you..
I haven’t tested with any other blends, but if you don’t want to use it then I’d say go ahead and try it without adding the xanthan. It’s a very moist loaf, I think it will be fine!
Mine always come out dense and flat. Any suggestions?
Hi Michelle! Have you tried this recipe already and it came out flat/dense, or are you talking about loaf breads in general?
Hi Natalie, I was thinking about a healthy-ish zucchini cranberry bread for Christmas and knew I could count on you!!
Could you recommend a grain-free substitute for this recipe?
Thanks in advance!
Val
Loaf cakes are tricky to make grain-free without eggs, you risk them sinking and the middle not baking through fully. But if you want to give it a go, cassava (or a mix of cassava and a little bit of coconut) would be my best rec. Baking as muffins would safer, if you choose to do so baking time will be 25-30 mins. Hope that helps!