This vegan gluten-free zucchini bread is a fluffy, moist delight that’s easy to whip up. It’s perfect for breakfast or a snack, and it’s healthy enough for the whole family. With its warm spices and subtle sweetness, this recipe is bound to become a favorite in your kitchen!
Table of Contents
Delicious Vegan Gluten-Free Zucchini Bread Recipe
Key Ingredients for Moist Zucchini Bread
To create this mouthwatering zucchini bread, gather these simple 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
Step-by-Step Baking Instructions
Here’s how to make your zucchini bread:
- Preheat your oven to 325°F (163°C). Line a loaf pan with parchment paper or grease it with nonstick spray.
- Combine the apple cider vinegar and almond milk in a bowl, then set aside.
- In a large mixing bowl, whisk together the applesauce, coconut sugar, maple syrup, almond butter, and vanilla extract.
- Stir in the milk mixture until everything is well combined.
- Gently fold in the grated zucchini.
- In another bowl, mix the gluten-free flour, coconut flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into the prepared loaf pan and spread it evenly. If you like, sprinkle some coarse turbinado sugar on top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Vegan Gluten-Free Zucchini Bread
Preparing the Zucchini for Optimal Texture
Grate your zucchini efficiently using a food processor. Make sure to remove excess moisture from it using a nut milk bag or towel. This step is crucial to prevent a mushy texture, so prepare your zucchini about 30 minutes before mixing.
Achieving the Perfect Sweetness and Spice
Feel free to adjust the sweetness of your bread by substituting the sweeteners. Alternatives like brown sugar or honey can work beautifully. The spices can also be tailored to your preference; you can stick with just cinnamon if you like.
Baking and Cooling Your Zucchini Bread
Keep an eye on your bread as it bakes. The aroma will be irresistible! Let it cool properly to achieve the best texture and flavor, ensuring each slice is delightful when you serve it.
Variations and Substitutions
Alternative Nut and Seed Butters
If you don’t have almond butter, try using tahini, sunbutter, or any nut or seed butter you prefer. Each will impart its own unique flavor.
Sweetener Options for Your Bread
Switch up the sweeteners as desired. Honey, agave, or even brown sugar can create a lovely taste while keeping the bread vegan and gluten-free.
Adjusting Spices to Your Liking
The spices in this recipe add warmth and depth. Experiment with them to discover your favorite combination, and don’t hesitate to keep it simple with just cinnamon!
Storing Your Vegan Gluten-Free Zucchini Bread
To store your leftover zucchini bread, wrap it tightly in plastic wrap or place it in an airtight container. Keep it in the fridge for up to one week, or freeze it for longer storage. Just thaw at room temperature before enjoying another slice!
FAQs
What ingredients are needed for vegan gluten-free zucchini bread?
To make vegan gluten-free zucchini bread, you will need almond milk, apple cider vinegar, unsweetened applesauce, coconut sugar, maple syrup, almond butter, vanilla extract, grated zucchini, gluten-free flour, coconut flour, baking powder, baking soda, spices, and salt.
How long does it take to bake vegan gluten-free zucchini bread?
Bake the zucchini bread at 325°F for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Can I substitute any ingredients in vegan gluten-free zucchini bread?
Yes, you can substitute almond butter with other nut or seed butters, and use different sweeteners like honey or agave. Spices can also be adjusted to your taste.
Is vegan gluten-free zucchini bread healthy?
Yes, this zucchini bread is healthful as it uses wholesome ingredients and is free from gluten, making it a nutritious choice for a snack or breakfast.
How do I store leftover vegan gluten-free zucchini bread?
Wrap the leftover zucchini bread tightly in plastic wrap or place it in an airtight container. It can be stored in the fridge for up to one week or frozen for longer freshness.
Related Recipes to try
- Vegan Double Chocolate Zucchini Bread
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Chocolate Zucchini Bread Dairy Free
- Gluten Free Chocolate Zucchini Bread
- One Bowl Gluten Free Chocolate Zucchini Bread
- Coconut Lime Zucchini Bread
Conclusion
This vegan gluten-free zucchini bread is not just a recipe; it’s an invitation to enjoy a delightful, healthy treat. With its fluffy texture and warm spices, it’s great for breakfast or as an afternoon snack. For more inspiration and easy recipes, check out Pinterest for a variety of cooking ideas!
Vegan Gluten-Free Zucchini Bread: A Delightful Treat
Equipment
- skillet
- mixing bowl
- whisk
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 oven to 325°F. Line a loaf pan with parchment paper or grease with nonstick spray.
- Mix apple cider vinegar into almond milk and set aside.
- In a large bowl, whisk together applesauce, coconut sugar, maple syrup, almond butter, and vanilla extract.
- Stir in the milk mixture and whisk until combined.
- Fold in the grated zucchini.
- In a separate bowl, combine gluten-free flour, coconut flour, baking powder, baking soda, spices, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Pour batter into the prepared loaf pan and spread evenly. Sprinkle with coarse turbinado sugar if desired.
- Bake at 325°F for 55-65 minutes.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– Remove excess moisture from grated zucchini using a nut milk bag or towel to prevent a mushy texture; prepare zucchini 30 minutes before mixing.
– Avoid overmixing the batter after adding dry ingredients; use a spatula or spoon instead of an electric mixer.
– Substitutions: Use any nut butter (e.g., tahini, sunbutter) or seed butter. Sweeteners can be replaced with brown sugar, honey, or agave. Spices can be adjusted to cinnamon only.
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