Perfectly moist gluten free vegan zucchini bread, lightly spiced with cinnamon and baked to a golden brown. A simple slice of homemade comfort.
Quick breads are some of my favorite things to bake and eat. They’re comforting, straightforward, and perfect for using seasonal produce. This gluten free vegan zucchini bread is a favorite in our house—sweet, tender, and wonderfully moist thanks to shredded zucchini. If you have a summer surplus of zucchini, this is an ideal recipe to use it up.
Vegetables in baked goods can sound unusual, but zucchini in quick bread adds moisture without dominating the flavor. This recipe yields tender loaves with a delicate cinnamon note. I like to bake them in mini loaf pans because they bake faster and make perfectly portioned gifts or snacks, but a standard 9×5-inch loaf pan works well too.
The bread is sweetened with a combination of cane and brown sugar for depth, while almond flour contributes a pleasant texture. The dairy-free milk and a touch of vinegar create a light crumb, and a smear of dairy-free butter on a warm slice is especially satisfying.
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 cup almond flour
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk or oat milk
- 1 tablespoon white vinegar
- 5 tablespoons avocado oil or grape seed oil
- 1 cup finely shredded zucchini, packed
- Preheat the oven to 350°F (175°C). Spray three mini loaf pans or a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, almond flour, cane sugar, brown sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond or oat milk, white vinegar, oil, and shredded zucchini. Pour the wet mixture into the dry ingredients and stir until the batter is smooth and evenly combined.
- Divide the batter among the prepared mini loaf pans, filling each about two-thirds full. For mini loaves bake about 35 minutes, until golden and a toothpick inserted into the center comes out clean. For a standard 9×5 loaf pan, bake about 55 minutes.
- Allow the loaves to cool in the pan for about 10 minutes, then remove and transfer to a cooling rack to cool completely before slicing.
You might also enjoy these other homemade quick breads and cakes.
gluten free vegan apple cinnamon swirl bread
gluten free vegan glazed lemon pound cake