The Best Vegan Gluten Free Zucchini Bread

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!

How to Make Vegan Gluten-Free Zucchini Bread

We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends). Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture. A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure. The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all. Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture. We hope you LOVE this zucchini bread! It’s:MoistFluffyWholesomeComfortingPerfectly sweetCinnamon-infused& Classic! Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan). It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?