This gluten-free vegan zucchini bread is soft, moist, and easy to make in just one bowl! It rises really well and is great for serving as a savoury snack, side dish, or even breakfast. Oil-free and packed full of veggies!
Whoever first came up with the idea of using zucchini in baking is definitely a genius. If you’re new to this, the idea of putting a vegetable in bread possibly seems strange. But a distinctive quality of zucchini is its neutral flavour. When you add it to recipes such as breads and porridge bowls, it typically doesn’t interfere with the flavour at all. It is, however, perfect, for adding texture and volume.
So while I’m on my baking with zucchini journey, I’m here to share my new favourite zucchini bread that I can’t get enough of. If you’re looking for a new wholesome savoury treat to try, I 100% think you should give this one a go!
Savoury gluten-free vegan zucchini bread
There are a lot of different zucchini bread variations out there: sweet, savoury, subtly sweetened, chocolate, and everything in between. I wanted to create a loaf that is wholesome and packed full of fresh ingredients, and here it is. Knowing how much goodness goes into it, it makes me feel like I’m eating salad, but in delicious bread form.
This vegan zucchini bread is crunchy on the outside, but soft and fluffy on the inside. The flavour is savoury and wholesome, with plenty of earthy undertones thanks to the addition of onion and coriander. The zucchini does not at all interfere with the flavour. But it does add plenty of moisture and freshness.
As an added bonus, you only need one bowl to make the dough. Transfer it to your loaf pan, bake, and you’re good to go! Also get ready for your kitchen to smell absolutely amazing. I love to eat it by itself, or with nut butter, yoghurt, or any other vegan spread.
Ingredients and substitutions
- Grated zucchini, grated using the large side of the grater. If you want a sweeter version, you may try this recipe with grated apple. Grated carrot works well too!
- Good-quality sea salt.
- Plant based milk of your choice. Pretty much any variety works well here. I usually use oat milk or unsweetened almond milk.
- A ground flax egg made from whole flaxseeds. This not only helps with binding the bread, but it also enhances the texture. Make this easily by stirring together 2 tbsp whole flaxseeds with 1/4 cup water and setting aside for around 10 minutes.
- Fresh chopped coriander. You can leave this out, or replace with chopped dill or parsley.
- Chopped onion. You can use red or white onion.
- Good-quality self-raising gluten-free flour mix. If you are not avoiding gluten, you can replace this with all-purpose or all-purpose wholewheat flour.
Add-ins and variations
- Adding nuts to zucchini bread works really well! Try walnuts and pecans as they always make a great addition to breads. You can also sprinkle some on top for a bit of variety.
- If you want to, you can replace the zucchini water with an equivalent amount of plant based milk which will give this a more ‘bready’ flavour.
- Add apple cider vinegar for a little bit of extra tanginess.
- You can add spices according to your preference – for instance, cumin, turmeric and paprika work really well to switch up the flavour a little bit.
Firstly, preheat your oven to 200 degrees C/400 F. Meanwhile, add salt to the grated zucchini and leave it in a strainer over a bowl for around 15 minutes.
After 15 minutes, press down lightly on the zucchini and pat it dry with a paper towel. Transfer to a large mixing bowl with zucchini water and plant based milk in equal proportions. Next, add the flax egg, mix, and follow it up with the chopped coriander and onion.
Add the flour slowly and combine with the rest of the ingredients, but make sure not to over-mix. Right at the end, add a little bit more salt.
Line a loaf tin with a sheet of parchment paper, making sure to leave a little bit hanging over the edges. Pour the batter into the loaf tin and spread it out with a spatula. Bake in the preheated oven for 40-45 minutes, until a toothpick comes out clean from the centre.
Transfer to a cooling rack and leave to cool for around 5-10 minutes before serving.
Tips for the best zucchini bread
- Do not squeeze too much water out of the zucchini because the final result won’t be as moist.
- I would not recommend halving or doubling the recipe below as the results with altering measurements in baking recipes can be a little bit funny. This recipe is enough to fill a 1 pound loaf tin.
- Ensure to use parchment paper to line the tin, especially as this recipe is oil-free. It will make sure that the bread doesn’t stick.
- This bread freezes really well! You can store it as slices for 2-3 months and allow to thaw overnight or defrost in the toaster as needed
Other vegan bread recipes you might like
- Gluten-free bread with walnuts
- Quinoa bread rolls
- Chocolate banana bread
- Gluten-free banana bread
- Easy cornbread
Let me know in the comments: what’s your favourite way to cook or bake with zucchini? If you give this gluten-free vegan zucchini bread a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback below together with a star rating!
Gluten-free Vegan Zucchini Bread
- Conventional oven
- Mixing bowl
- Loaf tin
- 1 1/2 tsp salt
- 2 cups zucchini grated
- 2 tbsp flaxseeds whole
- 1/4 cup water
- 1/2 cup plant based milk
- 1/3 cup cilantro
- 1/3 cup onion chopped
- 2 1/2 cups self-raising gluten-free flour
- Preheat your oven to 200 degrees C/400 F.
- Add 1 tsp salt to the grated zucchini and leave it in a strainer over a bowl for around 15 minutes. Also use this time to make the flax egg by combining the flaxseed and water.
- After 15 minutes, press down lightly on the zucchini and pat it dry with a paper towel. Transfer to a large mixing bowl with 1/2 cup zucchini water and the plant based milk. Next, add the flax egg, mix, and follow it up with the chopped cilantro and onion.
- Add the flour slowly and combine with the rest of the ingredients, but make sure not to over-mix. Right at the end, add the rest of the salt.
- Line a loaf tin with a sheet of parchment paper, making sure to leave a little bit hanging over the edges. Pour the batter into the loaf tin and spread it out with a spatula. Bake in the preheated oven for 40-45 minutes, until a toothpick comes out clean from the centre.
- Transfer to a cooling rack and leave to cool for around 5-10 minutes before serving.