Gluten-free Vegan Zucchini Bread
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 a breakfast with a spread of your choice. 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, as it typically goes in recipes like zucchini fritters. 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! You can use those options together with zucchini for a really creative and unique flavour.
- 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. However, ground flaxseed will also work well.
- Fresh chopped coriander. You can leave this out, or replace with chopped dill or parsley.
- Chopped onion. You can use a brown or a red 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.
This is a summary of the instructions to go along with the photographs. For the full ingredient amount breakdown, scroll down to the recipe card at the bottom of the post.
Firstly, preheat your oven to 200 degrees C/400 F. Line a standard loaf pan with a sheet of parchment paper, making sure to leave a little bit hanging over the edges. This will make it easy to remove the bread from the pan.
Meanwhile, add salt to the grated zucchini and leave it in a strainer over a bowl for around 15 minutes. This will help to drain the excess liquid out of the zucchini and result in the best texture.
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, around 1/4 cup at a time, 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.
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.
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, or mix them in with the batter.
- 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.
- For a slightly sweeter bread, feel free to add 1/4 cup of maple syrup.
- Add apple cider vinegar or lemon juice for a little bit of extra tanginess.
- If you want a hint of sweetness and chewiness, add raisins or other dried fruit of your choice. Dairy-free chocolate chips work very well if you want a savoury bread, but with a bit of a twist.
- You can add spices according to your preference – for instance, cumin, turmeric and paprika work really well to switch up the flavours.
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. You want it to be in between soggy and completely dried out.
- 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.
- Don’t be tempted to add too much liquid, even if the batter looks dry, because the zucchini in itself provides a lot of moisture. Too much will interfere with the fluffiness of the texture.
- As for all baking recipes, I would recommend weighing out the ingredients. Not only is this easier than using measuring cups, but it gives the most accurate results and allows you to follow the recipe more closely. You can easily switch to metric amounts in the recipe card below.
- Ensure to use parchment paper to line the tin, especially if you want to keep this recipe oil-free and don’t want to use oil to grease the tin. It will make sure that the bread doesn’t stick.
How to store and freeze zucchini bread
Quick breads like this one are great for storing and freezing. You can store it on the counter, covered, for up to 3 days, or in the fridge in an airtight container for up to 6 days.
To freeze, slice the bread and transfer to either ziplock bags or a freezer-friendly container, and store for up to 2-3 months. Thaw fully in the fridge for a few hours, then reheat in the toaster before serving.
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!
Get the Recipe: Gluten-free Vegan Zucchini Bread
- 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
- Conventional oven
- Mixing bowl
- Loaf tin
- 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.