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Gluten-free vegan zucchini bread

Get the Recipe: Gluten-free Vegan Zucchini Bread

This gluten-free vegan zucchini bread is fluffy, soft and moist. It makes a wholesome snack, breakfast or side dish and is a great way to eat more vegetables. Oil-free and easy to make.
5 from 2 votes


  • 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
  • Strainer
  • 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.


Calories: 119kcal, Carbohydrates: 24g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 368mg, Potassium: 89mg, Fiber: 4g, Sugar: 2g, Vitamin A: 86IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 1mg