It isn’t officially late summer until the first batch of zucchini bread is out of the oven, and this oil free, vegan, and gluten free zucchini bread is a great allergy-friendly variation of the classic zucchini bread recipe!
I love zucchini bread with bunches of cinnamon and a soft, cake-like texture, and this oil free, vegan, and gluten free zucchini bread turned out perfectly the first time I experimented with the recipe. Additionally, if you would prefer the zucchini bread as muffins, simply bake the batter in a muffin tin and decrease the baking time to twenty minutes.
One important tip is to gently squeeze the excess liquid from the grated zucchini before adding it to the bread batter so that the zucchini does not make the bread batter too runny. You want the zucchini bread batter to be thick, yet pour-able so that the bread rises a bit in the oven.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ¾ cup coconut sugar
- 2 Tbsp chia seeds
- 1 Tbsp cinnamon
- 1 tsp vanilla extract
- ½ cup almond milk
- 2 Tbsp applesauce
- 1¼ cup brown rice flour
- ¼ cup tapioca starch
- ½ tsp salt
- 2 tsp baking powder
- 1 packed cup grated zucchini, about 1 medium, 6 inch long, zucchini
- Preheat the oven to 425˚F and prepare a bread pan by either greasing the pan or lining it with parchment paper.
- In a large bowl, whisk the coconut sugar, cinnamon, vanilla extract, chia seeds, almond milk, and applesauce together and then let sit about 5 minutes to thicken.
- Next, finely grate the zucchini in a separate bowl and gently squeeze excess liquid from the grated zucchini before measuring.
- Add the brown rice flour, tapioca starch, salt, and baking powder to the coconut sugar mixture and mix well with a spatula until smooth.
- Gently mix the grated zucchini into the batter and spread in the prepared loaf pan.
- Bake 40-45 minutes or until the edges are browned and a toothpick inserted into the middle of the loaf comes out cleanly.
- Remove the zucchini bread from the oven and let cool in the pan on a cooling rack.*
The serving size and nutritional information are general estimates based upon the ingredient amounts.