Healthier Zucchini Bread – Gluten Free & Vegan

With so many zucchinis spurting forth from my garden, I needed to create zucchini bread recipe, I am long overdo!  Sometimes you get lucky the very first go around, and this time, I did!

Ultra moist and fragrant with a tender crumb, this bread was everything I had hoped it would be!  What better way to use up some of those last zucchinis of summer and get a veggie serving at the same time?!  Any goodie that gets some extra veg into my kids a HUGE plus for me!

ZUCCHINI TIP:  I know I am not the only one who neglects my zucchini plant for a few days and returns to find a ‘zukezilla’!  If you find yourself in possession of one such gigantic zucchini, it is important to note that zucchinis at this size are rarely good for anything BUT shredding/grating.  Before using, slice in half, and use a spoon to scoop out the soft and mushy center and large seeds….this pulp contains too much water and is not good for eating or grating!

Healthier Zucchini Bread - Gluten Free & Vegan

 

4.7 from 10 reviews
Zucchini Bread - Gluten Free & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups grated fresh zucchini
  • 1 cup applesauce (unsweetened)
  • ¾ cup coconut palm sugar or other granulated sugar
  • ½ cup light olive oil, melted coconut oil, or any light tasting oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
  • ⅛ teaspoon liquid stevia extract (optional, mimics ¼ cup sweetener, depends on your sweet tooth)
  • ¾ cup brown rice flour
  • ¾ cup oat flour
  • ½ cup tapioca flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon guar gum
  • ½ cup chocolate chips (optional, but everything is better with chocolate!)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, vanilla and stevia, mix well.
  3. Sprinkle in the dry ingredients in order over the top,
  4. Carefully whisk the dry ingredients together before incorporating the wet ingredients.
  5. Stir in chocolate chips.
  6. Pour batter into prepared mini loaves or regular loaf pan. (I used 4 mini loaves).
  7. Bake for 30 minutes (for mini loaves), and 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
  8. Cool for 10 minutes and invert on a cooling rack to cool he rest of the way.

This recipe was shared on Mostly Homemade Mondays, Natural Living Mondays, Make Your Own Monday, Slightly Indulgent Tuesdays, Fat Tuesdays, Tasteful Tuesdays, Hearth & Soul, Traditional Tuesdays, Waste Not Want Not, Well Fed Wednesday, GF Wednesday, Whole Foods Wednesday, Real Food Wednesday, Healthy 2Day Wednesday, Wildcrafting Wednesday, Tasty Traditions, Alive & Thrive, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Whole Foods Friday, GF Fridays, Healthy Vegan Friday, Simple Meals Friday,

 

 

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Breads & Muffins, Snacks, Vegan
50 comments on “Healthier Zucchini Bread – Gluten Free & Vegan
  1. That looks yummy!! Wish I had some zucchini growing. I’d like to make that right now!

  2. Jane says:

    I love the word zukezilla! :) This looks so good, I would definitely add the chocolate!

  3. amber says:

    Another beauty from my baking guru! I can tell this bread is fabulous, Tessa. LOVE. I’ve pinned to try soon. Funny…I’m working on a zucchini bread recipe (well, it has bananas too). So, look for that in like…4 months (wink). I have to say, I love coconut sugar in gf breads. I wish we lived closer so we could bake together. :-)

    Hugs,
    –Amber

  4. Rogene says:

    I make my zucchini bread with similar subsitutions and it tastes very good. I have to agree with the choc chips. I like dark chocolate in mine.

  5. Zucchini the size of baseball bats were common when I was growing up. We ate a lot of zucchini bread and zucchini cake!

  6. love me some zucchini bread! this looks delicious!

  7. What a lovely seasonal recipe, and I love the idea of adding the chocolate chips!

  8. This recipe sounds great! We will have to give it a try. Thanks for sharing on Natural Living Monday!

  9. Hi Tessa, Zucchini bread was one of my favorites growing up! Your version sounds divine and I will have to make it soon. Keep creating all these fantastic GF baked goods!

  10. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  11. You had me at zucchini! YUM! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com

  12. Heidi says:

    I love your site and your ideas. I am new to gluten-free, and I’m trying to start a GF community on my website. I have started a weekly Gluten-Free Monday Share Page on OneCreativeMommy.com. It’s brand new, but I hope it will become a great resource as it grows. I would love it if you visited and shared some of your great ideas each week. I hope to see you there.

  13. Francis Janes says:

    I had a few extra zucchini in my fridge and tried your recipe today. Made some very minor tweaks (used 1/2 c instead of 3/4 c sugar, used baking powder instead of baking soda, replaced 1/4 c of the oil with 1/4 agave nectar, added some carob chips and chopped walnuts) and the bread came out divine.

    My wife came home from work and she inhaled the first slice and then came back for seconds right away. Highly recommend this great recipe.

    Thanks Tessa.

  14. Jackson says:

    A total winner, couldn’t keep my kids hands off it (or mine).

  15. Amy says:

    i see you used 3 different kinds of flour. Could i stick to just one?

    • Hi Amy! GF baking almost always requires a mix of several flours to achieve the best texture and flavor. Yes, you can use just one flour, but no guarantee on the end product. At the very minimum, I would use some starch (tapioca, arrowroot, etc) and a wholegrain like oat.

  16. April says:

    My sister n law is gf, and she said she would miss my Zuch bread, so I’ll have to make this for her. Thank you ! Many things I haven’t seen in the store (but really haven’t been looking for them either) …like guar gum and coconut sugar. Hopefully I’ll locate them, surely they’re online if not in my store!

    • Hi April! GF flours are often in a separate section or in the baking aisle with the rest of the flours. Natural foods markets usually have a better selection of them. Guar gum and xanthum gum are interchangeable, again, in the baking aisle usually, but ask, as it usually seperate the flours. Online will work for all thing of course too. As for the coconut palm sugar, it can be replaced with brown sugar if you like. I prefer coconut sugar as it has a lower glycemic index and has been less refined” a much healthier sugar! It still contains all its minerals! I am happy to help you find anything, let me know!

    • Bernadette says:

      Bobs red mill makes some guar gum. Places like save on foods and Sobey’s are now starting to carry coconut sugar. Although if you have blood sugar issues Coconut Secrets’ coconut palm sugar is the best one to use. It has a 1:1 ratio of sugar to fiber!!

  17. Lexi Keeton says:

    I used Buckwheat flour instead of oat flour as I’m gluten free and don’t eat oats….but it wouldn’t cook all the way! Do you think that is because of the Buckwheat flour? I used all of the rest of the same ingredients and I used a large loaf pan. I’m thinking there is something to that 4 mini loaf pans thing that you do because the middle can cook quicker….what do you think?

    • Hi Lexi! I use gf oats….but if you still can’t do them, buckwheat should be a fine replacement. My hunch is the water content of th zucchini. Did you use fresh or frozen? Did the batter seem thin to you? Mini loaves DO cook easier, for sure

  18. Nathalie says:

    Great job on your website! I do 1 cup grated zucchinis and 1 cup carrots. I take most of the juice out by pressing paper towels on the grated veggies so the bread bake normally ( instead of being all gooey in the middle) and is nicely moist like a regular bread. My son has many food intolerances so it’s not easy to cook/ bake yummy and healthy food. This is one of my kids favorite . I also make them in the mini muffin pan, it’s perfect for the kids lunchbox and snacks on the go. Thank you for sharing you recipes ! :)

  19. kimberly says:

    Hi, thanks for the recipe. I was wondering why baking soda and not baking powder? :)

  20. Lovely! What a nice, healthy treat. :)

  21. WOW! Gearing up for garden zucchinis!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great!

    Cindy from vegetarianmamma.com

  22. Deborah Suleyman says:

    Just made this today for the family and it is almost gone!! It was so moist, didn’t need a smidgen of butter!!

  23. Paula says:

    Hi Tessa,

    Thanks for sharing at Healthy2Day Wednesdays. Your post was featured and will be shared on FB, Twitter, and Pinterest!

  24. Laura says:

    I followed the recipe exactly, but the bread was more like pudding it was so gooey. Only the outer crust was anything like bread – the rest was pretty icky.

    I don’t know if it was all the applesauce or what. I did squeeze the zucchini and I suppose I could have left it to drain as well, but I doubt it would make much difference and I’m not going to waste ingredients trying this again – plus the recipe didn’t mention draining the zucchini at all. Baker be ware.

    • Bummer Laura! I am so sorry the bread failed for you. One of the most maddening things sharing recipes with people is figuring out why a recipe I have made successfully over and over, (and many others have too in this case) should fail for someone else. My hunch is the zucchini and its water content, as it is the most obvious variable ingredient. I have never drained or squeezed the zucchini for this bread either……

  25. Amy says:

    Mmmm, we loved this recipe! I changed things up a bit based on what I had. Here are my substitutions, in case it is helpful to anyone!

    I used arrowroot in place of the tapioca flour, sorghum flour in the place of oat flour, and sprouted brown rice flour in place of the brown rice flour.
    I also used zantham gum instead of guar gum, same amount.
    I doubled the recipe and cooked it in two normal sized loaf pans for 65 or 70 minutes.

    Thanks for the great recipe!!

  26. Melaina says:

    This bread is delicious! I am eating a piece fresh out of the oven and I couldn’t ask for a more perfect Sunday afternoon snack :) I subbed all-purpose GF flour (2cups) for your combo and used only 1/2c. brown sugar for the sweetener – it came out great!

    LOVE the applesauce & vanilla – delish!!!

  27. Daniele O'Connell says:

    I’ve made this recipe several times now following your flour recipe and substituting 2 cups Bobs Red Mill Gluten Free AP Flour and both worked great! Added raisins & walnuts, also baked in mini loaf pans. Kids loved it! Thinking next about making chocolate zuc muffins to freeze for winter :)

  28. Any idea if this can be made into muffins instead of bread? I have to bake them for my son’s class tomorrow, and your recipes are always tried and true :)

  29. Ursula says:

    I have tried so many different recipes to accommodate all my husband’s food allergies and he usually tells me not to waste my time on that one again. This one was a huge hit! Not only did he love it, but my grandchildren came over and devoured the entire loaf! It is moist and yummy! So happy to find this recipe!

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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