We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s
This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!
We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends).
Vegan Chocolate Chip Zucchini Bread
Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.
A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.
The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.
Nutritious Gluten Free Vegan Zucchini Quick Bread (oil Free)
Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.
Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).
It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?
Vegan Paleo Zucchini Bread With Chocolate & Tahini • The Bojon Gourmet
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@on Instagram. Cheers, friends!
*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn’t cause the coconut oil to solidify. *If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven’t tested it this way and can’t guarantee the result. *Nutrition information is a rough estimate calculated with avocado oil and almond milk.
Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mgHealthy Vegan Zucchini Bread- whole grain and refined sugar free, this zucchini bread is healthy enough for breakfast and delicious enough for dessert!
Easy Vegan Zucchini Bread Recipe
I feel like I’ve been slacking on the zucchini recipes this year. So far all I’ve shared with you guys are these white bean zucchini burgers. It’s time to step up my game!
I figure this zucchini bread is a good place to start. It’s made with whole grain spelt flour for a healthy option that’s high in protein and fiber. Plus you can’t go wrong with all of that green stuffed inside.
For those of you that eat gluten-free, I already have a gluten-free zucchini bread on my site as well as flourless zucchini muffins. I just didn’t have a vegan zucchini bread so I needed to change that.
Easy Gluten Free Banana Zucchini Bread (vegan)
If you’ve never tried baking with spelt flour before, it’s very similar to whole wheat in that it has a very light, somewhat earthy flavor and is slightly more dense texture than all-purpose flour. I like to use it because it is an ancient grain that hasn’t been modified as much as modern wheat. As a result, spelt is naturally lower in gluten which can make it easier for some to digest.
In addition to spelt flour, I also used coconut sugar to keep the recipe refined sugar-free. It also gives a delicious caramelized flavor to baked goods so it’s a win-win.
If you want to reduce the fat you can also replace half of the oil with applesauce. I have tried it this way and it turned out well but we preferred the texture with just oil.
Bowl Vegan Zucchini Bread (gluten Free & Oil Free)
Directions: In a small bowl, combine ground flax with water and stir well. Allow to sit for at least 5 minutes to thicken. Preheat the oven to 350°F then lightly grease a 1 pound loaf pan (approx. 9 x 5″). In a large bowl, combine spelt flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Whisk together and set aside. In a separate bowl, combine zucchini, melted coconut oil, vanilla, flax mixture and milk. Stir together until well combined. Pour the dry ingredients into the bowl with the wet then fold together until all of the flour is incorporated. Add chocolate chips and stir to combine. I like to save a few for topping to make it look pretty. Transfer the batter to the loaf pan then bake for about 35 to 45 minutes. Cooking time will vary depending on your oven. Mine takes closer to 45 minutes. Careful not to open the oven during cooking or it won’t cook properly. You can pay attention to the smell to tell when it’s close to being finished. It should smell baked but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #. I love hearing your feedback!
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