Perfectly moist gluten free vegan zucchini bread, with a touch of cinnamon and baked to a lovely golden brown. It’s a slice of pure deliciousness!
I’m a big fan of quick breads. They are up there with one of my favorite things to bake, as well as to eat. Pumpkin spice bread is my go-to all year round, as well as this cinnamon swirl bread. Quick breads are my idea of sweet, homemade comfort food.
I know many of you grow zucchini during the summer and are looking for ways to use up your abundance of zucchini. If you’ve got extra zucchini on hand, I say make yourself some gluten free vegan zucchini bread! Vegetables in baked goods may seem weird, but when it comes to zucchini bread, it just feels right. The zucchini helps to create a moist, tender bread.
This gluten free vegan zucchini bread will disappear in the time it takes you to make it. Trust me. It’s that good! I baked them up in a mini loaf pan because tiny loaves of zucchini bread bake up faster, plus they are just the cutest. You can also use a standard loaf pan in this recipe.
I really hope you enjoy this homemade zucchini bread as much as our family does! It’s sweet, has a touch of cinnamon and with a smear of dairy free butter on top, it’s pretty delicious.
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 cup almond flour
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened almond milk or oat milk
- 1 tablespoon white vinegar
- 5 tablespoons avocado oil or grape seed oil
- 1 cup finely shredded zucchini, packed
- Preheat oven to 350 degrees. Spray 3 mini loaf pans or a 9x5-inch loaf pan with cooking spray or line with parchment paper for easy removal.
- In large mixing bowl, whisk together gluten free flour, almond flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt.
- In separate bowl, mix together almond milk, vinegar, oil and shredded zucchini. Pour over flour mixture and stir to combine, until batter is smooth.
- Scoop batter into prepared mini loaf pans and fill 2/3 full. Spread batter out evenly. Bake bread 35 minutes, until golden brown and baked through {55 minutes for standard loaf pan}.
- Allow zucchini bread to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack before slicing.
You might also enjoy these delicious recipes!
gluten free vegan apple cinnamon swirl bread
Will this recipe work with a replacement for the almond flour?
Thanks!