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Gluten-Free & Vegan Zucchini Bread

  • Author: Paige
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 1 loaf 1x
  • Category: bread
  • Method: baking
  • Cuisine: gluten-free


The gluten-free and vegan zucchini bread of the summer! Use your fresh vegetables in a sweet, spicy and moist quick bread!



  • 2 small zucchini or 1 cup of shredded zucchini
  • 1 cup of melted vegan butter ( I use earth balance)
  • 1 cup of granulated sugar
  • 1tsp baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 tsp of vanilla extract
  • 1 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 cup of dairy free milk
  • 1/2 cup of almond flour
  • 1/2 cup of dairy free chocolate chips
  • 1 1/2 cup of gluten free flour ( I use Bobs Red Mill 1:1)



  1. Preheat your oven too 350°F and grease your loaf pan with vegan butter
  2. Shred or make very small cubes with your zucchini and set on a towel with the 1/2 tsp of salt sprinkled over the cut zucchini (this causes it to sweat out the liquid)
  3. Gently melt your vegan butter and add to a stand mixing bowl or a bowl with a hand mixer
  4. Add your sugar, vanilla, baking powder and baking soda to your melted butter
  5. Combine well, and add in your almond flour, ground cinnamon, ground nutmeg until well combined
  6. Next add in your almond milk and mix until the batter is loose
  7. Then add in your gluten free flour blend and mix until the batter thickens slightly
  8. Take your zucchini and with your towel, squeeze the liquid out of your zucchini and add in your zucchini to your batter
  9. Next fold, in your chocolate chips 
  10. Pour batter in to your loaf pan and bake for 55 minutes to 1 hour, until a toothpick inserted comes out clean
  11. Let cool and enjoy!

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