Did you ever get several zucchinis and didn't know what to do with them? This happens to us a few times a year. The first thing my husband thinks about when this happens is to make zucchini bread! To satisfy his craving, I decided to take on the challenge and make a gluten-free zucchini bread that uses no eggs and dairy! If you visit our blog, we share several gluten-free and dairy-free recipes.
Why I was inspired to make this recipe?
Recently, our daughter has been staying away from eggs as well. This pretty much eliminates every baked good you can think of. So, it has been quite challenging. Until recently, I found a product that several vegans are familiar with, it's Bob's Red Mill GF Egg Replacer, Resealable Stand-up Bag (Amazon Affiliate). This product is fantastic and works well in baked goods when trying to stay away from eggs.
You can share this delicious treat during the holidays or any other time. And, I am so grateful!! It is one I will make again real soon.
This recipe was inspired by zucchini bread recipes that my husband's mother made when he was a kid. But, back then, it had all the regular ingredients in it. This one will not disappoint, AND you can stay away from ALL the Intolerance ingredients.
What simple ingredients are in the Best Vegan Gluten Free Zucchini Bread Recipe?
- 3 cups gluten free flour (I used Bob's Red Mill Gluten Free One to One Baking Flour)
- 1 ½ cups of sugar
- 1 cup of chopped walnuts
- 4 ½ teaspoon baking powder
- 1 teaspoon of salt
- 4 tablespoon and 8 tablespoon of water of Bob's Red Mill Egg Substitute (follow the instructions on the package)
- ⅔ cup vegetable oil
- 2 cups of grated zucchini
- 2 teaspoon grated lemon peel
Feel free to print the recipe card at the bottom of the page when you make this recipe. Below is an image of the ingredients I used.
How to make the Best Vegan Gluten Free Zucchini Bread Recipe?
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease the two loaf pans and set them aside.
Step 2: Grate the lemon peel with a micro plainer for a fine grate. This enhances the lemon flavor.
Step 3: Grate the zucchini using a grater or a food processor with a grating blade and set it aside.
Step 4: Add the whole walnuts in a zipper baggie, and with a meat tenderizer mallet, hammer the walnuts to break them down into smaller pieces. Set them aside.
Step 5: In another bowl, mix the dry ingredients well. Add gluten-free flour, sugar, walnuts, baking powder, and salt. Set this bowl aside.
Step 6: In a large mixing bowl, use the mixer to mix the egg substitute, vegetable oil, zucchini, and lemon peel. These are your wet ingredients.
Step 7: Now, add the dry ingredients to the wet ingredients slowly while the mixer is on low until thoroughly mixed.
Step 8: Transfer half of the batter into one loaf pan and the other half into another loaf pan. Make the batter the same height on both pans to ensure the same cook time.
Step 9: Bake for 1 hour or until the center comes out clean. Test the center of the loaf to make sure a toothpick or cake tester comes out clean. Cool in the pan on a wire rack for at least 10 minutes. You can eat it warm or cold.
Feel free to freeze one for later!
Recipe Reveal:
Here is the finished dessert. Doesn’t it look amazing? It is super delicious and has a lot of moisture. This is the best gluten-free zucchini bread ever! This recipe does not have too much sugar. The individual slices stay moist too! I made the slices about 1 inch thick and was able to get 16 slices out of two loaves.
Recipe Tips:
If this is your first time making this recipe, here are some tips for you!
This recipe makes two loaves of zucchini bread. Be sure you have two loaf pans.
If you want to use egg, you can use four(4) eggs to replace the egg substitute.
You do not need to squeeze the zucchini into a paper towel. If you leave the zucchini as is, it will make the bread moister.
Related posts
Feel free to visit our other healthy recipes that are similar to this one for even more wonderful dessert recipes.
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Substitutions You Can Use
If you want, you can add a banana to this recipe. Just add one banana mashed in a bowl and added to the batter.
If you do not want the walnuts, you can remove them.
Equipment Used for this Recipe
This recipe uses a mixer, large bowls, bowls to hold all the ingredients, grater, micro planer, or food processor with a grated blade.
You will be using two loaf pans. They can be metal, porcelain, or glass. All of them will work. However, they may change how long it takes to bake, so be mindful of that. I used porcelain and a glass loaf pan.
Storage
You can freeze one of the loaves in wax paper, then wrap in aluminum foil, and place it in a plastic freezer bag. Freeze for a month, then enjoy.
Top tip
Don't overbake. It should be a light brown when you are finished.
Printable and Shareable Recipe Card
Feel free to share or print this recipe for your convenience.
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Ingredients
- 3 cups gluten-free flour (I used Bob's Red Mill Gluten Free One to One Baking Flour)
- 1 ½ cups of sugar
- 1 cup of chopped walnuts
- 4 ½ teaspoon baking powder
- 1 teaspoon of salt
- 4 tablespoon and 8 tablespoon of water of Bob's Red Mill Egg Substitute (follow the instructions on the package)
- ⅔ cup vegetable oil
- 2 cups of grated zucchini
- 2 teaspoon grated lemon peel
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the two loaf pans and set them aside.
- Grate the lemon peel with a micro plainer for a fine grate. This enhances the lemon flavor.
- Grate the zucchini using a grater or a food processor with a grating blade and set it aside.
- Add the whole walnuts in a zipper baggie, and with a meat tenderizer mallet, hammer the walnuts to break them down into smaller pieces. Set them aside.
- In another bowl, mix the dry ingredients well. Add gluten-free flour, sugar, walnuts, baking powder, and salt. Set this bowl aside.
- In a large bowl, use the mixer to mix the egg substitute, vegetable oil, zucchini, and lemon peel.
- Now, add the dry ingredients to the wet ingredients slowly while the mixer is on low until completely mixed.
- Transfer half of the batter into one loaf pan and the other half into another loaf pan.
- Bake for 1 hour or until the center comes out clean. Cool in the pan on a cooling rack for at least 10 minutes. You can eat it warm or cold.
- Feel free to freeze one for later!
Please note these are affiliate links through Amazon, and at no additional cost to you, I will earn an affiliate commission if you click through and decide to make a purchase.
