vegan gluten free zucchini bread sliced on a cutting board

This 1-Bowl Vegan Zucchini Bread is moist, fluffy and made with just 10 wholesome ingredients! (Gluten-free & Oil-free)

vegan gluten free zucchini bread sliced on a white plate

I love sneaking in extra vegetables into recipes whenever I can, especially for sweet desserts like Vegan Chocolate Cake with Eggplant or Carrot Cake! Since it’s summer, I’ve had so many extra zucchinis in the fridge and wanted to put them into good use. What better way to use extra vegetables than you make them into some delicious baked goods?

vegan gluten free zucchini bread ingredients

Ingredients to make 1-Bowl Vegan & Gluten-free Zucchini Bread

I wanted to use wholesome ingredients that are common pantry staples in most people’s kitchen. The main ingredients that make up for this moist & fluffy zucchini bread are:

The coconut sugar and apple sauce provide enough natural sweetness without being too overly sweet. The combination of peanut butter and apple sauce also allows this quick bread to be oil free but still perfectly moist & fluffy! Plus, this vegan zucchini bread is dairy free & eggless thanks to flax egg! T

vegan gluten free zucchini bread in a loaf pan

How to Make Vegan Zucchini Bread in 1 Bowl

  1. First, preheat your oven to 350F and line a 8×4 inch loaf pan with parchment paper.
  2. Next, make your flax egg by mixing together the ground flax and water. Let that sit for 10 minutes or until it’s thickened.
  3. In the mean time, grate the zucchini. I just used a standard hand grater. The amount of zucchini should weigh around 230 grams. Blot the zucchini and remove excess liquid by gently squeezing. The weight should reduce to around 170 grams.
  4. Into a large bowl, mix all the wet ingredients together. Add in the zucchini and flax egg and mix. Then sift in the dry ingredients and fold the mixture together. Because we’re not using flour with gluten, no need to worry about over mixing. If you decide to use regular all purpose flour, be sure to fold the ingredients gently (over mixing can lead to dry and tough bread).
  5. Transfer the batter into the loaf pan and place into the oven and bake for 30 minutes.
  6. Remove the loaf and cover with tin foil. This helps to bake the bread all the way through without burning the top. Remove the zucchini bread and insert a toothpick, it should come out clean. If it doesn’t, place back into the oven for another 5 minutes.
  7. Once it’s out of the oven, allow it to cool in the loaf pan for 10 minutes. Then carefully remove from the pan and allow it to fully cool before slicing.
healthy zucchini bread cup on cutting board

How to Make Gluten Free Vegan Zucchini Muffins

Instead of pouring the batter into a loaf pan, divide the batter into 6-8 muffin tins. Bake in the oven at 350F for 20-25 minutes or until cooked through.

close up shot of eggless zucchini bread

How to Store this Vegan Zucchini Bread

Place in an air tight container at room temperature for 2-3 days. If your kitchen is especially hot, I recommend freezing the zucchini bread rather than placing it into the fridge. This bread tends to get slightly dry in the fridge. Freezing helps retain moisture and freshness. Take out of the freezer and let it thaw before eating. If in a rush, place the zucchini bread on a plate and cover with a damp paper towel. Microwave for 20-35 seconds. It can also be enjoyed toasted!

eggless healthy zucchini bread on a white plate

Substitutions

close up shot of eggless zucchini bread

More Vegan Quick Bread and Muffins to love!

vegan fluffy moist zucchini bread on a white plate

If you recreate this 1-Bowl Vegan Zucchini Bread recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Print
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Zucchini Bread


  • Author: Lisa Kitahara
  • Total Time: 70 minutes
  • Yield: 6 slices 1x

Description

This 1-Bowl Vegan Zucchini Bread is moist, fluffy and made with just 10 wholesome ingredients! (Gluten-free & Oil-free)


Ingredients

Scale

Instructions

  1. Preheat oven to 350F. Grease or line a 8×4 inch loaf pan with parchment paper. 
  2. In a bowl, mix the flax seed and water together and let it sit for 10 minutes until thick.
  3. In the meantime, grate the zucchini and then gently squeeze out excess liquid. It should weight around 230g before squeezing out the liquid and then 170g after. 
  4. Into a large bowl, add in the coconut sugar, apple sauce, peanut butter, apple cider vinegar, and vanilla. Stir well to combine. Then mix in the flax egg and zucchini.
  5. Sift in the flour, baking powder,baking soda and cinnamon if using. Mix the batter using a folding motion until everything is well combined.
  6. Pour the batter into the lined loaf pan and place into the oven for 50-55 minutes. At the 30 minute mark, rotate the loaf pan and cover with tin foil. Place it back into the oven until fully cooked through. Test with a toothpick by inserting it in the middle of the loaf and making sure it comes out clean. 
  7. Allow it to cool in the loaf pan for 10 minutes. Carefully remove from the pan and allow it to fully cool before slicing through.

Notes

  • If no apple sauce, substitute with full fat coconut milk. It adds an extra richness to it which is really nice.
  • For a less sweet zucchini bread, reduce sugar to 1/4 cup. For a sweeter zucchini bread, increase sugar to 1/2 cup. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: North American

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 13.9g
  • Sodium: 378mg
  • Fat: 6.67g
  • Saturated Fat: 1.24g
  • Unsaturated Fat: 4.85g
  • Trans Fat: 0
  • Carbohydrates: 39.27g
  • Fiber: 4.9g
  • Protein: 7.34g
  • Cholesterol: 0

Keywords: 1 bowl vegan zucchini bread

SAVE IT FOR LATER! ↓

vegan zucchini bread on a white plate

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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