This 1-Bowl Vegan Zucchini Bread is moist, fluffy and made with just 10 wholesome ingredients! (Gluten-free & Oil-free)
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?
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
How to Make Vegan Zucchini Bread in 1 Bowl
- First, preheat your oven to 350F and line a 8×4 inch loaf pan with parchment paper.
- Next, make your flax egg by mixing together the ground flax and water. Let that sit for 10 minutes or until it’s thickened.
- 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.
- 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).
- Transfer the batter into the loaf pan and place into the oven and bake for 30 minutes.
- 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.
- 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.
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.
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!
Substitutions
- To make a vegan zucchini bread without apple sauce: substitute with full fat coconut milk. You can follow the guidelines on my Vegan & Gluten Free Banana Bread.
- Flax egg: can also be substituted with a chia egg (1 chia egg + 3.5 tbsp water)
- Peanut butter: can be substituted with almond butter or sun flower butter.
- Gluten free flour: can be submitted with all purpose flour or whole wheat all purpose flour.
- Add ins: If desired, add in 1/2 cup of chopped nuts, chocolate chips or dried fruit when adding in the zucchini.
More Vegan Quick Bread and Muffins to love!
- Easy Vegan Banana Bread (Gluten free, oil free & refined sugar free)
- 1-Bowl Tahini Chocolate Chip Muffins (Gluten free, oil free & only 8 ingredients)
- Vegan Maple Pumpkin Corn Bread
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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Zucchini Bread
- 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
- 1.5 tbsp ground flax seeds + 4 tbsp water (10g)
- 1/3 cup + 1 tbsp coconut sugar (72g)
- 1/4 cup apple sauce (62g)*
- 1/4 cup peanut butter (62)
- 1/2 tbsp apple cider vinegar (8g)
- 2 tsp vanilla (10g)
- 1 large zucchini (230g, 170g after squeezing out excess liquid)
- 1 3/4 cup all purpose gluten free flour (190g)
- 1 tsp baking soda
- 2 tsp baking powder
- 1.5 tsp cinnamon, optional
Instructions
- Preheat oven to 350F. Grease or line a 8×4 inch loaf pan with parchment paper.
- In a bowl, mix the flax seed and water together and let it sit for 10 minutes until thick.
- 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.
- 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.
- Sift in the flour, baking powder,baking soda and cinnamon if using. Mix the batter using a folding motion until everything is well combined.
- 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.
- 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
SAVE IT FOR LATER! ↓
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