Baked Goods · Breakfast · Kid Friendly/Toddler Approved! · Recipes

Zucchini Loaf – Gluten Free and Vegan

Zucchini Loaf.jpg

I was a little nervous about attempting to bake anything vegan.  While I have adapted to using a variety of gluten free flours over the past several years, the idea of replacing eggs and butter made me a little uneasy.  I wasn’t sure how the final product would turn out but thankfully, with the help of flax eggs, I was able to bake a great zucchini loaf!

One note of caution – this loaf is not very sweet so if you’re expecting something sweet like a banana loaf, this probably isn’t the recipe for you.  With that said, I must say my husband and children both liked the loaf, which was a very big win in my opinion.  I figured if they like it that much, I might as well share it!


  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 1/3 cup melted coconut oil
  • 1/2 cup agave nectar
  • 1/2 cup almond milk
  • 1 tsp baking soda
  • 1 tsp xantham gum (used to bind gluten free baked goods as well as provide moisture and give structure. I use Bob’s Red Mill brand as it is gluten free and vegan.  Some other xantham gum brands might be derived from wheat or milk so it’s important to read the label)
  • 1/4 tsp allspice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini
  • 1/2 cup arrowroot starch (helps baked goods bind better and lightens the finished product)
  • 1/2 cup quinoa flour (adds moisture as well as protein and iron.  Be careful not to use too much as this flour can overpower)
  • 1/4 cup almond meal (adds moisture, flavour and texture)
  • 1/2 brown rice flour (good general flour to have on hand but using too much can dry out your baking)
  • 3/4 cup chopped walnuts


  1. Mix water with flax seeds in a small bowl.  Place in fridge for approximately 15 minutes to set.  This mixture will be used as your egg substitute.
  2. Preheat oven to 325 degrees.  On a baking sheet lined with parchment paper, lightly brown the walnuts for about 5 minutes (turn halfway through)
  3. In a medium bowl, mix the flours (arrowroot starch, quinoa, almond meal, brown rice), baking soda, xantham gum, cinnamon, nutmeg, allspice together and set aside.
  4. In a mixing bowl, combine coconut oil and honey.  Add the flax seed mixture, almond milk, and vanilla.
  5. Grate your zucchini and use a few paper towels to squeeze out any excess liquid.  Add to mixing bowl and mix well.
  6. Add flour mixture to mixing bowl and mix until smooth.  Fold the nuts into the batter with a spatula.
  7. Grease a 9″x5″ loaf pan with coconut oil.  Pour the batter into the pan and tap lightly on the counter to even out the top of your loaf.  Sprinkle lightly with cinnamon.
  8. Bake for approximately 55 to 60 minutes and use a toothpick to ensure the entire loaf is baked before taking out of the oven.
  9. Let the bread cool for approximately 10 minutes in the loaf pan then remove from pan onto a wire rack to cool.  Once cool, slice with a serrated knife.

This bread keeps well in the fridge for about a week.


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