Gluten Free Zucchini Bread Recipe (vegan option)

August 14, 2019 at 12:50 pm / by

adapted from



  • 1 1/2 Cups of Gluten Free All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon


  • 2 Eggs or 6 Tablespoons of Aquafaba
  • 1/2 Cup Sugar of Choice (I used Coconut Sugar)
  • 1/2 Cup of Ghee or Coconut Oil or Butter of Choice
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Grated Fresh Zucchini


  • 1/2 Cup Chopped Walnuts or Nuts of Choice
  • Chocolate Chips
  • You may also need some Non-Stick Spray for oiling your Pans if necessary.


  1. Preheat oven to 350 degrees.
  2. Prepare your Loaf or Muffin Pan – use a Non-Stick Spray if necessary.
  3. In a small bowl, mix together the dry mix ingredients & set-aside.
  4. Add the eggs or aquafaba into the bowl, whisk until they are light – approx. 2-3 minutes.
  5. Pour in sugar and whisk for an additional 2 minutes.
  6. Add the oil slowly and whisk for 1-2 minutes.
  7. Add vanilla & grated zucchini and beat until just combined.
  8. Add the dry flour mixture to your wet mixture & mix until combined.
  9. Stir in any optional ingredients.
  10. Pour into your loaf pan or muffin cups.
  11. Bake Loaf at 350 degrees for 50-60 minutes or until a toothpick comes out clean. For Muffins, bake for 20-25 minutes. I use my Digital Pen Thermometer
  12. To test the temperature of gluten free breads and pull them out of the oven once they hit an internal temp of 200-210 degrees.
  13. Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly.
  14. Store in airtight container or in the fridge.

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