Gluten Free Dairy Free Zucchini Bread
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Ready in under one hour, my gluten free dairy free zucchini bread is easy to make with simple ingredients. It’s wheat-free and dairy-free, but is still super moist, light and tender. The whole family will love the balance of sweet sugar and warm cinnamon in this quick bread. It’s perfect for anyone who loves a healthy, quick breakfast or a grab-and-go afternoon snack!
I’ve always loved quick breads – I can easily tweak them to be a healthy breakfast option or add on extra toppings for a post-dinner treat!
However, most zucchini bread recipes are loaded with sugar and unhealthy oil. I wanted to make one with a list of more wholesome, healthy ingredients. The sugar has been cut down and I went with gluten free oat flour and almond flour to make this zucchini bread more accommodating to dietary needs.
And of course, it is vegan too! Making baked goods that are both gluten free and vegan can be tricky but I have included all my expert tips and step by step directions so you can master this recipe with no problems! Even if you’re a beginner baker, I promise this recipe will turn out well for you every time.
Once you get the base down you can experiment with a variety of mix-ins to enjoy a different flavor each time you make it. No matter if you make it plain or with a little something extra I know you will love this easy recipe!
👩🏽🍳 Why I Absolutely Love This Recipe
This gluten free dairy free zucchini bread recipe is one of my top ways to get those extra veggies into my kids’ diets! The grated zucchini is pretty much undetectable as it softens while baking and has a neutral flavor.
My kids also love to help out with making this recipe, customizing it with their favorites like chocolate chips and chopped nuts. This is a fun way for them to get involved in the kitchen and learn some new skills!
My favorite thing about this gluten and dairy free zucchini bread is the soft, tender texture. No eggs or dairy is needed here to give the bread lift, rise and keep it from crumbling. The addition of applesauce and dairy-free milk provide the perfect level of moisture and density.
This recipe is one of my go-tos, it’s slightly sweet and nutty, has a warm spiced flavor thanks to the cinnamon, and has only 10 minutes of active prep time (the rest of the time is spent in the oven, letting those flavors fill my kitchen!)
Plus, this recipe is freezer-friendly! It’s nice to have extra on hand, so I will often whip up a double or triple batch and freeze the extra loaves for later.
If you’re looking for more easy, healthy bakery-style recipes like this one, be sure to check out my vegan protein banana bread and also my list of 81 easy quick bread recipes!
🥘 Ingredients
I make this gluten free vegan zucchini bread with wholesome ingredients that can all be easily found at any of your local grocery stores. This is what I use:
Oat & Almond Flour: I make this dairy free zucchini bread with oat flour and almond flour to keep it gluten-free! I’ve tested multiple flours for this recipe, and have found that the the balance of these two gluten free flours is critical to getting the exact texture that mimics most traditional quick breads.
Cane Sugar: For the perfect level of sweetness I use ¾ cup of granulated sugar, which is much less than a classic zucchini bread recipe! You can also use dark brown sugar here.
Baking Powder: To help this vegan gf zucchini bread rise, I use baking powder. This leavening agent allows the bread to have a light yet moist texture.
Cinnamon & Salt: For an extra boost of flavor, I add a dash of ground cinnamon and sea salt.
Zucchini: Not only does zucchini add extra nutrients to baked goods, but it also creates a perfectly moist texture. Thanks to its grated form, kids don’t even notice it! I use about 2 medium zucchini for this recipe, and I prep it before to remove as much moisture as possible (see my expert tips on how to do this).
Dairy Free Milk: Cashew milk, almond milk, or oat milk is best for my dairy free zucchini bread recipe. Bottled coconut milk works too, but avoid the kind that is in a can since the fat content is too high and will result in gummy bread.
Apple Sauce: I use plain, unsweetened applesauce as the vegan egg substitute for this recipe! It serves as a binding ingredient and creates a super moist gluten free zucchini bread!
Apple Cider Vinegar: To assist with the leavening I use apple cider vinegar. This acid reacts with the baking powder to help the bread rise. It will also contribute to a moist, tender texture.
🔪 How To Make Gluten Free Dairy Free Zucchini Bread
Oat flour zucchini bread with no dairy might sound ambitious but it is actually very simple to make with a few easy steps. Follow along with my directions below:
Preheat Oven: I start by preheating my oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Combine Dry Ingredients: Next, I put oat flour, almond flour, sugar, baking powder, cinnamon and salt in a large mixing bowl. I whisk well to remove clumps and combine.
Add Wet Ingredients: Now, I make a well in the middle of the dry ingredients and fold in the zucchini, milk, apple sauce and vinegar. I mix to form a thick batter. (Note: It may seem dry at first, but keep mixing. The zucchini will add moisture as you mix it and it will turn into a thick batter.)
Pour: Then, I pour the batter into a prepared loaf pan and smooth it into an even layer (I use a little coconut oil cooking spray and rub it around – you can use a little melted coconut oil or olive oil to grease the pan as well). If you want, you can top with some nuts. I’ll usually chop walnuts and pecans and use them as a topping!
Bake: I bake for 36-40 minutes, until the top is browning and a toothpick comes out dry with crumbs on it. (Note: If you use a glass pan instead of a metal one, it may take longer.)
Cool & Enjoy: Finally, I allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge. Once cooled, slice and serve your gf df zucchini bread!
💭 Expert Tips
My #1 Secret Tip for this easy gluten-free zucchini bread recipe is to remove excess water from the zucchini.
Zucchini is naturally rich in moisture, but all of that extra liquid will cause your bread to have a gummy, mushy texture if you don’t remove it! That’s why I recommend that you squeeze all of the extra liquid out of the zucchini before adding it into your batter.
Here’s how to do it: grate the zucchini using a box grater or food processor. Then place the grated zucchini into the center of a kitchen towel or cheesecloth. Wrap it up securely and squeeze to drain the zucchini as best as you can.
It’s also best to measure and weigh the grated zucchini after the moisture has been removed.
Other Tips To Keep In Mind:
- To Grate Zucchini: I cut one end off of the squash and use a cheese grater to create shredded zucchini.
- Zucchini Adds Moisture: It will take a second to create the thick batter so keep mixing. The zucchini will add moisture as you stir.
- To Thin Out The Batter: I start with just 2 tablespoons of milk for this recipe. Once I have completely mixed in the zucchini, I add a little more milk at a time as needed.
- Oil The Pan: I prepare my loaf pan before filling it to avoid sticking. Use coconut oil, avocado oil, or whatever your favorite oil is.
- Test Doneness: The zucchini bread is done when the top is browning and a toothpick comes out dry with crumbs on it.
- Let It Cool: I always make sure to let the bread cool completely before slicing it to retain the texture.
📖 Variations
My dairy free gluten free zucchini bread recipe is very versatile so feel free to get creative. Add more texture and flavor with mix-ins, switch things up with a muffin version, or cut out sugar!
Mix-Ins: I love to keep this recipe exciting by rotating through various mix-ins. Include a cup or less of ingredients like pecans, walnuts, pistachios, dark chocolate chips, shredded coconut, raisins, cranberries, or other dried fruit. A dash of vanilla extract added to the batter would be a nice touch too.
Zucchini Muffins: I’ve also made this recipe in a muffin pan for individual portions. The bake time will change though so start checking them after 30 minutes. I love this for an easy grab-and-go option!
Sugar-Free Option: If you prefer to make gluten free sugar free zucchini bread, I’ve got you covered! Swap the cane sugar for a refined sugar-free option like coconut sugar or maple syrup as a 1:1 substitution, or skip it entirely. You can also just use less sugar – sometimes I’ll cut the amount in half to get a less-sweet bread. Note, this may slightly change the texture of the bread but it will still be tasty!
🍽 Serving Suggestions
My family eats this vegan gluten free zucchini bread for breakfast, snack time, and dessert! I love to pair it with any of these favorites to finish it off with even more deliciousness:
Spreads: I will often add a generous layer of vegan butter, strawberry chia seed jam, vegan nutella, almond butter (or any nut butter), or even pumpkin seed butter on top of this bread. My kids always add a dollop of vegan whipped cream, too!
Breakfast Foods: This gf vegan zucchini loaf makes for the tastiest breakfast! I pair it alongside a protein packed smoothie like my mango protein smoothie, with coffee or tea, a cool glass of milk (plant-based for my family, but regular milk works too), or with my breakfast fruit salad to get some fresh fruit and additional fiber into my family’s diet.
Desserts: To transform this healthy zucchini bread into the ultimate dessert, I love adding a scoop of chocolate banana ice cream or vanilla ice cream, caramelized bananas, and a drizzle of caramel or chocolate syrup. Pair alongside some oat milk hot cocoa for a cozy, comforting treat!
🫙 Storing And ♨️ Reheating
Refrigeration: Store the bread in an airtight container at room temperature for up to 3 days, or extend the shelf life by storing in the refrigerator for up to 1 week.
Freezing: I love making a few batches of zucchini bread and freezing them. I slice the loaf, then wrap each slice in plastic wrap or foil before sealing them in a freezer safe airtight container. They will keep in the freezer for up to 3 months.
Reheating: If frozen, I allow the loaf to thaw in the fridge. Refrigerated or room temp zucchini bread can be enjoyed as is, or warmed for a few seconds in the microwave. Alternatively you can place on a baking sheet to warm in the oven or toaster oven for a few minutes.
❓Recipe FAQs
Should I peel zucchini before making zucchini bread?
I do not find it necessary to peel zucchini before grating it for zucchini bread. It will cook into the bread and be totally unnoticeable in taste, yet will add pretty hints of green color in the bread.
Why does my zucchini bread sink in the middle?
I have observed a few reasons for why this can happen. First off, if your batter is too wet the middle could sink, so make sure you squeeze as much of the moisture from the zucchini as you can. Also, use the correct size loaf pan – too small of a pan will cause bread to sink in the middle. Lastly, follow my instructions precisely for baking, if your oven is too hot the bread will rise too quickly then fall.
What is the right consistency for the batter?
The batter should be thick but not dry. It should easily drop from a spoon but hold its shape. If it’s too dry, add a bit more dairy-free milk until it reaches the right consistency.
Can I use a different type of pan, like a glass or silicone pan?
Yes, you can use different types of pans, but baking times may vary. I have found that glass pans often require a few extra minutes of baking time. If using a silicone pan, you may need to reduce the baking time slightly.
What if I don’t have baking powder?
If you don’t have baking powder, you can use baking soda, but you’ll need an acid like lemon juice or vinegar to activate it. Use ¼ teaspoon of baking soda plus ½ teaspoon of vinegar for each teaspoon of baking powder as a substitute.
How do I make sure the zucchini bread doesn’t stick to the pan?
Grease the pan well with coconut oil spray or line it with parchment paper. If using parchment paper, you can cut it to fit the bottom and sides of the pan.
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📋 Recipe Card
Gluten Free Dairy Free Zucchini Bread
Ready in under one hour, my gluten free dairy free zucchini bread is easy to make with simple ingredients. It's wheat-free and dairy-free, but is still super moist, light and tender. The whole family will love the balance of sweet sugar and warm cinnamon in this quick bread. It's perfect for anyone who loves a healthy, quick breakfast or a grab-and-go afternoon snack!
Servings: 8
Calories: 218kcal
Ingredients
- 1¼ cup oat flour
- ¾ cup almond flour
- ¾ cup cane sugar see note
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- 1½ cups grated zucchini squeezed with a paper towel (about 2 zucchini, see note)
- 2-4 tablespoons dairy free milk I used cashew (see note)
- 3 tablespoons unsweetened apple sauce
- 2 tablespoons apple cider vinegar
- pecans or walnuts to top (optional)
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, sugar, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
- Make a well in the middle and add the zucchini, milk, apple sauce and vinegar. Mix to form a thick batter. It may seem dry at first, but keep mixing. The zucchini will add moisture as you mix it and it will turn into a thick batter.
- Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around). If you want, you can top with some nuts.
- Bake for 36-40 minutes. Until the top is browning and a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
- Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
Notes
- You want to make sure to squeeze the zucchini well to get the water out, if you don’t it will be gummy in texture. I measure and weigh it after I squeeze it out.
- Don’t use coconut milk in a can as the fat content is too high and it will make it gummy.
- Start with 2 tablespoons milk and mix well to get a batter. If you can’t get a batter after stirring until all the dry ingredients are mixed in then add 1 more tablespoon at a time until you get the batter. The amount varies with how much water you got out of the zucchini. See the photo in the post for what your batter should look like.
- We love these even better made in a muffin pan. Start checking them at 30 minutes.
Nutrition
Calories: 218kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 291mg | Fiber: 3g | Sugar: 20g
