Vegan and gluten-free courgette bread

Courgette bread is a timeless classic, but when it comes to making a vegan and gluten-free variant, the challenge can seem daunting. Yet, with the right ingredients and careful preparation, it is possible to obtain a soft, fluffy and incredibly tasty result. In this article, we will guide you step by step in making the most delicious vegan and gluten-free zucchini bread you have ever tasted.

Why choose vegan and gluten-free courgette bread?

The courgette breadIt's a real treat, but if you're gluten intolerant or prefer a vegan option, you may have struggled to find a recipe that suits your tastes. This is why our recipe will allow you to enjoy all the benefits of this sweet bread, without having to give up your diet.

First of all, the absence of gluten makes it suitable for those suffering from celiac disease or intolerances. Furthermore, the choice of vegan ingredients makes it a healthy and sustainable choice for everyone, even for those who follow a plant-based lifestyle. But that's not all: thanks to the combination of special flours and the use of courgettes, this bread is extremely soft, moist and nutritious, with a delicate and enveloping flavour.

The key ingredients for a vegan and gluten-free zucchini bread

To obtain perfect, soft and gluten-free courgette bread, it is essential to select the right ingredients. Here are the protagonists of our recipe:

Zucchini

Zucchini is the main ingredient in this bread, giving it moisture, sweetness and a soft texture. It is important to grate them finely and squeeze them well to remove excess water, thus preventing the bread from becoming too dense or gummy.

Gluten-free flours

Instead of the classicwheat flour, we will use a combination of gluten-free flours such as almond flour, potato starch and flourricewhole wheat. This mixture guarantees a light and soft structure, keeping the bread well compact.

Natural sweeteners

To sweeten our bread, we chose to use a combination of coconut sugar and maple syrup. These natural sweeteners add a touch of sweetness without making the dough excessively heavy.

Vegetable fats

In place ofbutter, we will use avocado or coconut oil, which give softness and richness without compromising the vegan yield of the recipe.

Leavening agents and spices

To obtain the right leavening and an enveloping aroma, we will add yeast, bicarbonate of soda, cinnamon and a pinch of salt. By expertly combining these ingredients, you will obtain an irresistible vegan and gluten-free courgette bread, which will satisfy even the most demanding palates.

Vegan and gluten-free courgette bread

Thanks to this simple and delicious recipe, you can now delight your family and friends with a vegan and gluten-free courgette bread, perfect for a nutritious and tasty snack or breakfast. Let yourself be inspired and enjoy every bite of this sweet and soft masterpiece!

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Preparation:15 minutes minutes

Cooking:1Now Now

Total time:1Now Now 15 minutes minutes

Range:contour

Kitchen:International cuisine

Keywords:focaccia, bread

Portions:10 portions

Calories:258kcal

Chef:Minimalistbaker.com

Ingredients

• 1/4 cup avocado oil or other neutral oil
• 1/4 cup unsweetened lactose-free milk (the almond one is also good)
• 1/3 cup coconut sugar
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup grated courgettes squeezed and lightly pressed into a measuring cup
• 1 ½ cups almond flour
• 2/3 cup potato starch NOT potato flour
• 1/4 cup brown rice flour
• 2 spoons flaxseed flour ground flaxseed
• 2 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 ½ teaspoon cinnamon
• 1/2 teaspoon sea ​​salt

instructions

Prepare the courgettes

• Start by finely grating the courgettes. Then, using a clean cloth or a vegetable milk bag, squeeze the courgettes vigorously to remove excess moisture. This step is essential to prevent the bread from being too dense or gummy.

Mix the wet ingredients

• In a large bowl, combine the avocado (or coconut) oil, non-dairy milk, coconut sugar, maple syrup and vanilla extract. Mix well until you obtain a homogeneous mixture.

Add the courgettes

• Add the grated courgettes to the mixture of wet ingredients, making sure to break up any lumps.

Stir in the dry ingredients

• In another bowl, mix the almond flour, potato starch, brown rice flour, flaxseed flour, baking powder, baking soda, cinnamon and salt. Then add this mix of dry ingredients to the wet mixture, mixing gently until you obtain a smooth and uniform mixture.

Bake

• Pour the mixture into a plumcake mold lined with baking paper and bake at 180°C for 60-70 minutes, until the surface is golden and a toothpick inserted into the center comes out clean.

Cool and serve

• Once baked, let the bread cool completely before turning it out and serving it. This step is essential to allow the gluten-free flours to absorb residual moisture, ensuring a soft and compact consistency.
• Your vegan and gluten-free zucchini bread is ready to be enjoyed! You can serve it in slices, perhaps spread with a little vegetable butter and accompanied by a generous pour of maple syrup.

Notes

• If substituting melted coconut oil, make sure the lactose-free milk is at room temperature so it doesn't cause the coconut oil to solidify.
• If you are not gluten-free, you can try substituting 1 cup of all-purpose flour in place of the almond flour, potato starchisof brown rice flour (the smaller amount is because all-purpose flour is more absorbent than almond flour), but we haven't tested it this way and can't guarantee the result.

Nutrition

Serving:1slice | Calories:258kcal | Carbohydrates:30.2g | Proteins:4.3g | Fat:14.6g | Saturated fat:1.3g | Polyunsaturated fats:3.1g | Monounsaturated fat:9.3g | Sodium:311mg | Potassium:311mg | Fibers:2.8g | Sugar:13.8g | Vitamin A:27IU | Vitamin C:2.3mg | Soccer:141mg | Iron:0.9mg

Variations and suggestions

Addingfruitdry orchocolate

For a touch of crunch and an explosion of flavor, you can enrich your bread with walnuts, chopped almonds, raisins or even dark chocolate chips.

Use of other sweeteners

If you prefer, you can replace the coconut sugar and maple syrup with other natural sweeteners such as honey (if you don't want to keep the recipe vegan) or chopped dates.

Additional spices

To give even more depth of flavor, experiment with adding spices such as cloves, nutmeg or cardamom.

Storage and freezing

Vegan, gluten-free zucchini bread keeps well for 2-3 days at room temperature, covered. For longer storage, you can slice it and freeze it for up to 1 month.