Vegan and Gluten-Free Zucchini Bread
Thanks to this simple and delicious recipe, you can now delight family and friends with a vegan and gluten-free zucchini bread, perfect for a snack or a nutritious and tasty breakfast. Let yourself be inspired and enjoy every bite of this sweet and soft masterpiece!
Servings: 10 porzioni
Calories: 258kcal
Ingredients
- 1/4 cup avocado oil or other neutral oil
- 1/4 cup unsweetened lactose-free plant milk (almond milk is also fine)
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup grated zucchini squeezed out and lightly pressed in a measuring cup
- 1 ½ cups almond flour
- 2/3 cup potato starch NOT potato flour
- 1/4 cup whole rice flour
- 2 tablespoons linseed flour ground flax seeds
- 2 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon sea salt
Instructions
Prepare the zucchini
- Finely grate the zucchini. Then, using a clean cloth or a nut milk bag, vigorously squeeze out the 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 oil (or coconut oil), plant milk, coconut sugar, maple syrup, and vanilla extract. Mix well until smooth.
Add the zucchini
- Add the grated zucchini to the wet mixture, ensuring any lumps are broken down.
Incorporate the dry ingredients
- In a separate bowl, mix the almond flour, potato starch, whole rice flour, ground flax seeds, baking powder, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until a smooth, uniform batter forms.
Bake
- Pour the batter into a bread loaf pan lined with parchment paper and bake at 180°C (356°F) for 60-70 minutes, until golden on top and a toothpick inserted in the center comes out clean.
Cool and serve
- Once baked, let the bread cool completely before removing from the pan and slicing. This is critical so that the gluten-free flours absorb residual moisture, ensuring a soft and compact texture.
- Your vegan and gluten-free zucchini bread is ready to enjoy! Serve sliced, perhaps spread with some plant-based butter and a generous drizzle of maple syrup.
Notes
- If you substitute melted coconut oil, make sure that the lactose-free milk is at room temperature so it doesn't solidify the coconut oil.
- If you're not gluten-free, you can try replacing 1 cup of all-purpose flour with almond flour, potato starch, and whole rice flour (the smaller amount 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: 1fetta | Calories: 258kcal | Carboidrati: 30.2gr. | Proteine: 4.3gr. | Grasso: 14.6gr. | Grassi saturi: 1.3gr. | Grassi polinsaturi: 3.1gr. | Grasso monoinsaturo: 9.3gr. | Sodium: 311mg | Potassium: 311mg | Fibre: 2.8gr. | Zucchero: 13.8gr. | Vitamin A: 27IU | Vitamin C: 2.3mg | Calcium: 141mg | Iron: 0.9mg