The Best Vegan Gluten Free Zucchini Bread Recipe

16 servings
1 hr 15 min

Recently, our daughter has been staying away from eggs as well. This pretty much eliminates every baked good you can think of. So, it has been quite challenging. This recipe is one of the recipes I made so my daughter can enjoy this treat too! Follow along and try today.

These are a photo of the ingredients: 3 cups gluten-free flour, 1 ½ cups of sugar, 1 cup of chopped walnuts, 4 ½ teaspoon baking powder, One teaspoon of salt, Four tablespoons and eight tablespoons of water of Bob's Red Mill Egg Substitute (follow the instructions on the package), ⅔ cup vegetable oil, 2 cups of grated zucchini, and Two teaspoons grated lemon peel. Prepping and measuring out is vital with this recipe.

Here is what the batter looked after it was combined.

This recipe makes two loaves. You can enjoy one and freeze one. =)

After baking, here is what they looked like.

Here is a cut piece and one loaf pan.

Here is a vertical image of this Vegan and Gluten Free Zucchini Bread.

Feel free to check out the video or visit the original blog post through the link below.

The Best Vegan Gluten Free Zucchini Bread Recipe
Recipe details
  • 16  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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  • 3 cups gluten-free flour (I used Bob's Red Mill Gluten Free One to One Baking Flour)
  • 1 ½ cups of sugar
  • 1 cup of chopped walnuts
  • 4 ½ teaspoon baking powder
  • 1 teaspoon of salt
  • 4 tablespoon and 8 tablespoon of water of Bob's Red Mill Egg Substitute (follow the instructions on the package)
  • ⅔ cup vegetable oil
  • 2 cups of grated zucchini
  • 2 teaspoon grated lemon peel

Preheat the oven to 350 degrees Fahrenheit. Grease the two loaf pans and set them aside.
Grate the lemon peel with a micro plainer for a fine grate. This enhances the lemon flavor.
Grate the zucchini using a grater or a food processor with a grating blade and set it aside.
Add the whole walnuts in a zipper baggie, and with a meat tenderizer mallet, hammer the walnuts to break them down into smaller pieces. Set them aside.
In another bowl, mix the dry ingredients well. Add gluten-free flour, sugar, walnuts, baking powder, and salt. Set this bowl aside.
In a large bowl, use the mixer to mix the egg substitute, vegetable oil, zucchini, and lemon peel.
Now, add the dry ingredients to the wet ingredients slowly while the mixer is on low until completely mixed.
Transfer half of the batter into one loaf pan and the other half into another loaf pan.
Bake for 1 hour or until the center comes out clean. Cool in the pan on a cooling rack for at least 10 minutes. You can eat it warm or cold.
Feel free to freeze one for later!
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