Vegan Zucchini Apple Bread, gluten-free

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Gluten-Free Vegan Zucchini Apple Bread sliced on cutting board

This vegan zucchini bread can easily be made into muffins that are moist, delicious and healthy! This is a gluten-free version, but you may also use regular flour if you wish. You can also freeze the second loaf for future use. This is a great breakfast loaf with butter and jam or can be served as a side with a hearty soup, chilli or slow cooker meal.

Prep Time: 25 minutes    Total Time: 60 minutes      Servings: 12

Wet Ingredients

  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup tightly packed grated zucchini
  • 1 ¼ cup tightly packed grated peeled apple Gala or Granny Smith are good choices
  • ½ cup extra virgin olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Dry Ingredients

  • 1 cup buckwheat flour
  • 1 cup gluten-free all-purpose flour (See homemade recipe)
  • 1 cup toasted pecans chopped
  • 3/4 cup black raisins
  • ½ cup packed brown sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350F and grease and flour two small (4×8 inch) loaf pans or line a muffin tin with parchment paper liners.
  2. Combine the flax with the water and let it sit for 5 minutes. Mix the flax along with the remaining wet ingredients together well in a medium bowl with a wooden spoon.
  3. Mix together the dry ingredients in a large bowl until combined.
  4. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
  5. Pour the mixture into the prepared loaf pan or muffin tins and bake until the loaf or muffins are golden brown and a toothpick inserted into the centre comes out clean. The muffins will take approximately 25 minutes and the loaf approximately 50 minutes.
  6. Remove from the oven, let it cool in the pan for 5 minutes, and invert the loaf or muffins onto a baking rack (removing the loaf pan if applicable), to finish cooling before serving

There are 3 options for the ingredient flour:

1. Regular Flour (original recipe)

  • 1 cup of whole wheat flour
  • 1 cup of all-purpose flour

2. Gluten-Free All-Purpose Flour

  • 1 ¼ cup brown rice flour
  • 1 ¼ cup white rice flour
  • 1 cup sweet rice flour
  • 1 cup tapioca flour
  • scant 2 tsp Xanthum gum

3. Bob’s Redmill gluten-free all-purpose flour

 

Look for another allergy-friendly snack? Check out our Allergy-Friendly Energy Balls.

 

Recipe Source: Adopted from Fraiche Nutrition

 

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