Vegan Gluten free Zucchini Bread Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender zucchini bread loaded with oats, chia seeds, and whole grain flours, free of gluten, eggs, and dairy. Subtly sweet with warm spices. A wholesome option for breakfast or snacking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large zucchini grated - about 1.25 cups
- 1/2 cup raw or other sugar (I usually use 1/3 cup for a less sweet breakfast loaf)
- 1/4 cup water
- 1 tsp vanilla extract
- 1.5 tbsp chia seeds
- 2 tbsp oil
- 1/2 tsp vinegar (apple cider or white)
- 3 tbsp maple syrup
- 3/4 cup old fashioned oats (use certified gluten-free if needed)
- 1/2 cup almond flour
- 1/2 cup oat flour (use certified gluten-free if needed)
- 1/4 cup white rice flour
- 1/4 cup potato starch
- 2 tbsp tapioca starch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 50m
- Sodium
- 102mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 59mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.