vegan gluten free zucchini bread

Vegan, Gluten Free Zucchini Bread

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It took me three tries to make a successful vegan, gluten free zucchini bread. Those dietary restrictions are really quite tricky when it comes to baking. This version is one I am finally satisfied with. This is a great breakfast or snack bread. It’s not really sweet enough to be a dessert but is definitely filling.

I think that raisins are an absolute must for this bread. They add some sweetness but also break up the texture. Gluten free baking can have a bit of a pasty mouthfeel if you’re not careful. It’s one of the reasons to let this loaf cool completely before serving. It really will taste and feel better the next day rather than hot out of the oven. It will also hold together better. Vegan and gluten free zucchini bread is a super healthy bread that will last all week!

I would not advise adding too many fold ins. This bread will already want to crumble a little and adding nuts or seeds would cause the structure some stress. I’m sorry, gluten free is just not as sound of a structure. We’re doing the best we can here for elimination diet recipes!

How to tell when gluten free bread is done

Gluten free baking is a challenge. In order to have some variety in your elimination diet you’re going to want to try out a few bread or dessert recipes. I’ve done a lot of experimenting for the flavorful elimination diet recipes I’ve created and the biggest tip for gluten free baking I’ve found is to test it with a thermometer.

Traditionally when making a pan loaf like zucchini bread you’d simply stick a toothpick in the middle, if it comes out clean it’s done. This trick doesn’t quite work with gluten free. I ended up with several very undercooked loaves that were pasty and unpleasant before discovering that these breads need to be cooked to a higher internal temperature than I’m used to.

Wheat bread is done when it reaches about 190 F or 87.7 C. Gluten free bread is done when it reaches an internal termperature of 210 F or 98.8 C. That’s a 20 degree difference! In order to accomplish this you’re going to cook gluten free bread at a lower temperature for a fair bit longer than wheat bread. This will get it to 210 F without burning the outside first.

Once I found this out I retried this vegan gluten free zucchini bread and had a much better outcome. I temp every bread and dessert I make now and the texture is 100 times better. Do yourself a favor and check out this affordable kitchen thermometer to use for your bakes!

Ingredients

Dry

  • 2 cups finely ground oat flour
  • ½ tsp baking soda (remove for high altitude)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Wet

  • ⅓ cup melted coconut oil
  • ¼ cup sugar
  • ¼ real maple syrup
  • 1 ½ flax eggs (4 ½ tsp ground flaxseed whisked into ¼ cup water let sit for 15 mins)
  • 1 tsp vanilla extract

Fold ins

  • 1 ¼ cup grated zucchini
  • ½ cup raisins

Instructions

  1. Preheat the oven to 325 F
  2. line a 8 inch loaf pan with parchment paper, or grease all sides with coconut oil
  3. in a medium bowl mix the dry ingredients
  4. in a larger bowl combine all wet ingredients
  5. add the dry ingredients to the wet ingredients, mixing as you add
  6. make sure dry ingredients are fully incorporated and then fold in zucchini and raisins
  7. pour the thick batter into the lined pan and shape into a loaf
  8. bake for 60-70 minutes, until internal temp reaches 210 F, the loaf will look pale
  9. cool the loaf in the pan for at least half an hour before removing, allow to cool completely before serving
vegan gluten free zucchini bread

Vegan Gluten Free Zucchini Bread

Prep Time 15 mins
Cook Time 1 hr
Course Breakfast, Snack
Cuisine American
Servings 12 Servings

Ingredients
  

Dry

  • 2 cups finely ground oat flour
  • ½ tsp baking soda remove for high altitude
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt

Wet

  • cup melted coconut oil
  • ¼ cup sugar
  • ¼ real maple syrup
  • 1 ½ flax eggs 4 ½ tsp ground flaxseed whisked into ¼ cup water let sit for 15 mins
  • 1 tsp vanilla extract

Fold ins

  • 1 ¼ cup grated zucchini
  • ½ cup raisins

Instructions
 

  • Preheat the oven to 325 F
  • line a 8 inch loaf pan with parchment paper, or grease all sides with coconut oil
  • in a medium bowl mix the dry ingredients
  • in a larger bowl combine all wet ingredients
  • add the dry ingredients to the wet ingredients, mixing as you add
  • make sure dry ingredients are fully incorporated and then fold in zucchini and raisins
  • pour the thick batter into the lined pan and shape into a loaf
  • bake for 60-70 minutes, until internal temp reaches 200 F, the loaf will look pale
  • cool the loaf in the pan for at least half an hour before removing, allow to cool completely before serving
Keyword egg free, gluten free, vegan
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vegan gluten free carrot raisin mufffin tops

Vegan/Gluten Free Carrot Raisin Muffin Tops

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These vegan, gluten free carrot raisin muffin tops are everything you could ask for in an elimination diet recipe. I know that during phase one, with so many restrictions, I was absolutely dying for some baked goods. It’s really difficult to get satisfying vegan and gluten free recipes. I found so many that either used too many other eliminated ingredients like nuts or recipes that just turned out with an odd texture and bland flavor.

Here’s the straight scoop, vegan and gluten free baking is hard. Without eggs and gluten it’s really hard to get a proper rise and texture on breads and cakes. I first attempted this recipe as a traditional muffin but it didn’t quite work. The rise isn’t enough to give you that perfect muffin bite. So, I took the best part of the muffin and focused on that! Honestly, muffin tops are cakey cookies that might have some healthier ingredients, that’s what these are.

Now, if you are lucky enough to have sucessfully surpassed the tree nut phase of your elimination diet you may add some walnuts to this recipe for an extra crunch. Fold in 1/4 cup at the point that you add in the raisins. As far as options go I would recommend not leaving out the sugar topping. These vegan gluten free carrot raisin muffin tops aren’t very sweet without it and I think it adds just the right amount to have that little crunch of sugar on top.

What can you use instead of parchment paper?

Parchment paper is a staple in my house. My boyfriend is an amazing baker on top of all the cooking I do so we always have some in stock. You might not have it lying around though. So what can you use instead of parchment paper if you don’t want to buy any?

The simplest option that wont require any additional purchases is to simply grease the baking sheet. Use any neutral flavor oil, I like to use whichever oil I’m using in the recipe, for these vegan gluten free carrot raisin muffin tops, that would be avocado oil.

If you’re ready to say goodbye to parchment paper forever you can also look into a silicon baking mat or upgrading to nonstick baking sheets. Check out some highly rated ones here:

easy cleanup, no waste
cookies slide right off!

Ingredients

  • 2 tbsp ground flaxseed
  • 5 tbsp cool water
  • 1 ¾ cup oat flour
  • 1/3 cup rolled oats
  • 2 tsp baking powder
  • ½ tsp baking soda (remove for high altitude)
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ½ cup unsweetened applesauce
  • 2 tbsp neutral flavored oil, I used avocado
  • ¾ cup plain coconut or oat milk
  • 1/3 cup sugar
  • 1 ½ tsp vanilla extract
  • ¾ cup shredded carrots
  • ⅓ cup raisins
  • 2 tbsp brown or white sugar for topping (optional)

Instructions

  1. combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes
  2. combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well
  3. add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well
  4. add the carrots to the wet ingredients
  5. stir the dry ingredients into the wet ingredients, blend well
  6. fold the raisins into the mixture
  7. cover the bowl and refrigerate for at least 1 hour, overnight works too
  8. remove from refrigerator and preheat oven to 400 F
  9. spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving
  10. sprinkle tops with sugar
  11. bake for 25-27 minutes until internal temperature of 200 F is reached
  12. cool completely on a cooling rack before serving
vegan gluten free carrot raisin mufffin tops

Vegan Gluten Free Carrot Raisin Muffin Tops

Prep Time 1 hr 30 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 10 Muffin Tops

Ingredients
  

2 tbsp ground flaxseed

    5 tbsp cool water

      1 ¾ cup oat flour

        1/3 cup rolled oats

          2 tsp baking powder

            ½ tsp baking soda (remove for high altitude)

              1 ½ tsp cinnamon

                ½ tsp nutmeg

                  ¼ tsp salt

                    ½ cup unsweetened applesauce

                      2 tbsp neutral flavored oil, I used avocado

                        ¾ cup plain coconut or oat milk

                          1/3 cup sugar

                            1 ½ tsp vanilla extract

                              ¾ cup shredded carrots

                                ⅓ cup raisins

                                  2 tbsp brown or white sugar for topping (optional)

                                    Instructions
                                     

                                    combine the water and flax seed in a medium mixing bowl and set aside for 10-15 minutes

                                      combine the dry ingredients (oat flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt) in a small mixing bowl and mix well

                                        add the remaining wet ingredients (applesauce, oil, milk, sugar, and vanilla) to the bowl with the flax seed and water, combine well

                                          add the carrots to the wet ingredients

                                            stir the dry ingredients into the wet ingredients, blend well

                                              fold the raisins into the mixture

                                                cover the bowl and refrigerate for at least 1 hour, overnight works too

                                                  remove from refrigerator and preheat oven to 400 F

                                                    spoon the batter onto a parchment paper lined baking tray, about 4 tbsp per serving

                                                      sprinkle tops with sugar

                                                        bake for 25-27 minutes until internal temperature of 200 F is reached

                                                          cool completely on a cooling rack before serving

                                                            Keyword gluten free, nut free, vegan
                                                            rate this recipe!
                                                            pineapple banana bread

                                                            Pineapple Banana Bread (V/Gf!)

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                                                            This vegan and gluten free pineapple banana bread is a treat that any diet can enjoy! It’s so nice to be able to have a breakfast/snack/dessert bread that can be eaten during phase one of any elimination diet. It feels so decadent to have a slice of this delicious loaf even though it’s completely wheat, egg, dairy, soy, corn, nut, legume, and everything free!

                                                            I love coconut so it’s easy for me to want to add it to everything. If it really isn’t your taste feel free to skip the shredded coconut on top and swap the coconut milk with oat milk. You can even swap the coconut oil for avocado oil if the whole plant is just that objectionable to you. But if you love it like I do feel free to add extra shredded coconut into the loaf, fold about a ¼ cup in with the liquid ingredients. 

                                                            The secret ingredient to taking this gluten free vegan bread to the next level in taste is good old fashioned salt. People really underestimate the power of a little salt. Sprinkle just a little coarsely ground salt (bigger than your average table salt) on top right before baking. This will not make the bread taste salty unless you add way too much! But it is going to bring out the sweetness of the coconut and pineapple and greatly enhance the overall flavor of the bread while also adding just a little variety in between bites. I use this trick on plain banana bread as well and I will never go back! Give it a shot, don’t be scared!

                                                            I think this bread is moist enough to not need any sort of butter with it. Phase one of an elimination diet doesn’t really have any topping options of that sort anyway but if you are further along feel free to spread it with butter, vegan butter, ghee, whatever bread spread gets you out of bed in the morning!

                                                            What can I use instead of Kosher salt?

                                                            Kosher salt, in this context, refers to a coarse ground salt. For topping this vegan and gluten free pineapple banana bread you don’t want to use finer ground table salt. Kosher salt, coarse salt, coarse sea salt, or coarse Himalayan Pink salt will all work for this purpose. Just use whatever you already have. The coarser grind allows the salt to sit on top of the bread more than just soak into the dough. This gives a greater flavor for the overall loaf.

                                                            Ingredients

                                                            Dry Ingredients

                                                            • 2 cups oat flour (finely ground)
                                                            • 1 tsp baking soda (remove for high altitude)
                                                            • ¾ tsp baking powder
                                                            • ¾ tsp salt

                                                            Wet Ingredients

                                                            • 1 ½ cups mashed ripe banana
                                                            • ½ cup crushed pineapple, liquid drained
                                                            • ½ cup maple syrup
                                                            • 3 tbsp coconut milk
                                                            • 3 tbsp coconut oil (liquid)
                                                            • 2 tsp vanilla extract

                                                            Toppings

                                                            • shredded coconut (about 1/4 cup)
                                                            • coarse kosher salt (about 1-2 tsp)

                                                            Instructions

                                                            1. Preheat oven to 350 F
                                                            2. grease a 9X5 loaf pan with coconut oil
                                                            3. combine the dry ingredients in a small mixing bowl and mix well
                                                            4. combine the wet ingredients in a medium mixing bowl and mix well
                                                            5. add the dry ingredients to the wet ingredients, stirring thoroughly between additions
                                                            6. pour the batter into the greased pan, tap sides to even out batter
                                                            7. top liberally with shredded coconut 
                                                            8. sprinkle lightly with kosher salt 
                                                            9. bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil
                                                            10. let cool in the pan on a cooling rack
                                                            11. remove from pan and let stand overnight for best texture before serving
                                                            pineapple banana bread

                                                            Pineapple Banana Bread (V/GF)

                                                            Prep Time 10 mins
                                                            Cook Time 1 hr
                                                            Course Breakfast, Dessert, Snack
                                                            Cuisine American
                                                            Servings 12 slices

                                                            Ingredients
                                                              

                                                            Dry Ingredients

                                                              2 cups oat flour (finely ground)

                                                                1 tsp baking soda (remove for high altitude)

                                                                  ¾ tsp baking powder

                                                                    ¾ tsp salt

                                                                      Wet Ingredients

                                                                        1 ½ cups mashed ripe banana

                                                                          ½ cup crushed pineapple, liquid drained

                                                                            ½ cup maple syrup

                                                                              3 tbsp coconut milk

                                                                                3 tbsp coconut oil (liquid)

                                                                                  2 tsp vanilla extract

                                                                                    Toppings

                                                                                      shredded coconut (about 1/4 cup)

                                                                                        coarse kosher salt (about 1-2 tsp)

                                                                                          Instructions
                                                                                           

                                                                                          Preheat oven to 350 F

                                                                                            grease a 9X5 loaf pan with coconut oil

                                                                                              combine the dry ingredients in a small mixing bowl and mix well

                                                                                                combine the wet ingredients in a medium mixing bowl and mix well

                                                                                                  add the dry ingredients to the wet ingredients, stirring thoroughly between additions

                                                                                                    pour the batter into the greased pan, tap sides to even out batter

                                                                                                      top liberally with shredded coconut sprinkle lightly with kosher salt bake for 65-75 minutes until you reach an internal temperature of 205-210 F, you can try the toothpick test but I’ve found my breads to still be undercooked using this method, if the coconut is getting too dark tent the pan with foil

                                                                                                        let cool in the pan on a cooling rack

                                                                                                          remove from pan and let stand overnight for best texture before serving

                                                                                                            Keyword gluten free, nut free, vegan
                                                                                                            rate this recipe!
                                                                                                            rice flour banana pancakes

                                                                                                            Rice Flour Banana Pancakes

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                                                                                                            These rice flour banana pancakes are an awesome vegan and gluten free breakfast option for any phase of your elimination diet. The most important part is the real maple syrup. I absolutely love maple syrup. I would guzzle it straight from the bottle if I found any click bait article that said it was healthy to do so. It is very important to spend the extra money on the real stuff. Cheap syrup alternatives are typically colored corn syrup and not acceptable for any elimination diet recipes. They also don’t taste half as good as the real stuff.

                                                                                                            Rice flour is a great staple to have on hand for your elimination diet. In order to have a good variety of flavors and textures for your baked goods and other meal options I like to have at least oat and rice flour available. Rice flour is sturdier for this pancake recipe than oat flour would be.

                                                                                                            The banana in this rice flour pancake is both the binder and the sugar. The riper the banana the stronger the flavor and the better it will hold everything together. So go ahead and use those browner bananas for this one. You can add extra sliced bananas or any other non-citrus fruit on top as well. Pancakes are an easy base to complete a full breakfast. Or take it in a dessert direction by topping with coconut whipped cream or vegan chocolate syrup!

                                                                                                            Is rice flour gluten free?

                                                                                                            Yes! Rice flour is naturally gluten free and has less of a cross contamination risk than oat flour does. If you know that you are celiac or otherwise have a severe gluten intolerance look for brands that are labeled “certified gluten free.” Rice flour banana pancakes have a similar texture to regular wheat pancakes.

                                                                                                            Does maple syrup go bad?

                                                                                                            Yes, but not for a while. Real maple syrup, like what you should use during your elimination diet, needs to be refrigerated once it’s opened but will last about 1 year in the fridge. If you’re like me you will go through a bottle much quicker than that!

                                                                                                            Ingredients

                                                                                                            • ½ cup rice flour
                                                                                                            • ½ cup coconut or oat milk, plain or vanilla is fine
                                                                                                            • 1 ripe banana, peeled
                                                                                                            • pinch salt
                                                                                                            • coconut oil
                                                                                                            • real maple syrup for serving

                                                                                                            Instructions

                                                                                                            1. in a blender or food processor combine all ingredients except coconut oil and maple syrup
                                                                                                            2. blend for about 30 seconds until very smooth
                                                                                                            3. heat a skillet over medium low heat, grease with coconut oil
                                                                                                            4. pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet
                                                                                                            5. cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning
                                                                                                            6. repeat until batter is used up, re-grease the pan as needed
                                                                                                            7. serve hot with real maple syrup or favorite pancake topping

                                                                                                            You know what, I lied about the maple syrup. I had some leftover after taking that picture and eating the pancakes. Took a little sip of the maple syrup and I regretted it. Too sweet after all those pancakes. Also, maybe don’t eat 8 pancakes by yourself even if they are vegan and gluten free.

                                                                                                            rice flour banana pancakes

                                                                                                            Rice Flour Pancakes

                                                                                                            Prep Time 5 mins
                                                                                                            Cook Time 20 mins
                                                                                                            Course Breakfast
                                                                                                            Cuisine American
                                                                                                            Servings 4 servings

                                                                                                            Ingredients
                                                                                                              

                                                                                                            ½ cup rice flour

                                                                                                              ½ cup coconut or oat milk, plain or vanilla is fine

                                                                                                                1 ripe banana, peeled

                                                                                                                  pinch salt

                                                                                                                    coconut oil

                                                                                                                      real maple syrup for serving

                                                                                                                        Instructions
                                                                                                                         

                                                                                                                        in a blender or food processor combine all ingredients except coconut oil and maple syrup

                                                                                                                          blend for about 30 seconds until very smooth

                                                                                                                            heat a skillet over medium low heat, grease with coconut oil

                                                                                                                              pour batter into pancake rounds on heated skillet, how many depends on the size of your skillet

                                                                                                                                cook for about 4 minutes before flipping and cooking for another 3, both sides should be a deep golden brown, keep the heat at medium low to get it cooked all the way through without burning

                                                                                                                                  repeat until batter is used up, re-grease the pan as needed

                                                                                                                                    serve hot with real maple syrup or favorite pancake topping

                                                                                                                                      Keyword gluten free, nut free, vegan
                                                                                                                                      rate this recipe!
                                                                                                                                      overnight oats

                                                                                                                                      Simple Overnight Oats

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                                                                                                                                      These super simple overnight oats continue to be my go to midnight snack, even after I’ve completed my elimination diet. I make up enough servings for my work week and simply pull one out of the fridge right when I get home every night. It’s an easy to make and easy to digest snack that feels as filling as a meal with only half the calories! 

                                                                                                                                      I like the taste the coconut milk brings to this snack or breakfast but if you prefer a different milk you may use any that fits within your diet parameters. At the beginning of my elimination diet coconut, oat, and rice milk were my only options. Coconut is the cheapest and most flavorful I’ve found so that feels like a win to me. Also I have some kind of mental block about using oat milk for oatmeal, it seems oddly incestuous. If you do use a less flavorful milk try adding a tiny splash of vanilla extract to the oats to boost it up. 

                                                                                                                                      After you’ve completed more phases of your elimination diet you might decide to add more to these oats. Sliced almonds are a favorite of mine but feel free to get creative! I love using the sweetened shredded coconut because I feel it adds enough sweetness that I don’t need to add any pure sugar like maple syrup or honey. If it’s not sweet enough for you, add up to a tbsp of your sugar of choice but keep in mind that it will boost the calorie count significantly. 

                                                                                                                                      Can overnight oats go bad?

                                                                                                                                      Yes! I would not recommend making overnight oats for more than 5 days in advance. Just as with most leftovers, a week is going to be your max for keeping it in the fridge. I typically make 4 servings at the beginning of my four day work week and have one each night. For every day the oats are left in the fridge the more liquid will be absorbed and the texture will become pastier.

                                                                                                                                      Can overnight oats be made with quick oats?

                                                                                                                                      Yes! However, this will change the texture. Rolled oats will take longer to absorb your milk of choice and will maintain their texture for longer. Quick oats are rolled oats that have been slightly ground so that they have more surface area. This means they will absorb liquid much faster and therefore become more pasty than rolled oats as overnight oats. It really comes down to preference.

                                                                                                                                      Ingredients for One Serving

                                                                                                                                      • ½ cup rolled oats
                                                                                                                                      • 1 cup coconut milk
                                                                                                                                      • ½ cup berries, mango, sliced peaches, whatever fruit you like
                                                                                                                                      • 2 tbsp sweetened shredded coconut
                                                                                                                                      • ¼ tsp cinnamon
                                                                                                                                      • pinch salt

                                                                                                                                      Instructions

                                                                                                                                      1. add all ingredients to a sealable single serving container
                                                                                                                                      2. sit in fridge overnight
                                                                                                                                      3. enjoy cold
                                                                                                                                      overnight oats

                                                                                                                                      Simple Overnight Oats

                                                                                                                                      Prep Time 5 mins
                                                                                                                                      Course Snack
                                                                                                                                      Cuisine American
                                                                                                                                      Servings 1 serving

                                                                                                                                      Ingredients
                                                                                                                                        

                                                                                                                                      ½ cup rolled oats

                                                                                                                                        1 cup coconut milk

                                                                                                                                          ½ cup berries, mango, sliced peaches, whatever fruit you like

                                                                                                                                            2 tbsp sweetened shredded coconut

                                                                                                                                              ¼ tsp cinnamon

                                                                                                                                                pinch salt

                                                                                                                                                  Instructions
                                                                                                                                                   

                                                                                                                                                  add all ingredients to a sealable single serving container

                                                                                                                                                    sit in fridge overnight

                                                                                                                                                      enjoy cold

                                                                                                                                                        Keyword gluten free, nut free, soy free recipes
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