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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

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 210 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