Autumn Spiced Zucchini Bread: Vegan and Gluten-Free

The spices and fresh ginger in this moist gluten dessert make it my favorite zucchini bread!

When I have extra zucchini, making zucchini bread is one of the first things that comes to mind. However, most zucchini breads I’ve enjoyed in the past contain eggs, oil and chocolate chips … foods I now avoid for health reasons. 

I couldn’t get excited about most of the vegan zucchini breads until I made this spiced zucchini bread. It is delicious! This bread is full of flavor: with cinnamon, cloves, nutmeg and allspice plus fresh ginger.

The zucchini makes it moist and gives the bread extra nutrition. Sprinkling a little bit of coconut sugar on top of the bread, just as it finishes baking, adds a delightful crunch. You don’t even notice this zucchini bread recipe is lower in sugar and oils.

Autumn Spiced Zucchini Bread

  • Servings: 1 loaf
  • Print

Ingredients

2 tbsp. ground flaxseeds
1/3 cup water
1 1/2 cups oat flour
1/2 tsp. soda
1 tsp. baking powder
2 tsp. cinnamon
1/8 tsp.+ each cloves, allspice & nutmeg
1/2 tsp. salt
1 tsp. fresh grated ginger
1 tsp. vanilla
1/3 cup coconut sugar
1/4 cup maple syrup
1/3 cup melted coconut oil
1 1/2 cup grated zucchini
extra coconut sugar to sprinkle on top of bread

Directions

Preheat oven to 350°F. Line loaf pan with parchment paper. Set aside.

Mix ground flaxseeds and water together. Let sit for 10 minutes to thicken.

Dry Ingredients: In a medium bowl, whisk together flour, soda, baking powder, cinnamon, cloves, allspice, nutmeg and salt until completely mixed. 

Wet Ingredients: Melt coconut oil. In a large bowl whisk together grated ginger, vanilla, coconut sugar, maple syrup, melted coconut oil and flaxseed mixture.

Fold: Add grated zucchini to flour mixture and fold so that the the zucchini is coated with the flour. Add flour mixture to wet ingredients, stirring just enough to combine. Do not overmix.

Bake: Pour batter into loaf pan and bake for 35 minutes. Sprinkle extra 1-2 tbsp. coconut sugar on top and return to the oven for another 15 minutes (or a bit longer if needed). When a toothpick is inserted into the middle it should come out clean. Let the bread cool for about 20 minutes before removing from the pan. Enjoy this heavenly spiced bread!

Note regarding the spices : I probably added in a bit more than 1/8 tsp. for the cloves, allspice and nutmeg.  I also packed down the fresh ginger into the teaspoon. 

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