gluten free vegan zucchini bread
SERVES: 3 mini loaves
  • 1 1/2 cups Sarah’s gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened almond milk or oat milk
  • 1 tablespoon white vinegar
  • 5 tablespoons avocado oil or grape seed oil
  • 1 cup finely shredded zucchini, packed
  1. Preheat oven to 350 degrees. Spray 3 mini loaf pans or a 9x5-inch loaf pan with cooking spray or line with parchment paper for easy removal.
  2. In large mixing bowl, whisk together gluten free flour, almond flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt.
  3. In separate bowl, mix together almond milk, vinegar, oil and shredded zucchini. Pour over flour mixture and stir to combine, until batter is smooth.
  4. Scoop batter into prepared mini loaf pans and fill 2/3 full. Spread batter out evenly. Bake bread 35 minutes, until golden brown and baked through {55 minutes for standard loaf pan}.
  5. Allow zucchini bread to cool in pan 10 minutes. Remove from pan and cool completely on cooling rack before slicing.
Recipe by Sarah Bakes Gluten Free at