My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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my favorite zucchini bread yet {v.iii}

The vegan + gluten free zucchini bread is finally here.

I can’t tell you how excited I am about this loaf.

Not this one below.  This was trial 1.

(1 of 2)

It had a two problems.

  • looked like a brick – didn’t rise enough
  • while the texture wasn’t gummy, it didn’t taste “done”

Edible + enjoyed, but not something I could serve and say “this is zucchini bread!”

(2 of 2)

This on the other hand…

IS zucchini bread.

(1 of 6) 

I decided to forego the idea of a “flax egg,” as I haven’t had too much luck with them.  They seem to make things gooier than I want.  Instead, I just added flax meal to the flour mix.  One difference between the vegan loaves was the ratio of sweeteners.  In the 2nd trial, I lowered the amount of brown rice syrup and upped the amount of sucanat, to help rid the problem of the gooey center. 

Also, in the first vegan trial, I used oat flour + buckwheat flour + sweet rice flour.  After the success of zucchini bread v.II, with the almond meal, I wondered if that could possibly work in the vegan loaf.  I lowered the amount of almond meal from 3/4c to 1/4c + 2T, and upped the other flours. 

No eggs and 3 gluten free flours?

I expected crumbs.

While this loaf is slightly delicate, as long as you have a good serrated knife, you should have no problem making a clean cut.  I’ve found the diagonal sawing method to work best, which I have tried to photograph below.  If you want to play it extra safe for removing this loaf from the pan, line it with parchment paper.  However, the oil + flour method worked great.

Clean Cut Slice -

1. Start by slicing at the top edge, on an angle, with a serrated knife.

(2 of 6)

2.  Gently saw up + down moving through the bread, still holding the knife at an angle.

(3 of 6)

3.  Keep the sawing motion going, and apply downward pressure to cut through the bottom of the slice.  

(4 of 6)

And there you go.  An almost crumb-less slice of bread.

(5 of 6)

Zucchini Bread v.III

*This loaf is vegan + gluten free, if using gluten free oat flour.  Oat flour can be ground from GF steel cut oats, or GF rolled oats.  Bob’s Red Mill and a few other brands, carry both of those products, certified GF. 

  • 1/2c raw buckwheat flour [ground from raw groats]
  • 3/4c oat flour [ground from GF steel cut oats or rolled oats]
  • 1/4c + 2T almond meal
  • 1 1/4c grated zucchini, drained
  • 4T sunflower oil [or other]
  • 2T unsweetened applesauce
  • 6T milk of choice
  • 3T ground flax meal [can be ground from raw flax seeds]
  • 4T sucanat
  • 6T brown rice syrup
  • 2t cinnamon
  • 1/2t salt
  • 1t baking powder
  • 1/2t baking soda
  • 2t vanilla extract
  • 1/2c chopped walnuts [or seeds, to make nut-free]
  1. Preheat your oven to 350* and grease + flour or line an 8x4 loaf pan with parchment paper.  To grease + flour, grease all sides of the pan and add 1-2T of flour, knocking it around so all sides are covered.  Turn the pan over your sink and tap all sides, so the excess falls out.
  2. In a large bowl combine all dry ingredients, except the walnuts, and mix well.
  3. In a medium bowl, whisk together all wet ingredients, except the zucchini. 
  4. Mix in zucchini to the bowl of wet ingredients.
  5. Pour the wet ingredients into the dry and stir gently, until just combined.  Over-stirring will cause a gummy texture.
  6. Gently fold in the walnuts and then pour into your pan and spread to even out.
  7. Bake centered, on the middle rack for 50min-1hr.  Quickly, test with a toothpick for doneness 2-3x.  You will definitely notice when it goes from gummy/wet to done.
  8. Let sit in the pan to cool for 10min, before sliding a knife around the edge to release from the pan.  Cut into squares with a sharp knife, and carefully remove with the help of a fork or flexible spatula.

*high altitude ~5,000ft:  oven: 365* milk: 7T baking powder: 3/4t + 1/8t

*Feel free to make this in a 9×5 loaf pan, a 9x9/8×8 pan, in mini loaf pans, or even in muffin tins.  Just remember all of those options will vary the cook time.

(6 of 6)

Out of the 3 loaves, something about this stood out from the rest.  Minus the slight dip in the top of the loaf [likely from the lack of eggs], this was my favorite of the three.  Texture, crumb factor, and flavor, were all to my liking.  I’m still in shock of the success of this loaf, with no strange starches or gums being added to the mix.  And, I would much rather eat my eggs in whole form, then hide them in a loaf of bread!

While there may be more zucchini bread baking going on in my kitchen, I think this is the last of the zucchini recipe creations.  On to something new!

*Thanks to everyone who entered the Gluten Free Living E-book giveaway!  Also, a huge thank you to Kristin, for her generosity in giving away a copy of her e-book!  I definitely recommend this book to anyone who didn’t win. 

The winner was Jill!  Congrats!

Oh, what a great book!! My husband has celiac disease and it is SO challenging to cook for him!! I would love to win the E book so that he could enjoy being healthy via gluten free …and the tasty food.

Thank you


Just catching up on all of the zucchini madness?

Reader Comments (36)

I've been making batches and batches of GF chocolate chip cookies and the experimenting and tweaking is too much fun! Almost ready to move on to something else...or not!

September 19, 2011 | Unregistered CommenterMax@flavortogofast

Wow, you really are on the zucchini kick just as I am. I have 3 honking zucchinis even after cooking up a zucchini storm this past weekend. Made your savory zucchini bread and LOVED it. So excited to see all the zucchini recipes a comin'! I made Mama Pea's zucchini bread over the weekend and subbed pumpkin for the applesauce making it a pumpkin zucchini bread and it was out of the world delicious. Vegan bread does indeed exist!
Can't wait to try your version- looks amazing!

September 19, 2011 | Unregistered CommenterEmilia @ Namaste Gurl

We're going to rename your blog into Edible Zucchini Bread Maker Extraordinaire's Perspective :)

You are the bread master! Love all your variations!

All your variations rock! Looks amazing as always :)

September 20, 2011 | Unregistered CommenterLauren @ What Lauren Likes

I have been on a socca kick lately. I can't seem to get enough of the stuff and can't stop making it. This zucchini bread looks delicious!

September 20, 2011 | Unregistered CommenterSarena (The Non-Dairy Queen)

I'm so surprised it worked without eggs! It's awesome that you could know just how to tweak it from your other trials to get the results you wanted, that is definitely a talent I wish i had with baking!

September 20, 2011 | Unregistered Commenterkatie @KatieDid

I have never been so excited about zucchini in my life!! I love how dedicated you are to testing all of these recipes out Ashley! :)

September 20, 2011 | Unregistered CommenterAngela @ Eat Spin Run Repeat

I have never had any zucchini bread before! It sounds interesting and it looks delicious! I might just give it a try! :)

September 20, 2011 | Unregistered CommenterKim @ Eat, Live, and Blog

So excited to make this version :)

September 20, 2011 | Unregistered CommenterEmily

All these lovely zucchini recipes..I guess I'll start with this one since it's your favorite one yet, but maybe I will wait a day or two to see what's next... :)

September 20, 2011 | Unregistered CommenterLizAshlee

I love the "how to cut bread" instructions -- I usually end up squishing it down when I cut off a piece -- it tastes just as good but it doesn't look as good :)

September 20, 2011 | Unregistered CommenterHolly @ The Runny Egg

Looking at that photo, I would have ZERO clue that this was gluten-free. Interesting that forgoing flax egg made such a difference!

September 20, 2011 | Unregistered CommenterCait's Plate

I feel like I've been waiting for weeks for this post!!! haha. ;) The suspense. It looks amazing and you wouldn't be able to tell it's gluten-free and vegan. I love the combo of oat flour and almond flour, but I will have to try adding buckwheat in there too since it's so nutritious.

September 20, 2011 | Unregistered CommenterAngela (Oh She Glows)

Doesn't look gluten free/vegan at all. Looks like the perfect slice of regular bread to me! Curious to see what you move onto now that all that zucchini is gone. :)

September 20, 2011 | Unregistered CommenterGina @ Running to the kitchen

Thanks for all of your trial and erring. GF bread is such a tricky one. I have made ones that were great - only when fresh out of the oven or toasted. Otherwise they were disappointing crumbly and disastrously dry. I've got a pile of zucchini here, so looking forward to making a bunch of these and freezing them.

September 20, 2011 | Unregistered CommenterEat Hike Sleep Repeat

PS. and special thanks for dealing with the gooey center. I had to carve the center out of my last effort and continue baking it separately. Tasty, but not aesthetically acceptable to serve to others!

September 20, 2011 | Unregistered CommenterEat Hike Sleep Repeat

I'm so glad this was your favorite!! Waiting for the vegan version was like a cliffhanger. I love that you went to the trouble of trying it out for us :)

September 20, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

I love how you've made SO MANY zucchini bread variations!

you must have lots of zucchini bread at your house! If you get sick of it, feel free to send it my way!! :)

September 20, 2011 | Unregistered CommenterAlexis @ hummusapien

Actually less than you think! We've been eating it nonstop! :)

September 21, 2011 | Unregistered CommenterAshley

You're welcome! It was really fun and interesting to see the outcomes.

September 21, 2011 | Unregistered CommenterAshley


September 21, 2011 | Unregistered CommenterAshley

That's too funny! :) Let me know if you try it out!

September 21, 2011 | Unregistered CommenterAshley

Definitely worth a try! :)

September 21, 2011 | Unregistered CommenterAshley

I enjoyed the process and am glad I could pass along the results!

September 21, 2011 | Unregistered CommenterAshley

As was I!

September 21, 2011 | Unregistered CommenterAshley

Definitely want to venture to cookie experimenting soon!

September 21, 2011 | Unregistered CommenterAshley

[...] du Zucchini Bread v.III de The Edible [...]

October 11, 2011 | Unregistered CommenterPain aux courgettes vég

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December 12, 2011 | Unregistered Commenterat it again « the edible

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December 20, 2011 | Unregistered CommenterTuesday Linkage

[...] Egg Veggie BakeCake Batter Cashew ButterCinnamon Cake DoughnutsPumpkin Cream Puffed CerealVegan + GF Zucchini BreadApple Cider DoughnutsHerb Crusted TempehPumpkin CornbreadQuick Cocoa Buckwheat BakeHerb Baked [...]

January 2, 2012 | Unregistered Commenterbest of 2011 part II « t
Where do you get you buckwheat and buckwheat flour ?
February 4, 2013 | Unregistered CommenterBev
Is it possible to use honey for the vegan version or will it just not have enough stick to it?
October 24, 2013 | Unregistered CommenterSarah T
@Sarah - I think honey would sub just fine! :)
October 24, 2013 | Registered CommenterAshley
Hi! Do you think I can substitute coconut nectar for the brown rice syrup??
Thanks so much... this recipe looks beautiful!
~Cassidy L.
November 29, 2013 | Unregistered CommenterCassidy
@Cassidy - Definitely!
December 1, 2013 | Registered CommenterAshley

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