Gluten Free Vegan Zucchini Pumpkin Loaf

After making a paleo pumpkin pie for the Thanksgiving dinner with Mr. Bean’s family (the crust was a variation of Elana’a Coconut Almond Crust from her Almond Flour Cookbook and the filling was from This Primal Life), I needed to make some kind of egg free for the dinner my brother hosted the next day. I didn’t want a pumpkin pie repeat, although if I had I would have made this one with an almond flour crust, and I wanted it to be relatively healthy (given the whole trying not to eat so much sugar thing.) I got thinking: since I love pumpkin loaf and zucchini loaf, why not put them both together? So I did and it was tasty.

Since the loaf is egg free, it takes a lot longer to cook than its egg filled counterpart. It’s also a lot harder to tell whether it is fully cooked our not, but the good thing is with egg replacer made with pureed fruits is that if you over cook it a bit, it is still pretty moist. I slightly under-cooked mine (oops), but I didn’t hear any complaints and it still disappeared very quickly at dinner!

I really liked the flavour – the combination of the spices, pumpkin and zucchini were quite delicious and the raisins added just a little hint of sweetness. Personally, I enjoyed it the most plain, but it also tasted fair good with a bit of margarine or earth balance spread.

Gluten Free Vegan Zucchini Pumpkin Loaf
Adapted from the Joy of Cooking

1/2 c. almond flour
1/2 c. tapioca starch
1/3 c. rice flour
1/3 c. millet flour
1/3 c. sorghum flour
1 tsp. xathan gum
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 – 1/4 tsp. cloves
1/8 – 1/4 tsp. allspice
6 tbsp. vegan margarine or butter replacement
1/3 c. sucunat (I grind mine in my magic bullet first so it’s nice and powder-y)
14 oz jar of canned pumpkin
1 egg replacer
1/3 c. agave nectar
2 tbsp. almond milk
1 tsp. vanilla extract
1 small – medium zucchini, grated with excess water squeezed out.
1/2 c. raisins

  1. Preheat your oven to 350F. Grease or line a 9×5″ pan with parchment paper.
  2. In a medium sized bowl, whisk together all the dry ingredients.
  3. In the bowl of your mixer, cream the fat and sucunat together until fluffy. Add in the pumpkin, egg replacer, agave nectar, almond milk and vanilla extract and beat until combined.
  4. Add in the dry ingredients and beat until almost smooth.
  5. Mix in the zucchini and raisins on low speed until evenly distributed.
  6. Bake in oven for at least one hour (mine took about 1 hr 15 minutes) or until inserted toothpick comes out clean.
  7. Remove from oven and let sit in pan for about 5 minutes. Remove from pan and let it cool. You can serve it warm, but it cuts a bit better if it is cooler.
  8. Enjoy!

What’s your favourite kind of loaf?

Recipe Submitted to: Gluten Free Wednesdays.

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9 Comments

Filed under Baking

9 responses to “Gluten Free Vegan Zucchini Pumpkin Loaf

  1. This sounds (and looks) AMAZING! You had me at Pumpkin. AND it’s GF and vegan??? This is my kind of girl! :) Trying this…

  2. I love the little pops of green. It just makes it look more festive somehow.

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  4. Totally agree with Kalinda – the flecks of green definitely did it for me. I also love zucchini bread and pumpkin bread, and I also would make them vegan and gluten-free. Will definitely be giving your recipe a try. Thank you for sharing!

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