Gluten Free Veggie Zucchini Bread

Gluten Free Veggie Zucchini Bread

My gluten free veggie zucchini bread is a great way to top off the last week or so’s worth of fun and funky pea and lentil recipes, I’ve slipped these healthy little jewels into Chilled Pea or Lentil Salad, Pumpkin Hummus, Zucchini Bread, Veggie Burgers and Chocolate Cake. I’ve never been opposed to increasing fiber, protein, vitamins, and complex carbs in my foods, but only where the end result is a dish that’s just as yummy, moist and aftertaste-free as it would have been without the nutritional boost.

So without further ado, I present to you the peas & lentils recipe that intrigued you the most: Gluten Free Veggie Zucchini Bread! A great quick bread to sneak in added nutrition (vitamins, minerals, fiber, protein …) where no one will suspect a thing, and just in time for summer squash season! Enjoy!

gluten free veggie zucchini bread -gfJules


Gluten Free Veggie Zucchini Bread

  • Author:


  • 1/2 cup granulated cane sugar
  • 1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 2 large eggs or egg substitute (like 1/2 cup mashed ripe bananas, apple puree or applesauce, or canned pumpkin)
  • 1/2 cup sour cream (dairy or non-dairy sour cream OR plain coconut or soy yogurt like So Delicious®)
  • 1 tsp. pure vanilla extract
  • 1/2 cup split pea purée
  • 2 Tbs. flaxseed meal (optional, or use gfJules Flour)
  • 1 Tbs. cinnamon
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 2 cups packed fresh zucchini, unpeeled and grated (approximately 2 zucchini squash)
  • 1 cup chopped pecans or walnuts (optional)
  • Cinnamon-sugar mixture to sprinkle on top


To prepare the purée:

Measure and rinse 1/2 cup dried split peas. Add to a large saucepan with 1 1/4 cups of water and bring to a boil. Then reduce to simmer, cover and continue to cook for approximately 30 minutes, or until the peas are quite soft, but not falling apart. Drain, then purée, using a food processor, blender or a potato masher. Add water by tablespoons to purée if necessary to thin it — peas should be the consistency of canned pumpkin when done.

Measure out 1/2 cup of purée for the recipe and if there is any remaining, cover and refrigerate for use in other recipes — it will keep for 3-4 days or longer, if frozen.

To prepare the bread:

Preheat oven to 350° F (static) or 325° F (convection).

Beat the sugar and butter until fluffy, then add the eggs or egg substitute, sour cream, vanilla and cooled pea purée – mix well.

Sift together the dry ingredients in a large mixing bowl, then pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini and nuts, if using. The batter will be fairly stiff.

Oil one loaf pan and scoop batter into pan, then smooth with a rubber spatula. If using mini loaf pans, oil 5-6 pans; if using muffin tins, oil 24 muffin tins. Fill each no more than one-half full, then sprinkle the tops with cinnamon-sugar mixture.

Bake large loaf for 50-55 minutes; mini loaf pans for 30-35 minutes; muffins for 20-30 minutes. Test the middles with a toothpick to be sure they are cooked through before removing to cool on a wire rack. Do not overbake!








Gluten Free Veggie Zucchini Bread - gfJules

Gluten Free Veggie Zucchini Bread gfJules

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361 thoughts on “Gluten Free Veggie Zucchini Bread

  1. Pingback: Breakfast Baking with Veggies: 75 Gluten-Free Recipes | Only Taste Matters

  2. Jules,
    What would we do without you?!? Please don’t ever let us find out. I can’t wait to give this one a try. You are always so thorough with your recipes. I so appreciate that. Thank you!!! Meg

    • Ah, thanks Meg! That’s so sweet!!! Enjoy this recipe – my family and all our guests loved it on Mother’s Day. I did the big “reveal” after everyone devoured them and wanted seconds. Of course, my mother and I were the only GF eaters there, as well, and that didn’t seem to matter! Enjoy!

  3. This looks so yummy! (: My mom and sister have celiac and I’ve gone on a baking spree. Yesterday was cupcakes, today was soft pretzels and peanut butter cookies and tomorrow is blueberry muffins and chocolate cookies! (: