Dairy-Free Zucchini Bread
Zucchini bread is a sweet quick bread made with fresh shredded zucchini and warming spices. Enjoy this vegan and dairy-free version warm with dinner or dessert.
Servings: 8 slices
Calories: 235kcal
Equipment
- 8" x 4" loaf pan
Ingredients
- 1 large zucchini see note #1
- 1 and ½ cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 and ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice optional
- ⅛ teaspoon table salt
- ½ cup organic granulated sugar
- ½ cup organic light brown sugar
- ½ cup canola or vegetable oil
- ½ cup non-dairy milk see note #2
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Using the large holes on a box grater, grate the zucchini. Measure out 1 heaping cup of grated zucchini.
- In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, salt.
- In a separate bowl, mix together wet ingredients: granulated sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the grated zucchini.
- Lightly grease an 8" x 4" loaf pan. Scoop the zucchini mixture into the bread pan, smoothing as needed.
- Bake the bread for 50-60 minutes, until a toothpick inserted in the middle comes out clean. The top should be lightly browned and slightly sticky, but not wet.
- Remove the zucchini bread from the oven and let rest for ten minutes. After 10 minutes, turn out onto a cooling rack.
- Wait to slice until fully cooled. Keep leftovers refrigerated for up to 4-5 days.
Video
Notes
- Zucchini: Choose a medium to large zucchini to yield one heaping cup of grated zucchini.
- Milk: You can substitute soy milk with almond, oat, pea protein milk, etc. Most non-dairy milk options will work, but I do not recommend using canned coconut milk.
- I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
- Add-ins: Fold in any add-ins like chocolate chips, nuts, or dry fruit with the grated zucchini.
- To make muffins: You can make muffins instead of a loaf. Line a 12-count muffin tin with liners or lightly grease with cooking spray. Spoon batter into the muffin tins until almost at the top. Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition
Serving: 1slice | Calories: 235kcal | Carbohydrates: 27g | Fat: 14g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 92mg | Sugar: 26g | Vitamin A: 90IU | Vitamin C: 3.9mg | Calcium: 40mg | Iron: 0.2mg
