A delicious and dairy-free twist on a classic treat! Get ready to tantalize your taste buds with this sweet and moist zucchini bread recipe that is completely free from any dairy ingredients. Packed with wholesome goodness and bursting with flavors, this zucchini bread is the perfect way to enjoy the natural sweetness of this versatile vegetable (although botanically, they’re a fruit).
Simple recipe for zucchini bread
This time, I am presenting a simple and delicious recipe featuring a delicious summer vegetable zucchini. When it's so hot outside but you are still craving something sweet to munch on or as a dessert, turn on the AC and whip up this easy zucchini bread.
This recipe for sweet zucchini bread is perfect as a dessert when you want something sweet but also healthy. A slice or two can also be your breakfast as well.
This zucchini bread is sweet but not very sweet and you can see the zucchini in it. If you are looking for a recipe that hides vegetables from your kids then this is not the recipe for you, sorry!
This bread is moist and tender and has a vanilla flavor.
Indulge in a delectable weekend dessert that's irresistibly enticing and completely non-dairy (parve). This mouthwatering recipe for dairy-free sweet zucchini bread will satisfy your cravings and leave you craving for more. Discover the perfect balance of flavors and moistness, all without a hint of dairy. It's the ultimate treat to elevate your weekend and impress your taste buds. So, get ready to savor every delicious bite of this dairy-free delight and make it your go-to dessert for unforgettable weekends.
How to make zucchini bread
To create this yummy zucchini bread, you only need one bowl and a tablespoon, like so many recipes on my blog. First you grate the zucchinis, and then add the other ingredients to the same bowl. Then simply mix everything and throw it in the oven.
No need to peel the zucchini and also no need to squeeze out excess water after grating the zucchinis. The water adds to the moist texture and we want all of it.
Tips to ensure success when making dairy-free sweet zucchini bread
Choose the right zucchini
Look for fresh, firm zucchini without any soft spots or blemishes. Medium-sized zucchini tend to have a better flavor and texture for baking.
Grate the zucchini properly
Use a box grater or a food processor with a grating attachment to shred the zucchini.
Adjust the sweetness
Zucchini naturally adds sweetness to the bread, but you can adjust the sweetness according to your preference. Add a little more sugar or sweetener if desired, but keep in mind that zucchini has its own natural sweetness.
Enhance the flavor
Add a touch of cinnamon or nutmeg to enhance the flavor profile of the zucchini bread. These spices will complement the sweetness of the zucchini and give the bread a delicious aroma.
Don't overmix the batter
Mix the ingredients until just combined. Overmixing can result in a dense and tough bread. It's okay if there are a few lumps in the batter.
Grease the pan
To ensure easy removal of the bread, grease the loaf pan with dairy-free cooking spray or line it with parchment paper.
Monitor baking time
Different ovens vary in temperature, so keep a close eye on the bread while it's baking. Insert a toothpick into the center of the loaf to check for doneness. If it comes out clean or with a few crumbs clinging to it, the bread is ready.
Allow the bread to cool
Let the zucchini bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps the bread set and avoids it from breaking apart.
Store the cooled zucchini bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for a couple of days or refrigerated for longer shelf life.
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend of your choice. Just make sure to follow the recommended measurement conversion for the specific gluten-free flour you're using.
Yes, you can use other oils such as coconut oil, canola oil, or olive oil as a substitute for vegetable oil. Choose a neutral-flavored oil for the best results.
Yes, you can replace the oil with unsweetened applesauce if you prefer a lower-fat option. The texture might be slightly different, but it will still yield a moist and delicious zucchini bread.
Yes, you can freeze the zucchini bread for later consumption. Allow it to cool completely, then wrap it tightly in plastic wrap or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it at room temperature or in the refrigerator before enjoying.
Absolutely! Feel free to customize your zucchini bread by adding chopped nuts such as walnuts or pecans, or even chocolate chips. Fold them into the batter before pouring it into the loaf pan.
While zucchini is the traditional vegetable used in zucchini bread, you can experiment with other grated vegetables like carrots or even grated apples. Just keep in mind that the moisture content and texture might vary, so adjust the recipe accordingly.
Yes, you can adapt the recipe to make zucchini bread muffins. Simply divide the batter into greased or lined muffin cups and bake at the same temperature mentioned in the recipe. Adjust the baking time accordingly, checking for doneness with a toothpick.
Other cake recipes you should try:
For all my cake recipes, be sure to check my cakes recipe index.
Bake this sweet zucchini bread today!
Whether you have dietary restrictions, are looking to incorporate more plant-based options into your diet, or simply love the idea of a healthier indulgence, this dairy-free sweet zucchini bread will surely become a new favorite in your kitchen. So, let's dive into the recipe and discover how you can create a delightful loaf of zucchini bread that is both dairy-free and undeniably scrumptious!
The recipe yields 1 loaf
Easy Zucchini Bread
- 1½ cups grated zucchinis (I used 2 medium zucchinis)
- ⅔ cup sugar
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract or paste
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- Heat the oven to 170°C / 350°F with the fan.
- In a bowl, grate the zucchinis.
- Add sugar, oil, vanilla, and eggs.
- Mix well.
- Add the flour and baking powder and mix to a unified batter.
- Pour to a greased loaf pan.
- Bake for 35-40 minutes.
- Cool at room temperature.
- Have a slice and enjoy!