Zucchini Bread II (Nut-Free, Soy-Free)


This recipe comes from Sarah over at No Whey Mama.  Obviously, for nut-free, skip the nuts.  For soy-free, be sure to pick soy-free chocolate chips if desired.


1 cup canola oil
3 eggs
1 t. vanilla
2 cups sugar
2 cups white flour
1 1/2 cups whole wheat flour
1/2 t. salt
2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
2 cups grated zucchini
*1-2 cups raisins, nuts, or dairy-free chocolate chips, optional

Blend together oil, eggs, sugar, and vanilla. Add remaining dry ingredients. Stir in zucchini and optional ingredients. Spread into two loaf pans. Bake at 350 degrees one hour or until done. I am told this bread freezes well, but it has never made it to the freezer in our house.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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