James Beard's Dairy-Free Zucchini Bread
Prep time
Cook time
Total time
This classic zucchini bread recipe is naturally dairy-free, and rich in vanilla and cinnamon.
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
  • 3 cups all-purpose flour (can use part whole wheat flour)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 3 eggs
  • 2 cups sugar
  • 2 cups grated zucchini
  • 1 cup oil
  • 1 tablespoon vanilla extract
  • 1 cup coarsely chopped walnuts (optional; omit for nut-free)
  1. Preheat your oven to 350°F and grease 2 9x5-inch loaf pans.
  2. In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
  3. In a mixing bowl, beat the eggs until light and foamy. Add the sugar, zucchini, oil, and vanilla and mix lightly but well.
  4. Add the flour blend to the egg-zucchini mixture, and stir until well blended. Fold in the nuts (if using).
  5. Scrape the batter into your prepared loaf pans and even it out.
  6. Bake for 1 hour, or until a toothpick inserted in the center of a loaf comes out clean.
  7. Let the bread cool on a rack before slicing and serving.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/james-beards-zucchini-bread-dairy-free