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    You are at:Home»Dairy-Free Recipes»Bread»Best Zucchini Bread in the Neighborhood

    Best Zucchini Bread in the Neighborhood

    19
    By Sarah Hatfield on July 27, 2018 Bread, Dairy-Free Recipes, Sarah's Recipes

    A couple of years ago our local CSA (Community Supported Agriculture) sent out an email recapping the feedback they’d received from members. The CSA apologized for sending so much zucchini and said they would send less in the coming season. My sister and I were floored. Two or three zucchini a week wasn’t very much, first of all, and second of all, there can never be too much zucchini! Beets, on the other hand …

    Best Zucchini Bread Recipe! Naturally dairy-free, optionally nut-free, and a neighborhood favorite.

    One of my family’s favorite uses for zucchini is this Zucchini Bread recipe from our dear friend and neighbor, Renee. When our oldest kids were small, Renee would often bring her zucchini bread into the backyard for snack time. We could almost track the growth of all the neighborhood children by zucchini bread consumption: first a few slices, then half a loaf, suddenly a whole loaf was disappearing at a time. These days I think we’d need to make a double batch, which would be four loaves of bread!

    I have tried other zucchini bread recipes over the years, but this one is my favorite. It’s very tender and mildly spiced. I did add some wheat flour for nutrients and increased the salt to balance the sweetness. I also recommend shredding the zucchini in a food processor to release more moisture and to hide it better from kids. You can also freeze the shredded zucchini in measured amounts to save for later.

    Best Zucchini Bread Recipe! Naturally dairy-free, optionally nut-free, and a neighborhood favorite.

    Special Diet Notes: Best Zucchini Bread

    By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

    4.8 from 4 reviews
    Best Zucchini Bread
     
    Print
    Prep time
    20 mins
    Cook time
    60 mins
    Total time
    1 hour 20 mins
     
    Author: Sarah Hatfield
    Serves: 20 to 24 servings
    Ingredients
    • 2 cups sugar
    • 1 cup non-GMO canola oil or your favorite baking oil
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1½ cups whole wheat flour
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 2 cups shredded zucchini
    • 1 to 2 cups raisins, chopped nuts, or dairy-free chocolate chips (optional)
    Instructions
    1. Preheat your oven to 350ºF.
    2. In a large bowl, whisk together the sugar, oil, eggs, and vanilla.
    3. In another large bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
    4. Add the dry ingredients to the wet mixture and stir to combine. The dough will be very stiff.
    5. Stir in the zucchini and any optional ingredients, if using, until combined.
    6. Divide the batter evenly between two 8x4-inch loaf pans.
    7. Bake for 1 hour or until a toothpick inserted into the center of a loaf comes out clean.
    8. Let the loaves cool in the pans for a few minutes, then remove them to a baking rack to cool completely.
    9. Store the loves in an airtight container for up to 2 days. I am told this bread freezes well, but it has never made it to the freezer in our house!
    3.5.3229

    Key Pantry Supplies: Best Zucchini Bread


    Want More Dairy-Free Recipes? Get Alisa Fleming’s Books:

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      19 Comments

      1. Amana Carvalho on May 11, 2020 6:19 am

        Hello. I have your cookbook and love your recipes! I am planning to make these as muffins. How would you alter the baking time and temperature? Thanks.

        Reply
        • Alisa Fleming on May 11, 2020 4:24 pm

          I don’t believe Sarah has made this one as muffins, but I would do the following: Fill the muffin wells about 2/3 full and bake for 20 to 25 minutes, or until a toothpick inserted in a muffin comes out clean. It could take a few more minutes. Everything else in the recipe – oven temp, prep instructions, etc, should remain the same.

          Reply
      2. Thanh Ngan Tran on September 24, 2019 9:12 pm

        Yummy!
        Your recipes are very delicious. I love bread and it’s my breakfast everyday. Because bread can help people boost full of energy for a working day.

        Reply
      3. Sarah anderson on August 13, 2018 1:10 am

        Zuccini bread is the best! Thanks for sharing it!

        Reply
        • Sarah Hatfield on August 13, 2018 4:39 am

          You’re so welcome!

          Reply
      4. Kristen Wood on August 2, 2018 8:42 am

        This does look like the best zucchini bread! Perfectly moist! 🙂

        Reply
        • Sarah Hatfield on August 2, 2018 10:33 am

          Thank you, Kristin! It’s a well-loved favorite, for sure!

          Reply
      5. Leslie on July 31, 2018 4:29 pm

        Of all the myriad zucchini recipes, I think a good zucchini bread will always be my favorite. It is always a family pleaser.

        Reply
        • Sarah Hatfield on August 1, 2018 4:45 am

          I agree, Leslie!

          Reply
      6. Kelly on July 31, 2018 3:25 pm

        I’m so happy it’s zucchini season. There’s so many great uses!

        Reply
        • Sarah Hatfield on July 31, 2018 3:52 pm

          Me too! I love zucchini.

          Reply
      7. Jules Shepard on July 31, 2018 11:35 am

        It is so wonderful that we can all have delicious zucchini bread no matter if we need the recipe to be gluten free, dairy free, nut free! Thanks for sharing your favorite!

        Reply
        • Sarah Hatfield on July 31, 2018 2:22 pm

          I agree! Yay, zucchini bread!

          Reply
        • Stuart Peterson on August 24, 2019 5:03 pm

          3 eggs? Not dairy free!

          Reply
          • Alisa Fleming on August 25, 2019 1:02 am

            Hi Stuart, it’s a common misconception that eggs are dairy, which is why I created this post to explain -> https://www.godairyfree.org/ask-alisa/are-eggs-dairy
            Any “vegan” recipes on our site are egg-free, and we use a special egg-free tag for your ease -> https://www.godairyfree.org/tag/egg-free

            Reply
            • Jan nolin on November 22, 2019 6:05 pm

              Eggs are poultry not dairy. Eggs do not come from a cow.

              Reply
      8. Kortney on July 31, 2018 10:57 am

        You can never had to much zucchini! That’s seriously funny of them to apologise. This sounds perfectly spiced, yum!

        Reply
        • Sarah Hatfield on July 31, 2018 2:22 pm

          I thought it was funny, too. 🙂 Yes, the spices really make it!

          Reply
      9. Brittany Daniels on July 28, 2018 6:32 pm

        My aunt’s family in Valdosta, GA makes a great gluten-free (not dairy-free though) zucchini bread though. If I ever find out I need to go gluten-free, I may ask my aunt or her husband to please make me a gluten-free, dairy-free zucchini bread instead. I know I am at least dairy sensitive though, because one week I kept on waking up with my right nostril of my nose being very stuffed to the point I would have to keep blowing it with a tissue to get it unblocked.

        Reply

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