Zucchini Bread II


This zucchini bread recipe comes from Sarah over at No Whey Mama.

Special Diet Notes: Zucchini Bread

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

Zucchini Bread II
  • 1 cup canola oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 2 cups white flour
  • 1½ cups whole wheat flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups grated zucchini
  • 1-2 cups raisins, nuts, or dairy-free chocolate chips, optional
  1. Blend together oil, eggs, sugar, and vanilla.
  2. Add remaining dry ingredients. Stir in zucchini and optional ingredients.
  3. Spread into two loaf pans.
  4. Bake at 350 degrees one hour or until done.
  5. 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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