Zucchini Bread


This recipe was posted as “CARL GOHS’ ZUCCHINI BREAD” by Paul and Freya Erickson on Just Baking.  Though it seems its origins are James Beard, Beard on Bread.

Zucchini Bread

Special Diet Notes: Zucchini Bread

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

Zucchini Bread
  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil (I used sunflower)
  • 2 cups grated, peeled raw zucchini
  • 3 teaspoons vanilla extract
  • 3 cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 1 cup coarsely chopped walnuts (I omitted this)
  1. Beat the eggs until light and foamy.
  2. Add the sugar, oil, zucchini, and vanilla and mix lightly but well.
  3. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into 2 greased loaf tins.
  4. Bake in a preheated oven (350°F/175°C) for one hour.
  5. Cool on a rack before serving.

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.

Leave A Reply

Rate this recipe: