‘Four cups of Zucchini’ Bread – Dairy Free

Who knew that baking dairy free zucchini bread could come with so many questions?! And no, I’m not talking about a complicated recipe, this is an easy and delicious recipe. I’m talking about baking with kids.

So many questions – so few answers

I’m sure you are familiar with this concept, even if you don’t have kids yourself. Kids ask so MANY questions. I understand why of course, they are curious, it’s how they learn. Great! But sometimes I wonder how they have so many questions and I have so few answers. How did I not know I needed to know EVERYTHING about well, EVERYTHING?

We went through the ‘Why?’ stage with Rosie when she was 2-3 year old. I thought we were seeing the light at the end of the tunnel, but no! The questions just got harder. As we were mixing the zucchini bread batter she is chatting away and asking many questions too. She gets out the cinnamon and asks me where it comes from.

Anyone know about cinnamon?

‘Well, this is ground cinnamon so it’s ground up cinnamon sticks, which come from the bark of a certain tree.’ (If I got that wrong, don’t tell her, she thinks and I hope that I know at least some things.) I think I have done well, and I am prepared to move on. Rosie is not.

 ‘Well how did they know the bark tasted good and that we should bake with it?’

‘Well, because someone a long time ago tried it and liked the flavor.’

‘How did they know to taste the bark on a tree? What if it was bad?’

‘Then they would have spit it out, and not baked with it. Maybe it smelled tasty when the sun shone on it?’

I could go on, but you get the picture. Our ‘Why’ conversations when she was younger would normally end in: ‘because God made it that way’, when I ran out of answers.  Now as she is almost five, I really do try to give her answers, but truth be told her Mama does not have all the answers. (Let’s all pretend that you feel shocked.) So instead of being able to answer every one of her questions myself, I google it for her. Thank goodness for Google! (If you want to learn more about cinnamon so you are prepared for ALL the questions – here ya go!)

‘So much zucchini’ bread

I know so many people have a variation of a zucchini recipe that they use, but this, my friends, is worth trying! Just the aroma of baking it, and you will know you made the right choice! As soon as this comes out of the oven I find myself surrounded by family ready for a slice. I can’t blame them really, it is that good.

Dairy Free and still amazing!

I also love that this is a dairy free quick bread recipe. I enjoyed this frequently when I was starting to cut foods out of my diet for Ellie, dairy being the first to go. (Read about that here.) If you are looking for a dairy free recipe, look no further, because this has ALL the flavor and none of the dairy. Amazing.

For those who can eat dairy – fantastic! This is still the bread for you! If you REALLY want a treat, try to keep it around long enough to on day two or three of it’s life, slice it up, butter it, and toast it in the oven or a toaster oven for about 10-15 mins at 350, MMMMMMMM.

Elevated dairy free zucchini bread deliciousness

Sprinkle the batter with cinnamon sugar before baking and enjoy the extra sweetness and slight crunch on top – this is especially good with the muffins! (See notes.)

You can also decide to mix in some chocolate chips to this bread. This is a pretty tasty way to go. I frequently can’t decide one way or the other on chocolate chips or not, so I do one loaf with and one without. Best of both worlds! If you REALLY think chocolate is the best thing ever then go ahead and do a little chocolate drizzle on top after the bread has cooled. (This is for my husband’s side of the family – I see you chocolate lovers!). Does that make it cake? Who cares! This has FOUR cups of zucchini in it! FOUR! This is less of a dessert than yams at Christmas, and they count that as a vegetable. So let’s get on those daily servings of vegetables folks and eat up!

More delicious recipes

Chocolate Zucchini Bundt Cake

Cinnamon Applesauce Snack Cake

Raspberry Orange Shortbread Bars

Cinnamon Swirl Bread

Continue to Content

'Four cups of Zucchini' Bread - Dairy Free

Yield: 20 slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

There are a million zucchini bread recipes for a reason. There is nothing like the flavor and moisture of zucchini marrying with sweetness and spices and the soft crumb of a quick bread. When I tell you this dairy free zucchini bread recipe is worth making, I truly mean it. The aromatic vanilla and warmth of the cinnamon make this bread sing. It is delicious, it is moist, and it uses FOUR CUPS of zucchini!

Print

Ingredients

• 3 large eggs
• 1 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tsp vanilla
• 1 cup neutral oil (canola, vegetable, or coconut oil)
• 4 cups grated zucchini
• 3 1/4 cup all purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 1 cup mix in (chocolate chips or your favorite chopped and toasted nuts)

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Prepare two 8.5" x 4.5" bread pans by lining them with parchment paper so the paper overhangs on the two long sides. (This will be your handle to lift the bread out after it is baked.) Spray the parchment paper and the two short sides of pan where there isn't parchment paper with a nonstick cooking spray.
2. In a large mixing bowl beat the eggs until starting to get fluffy. Slowly add the granulated sugar while mixing on medium speed until light in color. Beat in the brown sugar. Slowly pour in the oil and vanilla while mixing. Mix until all combined. Stir in the zucchini until combined.
3. In a medium bowl whisk together the dry ingredients. Add the dry ingredients to the zucchini mixture, stirring until just combined.
4. If you are adding a mix in (chocolate chips or chopped and toasted nuts) stir that in at this time.
5. Divide the batter evenly between the two prepared bread pans. If you are topping your bread with cinnamon sugar, sprinkle that on the top now.
6. Bake your bread for 50 minutes to an hour. Check bread around the 35-40 minute mark and make sure bread isn't browning to quickly. If it is, tent foil over the loaves as they finish baking. Bread is done when you can insert a toothpick into the middle and it comes out clean. If you are unsure, bake it a couple more minutes, this bread has so much amazing moisture in it from the zucchini, it can stand up to a smidge of overbaking if that happens.
7. When done, remove bread from the oven and allow to cool for a couple minutes in the pan. Run a butter knife along the short sides of the pan where there isn't parchment paper. Lift the loaf out of the pan by holding the over hanging parchment paper, or just tip the loaves out of the pans and onto a cooling rack. Remove parchment paper and allow to cool completely on a cooling rack. Once cooled, if it isn't devoured right away, place in a closed container or wrap in cling wrap. This bread will last 4-5 days, but I guarantee, after you taste how delicious this is on its own or toasted - it is going to be enjoyed right away!

Notes

This dairy free zucchini bread freezes great! Just wrap a cooled loaf in cling wrap and then wrap again in foil or place in a gallon sized freezer ziplock. When ready to eat, take your loaf out of the freezer and thaw on a cooling rack at room temp, still wrapped. When thawed, enjoy!

This dairy free zucchini bread recipe is also very versatile, just adjust the baking time accordingly. Feel free to bake up as:

Muffins - sprinkle a little cinnamon and sugar on before baking.

Bundt cake - dust with powdered sugar or drizzle with chocolate when cooled.

Different sized bread loaves - size does not matter, just fill bread pans 2/3 full.

Snack cake - bake in a 9 x 13 and sprinkle with cinnamon sugar before baking or dust with powdered sugar when cooled.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 211mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 4g

This information was obtained using an ingredient calculator to provide an idea of nutritional value. To obtain the most accurate numbers for nutrition information of any recipe, you should figure the nutritional information with the ingredients you used in the recipe. Each individual user is responsible for making sure that any nutritional information used is correct.

Continue to Content

'Four cups of Zucchini' Bread - Dairy Free

Yield: 20 slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

There are a million zucchini bread recipes for a reason. There is nothing like the flavor and moisture of zucchini marrying with sweetness and spices and the soft crumb of a quick bread. When I tell you this dairy free zucchini bread recipe is worth making, I truly mean it. The aromatic vanilla and warmth of the cinnamon make this bread sing. It is delicious, it is moist, and it uses FOUR CUPS of zucchini!

Print

Ingredients

• 3 large eggs
• 1 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 tsp vanilla
• 1 cup neutral oil (canola, vegetable, or coconut oil)
• 4 cups grated zucchini
• 3 1/4 cup all purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp salt
• 1 cup mix in (chocolate chips or your favorite chopped and toasted nuts)

Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Prepare two 8.5" x 4.5" bread pans by lining them with parchment paper so the paper overhangs on the two long sides. (This will be your handle to lift the bread out after it is baked.) Spray the parchment paper and the two short sides of pan where there isn't parchment paper with a nonstick cooking spray.
2. In a large mixing bowl beat the eggs until starting to get fluffy. Slowly add the granulated sugar while mixing on medium speed until light in color. Beat in the brown sugar. Slowly pour in the oil and vanilla while mixing. Mix until all combined. Stir in the zucchini until combined.
3. In a medium bowl whisk together the dry ingredients. Add the dry ingredients to the zucchini mixture, stirring until just combined.
4. If you are adding a mix in (chocolate chips or chopped and toasted nuts) stir that in at this time.
5. Divide the batter evenly between the two prepared bread pans. If you are topping your bread with cinnamon sugar, sprinkle that on the top now.
6. Bake your bread for 50 minutes to an hour. Check bread around the 35-40 minute mark and make sure bread isn't browning to quickly. If it is, tent foil over the loaves as they finish baking. Bread is done when you can insert a toothpick into the middle and it comes out clean. If you are unsure, bake it a couple more minutes, this bread has so much amazing moisture in it from the zucchini, it can stand up to a smidge of overbaking if that happens.
7. When done, remove bread from the oven and allow to cool for a couple minutes in the pan. Run a butter knife along the short sides of the pan where there isn't parchment paper. Lift the loaf out of the pan by holding the over hanging parchment paper, or just tip the loaves out of the pans and onto a cooling rack. Remove parchment paper and allow to cool completely on a cooling rack. Once cooled, if it isn't devoured right away, place in a closed container or wrap in cling wrap. This bread will last 4-5 days, but I guarantee, after you taste how delicious this is on its own or toasted - it is going to be enjoyed right away!

Notes

This dairy free zucchini bread freezes great! Just wrap a cooled loaf in cling wrap and then wrap again in foil or place in a gallon sized freezer ziplock. When ready to eat, take your loaf out of the freezer and thaw on a cooling rack at room temp, still wrapped. When thawed, enjoy!

This dairy free zucchini bread recipe is also very versatile, just adjust the baking time accordingly. Feel free to bake up as:

Muffins - sprinkle a little cinnamon and sugar on before baking.

Bundt cake - dust with powdered sugar or drizzle with chocolate when cooled.

Different sized bread loaves - size does not matter, just fill bread pans 2/3 full.

Snack cake - bake in a 9 x 13 and sprinkle with cinnamon sugar before baking or dust with powdered sugar when cooled.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 211mgCarbohydrates: 36gFiber: 1gSugar: 20gProtein: 4g

This information was obtained using an ingredient calculator to provide an idea of nutritional value. To obtain the most accurate numbers for nutrition information of any recipe, you should figure the nutritional information with the ingredients you used in the recipe. Each individual user is responsible for making sure that any nutritional information used is correct.