Once upon a time, I found myself with a huge stash of zucchini and needed an easy way to use it up. Zucchini bread came to mind, and I knew my then toddlers would chow it down.
But finding a milk-free and egg-free recipe was near impossible back in those days…long before veganism was popular.
So I decided to try my banana bread recipe using zucchini instead of banana, and it turned out amazing. Since then, we haven’t looked back.
Once I knew the banana switch worked so well, I was ready to plug in other produce. Pumpkin. Apple. It’s all fair game with our quick bread recipe. Anytime your family starts to get a little bored, just mix it up. This recipe is perfect like that!
For this zucchini bread, just be sure to wring out the moisture from the shredded zucchini in a clean towel before using it in the recipe.
DAIRY-FREE & EGG-FREE ZUCCHINI BREAD
1.5 c. all purpose flour (you can do 1/2 wheat and 1/2 white)
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt
1 egg or 3 Tb applesauce
1 c. shredded zucchini
3/4 c. sugar
1/4 c. oil
1/2 c. dairy-free chocolate chips (optional)
Grease loaf pan or use my favorite non-stick USA bread pan.
In a medium bowl, mix the first set of dry ingredients and make a well in the center.
In small bowl, mix the second set of wet ingredients.
Add wet mixture to dry mixture. Stir just until moistened.
Spoon the mixture into your bread pan.
Bake 40-50 minutes or until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?