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 zucchini bread recipe was near impossible back in those days…
long before vegan was popular.
So I decided to try my banana bread recipe using zucchini instead of banana.
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 to make Pumpkin Bread, Apple Bread, and more.
It’s all fair game with our quick bread recipe.
Anytime your family starts to get a little bored,
just mix up the fruit or veggie because this recipe is perfect like that!
For this zucchini bread,
be sure to wring out excess moisture from fresh shredded zucchini in a clean towel before using it in the recipe.
And if you don’t have an hour to wait for this deliciousness to come out of the oven,
or if it’s summer zucchini season and you don’t want the oven to heat the house too long,
just pour this zucchini bread batter into muffin tins (affiliate).
Muffin tin zucchini bread takes half the time!
Add chocolate chips, and you’ve definitely arrived!
Zucchini Chocolate Chip Muffins are delicious!
For a little more help with the zucchini bread,
be sure to see our video on this post for a few other tips for this recipe.
DAIRY-FREE & EGG-FREE ZUCCHINI BREAD
Preheat oven to 350
Grease a loaf pan with dairy-free butter
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 a non-stick USA bread pan (affiliate).
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 greased bread pan.
I grease with dairy-free butter.
Bake 35-45 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?!
Hope you enjoy this dairy-free egg free zucchini bread as much as we do!
Original Post 7-18-09