ZUCCHINI BREAD

This simple zucchini bread is bursting with flavor and will be enjoyed by everyone, including your gluten eating friends and family! Great for snacking and for sharing with friends and loved ones. 

This is the recipe I grew up on from my great grandma. I’ve altered it to be GLUTEN FREE and DAIRY FREE!! Over the years I have also made it vegan with egg replacer. Recently I played around with different sugars and have my favorite refined sugar swap at the end of the recipe! 


Why we love this zucchini Bread:
This is the recipe I grew up on! I was able to inherit the cookbook from my great grandma and this recipe has so many memories! With my diagnosis of celiac disease I didn’t want to be without this favorite recipe. I altered it to be gluten free and it actually turns out better!

Growing up we would toast our slices. At times we would slab our slices with butter and enjoy each slice warm and drippy. Now on my healthier journey, I enjoy  each slice as is. We all love the heel of the loaf the most with the extra crunchy edge, but every slice is divine!

Ingredients

  • Sugar - the sweetener of the bread helps this loaf to rise and be arier rather than dense. *See note for a refined sugar free option.  
  • Gluten Free flour blend - I have only had success with two gluten free flour blends. Both are from Cup4Cup. Their Wholesome Blend and Ancient Grains are the only blends I have had success with. The Wholesome blend actually turns out best and gives the “whole wheat” taste and texture like the original recipe!
  • Eggs - Eggs are a binder. They provide structure and stability. Eggs also help with texture and help the bread to rise. For an egg free version, I have used Bobs Red Mill Egg Replacer and Neat Egg. 
  • Avocado oil or melted butter - an anti-inflammatory oil that helps add richness while baking. The dairy free butters I prefer are Miyokos (does contain cashews) and Melt Organics.  
  • Vanilla -  enhances flavor. Being added towards the end helps the flavor be more pronounced. Vanilla complements the sweetness in baked goods. 
  • Zucchini - The zucchini is not drained. Just shredded. The moisture from the zucchini helps with the texture of the loaf. If you don’t mix it long enough to allow the moisture seep into the dough, your loaf may end up my crumbly. 


{ZUCCHINI BREAD}

2 c. sugar (384g)*
3 c. (420g) @cup4cup wholesome blend flour 
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
2 eggs
3/4 c. Avocado oil or melted DF butter
2 tsp. vanilla
2 c. (240g) shredded zucchini

DRIECTIONS
Preheat oven to 350°F. Combine sugar, whole wheat flour, salt, cinnamon, baking soda and baking powder in a large mixing bowl. Mix.

Add eggs, oil/melted butter, vanilla and zucchini. Mix well. Mix for awhile to allow the moisture from the zucchini to change the consistency of the batter. 

Pour into TWO prepared loaf pans or FOUR mini loaf pans. 

Bake 60 minutes. 

*for a refined sugar free option, use 1 1/2c maple sugar (288g)

If you try this recipe, please leave. a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!

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