This simple, moist zucchini bread is dairy-free, egg-free, and nut-free.
It was one of the first recipes I made for my toddler with food allergies and one of the first recipes I posted here at Milk Allergy Mom.
Not only does it contain no milk and no egg, but it also needs no fancy replacements. Just use basic ingredients from your kitchen.
It’s the perfect recipe for lazy bakers like me but tastes just like classic homemade zucchini bread that you know and love.
See the easy recipe below!
Many years ago, I found myself with a huge stash of zucchini from my mother-in-law’s garden,and I needed an easy way to use it all up.
Can’t let fresh garden produce go to waste!
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 nearly impossible back in those days…
long before vegan recipes were popular online.
So I put on my thinking cap and decided to try my banana bread recipe using zucchini instead of banana.
What happened next was a miracle in my mind, 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 the most of our other quick bread recipes.
It was all fair game!
ZUCCHINI CHOCOLATE CHIP MUFFINS
If you don’t have an hour to wait for this deliciousness to come out of the oven,
or if it’s summer and you don’t want the oven on too long…
just spoon this zucchini bread batter into muffin tins (affiliate).
Muffin tin zucchini bread takes half the time.
Add chocolate chips, sprinkle the tops with brown sugar before baking, and you’ll have the perfect dairy-free breakfast or snack for running out the door.
Here’s our recipe for easy zucchini chocolate chip muffins.
It’s my favorite way to make zucchini treats that include chocolate.
OR see our easy zucchini bread recipe below.
WHY THIS IS THE PERFECT ZUCCHINI BREAD
- just basic ingredients from your pantry
- no mixer needed, just hand mix
- no milk or replacement needed
- no egg or replacement needed
- super moist with a little applesauce
- simple and frugal
ZUCCHINI BREAD REVIEW
“I’ve made your zucchini bread recipe twice this month so far! Always a hit!” Facebook Reader
ZUCCHINI BREAD MINI LOAVES
This zucchini bread recipe makes great little mini loaves, too.
With my mini muffin pan, I can make 6 mini breads with this recipe.
Perfect for neighbors, teachers, family, and friends for holidays or just to spread a little happiness.
Once they cool all the way, wrap in plastic wrap and drop into a small gift bag.
Mini loaves are also a nice way to ration, freeze, and save zucchini bread for later. Just wrap in foil after wrapping tightly in plastic wrap. Then freeze until needed later.
TOPPING FOR ZUCCHINI BREAD
Our new favorite way to make this zucchini bread is with the lesser amount of sugar in the batter, just 1/2 cup instead of 3/4 cup.
Then I sprinkle a tablespoon of brown sugar over the top of the bread batter before baking.
It’s a really simple way to cut the sugar while also adding a sweet touch on top that everyone loves.
No need for a fancy crumble on top. The sprinkle of brown sugar works great!
ZUCCHINI BREAD DAIRY & EGG FREE
Also see our quick zucchini bread video in this post!
Preheat oven to 350
INGREDIENTS
1.5 cups all purpose flour
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1 egg or 3 tablespoons applesauce
1 cup shredded zucchini
1/2 or 3/4 cup sugar (your preference)
1/4 cup liquid coconut oil or vegetable oil
1/2 cup dairy-free chocolate chips (optional)
1 tablespoon brown sugar for topping (optional)
DIRECTIONS
Grease loaf pan or use anon-stick USA bread pan (affiliate) that doesn’t need greased.
In a medium bowl, mix the first set of dry ingredients and make a well in the center:
1.5 cups all purpose flour
1.5 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
In small bowl, mix the second set of wet ingredients:
1 egg or 3 tablespoons applesauce
1 cup shredded zucchini
1/2 or 3/4 cup sugar
1/4 cup liquid coconut or vegetable oil
1/2 cup dairy-free chocolate chips (optional)
Add wet mixture to dry mixture.
Stir just until combined.
Spoon the batter into your greased or non-stick bread pan. It will be thick.
Sprinkle evenly with 1 tablespoon of brown sugar before baking (optional).
Bake about 50 minutes or until a wooden toothpick comes out clean from the center. Time depends on your oven. The bread will brown before it’s baked through. Make sure the toothpick comes out clean from the center, that’s the last place to finish baking.
Cool on a wire rack, in the bread pan.
Once cool, cover the bread pan tightly with foil.
The flavors will be melded together the next day, but who can really wait that long?!
Feel free to enjoy it hot out of the oven with dairy-free butter.
Hope you enjoy this no milk, no egg, no nut zucchini bread as much as we do!
Here’s the pin so you can save it for later.
MORE QUICK BREAD RECIPES
- Banana Bread
- Pumpkin Bread
- Apple Bread
This vegan zucchini bread recipe was originally posted in July 2009.
