Dairy-Free Zucchini Bread

This Dairy-Free Zucchini Bread is moist, perfectly spiced, and tastes delicious! It’s a healthier take on classic zucchini bread that doesn’t disappoint. It’s made with whole wheat flour, coconut oil, almond milk, coconut sugar, and lots of zucchini. This is the perfect bread to use up leftover summer zucchini or frozen zucchini from the freezer. Of course, it’s dairy-free, for anyone with aversions to dairy!

I love zucchini bread! It’s something I grew up eating a lot when I was a kid because we would grow zucchini’s in our garden. They always ended up being massive, so we had to find ways to use it up! We would either freeze it or make lots of zucchini bread. If we had too many loaves, we would give them away to friends.

Since zucchini is very abundant, it doesn’t matter what time of year it is. I always seem to have them in my kitchen. I usually buy them when they are on sale at Aldi or in my EveryPlate delivery boxes. This gives me a perfect excuse to make a batch of healthy zucchini bread or zucchini muffins!

Bread Ingredients

• Grated zucchini 
• Coconut oil 
• Unsulphered molasses 
• Unsweetened almond milk
• Pure vanilla extract
• Egg
• Coconut sugar
• Cinnamon
• Nutmeg
• Ground ginger
• Baking powder
• Baking soda
• Fine sea salt
• Whole wheat flour
• Unbleached all-purpose flour
• Chopped almonds or walnuts

Ingredients Notes

There are a few ways you could customize this bread to your preferences.

For one, if you don’t like nuts or have a nut allergy, they can be left off this bread. Personally, I liked the added crunch and texture. If you have a specific nut-allergy, the almond milk can be replaced with coconut milk, rice milk, or oat milk. Plus, all of those dairy-free kinds of milk can be found on Amazon.

For the oil in this bread, I used coconut oil instead of butter. However, you could easily use canola oil if that’s what you have on hand.

The sweetener I used is coconut sugar and a tiny bit of molasses, but you could also use turbinado sugar or brown sugar.

One of the most important factors for the flavors in this bread are the spices. I combined strong cinnamon, nutmeg, and ginger. So, I wouldn’t skimp on the spices because zucchini needs the flavor!

Zucchini Bread Making Equipment

• 8.5×4.5 Loaf pan
• Grater
• 2 large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula

Zucchini Health Benefits

Another great thing about this bread is that zucchini has loads of health benefits! One small zucchini contains about 20 K-calories. They provide 32 percent of your daily vitamin C needs and are high in vitamin-b6. They are also high in antioxidants that can help with eye, skin, and heart health. Not to mention the fact that it can help in preventing certain cancers! They can even help in lowering blood pressure. Overall, zucchini is a superfood and should be added to lots of baked goods and into our diets.

Recipes Notes

• To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• The bread can also be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and place in two Ziploc freezer bags, then defrost at room temperature when ready to be eaten.

I hope you love this Dairy-Free Zucchini Bread! When you try it out, I’d love for you to comment below to let me know how it turned out. Or you can tag me on Instagram!

Dairy-Free Zucchini Bread

Alyssa

This Zucchini Bread is a perfect healthier version of a classic bread we love! It's made with whole wheat, coconut oil, coconut sugar, and almond milk. It's moist, sweet, and perfectly spiced.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Bread, Snack

Cuisine American

Servings 12

Calories 159 kcal

Equipment

• 8.5×4.5 Loaf pan
• Grater
• 2 Large mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula

Ingredients

  

• 2 Cups Grated zucchini from 1 large zucchini
• 4 tablespoons Coconut oil melted and cooled slightly
• 1 tbsp Molasses not blackstrap
• ½ Cup Unsweetened almond milk
• 2 teaspoons Pure vanilla extract
• 1 Large Egg
• ½ Cup Coconut sugar
• 1 ½ teaspoons Ground cinnamon
• ½ tsp Ground nutmeg
• ¼ tsp Ground ginger
• 1 tsp Baking powder
• ½ tsp Baking soda
• ¼ teaspoon Fine sea salt
• 1 Cup whole wheat flour
• ¾ Cup Unbleached all-purpose flour
• 3 Tbsp Chopped almonds or walnuts

Instructions

 

• Preheat oven to 350 degrees F.
• Spray an 8.5×4.5 loaf pan well with non-stick cooking spray.
• Shred the zucchini and set it aside.
• In a large bowl add the melted coconut oil, molasses, milk, and vanilla. Whisk until well combined, then whisk in the egg.
• In another large mixing bowl, add the flours, cinnamon, nutmeg, ginger, baking soda, baking powder and whisk until well combined.
• Add the wet ingredients to the dry ingredients, and gently fold in the zucchini being careful to not over-mix.
• Transfer the batter to the prepared pan. Sprinkle the batter with nuts of choice.
• Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Notes

• To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

• The bread can also be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and place in two Ziploc freezer bags, then defrost at room temperature when ready to be eaten.

Keyword Dairy-Free Zucchini Bread, Healthy Zucchini Bread, Whole Wheat Zucchini Bread, Zucchini Bread