Dairy-Free Zucchini Bread
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.
Equipment
- 8.5x4.5 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 8.5x4.5 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.
