Dairy Free Zucchini Bread
This dairy free zucchini bread is soft, moist, with a light cinnamon spice and pockets of rich dark chocolate chips. It’s the perfect recipe to use up any extra zucchini! Plus, it’s made in one bowl and uses simple everyday baking ingredients. Enjoy this classic bread for morning tea or keep slices in the freezer for easy snacks.
Servings 8 slices
Calories 435kcal
Equipment
Ingredients
- 250 grams grated zucchini
- 125 ml canola oil
- 100 grams white sugar/granulated sugar
- 110 grams brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 265 grams plain flour/all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda/baking soda
- ½ teaspoon salt
- 90 grams dairy free chocolate chips optional
Instructions
- Preheat the oven to 170°C/325°F. Line a 20 x 10 cm / 8 x 4 inch loaf tin with baking paper and lightly grease with cooking spray.
- Place the 250 grams grated zucchini in a clean tea towel or several sheets of paper towel and gently squeeze out some of the excess moisture. The zucchini should still feel damp. You don't want to squeeze it completely dry.
- In a large bowl, whisk together the 125 ml canola oil, 100 grams white sugar/granulated sugar, 110 grams brown sugar, 2 large eggs and 2 teaspoons vanilla extract until smooth and well combined.
- Stir through the grated zucchini.
- Add the 265 grams plain flour/all purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda/baking soda and ½ teaspoon salt. Using a spatula or wooden spoon, gently fold the ingredients together until no streaks of flour remain. Be careful not to overmix.
- If using, fold through the 90 grams dairy free chocolate chips.
- Transfer the batter to the prepared loaf tin and smooth the top. Run a butter knife through the centre of the batter to create a shallow line, which helps the loaf rise evenly.
- Bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs attached. If the loaf begins browning too quickly, loosely cover it with aluminium foil for the remaining baking time.
- Allow the zucchini bread to cool in the tin for 20 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: keeps in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 435kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 292mg | Potassium: 155mg | Fiber: 2g | Sugar: 32g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 3mg
