Gluten-Free Dairy-Free Zucchini Bread

Zucchini Bread typically has a ton of sugar but I wanted to make something that you could eat for breakfast or for a snack without the blood sugar spike and crash. During the summer season when summer squash like zucchini and yellow squash are abundant I love to buy several zucchini and use it in my Smoky Beef and Squash Soup or in this tasty gluten-free, dairy-free zucchini bread.

Zucchini is a versatile summer squash that has minerals like Potassium, Magnesium, Manganese, and trace minerals like copper and zinc. It supports the body’s inflammatory process, blood sugar regulation, digestion, and it has antioxidants to support cellular health. This squash is also hydrating due to the water content and the minerals to help your cells hydration.

*This post may contain several affiliate links. As an Amazon Associate and Walmart Affiliate, I earn from qualifying purchases at no additional cost to you read disclosures.

Since my guys don’t love zucchini I love to sneak it in this low sugar zucchini loaf and they both love it!

How to Make This Easy Gluten-Free Zucchini Bread

• Begin by preheating the oven to 350 degrees 
• Grease a loaf pan or line with parchment paper and set aside 
• Wet Ingredients
• Grate a medium zucchini into a bowl (Do not strain)
• Add 2 eggs ( or if egg-free, use 2 tablespoons milled flaxseed mixed with 6 tablespoons water 
• 3/4 cup unsweetened coconut milk 
• 2 teaspoons molasses 
• 1/4 cup olive oil or melted coconut oil
• 1+1/2 teaspoons pure vanilla extract 
• Dry Ingredients 
• 2 cups gluten-free 1-1 mix ( I used Bob’s Red Mill) 
• 1 teaspoon ground cinnamon 
• 1 tablespoon milled flax seeds (optional for extra fiber) I purchase whole flax seeds and mill them for freshness 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1/4 teaspoon baking powder (check out my grain free and gluten free recipe here)

• Last mix the wet and dry ingredients and add to your loaf pan
• Optional Sprinkle 1 Tbsp of sugar all over the top for a sweet crunch! 
• Bake for 50-55 minutes in a 350 degree oven or until a toothpick comes out clean 
• Transfer from the loaf pan and gently slide off the parchment paper (if using) onto a wire rack to cool before slicing. 
• Once cooled slice into 12 pieces 
• It can be stored in the fridge for 4 days or the freezer for a few weeks. 
• Wrap each piece in parchment before freezing and then add to a freezer bag. 

Gluten-free Dairy-free Zucchini Bread

This recipe is an easy way to use up extra zucchini while adding nutrients! It combines simple ingredients and is perfect for breakfast or a snack since it's low in sugar!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Servings: 12

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 2 cups gluten-free flour mix
• 3/4 tsp baking soda
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp baking powder
• 2 tsp blackstrap molasses
• 2 cups grated zucchini about a medium squash
• 2 tsp blackstrap molasses
• 1/4 cup olive oil
• 1+ 1/2 tsp pure vanilla extract
• 2 eggs or flax eggs
• 3/4 cup unsweetened coconut milk

Equipment

• loaf pan
• parchment paper or greased loaf pan
• Mixing Bowl
• grater
• Knife
• Measuring Cups and Spoons

Method

 

1. Begin by preheating the oven to 350 degrees
2. Grease a loaf pan or line with parchment paper and set aside
3. Grate a medium zucchini into a bowl
   
4. Add 2 eggs ( or if egg-free, use 2 tablespoons milled flaxseed mixed with 6 tablespoons water, mix together and allow to sit for 7 minutes
5. 3/4 cup unsweetened coconut milk
6. 2 teaspoons molasses
7. 1/4 cup olive oil or melted coconut oil
8. 1+1/2 teaspoons pure vanilla extract
9. Dry Ingredients
10. Mix all dry ingredients
11. 2 cups gluten-free 1-1 mix ( I used Bob's Red Mill)
12. 1 teaspoon ground cinnamon
13. 1 tablespoon milled flax (optional for extra fiber)
14. 3/4 teaspoon baking soda
15. 1/2 teaspoon salt
16. 1/4 teaspoon baking powder
17. Last mix the wet and dry ingredients and add to your loaf pan
    
18. Optional: Add 1 Tbsp sugar and sprinkle all over the top
19. Bake for 50-55 minutes in a 350 degree oven or until a toothpick comes out clean
20. Transfer from the loaf pan and gently slide off the parchment paper (if using) onto a wire rack to cool before slicing.
21. Once cooled slice into 12 pieces
22. It can be stored in the fridge for 4 days or the freezer for a few weeks.
23. Wrap each piece in parchment before freezing and then add to a freezer bag.