Go Back
wooden cutting board with a loaf of zucchini bread in slices
Print Recipe

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!
Prep Time10 minutes
Cook Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Dairy-Free, gluten free
Servings: 12

Equipment

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

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

Instructions

  • Begin by preheating the oven to 350 degrees
  • Grease a loaf pan or line with parchment paper and set aside
  • Grate a medium zucchini into a bowl
    zucchini being grated into a bowl
  • 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
  • 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
  • Mix all dry ingredients
  • 2 cups gluten-free 1-1 mix ( I used Bob's Red Mill)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon milled flax (optional for extra fiber)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Last mix the wet and dry ingredients and add to your loaf pan
    two stainless steel bowls, one with grated zucchini and eggs, oil and milk, one bowl with dry ingredients
  • Optional: Add 1 Tbsp sugar and sprinkle all over the top
  • 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.