Dairy-Free Homemade Zucchini Bread
Moist, tender, and irresistibly flavorful, this Dairy-Free Homemade Zucchini Bread is the perfect way to enjoy a classic baked treat without any dairy. Made with wholesome ingredients like grated zucchini, unsweetened applesauce, and warm spices such as cinnamon and nutmeg, this recipe delivers a naturally sweet, subtly spiced loaf that’s both healthy and satisfying. Whether you enjoy it as a breakfast, snack, or dessert, the addition of applesauce keeps it soft and moist, while a sprinkle of optional walnuts adds a delightful crunch. Easy to make in just over an hour, this dairy-free zucchini bread is perfect for meal prep and stays fresh for days. With simple ingredients and a foolproof method, this recipe is ideal for anyone—including those with dairy sensitivities—looking for a delicious and wholesome baked good.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground nutmeg
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 2 cups Zucchini, grated and drained
- 0.5 cup Walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
In another bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Add the applesauce and vegetable oil to the sugar mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the grated zucchini and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 526.5 g | 191% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 325.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 305 mg | 23% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
