Delicious Eggless Zucchini Bread
This Delicious Eggless Zucchini Bread recipe is a moist, flavorful treat that's perfect for breakfast, snacking, or dessert. Made with grated zucchini, unsweetened applesauce, and warm spices like cinnamon and nutmeg, this dairy-free and egg-free loaf is a healthier twist on the classic. The recipe is incredibly versatile, offering optional mix-ins like chopped nuts or chocolate chips for added texture and indulgence. With just 15 minutes of prep time, this easy zucchini bread comes together quickly and bakes to perfection in under an hour. Whether you're catering to dietary restrictions or just looking for a plant-based baking option, this homemade zucchini bread is as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 0.5 cups Unsweetened applesauce
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini (grated and squeezed to remove excess moisture)
- 0.25 cups Milk (dairy or non-dairy)
- 0.5 cups Chopped nuts (optional)
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside.
In another bowl, combine the granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, and vanilla extract. Mix until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients while gently folding them together. Do not overmix; stir just until no streaks of flour remain.
Add the grated zucchini and milk to the batter, stirring gently to incorporate. If using, fold in the chopped nuts or chocolate chips at this stage.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the zucchini bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your Delicious Eggless Zucchini Bread. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 493.3 g | 179% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 278.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 366 mg | 28% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2134 mg | 45% | |
*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.
