Soy-Free Homemade Zucchini Bread
Light, fluffy, and bursting with wholesome flavors, this Soy-Free Homemade Zucchini Bread is the perfect way to enjoy a classic comfort treat without any soy-based ingredients. Made with freshly grated zucchini, warm spices like cinnamon and nutmeg, and a touch of natural sweetness from applesauce and brown sugar, this quick bread is as nourishing as it is delicious. The optional addition of crunchy walnuts adds a delightful texture, while the easy preparation makes it an ideal recipe for both beginners and seasoned bakers. Ready in about an hour, this zucchini bread is a crowd-pleasing favorite that’s perfect for breakfast, snacking, or dessert. Plus, it stores beautifully, staying moist and flavorful for days. Try this simple and satisfying recipe to elevate your baking game!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 piece large eggs
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until combined.
In another bowl, lightly beat the eggs. Add the granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
Gently fold the grated zucchini into the wet mixture using a spatula until evenly distributed.
Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix to avoid a dense bread.
If using, fold in the chopped walnuts.
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 527.8 g | 192% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 326.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 306 mg | 24% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2144 mg | 46% | |
*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.
