Zucchini Bread {Dairy-Free & Egg-Free}

Once upon a time, I found myself with a huge stash of zucchini and needed an easy way to use it up. Zucchini bread came to mind, and I knew my then toddlers would chow it down. 

But finding a milk-free and egg-free recipe was near impossible back in those days...long before veganism was popular.

So I decided to try my banana bread recipe using zucchini instead of banana, and it turned out amazing. Since then, we haven't looked back. 

Once I knew the banana switch worked so well, I was ready to plug in other produce. Pumpkin. Apple. It's all fair game with our quick bread recipe. Anytime your family starts to get a little bored, just mix it up. This recipe is perfect like that!

For this zucchini bread, just be sure to wring out the moisture from the shredded zucchini in a clean towel before using it in the recipe. 


Oven 350

1.5 c. all purpose flour (you can do 1/2 wheat and 1/2 white)
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt

1 egg or 3 Tb applesauce
1 c. shredded zucchini
3/4 c. sugar 
1/4 c. oil 

1/2 c. dairy-free chocolate chips (optional)

Grease loaf pan or use my favorite non-stick USA bread pan

In a medium bowl, mix the first set of dry ingredients and make a well in the center. 

In small bowl, mix the second set of wet ingredients. 

Add wet mixture to dry mixture. Stir just until moistened. 

Spoon the mixture into your bread pan.

Bake 40-50 minutes or until a wooden toothpick comes out clean from the center. 

Cool on a wire rack. 

Store in an airtight container.

The flavors will meld better on the second day, but who can really wait that long?

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Original Post 7-18-09


Mandy said...

glad you found a recipe that worked! zucchini bread is a must have!!!

FPIESmommy said...

Awesome. I have a plethora of zucchini from our summer share. I have made three loafs so far. Your banana bread recipe is one of my favorites. I linked my most recent post to your blog and recipe. Thanks!

Jamie said...

this is an awesome bread recipe. I made it with zucchini yesterday and will try with bananas today. I will admit, when I saw how thick the batter was, I didn't have much hope for an edible bread. Much to my surprise, it's the best I've ever made, even with substituting applesauce for the egg. This is now my only banana bread recipe!!!

Ara said...

Thank you very much for the recipe! I don't like to cook very much but I'm allergic to eggs so I have to! :)

Stefanie Davidson said...

It is a blessing to find this site. I have a son with a milk, egg, peanut, tree nut and all shell fish allergies. We must carry epi's around at all times.

On thing that I have found that you can replace egg with is ground flax seed mixed with warm water. It works. I have made zucchini bread this way and the whole family loved it and had no idea how healthy it actually was.

Anonymous said...

What size pan ?
What's bake time two 9x5 pans


Isa Nouel Cordido said...

Hey, I have been.recently diagnosed with food alllergies (eggs and dairy products) and found this recipe online. I made muffins instead of bread and let me tell you, i loved it! Very tasty, easy and quick to make. Looking forward to adding recipes from your page to my cook bopageThanks for blogging!

Jamie Kaufmann said...

Isa, You made my day. Thanks for sharing! And we hope you find plenty of more help here. Best wishes!

Anonymous said...

I just wanted to mention that I have successfully adapted *all* my bread & muffin baking recipes to egg free by adding about 2t apple cider vinegar, and always making sure I am including baking soda or baking powder in the recipe IN ADDITION to the applesauce or other liquid. Applesauce/liquid, from what I've discovered, is basically replacing the liquid of the eggs but it doesn't really provide leavening power. A dash of apple cider vinegar really helps the powder/soda to react and help bring more rise to a recipe! As far as the liquids I mentioned, I often use coconut milk or apple juice in my baking. This trick works great for pancakes, waffles etc too. We are using your recipe this morning and looking forward to a yummy brunch! Thanks for sharing.

Jamie Kaufmann said...

That's great information, anonymous. Thanks for sharing!