Marie Saba

From My Kitchen To Yours

So many things to love about this Zucchini Bread! It has less sugar than most, is dairy free, and full of veggies! But you’d never know! The wonderful mixture of brown sugar and spices gives this easy quick-bread the most delicious flavor.

For the veggies, you can use grated zucchini (or carrot or even apple), depending what you have on hand. In addition to some extra vitamins and fiber, the grated produce adds additional sweetness and moisture.

For the flour, in this recipe, I use all-purpose flour but you can sub in gluten-free flour cup for cup. Or sometimes I use half oat flour and half gluten-free flour. So, lots of options depending on what you have around the house!

Same for the neutral oil. I use light olive oil, but you can use any neutral-flavored oil (such as refined coconut oil, canola oil, or avocado oil). The oil keeps the bread dairy free, and also gives wonderful moisture without being greasy.

Same for the walnuts on top. I love them, but you can skip the nuts if you’re not a fan. Or sub in chocolate chips for a sweeter version. Serve warm with a swoosh of cream cheese or pat of butter for a satisfying snack.

Looking for some other quick bread favorites? Try my Classic Banana Bread or Gluten-Free Double Chocolate Banana Bread — with either, you’re in for a treat!

Zucchini Bread

Ingredients

2 cups (280 g) all-purpose flour (or gluten-free flour blend)
1 teaspoon (6 g) baking soda
1 teaspoon (5 g) baking powder
1/2 teaspoon (3 g) Kosher salt
1 Tablespoon (7 g) ground cinnamon
1/2 teaspoon (1/2 g) ground nutmeg
3/4 cup (160 g) brown sugar, packed
2 large (100 g) eggs
1/2 cup (118 ml) neutral oil, such as light olive oil
2 medium (1 lb., 450 g) zucchini, grated

Optional Toppings: raw sugar, chopped walnuts

Instructions

Preheat oven to 350 degrees F (176 C). Line a baking sheet with parchment paper. Place three small paper loaf pans (about 7x3x2-inches) on the parchment-lined baking sheet. (If not using paper loaf pans, grease the pans with baking spray or butter.)
In a medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, whisk together brown sugar, eggs, and oil. Add grated zucchini to egg mixture and mix again.
Add dry ingredients to wet and mix just to combine. Divide batter evenly between three small loaf pans, and if desired, sprinkle raw sugar and/or chopped walnuts over top.
Bake for 45-50 minutes, or until toothpick inserted into the center comes out clean. Cool slightly, serve, and enjoy!

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