EASY & DELICIOUS Zucchini Bread | Can be gluten, dairy, and sugar free! ⭐️

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Preheat the oven to 350°F (175°C) and check with an oven thermometer to ensure accuracy.

In a mixing bowl, combine 2 cups gluten-free flour blend or all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 tablespoon ground cinnamon, and 1/2 teaspoon nutmeg (if using). Stir the dry ingredients together.

In another bowl, whisk together 2 eggs, 3/4 cup brown sugar or a brown sugar substitute, and 1/2 cup light olive oil until well combined.

Grate 1 pound of zucchini (about 2 medium zucchinis) using a food processor or hand grater and add it to the wet ingredients.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using all-purpose flour, stir gently to avoid developing gluten.

Prepare mini loaf pans (about 6-7 inches by 3 inches) without greasing, or use parchment-lined baking sheets for easier transport.

Divide the batter among the mini loaf pans and optionally sprinkle with Walnut pieces or pecans and Sugar in the Raw on top.

Bake in the oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Remove the loaves from the oven and let cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens