Zucchini Bread

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Homemade Zucchini Bread

This zucchini bread recipe is incredibly moist, subtly sweet and delicious.  The texture is soft and springy.  The memory of the slightly salty butter melting on top of a warm fresh slice is enough to make my mouth start watering.  This zucchini bread recipe was a delightful snack and something I will definitely be repeating.

When I made this bread, I doubled the recipe and made one loaf with chocolate chips and one plain with nothing special added.  The chocolate chip zucchini bread came out just as good and was more of a dessert loaf then the more neutral classic.  I ate the chocolate chip loaf plain, with no butter and refrigerated it so the chocolate chips got hard and offered a chunky bite to the bread. A popular variation of this classic bread is chocolate zucchini bread.  This incorporates melted chocolate and/or cocoa powder folded in to the batter.  

Adding a large amount of freshly grated zucchini from the garden makes me feel really good about eating a plethora of this bread in one sitting. This healthy zucchini bread has the added nutrition from the veggies, but this version is also healthier due to being gluten-free and dairy-free.  I used a 1:1 baking all purpose gf flour and a small amount of almond flour which tasted amazing (no sacrifice in the texture here!).  For the dairy replacement, I used plant-based milk and butter from the brands Miyokos and Nut Pods.  

Zucchini loaf is one of those pedestrian, granola-sounding, makes you give the stink eye at first glance – but I ensure you it is really really good.  It definitely impressed me the first time I had it and now I am about it for life.  If you are making this for someone(a picky or judgy eater) for the first time, make a chocolate zucchini loaf and it will mitigate any of their qualms. You may be thinking chocolate and zucchini ? I promise this recipe will convince you that you have always been missing out!

The first time I had zucchini bread, it was your mainstream run of the mill version (basic gluten, dairy and white sugar) and since I had to tweak my version to fit my food allergies, I was suspect that it wouldn’t turn out just as good.  I can confidently say that this gluten free zucchini bread – which is also dairy free – is just as good or even better than your mainstream basic recipe.  This turned out to be the best zucchini bread recipe I have ever had!  The only thing that doesn’t allow this recipe to be a vegan zucchini bread is the eggs which you can certainly swap out for an egg replacement like homemade flax egg.  *Instructions for making flax egg in the notes section.

If you are looking for a moist zucchini bread recipe, this is the one you are wanting! It is very moist but also light and bouncy.  This bread tastes like mom’s zucchini bread or grandma’s zucchini bread recipe but with a health conscious spin. 

This zucchini loaf took less than 30 minutes to throw together and was well worth every second.  This simple zucchini bread is easy to make and is flawless every time.

Grandma’s Zucchini Bread Recipe

Ingredients:

Dry ingredients:

• 1 cup of gf 1:1 baking flour
• 1/3 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg

* If gf flour mix does not have xantham gum in it, add 1tsp of xantham gum

Wet ingredients:

• 2 eggs
• 1/2 cup sugar
• 1/2 cup maple syrup
• 1/3 cup avocado oil
• 1/2 lemon, juiced
• 2 tsp vanilla
• 1 cup of fresh grated zucchini (1 med-large sized zucchini)

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Instructions:

1. Preheat oven to 350 degrees F.
2. Start by greasing your loaf pan(s) with butter or vegetable oil.
3. Grate 1 medium-large zucchini into a small bowl and set aside.
4. Add all of the dry ingredients to a large mixing bowl and whisk the ingredients until thoroughly incorporated. 
5. In a separate bowl, crack the eggs and scramble them, then add the wet ingredients in and mix.  
6. Add the wet ingredients to the dry ingredients and mix until the batter forms and the lumps are mitigated
7. Add the grated zucchini and mix it in.
8. If you are going to add chocolate chips, fold them in now. To make zucchini bread with walnuts – chop halved walnuts and fold them in at this time.
9. Scoop the batter into your bread loaf pan about half way up or just a touch more.
10. Place in the oven and cook for 35-40 minutes at 350 degrees F.

11. When the timer goes off check it for some golden brown tones forming and a large crack down the center of the top.  When you see the crack and golden brown color it is done but you may also check the center with a tooth pick.  When the tooth pick is removed it should come out clean. 

12. Allow for the bread to cool and then slice and spread with butter.

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Notes: 

• For the oil used in this recipe – you may use any vegetable oil you want.  I use avocado because it works well, has a neutral taste and has health benefits.  Coconut oil works great too.  Some other suggestions are grapeseed oil or olive oil (if you like cakes or breads with that distinct rich olive oil flavor). 
• If you would like this to be a sugar free zucchini bread recipe, you can omit the cane sugar and use date sugar, xylitol or double the maple syrup amount. 
• Looking to make a vegan zucchini bread?  Omit the eggs and use a flax egg or store bought egg replacement.  It also doesn’t hurt to up the xantham gum to help with the texture and ability to hold together. Eggless zucchini bread recipe : Make a flax egg by mixing 1 Tablespoon of ground flax meal with 3 Tablespoons of water and allow to sit and form for 30-60 minutes. 
• Microplane fresh whole nutmeg or buy already ground nutmeg for this recipe, both work fine.
• You can make a fully almond flour zucchini bread with this recipe, just allow the entire amount of flour to come from the almond flour and omit the gf baking mix. 
• This recipe can last up to 1-2 week if properly wrapped or can be frozen and thawed for enjoyment at a later date!
• *This could be considered a paleo zucchini bread.

I hope you do try this zucchini bread recipe and throughly enjoy it as much as we have! 

This is a great recipe to try if you’re a fan of banana bread style loafs, autumn spiced flavors and warm sweet breads. If you do try this zucchini bread recipe please rate it or comment below and if you made any alterations and want to let me in on your ideas on this recipe, I would love to hear about it!  If you would like to share or pin on Pinterest I am always thankful.  Check out my food journey on Pinterest at Molé in the Wall.

Thanks for checking out this zucchini bread recipe.  If you liked this one you may love some of my other favorite recipes such as cranberry bread pudding, maple glazed donuts or apple flautas with caramel sauce.