Grandma’s Homemade Zucchini Bread – Dairy Free

Overwhelmed with all of your garden zucchini? Grandma’s Homemade Zucchini Bread is where it’s at! Not only does it taste amazing but it’s a great way to get some veggies in as well. My kids were a little hesitant when they tried their first bite of zucchini bread, but that didn’t last long. They love it too!

Grandma’s Homemade Zucchini Bread came from a recipe card my mom sent me from her recipe box. I did make a couple of small changes to the recipe. I substituted avocado oil for shortening and I used one cup of cane sugar and one cup of coconut sugar instead of 2 cups of refined sugar. 

Why Coconut Sugar?

I like to use coconut sugar when baking because has a lower glycemic index than refined sugar. It contains inulin and may slow down the absorption of glucose in the body. Coconut sugar also contains small amounts of vitamins, minerals, amino acids, and fiber. (1)

I am not able to eat too much sugar at one time as it makes my heart race. So when I do bake or make sweet recipes, I like to substitute when I can. I have made this recipe with 2 cups of coconut sugar in place of the refined sugar and it tastes great as well.

Step-By-Step Directions

1. Grate the zucchini using a hand grater or food processor. We used 2 medium-sized zucchinis and had some leftover. 2 small-sized zucchinis would be perfect or one large zucchini.

2. Measure 2 cups of the grated zucchini for the bread recipe.

3. Preheat oven to 325 degrees.

4. Beat 3 eggs until light and foamy.

5. Add 1 cup avocado oil, 1 cup sugar, 1 cup coconut sugar, 2 cups grated zucchini, and 3 tsp vanilla.

6. Mix lightly but well.

7. Add 3 cups flour and mix.

8. Add 3 tsp baking powder, 1 tsp salt, 1 tsp baking soda, and 1 tbsp cinnamon and stir to combine.

9. Add ½ cup chopped nuts, if using, and stir gently.

10. Grease and flour two 8 or 9-inch loaf pans.

11. Split the batter evenly between both pans.

12. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

13. Cool in the pan for 15 minutes.

14. Remove from the pan and allow to cool completely on a wire rack.

15. Enjoy!

Grandma’s Homemade Zucchini Bread Tips

• Grate zucchini using a hand grater, box grater, or food processor. 
• If using a larger zucchini, cut it lengthwise and scoop out any seeds before grating.
• Do not overmix the batter. It can cause the bread to sink in the middle or give it a tough texture. 
• Use butter or shortening to grease and flour the pans.
• Cool the baked bread completely before freezing.
• Freeze for up to 3 – 6 months.
• Optional add-ins: ½ cup of chopped nuts (walnuts or pecans are a great option), chocolate chips, or raisins.

I am telling you, Grandma’s Homemade Zucchini Bread is so delicious. I have already made 2 batches of it this summer and it sure goes quick! It is also easy to freeze a loaf and save for later if you would like to make it ahead or make extra. This is a great recipe to make when you need to use up some of that garden zucchini!