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. This is a great recipe to make when you need to use up some of that garden zucchini!
Ingredients
- 3 eggs
- 1 cup avocado oil
- 1 cup sugar*
- 1 cup coconut sugar or brown sugar
- 2 cups grated zucchini
- 3 tsp vanilla
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 cup chopped nuts (optional)**
Instructions
- 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.
- Measure 2 cups of the grated zucchini for the bread recipe.
- Heat oven to 325 degrees.
- Beat 3 eggs until light and foamy.
- Add 1 cup avocado oil, 1 cup sugar, 1 cup coconut sugar, 2 cups grated zucchini, and 3 tsp vanilla.
- Mix lightly but well.
- Add 3 cups flour and mix.
- Add 3 tsp baking powder, 1 tsp salt, 1 tsp baking soda, and 1 tbsp cinnamon and stir to combine.
- Add ½ cup chopped nuts, if using, and stir gently.
- Grease and flour two 8 or 9-inch loaf pans.
- Split the batter evenly between both pans.
- Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in the pan for 15 minutes.
- Remove from the pan and allow to cool completely on a wire rack.
- Enjoy!
Notes
*Coconut sugar has a lower glycemic index than refined sugar. 1 cup of coconut sugar can be used in place of the 1 cup of sugar. Resulting in 2 cups of coconut sugar total to be used in the recipe.
**Optional add-ins: ½ cup of chopped nuts (walnuts or pecans are a great option), chocolate chips, or raisins.