Dairy Free Zucchini Bread
Light, fluffy and perfectly moist, this dairy free zucchini bread is a delicious way to use up any extra zucchini! Healthy enough for breakfast but tasty enough for dessert, you won’t be able to get enough of this easy and classic bread. Packed with applesauce, whole wheat flour and chocolate chips, it’s also soy free and nut free.
I feel like it isn’t summer unless you’ve made several batches of zucchini bread.
I mean, between the warm cinnamon spice, the fluffy texture and the fact that you can’t actually taste the zucchini, it’s just pretty darn hard to beat.
So today, we talk this dreamy dairy free zucchini bread!
Perfectly classic, perfectly moist and filled with a few healthier swaps (like applesauce and whole wheat flour), you can’t go wrong with this delicious loaf.
Not to mention that it’s super simple to whip up AND freezes beautifully.
So make a few batches with all that extra zucchini right now and then enjoy the goodness of summer for months to come.
How To Make Dairy Free Zucchini Bread
So, let’s talk about how this simple quick bread goes down:
Whisk the dry ingredients. First up, we’ll combine some flour, baking soda, baking powder and warm spices in a large bowl.
Mix the wet ingredients. Next, we’ll whisk together some sugar and eggs, then add in avocado oil, applesauce, vanilla and plenty of grated zucchini.
Fold em’ together. We’ll mix the two together and then gently stir in a good amount of chocolate chips.
Bake until golden. We’ll spread the mixture in a greased dish, sprinkle with a few extra chocolate chips and then bake until cooked through and golden brown.
The hardest part? Waiting for it to cool before enjoying!
Tips & Tricks
- First things first. Fluff your flours in their bags / containers, then scoop into your measuring cup with a spoon and level off. If you dunk your cup directly into the container, you’ll likely use too much.
- Don’t have white whole wheat flour on hand? You can absolutely use additional all-purpose flour instead.
- Please be sure to measure out your applesauce in a dry measuring cup – it won’t level off correctly in a liquid one.
- You’ll need about 1 medium to medium-large zucchini to get the 1 grated cup.
- Not feeling the chocolate chips? You can use chopped walnuts OR nothing at all.
- Baking time will vary depending on your oven so keep an eye on the loaf. It’s done when a toothpick inserted into the center comes out mostly clean – a few moist crumbs attached is fine but no raw batter. In my oven, this usually takes the full 65 minutes (and I tent loosely with foil around the 45 minute mark) but this may be different for you.
How To Store
Counter / Fridge: Let the bread cool completely then cover with foil or transfer to a container.
The bread will keep for about 1 to 2 days at room temperature, or up to 1 week in the fridge.
I like to gently rewarm the slices before enjoying.
Freezer: Let the bread cool completely. You can freeze either the entire loaf (wrapped tightly) or individual slices (in an airtight container layered with parchment paper) for up to 3 months.
Allow to thaw in the fridge, then rewarm before serving for best taste / texture.
Additional Dairy Free Breads You Might Enjoy:
- Olive Oil Banana Bread
- Dairy Free Lemon Drizzle Cake
- Healthy Spiced Sweet Potato Bread
- Pumpkin Olive Oil Bread
- Healthy Maple Gingerbread Loaf
- Chocolate Sweet Potato Bread
- Mango Coconut Bread
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup white whole wheat flour
- ½ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup pure cane sugar (or granulated sugar)
- 2 large eggs
- ½ cup avocado oil (or another neutral oil)
- ½ cup unsweetened applesauce
- 1 ½ teaspoons vanilla extract
- 1 cup grated zucchini (after squeezed dry)*
- ¾ cup dairy free chocolate chips, plus extra for sprinkling**
- Preheat the oven to 325ºF. Grease a 9×5 inch loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl, whisk together the sugar and eggs until well combined. Add in the oil, applesauce, vanilla and grated zucchini and whisk again until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle the top with extra chocolate chips, if desired.
- Bake for about 55 to 65 minutes, or until a cake tester inserted into the middle comes out clean - a few moist crumbs attached is okay. During the last 10 to 15 minutes of baking, tent loosely with foil to prevent the top from browning too much (if needed).
- Set the pan on a wire rack and allow to cool completely before removing / slicing.
*Place some grated zucchini in a clean dish towel then wring / squeeze out as much moisture as possible. Fluff it with your fingers then measure out 1 cup.
**To keep this soy free and / or nut free, be sure to use allergy friendly chocolate chips (I like Enjoy Life brand).
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 37mgSodium: 242mgCarbohydrates: 39gFiber: 3gSugar: 24gProtein: 4g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.