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

1. 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.
2. Don’t have white whole wheat flour on hand? You can absolutely use additional all-purpose flour instead.
3. Please be sure to measure out your applesauce in a dry measuring cup – it won’t level off correctly in a liquid one.
4. You’ll need about 1 medium to medium-large zucchini to get the 1 grated cup.
5. Not feeling the chocolate chips? You can use chopped walnuts OR nothing at all.
6. 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.