Zucchini bread is one of those simple pleasures that always delivers. It’s moist, lightly sweet, and full of warm spices that make the whole kitchen smell amazing. This version skips the dairy but keeps the tender crumb and rich flavor you love.
The grated zucchini melts into the batter, adding moisture without turning the loaf soggy. It’s perfect for breakfast, snacks, or a cozy afternoon treat with tea.
What Makes This Recipe So Good
- Soft and tender texture: Oil and grated zucchini keep the loaf moist without butter or milk.
- Balanced sweetness: Just sweet enough to feel like a treat, but not cloying. Great on its own or with a spread.
- Warm spice flavor: Cinnamon, vanilla, and a hint of nutmeg make every slice fragrant and comforting.
- Easy to make: Simple pantry ingredients and one mixing bowl.
No mixer needed.
- Flexible add-ins: Fold in dairy-free chocolate chips, walnuts, or shredded coconut if you like texture.
- Dairy-free by design: No swaps needed—this recipe is crafted to be dairy-free from the start.
What You’ll Need
- 1 1/2 cups finely grated zucchini (about 1 medium), lightly packed
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1/2 cup neutral oil (avocado, light olive, or canola)
- 1 teaspoon pure vanilla extract
- 2 tablespoons dairy-free milk (almond, oat, or soy)
- Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup dairy-free chocolate chips, or 1/3 cup unsweetened shredded coconut
Step-by-Step Instructions
- Prep your pan and oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Grate the zucchini: Use the fine holes on a box grater. Lightly squeeze the zucchini over the sink to remove excess water, but don’t wring it dry.
You want some moisture.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
- Whisk the wet ingredients: In a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, vanilla, and dairy-free milk until smooth and slightly thickened.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a few streaks of flour remain. Don’t overmix.
- Fold in zucchini and add-ins: Add the grated zucchini and any optional mix-ins.
Fold until evenly distributed and no dry bits remain.
- Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top. If you like, sprinkle a little coarse sugar over the surface for a delicate crunch.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
If the top is browning too fast, tent with foil during the last 10 minutes.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a wire rack. Slicing too early can make it gummy.
- Serve: Slice and enjoy plain, or spread with almond butter, dairy-free cream cheese, or a little jam.
How to Store
- Room temperature: Wrap the cooled loaf in foil or store in an airtight container for up to 3 days. Keep it in a cool spot to preserve moisture.
- Refrigerator: For longer storage, refrigerate up to 1 week.
Wrap well to prevent drying out. Warm slices briefly in the microwave or toaster oven.
- Freezer: Freeze the whole loaf or individual slices for up to 3 months. Wrap in plastic, then foil, or use a freezer bag.
Thaw at room temperature or toast from frozen.
Benefits of This Recipe
- Naturally dairy-free: No need for complicated substitutions. Ideal for dairy-sensitive and lactose-free eaters.
- Moist without heaviness: Zucchini adds moisture and tenderness while keeping the crumb light.
- Simple ingredients: Everything is easy to find and budget-friendly.
- Great for batch baking: Doubles well, freezes well, and makes a thoughtful gift.
- Customizable: Adjust sweetness, spices, and mix-ins to match your taste or what’s in the pantry.
Pitfalls to Watch Out For
- Over-squeezing zucchini: Removing too much liquid can lead to a dry loaf. A light squeeze is enough.
- Overmixing: This can create a tough texture and tunneling.
Stir just until combined.
- Underbaking: A gummy center is usually from pulling it too soon. Check with a toothpick in the center and near the crack on top.
- Wrong pan size: A smaller pan may cause overflow; a larger pan can lead to a flat loaf. Stick close to a 9×5-inch pan.
- Cutting while hot: Let it cool to set the crumb.
Slicing too early compresses the loaf.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1–2 extra tablespoons of dairy-free milk if the batter looks thick.
- Whole wheat: Swap up to half the all-purpose flour for white whole wheat flour. Expect a slightly heartier texture.
- Lower sugar: Reduce sugar to 2/3 cup total for a lightly sweet loaf.
The texture will still be moist.
- Oil options: Use avocado, light olive, grapeseed, or melted refined coconut oil. If using coconut oil, make sure eggs and milk are room temperature to prevent seizing.
- Spice variations: Try pumpkin pie spice, cardamom, or a pinch of clove. Don’t overdo clove—it’s potent.
- Add-ins: Dried cranberries, raisins, or chopped dates add sweetness.
Seeds like pumpkin or sunflower add crunch.
FAQ
Do I need to peel the zucchini?
No. The skin is thin and softens during baking. It adds color and a bit of fiber, and you won’t notice it in the final loaf.
Why is my zucchini bread dense?
It’s usually from overmixing or using too much flour.
Spoon and level your flour, don’t pack it, and mix only until the batter comes together.
Can I make this into muffins?
Yes. Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Can I use coconut sugar instead of granulated?
Yes. The flavor will be slightly deeper and the color darker.
The texture remains tender, though it may be a touch less airy.
How do I know when it’s done?
Look for a deep golden top with a crack down the middle. A toothpick should come out clean or with moist crumbs, not wet batter.
Can I reduce the oil?
You can swap 2–3 tablespoons of the oil for unsweetened applesauce. Don’t remove more than that, or the loaf may turn dry or rubbery.
Is this recipe nut-free?
Yes, as written.
Just skip nut add-ins and use a nut-free dairy-free milk like oat or soy if needed.
What’s the best way to grate zucchini?
Use the fine side of a box grater for a uniform texture. If using a food processor, pulse briefly and avoid large chunks.
Final Thoughts
This dairy-free zucchini bread is simple, cozy, and consistently delicious. It’s the kind of bake you can make on a weeknight and enjoy for days.
Keep it classic, or dress it up with nuts and chocolate chips. Either way, you’ll get a soft, flavorful loaf that fits easily into everyday life. Warm a slice, brew something hot, and enjoy a little comfort in every bite.