Dairy Free Zucchini Bread
Zucchini bread has always been such a funny thing to me. It’s a vegetable. In bread. That’s sweet enough to be a dessert. Hmmm.. Kinda weird, but I love it. My own dilemma with zucchini bread is that most recipes contain dairy and massive amounts of sugar. I try to avoid high sugar when making snacks for my family and my youngest doesn’t handle dairy well so we avoid that too. So it was time to create a zucchini bread recipe that fit our family!
This zucchini bread turned out to be just what we needed! Sweet without an overload of sugar. And dairy free thanks to coconut milk and coconut oil. Now we can enjoy our snack without any worries and the taste is super delicious! The bread is extra moist and I love the hint of cinnamon that pairs so well with the zucchini. Because of how moist this bread is, it keeps best in the fridge for about four to five days. I actually prefer to eat my breads and muffins cold (is that weird?), but if you like them warm just pop them in the microwave or toaster for a bit before eating. And don’t forget to slather them with this coconut oil spread for the ultimate treat!
Ingredients:
- 2 cups flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 medium zucchini, grated
- 1 tsp vanilla
- 3 tablespoons coconut oil, melted and cooled
- 2 eggs
- 1/2 cup coconut milk solids from 1 can coconut milk*
- 1/4 cup honey or maple syrup
*Make sure to get canned coconut milk. Do not shake the can! The solids will naturally separate from the coconut water. You want to only use the solids for this recipe. I always save the remaining coconut water for smoothies for another time.
Directions:
Preheat oven to 325. Place your grated zucchini in a dish cloth and squeeze tightly to drain excess liquid. Place drained zucchini in a medium bowl and add vanilla, coconut oil, eggs, coconut milk solids, and honey. Stir to combine. Next add remaining dry ingredients and mix until combined. Pour batter in a parchment paper lined loaf pan and bake for 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Let cool completely before slicing.
Enjoy!
