If you are looking for an easy dairy free zucchini bread recipe, you will love the wholesomeness of this bread. It is made with healthy grains, sweetness of pure maple syrup and a touch of fall spices that is delicious any time of the year and you will never know its dairy free.
Planting season is a busy time of year for us , planning not only our summer harvest but what we can preserve for the winter months. When it comes to zucchini, I ALWAYS go overboard. We end up with several rows and have tons to cook, preserve and give to others.
What are 5 Health Benefits of Zucchini
Heart Health. Zucchini is so healthy for our cardiovascular system, improves cholesterol, low in sodium and a high fiber content which may improve heart health. Rich in potassium, folate and magnesium which reduces the risk of heart disease.
Eye health. Zucchini is rich in antioxidants like lutein that are beneficial in preventing age related macular degeneration. Rich in Vitamin A to support eye health.
Controls asthma. Zucchini is rich in Vitamin C, which is an inflammatory to help reduce asthma symptoms. Rich in copper to help with the treatment of asthma.
Prevents colon cancer. Zucchini is high in fiber content which helps regulate normal digestive function. Contains lutein , which also reduces the risk of colon cancer.
Promotes healthy thyroid. Zucchini is rich in manganese, which promotes the function of the thyroid.
Zucchini has so many health benefits and an be added to so many baked goods and is a healthy way to get nutrients in our family’s diet. Great way to get your kids to eat their veges!
What you need to make this Wholesome Dairy Free Zucchini bread
1 1/2 cups Einkorn all purpose flour ( other all purpose flour can be used)
1 teaspoon baking soda
1 teaspoon 1/3 sea salt
1 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/3 cup pure maple syrup
1/3 cup melted coconut oil
1 teaspoon pure vanilla
1/2 cup dairy free milk
1 cup shredded zucchini ( fresh or thawed frozen gently squeazed)
Tip: This recipe is nut free but if no allergies, nuts can be added.
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How to Make this Wholesome Dairy Free Zucchini Bread
1. Preheat oven to 350 degrees. Grease a loaf pan with non stick spray and set aside.
3. In a small mixing bowl, add melted coconut oil, room temp eggs, maple syrup and milk.
4. Add wet ingredients to dry. Mix well and fold in shredded zucchini.
5. Pour in prepared loaf pan.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Let the bread cool in pan and tip over onto a wire rack or leave in loaf pan.
7. This bread can be stored at room temperature for 2 to 3 days and up to 7 days in the refrigerator.
Allergy tip: This bread can be made gluten free by using an all purpose gluten free flour ( Bobs Red Mill all purpose gluten free flour works well).
Hope you enjoy this Zucchini bread as much as my family does,