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The Wins:

Quick Bread (no rise)
GF, DF, Vegan option
Easy, quick breakfast

[2 minute read]

We left for a week on vacation. Classic to my garden, we came back to zucchini the size of wiffle ball bats.

Zucchini that large tend towards seediness and while I’ll utilize these extra large veg in things like ratatouille or Zucchini Parmesan, anything else is not my favorite. Shredding them up in the processor and baking them into (6, this time, 6…) loaves of lightly sweet and spiced zucchini bread is our go to.

This recipe was adapted from one my mom has used since I can’t even remember when. It’s amazing. But I needed a Gf version for our family so some small tweaks were made. This recipe is a “quick bread” technically, in that there is no rise required. However, baking takes about an hour so you’ll have to plan on doing something else while the scent of this delicious bread wafts through your home. The richness of the coconut oil, the caramel of the coconut sugar and the hint of cinnamon make this possibly the best ‘air freshener’.

Additionally, if you need to make this with regular flour, the measurements are the same. Simply swap out wheat flour for the 1:1 GF blend. Dairy, however, is different. Butter will create a less rounded loaf top. Still delicious but a flatter top.

1 recipe will make two 9×5 loaves unless your pans are extra wide. If so, you may want to double it. I personally like a tall loaf- one that crowns high above the rim of the pan. I fill my pans about 3/4 full.

The Best Gluten Free, Dairy Free Zucchini Bread Ever

Preheat oven to 350. Grease your loaf pans and line with parchment paper so that an inch or two hangs over the edge. This will help to easily remove the loaves in one piece to cool later.

• 3 eggs (you may use egg substitute or flax eggs, however the rise will not be as significant)
• 3/4 cup unrefined coconut oil
• 2 cups coconut sugar
• 2 tsp vanilla
• 2 cups shredded zucchini
• 1 cup dairy free yogurt (coconut, almond, your preference) You could also sub applesauce for this but expect a longer baking time.
• 3 cups gluten free flour blend (I prefer King Arthur 1:1 – no affiliation here, just my preference)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg

Whisk gf flour, baking soda, baking powder, salt and spices together ensuring no lumps. Beat coconut oil and sugar together, add eggs one at a time. Add zucchini and mix to combine. Alternating, add 1/3 flour mixture, then 1/3 yogurt, until all is in and mix to combine. Add vanilla. Beat on med-high for 1 min.

Divide into prepared pans and bake 1 hour, checking at 45 minutes. Do not over bake however, ensure the middle is throughly cooked. Test before removing from oven to ensure the loaves are done. Let cool for 20 minutes in pans, then carefully lift out using the parchment “handles”. Let cool fully. Slice and enjoy.