I love this time of year at the farmer’s market. All the tiny delicate July zucchini give way to monster August zucchini. The farmers are practically giving the beasts away. Usually, someone at work leaves a few in the break room, hoping they find a new home.
This time of abundance is the perfect time for zucchini bread! This recipe is adapted from my mother-in-law, and is known as “The Sisters Recipe”, as it’s what she and her sisters use.
That means this recipe has passed the test in the kitchens of three Midwest grandmothers. While not exactly low-fat or low in sugar, it is classic.
A big zucchini will give you enough shredded zucchini to make at least 4 loaves of bread. I usually make 4 loaves at a time. One loaf is eaten almost immediately. I slice the other loaves up, wrap the pieces individually in plastic wrap, and freeze for lunches or an after-school snack.Print
This zucchini bread recipe has been in the family recipe box for a long time, it just needed a little tweaking to make it dairy-free and egg-free!
- 2 heaping cups grated zucchini, skin and all
- 2 cups sugar
- 1 cup oil
- 1/4 cup dairy-free milk
- 1 teaspoon vanilla
- 3 cups flour (I have experimented with 1/2 white and 1/2 whole wheat and it works)
- 1 t. cinnamon
- 1 t. salt
- 1 t. baking powder
- 1 t. baking soda
Crumb Topping (optional)
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 T. dairy-free margarine, melted
- 1/2 t. cinnamon
- Preheat oven to 325.
- Mix the first set of wet ingredients together in a medium bowl.
- Mix the second set of dry ingredients together in a larger bowl.
- Dump the wet ingredients into the dry ingredients and stir gently until everything is just blended.
- Divide the batter evenly between two greased bread pans.
- Mix the crumb topping ingredients together in a small bowl, and sprinkle over the batter. You’ll have extra, so save it in the freezer for topping muffins someday.
- Bake for 1 hour. They’re done when the center is set. You can try inserting a toothpick to see if it comes out dry, or just touch the tops. When they spring back, the bread is done.
- Let them rest for a few minutes, then carefully remove from the pans to a cooling rack.