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    Home » Dessert » The Sisters’ Zucchini Bread

    Sep 19, 2009 · Updated: Sep 27, 2019 · This post may contain affiliate links · 3 Comments ·

    The Sisters’ Zucchini Bread

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    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.

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    The Sisters’ Zucchini Bread


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    • Yield: 2 loaves 1x
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    Description

    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!


    Ingredients

    Scale

    Wet Ingredients

    • 2 heaping cups grated zucchini, skin and all
    • 2 cups sugar
    • 1 cup oil
    • 1/4 cup dairy-free milk  
    • 1 teaspoon vanilla

    Dry Ingredients

    • 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

    Instructions

    1. Preheat oven to 325.
    2. Mix the first set of wet ingredients together in a medium bowl.
    3. Mix the second set of dry ingredients together in a larger bowl.
    4. Dump the wet ingredients into the dry ingredients and stir gently until everything is just blended.
    5. Divide the batter evenly between two greased bread pans.
    6. 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.
    7. 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.
    8. Let them rest for a few minutes, then carefully remove from the pans to a cooling rack.

    Equipment

    Bread Pan

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    Box Grater

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    Mixing Bowls

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    Notes

    I used Silk Coconut Milk and Blue Bonnet Lactose Free for my milk and margarine alternatives today.  Read my full posts on dairy-free milk alternatives and dairy-free butter alternatives if you need ideas. 

    Did you make this recipe?

    Tag @megedison on Instagram and hashtag it #speedbumpkitchen

    « Non-Dairy Queen Sandwiches
    Fairy Cakes, American Girl Place and Rebar! »

    About Meg

    Hi there! I ♡ cooking , I ♡ being a pediatrician, and I ♡ camping in our Airstream. All the Speedbump recipes are dairy-free, egg-free, and nut-free for the food allergic kids here. 🚫🥛🥚🥜

    Please leave a comment, rate the recipe, let me know what you think!

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    Comments

    1. Ryley @ That's My Family! says

      October 02, 2009 at 5:39 pm

      There is a GIANT zuchinni sitting in our break room waiting for someone to take him home.
      And I have yet to break in my box of egg replacer.
      Maybe I should take him home and make him into this bread this weekend… hmmmmm….

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    Welcome to Speedbump Kitchen. Everything here is dairy, egg and nut-free. We're not vegan or much about health food. Sugar, chocolate, & bacon are on tap. This is fun food for the coolest allergic kids out there. In my spare time I'm a pediatrician and expert level Airstreamer.
    Read More…

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