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The Sisters’ Zucchini Bread

  • Yield: 2 loaves 1x


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!



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. 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.


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.