The Best Healthy Nut-Free Zucchini Bread Recipe
This easy zucchini bread recipe is your new go-to - it’s sweet, simple, and includes veggies! Whether you have a bunch of zucchini to use up, need a crowd-pleaser for brunch, or just want a new spin on your typical banana bread, this recipe checks all the boxes. This healthy zucchini bread is nut-free and dairy-free and you don’t even need a stand or hand mixer to make this recipe!
Ingredients
- 1 cup grated zucchini (approximately 2 small or 1 medium zucchini)
- 1 ½ cups KAMUT® White Flour (or 1 3/4 cups white all-purpose flour)
- 1 cup sugar
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup olive oil
- 3 TBSP water
- 1 tsp fresh lemon juice
- 1 tsp vanilla
Instructions
- Preheat the oven to 350℉.
- Line with strips of parchment, a whole sheet of parchment (or no parchment at all for a truly nonstick loaf pan). For any of the above, spray with nonstick cooking spray. Set aside.
- Cut off one end of the zucchini and grate using a large cheese or box grater. Set aside.
- In a large mixing bowl, combine flour, white and brown sugars, cinnamon, baking soda, and salt with a whisk or dough hook. Set aside.
- For the wet ingredients, start with the eggs and slowly add the olive oil, while mixing, to emulsify.
- Add the water, lemon juice, and vanilla extract, and mix until combined.
- Add zucchini to the wet ingredients then add the wet ingredients into the flour mixture.
- Pour batter into the prepared loaf pan and bake for approximately 55-65 minutes. Zucchini bread is done baking when a toothpick tester comes out clean or with a few crumbs.
- Let zucchini bread cool in the pan for 15 minutes and then carefully remove bread from loaf pan and transfer to a wire rack to finish cooling. Wait until bread is cool enough to handle before slicing and wait until bread has cool completely before storing in foil, an airtight container or in a freezer bag.