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Non dairy zucchini bread?

post #1 of 5
Thread Starter 
I have a ton of zucchini, and would love to bake bread and freeze. Ds isn't eating any dairy. Eggs are fine though. Any suggestions?
post #2 of 5
Here is my recipe:

My Favorite Muffins


1 C. grated Zuccini
2 C. Flour
1 T baking Powder
1/2 tsp. salt
1 C packed Brown Sugar
2 eggs
1 tsp. Vanilla
1/4 C Water
3 T. Oil
1/2 t. cinnamon
1 C Nuts (optional)
Mix all ingredients and then add Zuccini. Put in greased muffin tins makes 14 -16 muffins. I like to make 8 muffins one day and save remaining batter for quick muffins another day. Bake at 400 degrees for 15 min.

Can substitute Zuccine for: 1 C. Apple sauce, or Pumpkin sauce. Can use recipe to make 2 small loaves of bread and bake at 350 degrees for about 1 hour.

Check out my website for more recipes you might like. My kids are lactose intolerant so I am always trying to come up with ways to avoid milk in what I bake.
post #3 of 5

Zucchini Bread

I got this one off the book "Healthy Life Kitchen" and really liked it. It's more like a sweet bread, we eat it for tea time with a nice cup of tea. I also tried to make it egg-free by sub the eggs with bananas ( 1 egg sub 1/2 mashed banana), and it turned out fine too.

3 eggs
1 cup oil
1 1/2 cups Sucanat
1 tsp vanilla extract
2 cups grated, unpeeled raw zucchini
2 cups unbleached all-purpose flour
2 tsp baking soda
2 tsp baking powder
1tsp salt
1/2 tsp grd cinnamon
1/2 tsp grd cloves

Preheat oven to 350F. Butter a 9 by 5-inch loaf pan.
Beat eggs, oil, Sucanat, n vanilla until light n thick. Fold grated zucchini into oil mixture.
Sift dry ingreds together. Stir into zucchini mixture until just blended.
Pour into buttered loaf pan. Bake on middle rack of oven for 1 hr 15 mins, or until a cake tester inserted in the center comes out clean.
Cool slightly, remove from pan, and cool completely on a rack.

Enjoy!!
post #4 of 5
We have lots of zukes too. I just made some bread yesterday!

I have a couple of make-it-healthier tips for quick breads:
- Substitute applesauce for half of the oil or butter
- Eliminate some of the sugar (my recipe called for 2 cups, I used 1 1/3).
- Substitute wheat flour for some or all of the all-purpose flour

I also put crushed pineapple in my zucchini bread - it is yummy and I think helped add some of the sweetness instead of sugar.
post #5 of 5

giant zuchinni!

Just thought I'd bump this with another version, since the zuchinni's a-poppin in our garden...

2c grated zuchinni
1 cup honey
1 cup sugar (I use a scant 3/4 cup or less)
1 cup oil (could sub some out with apple sauce but I'd add more flour, can also sub melted butter if you prefer)
1 TBSP vanilla
2 c unbleached a/p flour
1 1/2 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 tsp each cinnamon and nutmeg
can add 1/4-1/2 c chopped nuts, sunflower seeds, I like adding grapenuts cereal!

Add mixed dry to mixed wet, add nuts last, bake 350 for 1 hour in two regular sized loaf pans. Good stuff! Can also make this as banana bread, sub 2-3 overripe bananas for the zuch. and adjust the spices a tad (less nutmeg, some ginger is good)

I love this stuff!
edited to add that I have long since given up on spelling zucchini correctly most of the time...
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