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A plate of food with a slice of bread

Zucchini Bread (gluten-free, dairy-free, high altitude options)

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 201 kcal

Ingredients

  • 1/2 cup butter, softened (or coconut oil or dairy-free alternative butter)
  • 1/2 cup brown sugar (or 1/3 cup maple syrup)
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cup all purpose flour* (or gluten-free all purpose flour)
  • 1/2 tsp baking soda*
  • 1/2 tsp baking powder*
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cup shredded zucchini (patted between two paper towels, to remove excess moisture)

*High Altitude Adjustment (for 6,000-8,000 ft): Omit baking powder, and reduce baking soda to a rounded 1/4 teaspoon. Add 1/4 cup of flour, for a total of 1 3/4 cup flour.

Instructions

  1. To begin, preheat your oven to 350 and line a bread pan with parchment paper with two sides sticking out for easy removal (or spray with non-stick spray).

  2. To a large mixing bowl, add your butter, brown sugar and applesauce and beat together with a mixer till creamy. Add your vanilla and eggs and beat again briefly to lightly incorporate them into your batter.

  3. To the same bowl, add your flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir the dry ingredients lightly together on top, and then stir everything together till you have a thick bread batter. Add your zucchini and gently fold it in.

  4. Pour the batter into your bread pan and spread out evenly. Bake in the oven for 45-55 minutes, or till the top of the bread is set and a toothpick inserted comes out clean.

  5. Let cool for at least one hour. Then remove from your pan, slice and devour!