Egg-free Zucchini Bread

This egg-free zucchini bread is a great alternative for people who have egg allergies or for anyone who might be looking for an amazingly delicious zucchini bread. It’s moist, has just the right amount of sweetness, and full of warm cinnamon and nutmeg flavours.  The zucchini is just an added bonus. 

I can’t even count the number of times I have made this recipe.  When my middle son was little he was severely intolerant to eggs, so I was determined to find recipes that he would enjoy.  This egg-ree zucchini bread was definitely at the top of his list, right next to eggless chocolate chip cookies.

My favorite time to enjoy this recipe has to be in the summer when fresh zucchini is growing in the garden. My father-in-law has this magical vegetable garden in his backyard. It’s huge! Every year it seems to be getting a teeny tiny bit larger than the previous year. He loves to grow all sorts of veggies but amongst all of the wonderful vegetables that come out, zucchini has to be my favorite. I’ll update this when summer is in full force, with images of these amazing zucchini that come out from his garden. I love how much love and care he puts into his garden and I love how my kids get to see and appreciate all the hard work he puts in.

Health Benefits of Zucchini

Zucchini contains useful amounts of folate, potassium and pro-vitamin A, and they are super low in calories.  Zucchini is also high in the antioxidant vitamin C.  One cup of sliced zucchini has 20 milligrams or about 33% of your daily value.

Thinking of making some Zucchini bread? What you need to get started.

This recipe calls for basic ingredients that we commonly have in our home.  Flour, sugar, baking soda, and baking powder, salt, cinnamon, nutmeg, yogurt, oil, vanilla extract, zucchini and two 8.5″ x 4.5″ loaf pans.

I had a request to show how I make this recipe, step by step, so I have included images of every step. Recipe card below.

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Directions

• Pre-heat oven to 350ºF, and grease only the bottom of two loaf pans. Then Shred the zucchini and set aside.
• In a medium-sized bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
• In a larger size mixing bowl add yogurt and sugar. With a mixer, blend together for approx. 2-3 minutes, until creamy and slightly thick.
• Add in oil and blend through. Add Zucchini and vanilla and stir until evenly mixed.
• Add dry ingredients to the wet ingredients a little at a time. Fold ingredients a little at a time until nicely combined.
• Pour batter into loaf pans and put them into the oven.
• Bake for approximately 45 minutes or until a tester comes out clean.
• When they are ready, remove from the oven and let cool on a rack for at least 10 minutes before removing from pans. Continue cooling on rack until fully cooled.
• ENJOY!

Egg-free Zucchini Bread

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Recipe by desireecovello Difficulty: Easy

loaves

2

loaves

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• 3 cups Flour

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 1/4 tsp cinnamon

• 3/4 tsp nutmeg

• 3/4 cups yogurt

• 1 1/2 cups sugar

• 3/4 cups vegetable oil

• 2 1/4 tsp vanilla extract

• 2 cups Shredded zucchini

Directions

• Pre-heat oven to 350ºF, and grease only the bottom of two 4.5″ x 8.5″ loaf pans. Then Shred the zucchini and set aside.
• In a medium size bowl, sift together flour, cinnamon, nutmeg, baking powder, baking soda and salt.
• In a larger size mixing bowl add yogurt and sugar. With a mixer, blend together for approx. 2-3 minutes, until creamy and slightly thick.
• Add in oil and blend through. Add Zucchini and vanilla and stir until evenly mixed.
• Add dry ingredients to wet ingredients a little at a time. Fold ingredients a little at a time until nicely combined.
• Pour batter into loaf pans and put into oven.
• Bake for approximately 45 minutes or until tester comes out clean.
• Take out of oven and let cool on cooling rack for at least 10 minutes before removing from pans. Continue cooling on rack until cooled.
• ENJOY!

Notes

• Freezing: This recipe makes two loaves.  Most of the time they both get gobbled up quickly around here, but sometimes I like to freeze one for another time.  Once the bread is fully cooled, place it into a freezer safe container or a large freezer bag and put into the freezer.  It will keep well in the freezer for 3 months.