no nut zucchini bread recipe

Written ByJenny Smyth Posted on
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The Best no nut zucchini bread recipe

I’ve been making this no nut zucchini bread recipe for years, and it’s a staple in our household. It’s a simple yet delicious recipe that’s perfect for any occasion, whether it’s a family gathering or a quick breakfast on the go. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I love how the zucchini adds moisture and flavor to the bread without any of the nutty taste. My kids devour this bread in no time, and it’s a great way to get them to eat their veggies. Plus, it’s a great way to use up any extra zucchini we have on hand.

I’ve even made this bread for our church potlucks and everyone raves about it. The secret ingredient is probably the fact that it’s made with grated zucchini instead of chopped nuts, which makes it a game-changer for anyone with nut allergies or intolerances. I’ve tried making this recipe with different types of flour, but all-purpose flour is my go-to choice.

It gives the bread a nice texture and structure that holds up well even after a day or two. I’ve also experimented with adding in some dried herbs like thyme or rosemary, which gives the bread an extra depth of flavor. But honestly, you can’t go wrong with just keeping it simple and using just zucchini, flour, sugar, eggs, and spices.

This recipe is a true classic and never fails to impress.

No Nut Zucchini Bread

4.8 from 849 votes

This moist and delicious zucchini bread is perfect for breakfast or a snack. It’s made without nuts, making it a great option for those with nut allergies.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

Wet Ingredients

2 cups grated zucchini
1/2 cup honey
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan.
3In a large mixing bowl, combine the grated zucchini, honey, vegetable oil, eggs, and vanilla extract.
4Mix well until all ingredients are fully incorporated.
5In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
6Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears.
7Be careful not to overmix.
8Pour the batter into the prepared loaf pan and smooth the top with a spoon.
9Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
10The top should be golden brown.
11Allow the zucchini bread to cool in the pan for 10 minutes.
12Then, remove it from the pan and let it cool completely on a wire rack.

🔧Equipment

Large mixing bowl
Baking loaf pan
Oven
Mixing spoon
Grater

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 30mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 25g🥩Protein: 3g

📝Notes

Tips: You can add raisins or chocolate chips for extra flavor and texture.

This no nut zucchini bread recipe is always a good idea for any occasion – whether you’re looking for a healthy breakfast option or a tasty side dish for dinner.

One of my favorite things about this recipe is how versatile it is – you can serve it warm from the oven as a sweet treat or let it cool completely and enjoy it as a snack later on.

If you’re looking to store leftovers for later use, simply wrap them tightly in plastic wrap or aluminum foil and refrigerate or freeze until ready to reheat.

❓ Frequently Asked Questions About No Nut Zucchini Bread

Q: Can I substitute other types of squash for zucchini?

No, you should only use zucchini for this recipe as other types of squash may not provide the same moisture content and flavor profile.

Q: How do I ensure my bread doesn’t become too dense?

Make sure to not overmix the batter and also don’t overbake it – 55 minutes should be enough time in most ovens.

Q: Can I make this bread in advance?

Yes, you can prepare the batter ahead of time and store it in the fridge overnight – just let it come to room temperature before baking.

Q: Do I need to peel the zucchini before grating it?

No, leaving the skin on will help retain more moisture in the bread.

Q: Can I use gluten-free flour instead of all-purpose flour?

Yes, but keep in mind that gluten-free flours may affect the texture slightly – you might need to adjust the ratio of liquid ingredients accordingly.

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