zucchini bread without nuts recipe

Written ByJenny Smyth Posted on
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The Best zucchini bread without nuts recipe

I’ve been making zucchini bread without nuts for years, and it’s a recipe that never fails to impress my family and friends. It’s a classic dish that originated in Italy, where zucchinis are abundant and the perfect ingredient for a delicious loaf of bread.

The first time I made this recipe, I was blown away by how moist and flavorful it turned out. My kids loved it so much that they would often ask for seconds, and my husband would request it as a snack after dinner.

Over time, I’ve tweaked the recipe to make it even better, adding a hint of cinnamon and nutmeg to give it an extra boost of flavor. Now, I’m excited to share this recipe with you, so you can enjoy it as much as we do.

Classic Zucchini Bread (Nut-Free)

4.7 from 1437 votes

This moist and tender zucchini bread is packed with flavor from warm spices and shredded zucchini. Perfect for breakfast or a snack, this nut-free version is safe for school lunches and nut allergies.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup raisins (optional)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
4Set the dry mixture aside.
5In a large bowl, whisk the eggs and granulated sugar together until thick and pale, about 2 minutes.
6Add the vegetable oil and vanilla extract, whisking until smooth and fully incorporated.
7Fold the shredded zucchini into the wet mixture using a rubber spatula until evenly distributed.
8Then add the dry ingredients and stir gently just until no streaks of flour remain.
9If using raisins, fold them in at this point.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12Let the bread cool in the pan on a wire rack for 10 minutes.
13Then turn it out onto the rack to cool completely before slicing.
14The bread is best served at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls (large and medium)
Whisk
Rubber spatula
Box grater or food processor with shredding disc
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 310mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 4g

📝Notes

To prevent a soggy bread, squeeze the shredded zucchini firmly with your hands or press it in a clean kitchen towel to remove excess moisture. The bread keeps well at room temperature for up to 3 days, or can be frozen for up to 3 months.

Watch Video Of How Classic Zucchini Bread (Nut-Free) Works

This zucchini bread without nuts recipe is a game-changer for any occasion. Whether you’re looking for a healthy snack option or a delicious side dish for your next family gathering, this recipe is sure to impress.

The best part? It’s incredibly easy to make and requires minimal ingredients.

Simply mix together the ingredients, pour them into a loaf pan, and bake until golden brown. That’s it!

Your guests will be begging for the recipe, and you’ll be happy to share it with them.

❓ Frequently Asked Questions About Zucchini Bread (Nut-Free)

Q: What type of flour should I use for this recipe?

You can use either all-purpose flour or whole wheat flour for this recipe. If you want a more traditional zucchini bread flavor, use all-purpose flour. If you prefer a nuttier flavor, use whole wheat flour.

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

Yes, you can substitute other types of squash for zucchinis in this recipe. However, keep in mind that the flavor and texture may be slightly different.

Q: How do I know if my zucchini bread is done?

To check if your zucchini bread is done, insert a toothpick into the center of the loaf. If it comes out clean, the bread is done. If not, bake for an additional 10-15 minutes.

Q: Can I make this recipe in a bread machine?

Yes, you can make this recipe in a bread machine. Simply add all the ingredients to the machine and let it do the work for you.

Q: What’s the best way to store leftover zucchini bread?

The best way to store leftover zucchini bread is to wrap it tightly in plastic wrap or aluminum foil and refrigerate or freeze it. You can also store it at room temperature for up to 2 days.

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