Egg allergy, intolerance, or you just ran out of eggs? No problem! You can still enjoy your favorite baked goods. You won’t miss eggs…I promise!
This Easy Eggless Zucchini Bread is hands down one of the best quick bread I’ve ever made. Everyone will love it! Perfect for Breakfast, snack, or even dessert.
PRO TIP: when greasing pans for quick bread, it is best to use shortening instead of butter since butter has water that can cause sticking. Also, just brush the shortening over the bottom and half up to the sides of the pan; this will help the bread its height as it rises.
Easy Substitutes For Zucchini Bread Without Eggs
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined; please do not overmix. Foil in the chocolate chips, if using. The batter will be a bit thick.
Bake for 50 – 55 minutes, or until a toothpick inserted in the center comes out mostly clean (no raw batter, a few moist crumbs are okay). Allow cooling completely before slicing.
PRO TIP: if the bread is browning too fast, loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.
Zucchini Banana Bread
When greasing pans for quick bread is best to use shortening instead of butter since butter has water, and it can cause sticking.
Also, just brush the shortening over the bottom and slightly up to the sides of the pan; this will help the bread its height as it rises.
The zucchini has a very mild flavor, which is overshadowed by the flavor of the other ingredients, such as sugar and spices. The zucchini flavor will melt into the bread, and it’s almost unnoticeable. As a result, the zucchini bread tastes more like spiced sweet bread.
The Best Vegan Gluten Free Zucchini Bread
Yes, you can. Make the batter as instructed, then spoon the batter into a prepared muffin pan filling each well all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, then reduce the oven temperature to 350°F (180°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean.
Do not squeeze all of the moisture out; just give it a light blot with a paper towel or a clean kitchen towel to get rid of some extra water.
No, you don’t need to peel the zucchini for zucchini bread. Actually, the zucchini will disappear into the bread, so peeling is just an unnecessary step.
Gluten Free Zucchini Bread Recipe
This bread is delicious as is, but if you want to jazz it up, add some dark chocolate chips, white chocolate chips, pepitas, walnuts, pistachios, pecans, pumpkin seeds, sunflower seeds, or raisins. I recommend adding up to 1 cup total of whatever extra you add.
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Also, use your favorite plant-based, dairy-free, or vegan yogurt.
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Simple Zucchini Bread No Milk No Egg
Freeze: let the eggless zucchini bread cool completely, wrap it up in aluminum foil, then wrapped it with plastic wrap. Place inside a large freezer Ziploc bag and freeze the loaf whole for up to 3 months. Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Spices: I added cinnamon to my recipe, which you can leave out entirely or get creative with nutmeg, ginger, or cardamom!Feel free to add more spices, such as 1/2 teaspoon of nutmeg, 1/4 teaspoons ginger, and/or 1/8 teaspoon of cloves or cardamon for extra spiced bread.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
Eggless Zucchini Bread Recipe
Calories: 271 kcal Carbohydrates: 42 g Protein: 4 g Fat: 10 g Saturated Fat: 2 g Cholesterol: 4 mg Sodium: 200 mg Potassium: 187 mg Fiber: 1 g Sugar: 24 g Vitamin A: 75 IU Vitamin C: 3 mg Calcium: 82 mg Iron: 1 mg
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Originally posted in July 2019, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
Easy Zucchini Bread Recipe
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…This easy, one-bowl recipe for 3 Ingredient zucchini bread makes a quick grab-and-go breakfast and delicious snack. Shredded zucchini, condensed milk, and self-rising flour combine to create a tender and moist zucchini loaf bread. Made without eggs and no nuts.
Baking zucchini bread is a summer tradition for many growing their own zucchini. Our mom would also grow her own zucchini, and we watched in fascination how tiny seedlings turned into 3-foot vines bursting with fruit.
If you find yourself inundated with a zucchini harvest and are looking for ways to use it all up, my easy 3 ingredient zucchini bread is perfect for you!
Best Homemade Zucchini Bread With Toasted Walnuts
This simple zucchini bread has a tender crumb and soft, moist inside thanks to shredded zucchini. It is lightly sweet and doesn’t even taste like vegetables. Your family will love it!
And luckily, zucchini is available at grocers all year long, so you can bake this recipe for homemade zucchini bread any time the craving strikes.
My recipe makes 1 zucchini loaf bread. However, when zucchinis are in season, I like to double or triple the recipe to make more loaves to freeze for later and hand as gifts. Your family, friends, and neighbors will be happy to receive a scrumptious zucchini bread!
Zucchini Bread With Cinnamon Spice
The ingredients list for this 3 ingredient zucchini bread could not be simpler! Aside from shredded zucchini, you only need 2 other ingredients, a can of condensed milk and some self-rising flour.
This easy zucchini bread recipe keeps the hands-on prep work to a minimum. Just mix everything together and bake to create the perfect zucchini bread for your family all summer long. One of the easiest quick breads you’ll ever make!
Adjust a rack in the center position of the oven and preheat to 350°F / 180°C / gas mark 4. Spray a 9 in x 5 in / 23 cm x 12 cm loaf pan with cooking spray and line with a piece of parchment (baking) paper, creating an overhang on both sides. Set aside.
Grandma's Best Zucchini Bread Recipe
Add the sweetened condensed milk and shredded zucchini to a large mixing bowl. Whisk together until the mixture is well combined, about 1 to 2 minutes.
Pour the self-rising flour into the zucchini-condensed milk mixture and stir until just combined and you no longer see streaks of flour. Be careful not to overmix, or you’ll end up with dense bread.
Pour the batter into the prepared loaf pan. Bake for 40 to 50 minutes. If your oven tends to brown quickly, tent the bread with foil after 25 to 30 minutes. When done baking, a toothpick or skewer inserted in the center of the bread should come out clean.
Best Ever Zucchini Bread
Remove the zucchini loaf from the oven. Let cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
Mix the powdered sugar and water or lemon juice until smooth and drizzle over the cooled bread. The glaze will be thick.
It’s important that your self-rising flour zucchini bread is fully baked through before removing it from the oven. The easiest way to check doneness is to insert a skewer or toothpick in the center of the bread. The bread is ready when it comes out clean. A few crumbs are okay, but there should be no liquid batter.
Minutes (depending On Your Oven). Youll Know Its Done When A Toothpick Comes Out Clean And The Top Is Golden Brown
Try these tips and tricks for extra help while you’re baking in your kitchen. Soon enough, you’ll be munching on delicious 3 ingredient zucchini bread.
I kept the ingredient list intentionally short, but that shouldn’t stop you from experimenting. With such a simple zucchini bread recipe, it’s fun to customize and make it your own. Try these add-ins to take your zucchini bread to the next level.
Keep your simple zucchini bread in an airtight container or wrapped up to keep the moisture in. 3 ingredient zucchini bread will keep at room temperature for 3 to 4 days, and up to 7 days in the refrigerator.
Dairy Free Chocolate Zucchini Bread Recipe
Yes, zucchini bread can be frozen for up to 3 to 4 months, either glazed or unglazed. Once the icing has set, wrap the self-rising flour zucchini bread in 2 layers of plastic wrap (cling film) or foil and place in a large freezer bag. Defrost at room temperature to enjoy.
Warm zucchini bread with melty butter is the best! To reheat, simply microwave a slice of zucchini bread for 20 to 30 seconds or place it in a toaster oven for a
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