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Moist Dairy-Free Zucchini Bread Recipe with Coconut Oil Easy and Healthy

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A moist and tender dairy-free zucchini bread made with coconut oil, perfect for a healthy treat that is quick and easy to prepare.

Ingredients

Scale
  • 2 medium zucchinis, grated (about 2 cups, tightly packed)
  • 1/2 cup coconut oil, melted
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar (can substitute with coconut sugar)
  • 2 cups gluten-free all-purpose flour (or regular all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes)
  • Optional add-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup dairy-free chocolate chips, or raisins

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well.
  2. Prepare the flax egg by whisking 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes until gel-like.
  3. Grate the zucchini finely using a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture, leaving some moisture for tenderness.
  4. In a large bowl, whisk together gluten-free flour, baking soda, baking powder, ground cinnamon, and salt.
  5. In another bowl, mix melted coconut oil with brown sugar and granulated sugar. Stir in vanilla extract and flax egg until smooth.
  6. Fold grated zucchini into the wet ingredients mixture.
  7. Pour the wet mixture into the dry ingredients bowl and gently fold together with a spatula until just combined. Avoid overmixing.
  8. Fold in optional nuts, chocolate chips, or raisins if using.
  9. Pour batter into the prepared loaf pan and smooth the top.
  10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 50 minutes.
  11. Remove from oven and let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Do not over-squeeze the zucchini to keep bread moist. Use room temperature coconut oil for better mixing. Avoid overmixing batter to keep bread light. Tent with foil if top browns too fast. Cooling completely before slicing helps prevent sogginess. Muffin variation: bake for 20-25 minutes.

Nutrition

Keywords: zucchini bread, dairy-free, coconut oil, gluten-free, vegan, healthy baking, quick bread, moist zucchini bread

Find it online: https://merrymorsel.com/moist-dairy-free-zucchini-bread-recipe-with-coconut-oil-easy-and-healthy/