Dairy Free Zucchini Bread

This is a recipe that has been in my family for years.  It was clipped out of a newspaper years ago by my aunt and one of the few things my mom bakes.  I have changed it a bit over the years to fit my allergy needs and my preferences.

One of the main things, I needed to change was the use of traditional shortening.  Shortening, typically is made of soy and I needed this recipe to be soy and dairy free.  So, I began using palm shortening & don’t worry I get responsibly, sustainable sourced palm shortening.  I also, removed any nuts from the recipe too.

Even with all the changes and tweaks, this recipe is still delicious and simple to make!  Enjoy!



Dairy Free Zucchini Bread


-3 eggs

-1 cup palm shortening

-2 cups peeled, grated zucchini

-3 tsps vanilla extract

-1 cup white sugar

-1 cup brown sugar

-3 cups flour

-1/4 tsp baking powder

-1 tsp baking soda

– 1 tsp salt

-3 tsps cinnamon



  1. Preheat oven to 350F.
  2. Grease and flour to loaf pans.
  3. Lightly beat eggs in a large bowl or using a stand mixer.
  4. Add palm shortening, zucchini, vanilla extract, white sugar and brown sugar to eggs and mix until combined,
  5. In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon until combined,
  6. Add flour mixture to the egg mixture and mix on medium speed for 2 minutes or until well combined.
  7. Bake in the two greased, floured loaf pans at 350F for 45 minutes to an hour, or until a toothpick is inserted and comes out clean when removed.




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I'm a gal, mama, wife, business owner and my family and I have food allergies! Follow me for allergy free cooking!

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