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Dairy Free & Gluten Free Zucchini Bread

Healthy Zucchini Bread - Photo

Healthy Zucchini Bread that is dairy free, made with whole wheat flour, but can be adapted to be gluten free!  I thought it would only be fitting to have my first bread recipe be based on one that I used to love to bake with my mom.  She has an amazing recipe that I will post one day as a cake 🙂  This Healthy Zucchini Bread is my son’s favorite (and he can be picky).

We often double this recipe and make the second batch into muffins.  When we double it we put half in the freezer for another week.  We do not always put pumpkin seeds on but they were a fun and crunchy addition to this loaf.  Feel free to add nuts or oats instead or leave out!  We enjoy the muffins as an easy breakfast, snack or they are even a great addition to a lunch box.  If your children are similar to mine and only like zucchini in baked goods check out my zucchini waffles and pancakes or chocolate zucchini cake!

Tips for Dairy & Gluten Free Zucchini Bread

  • To make oat flour you can grind them in your food processor or vitamix (I find the vitamix processes them much finer).  You can also buy it – I love this one.
  • I have added a 2oz container of pureed green beans for extra veggies and you didn’t notice the difference
  • You can make these mini muffins as well – bake for 10-12 minutes!
  • If you do not have a dairy allergy you can use yogurt in place of the apple sauce
Gluten Free Zucchini Bread with Pumpkin Seeds

Dairy & Gluten Free Zucchini Bread

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Prep Time: 15 minutes
Cook Time: 40 minutes
Muffin Cook Time: 20 minutes
Servings:12 slices or muffins
Course:Breakfast, Snack
Keyword:Dairy Free, Gluten Free, Kid Friendly, Quick Bread


  • 1 1/2 cup whole wheat flour or your favorite 1-1 gluten free blend
  • 2 tbsp ground flax
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1/3 cup oil coconut, avocado or any other
  • 1/2 cup applesauce or plain yogurt if not dairy free
  • 1/3 - 1/2 cup maple syrup honey, or organic sugar
  • 1 ¼ cups grated zucchini about 1 medium
  • 1 egg
  • 1 tbsp pumpkin seeds Optional


  • Preheat oven to 350 degrees
  • In a bowl measure the flours, baking soda, baking powder, salt, flax and cinnamon and whisk together
  • Using a grater shred the zucchini
  • In separate bowl (or I like to use a liquid measuring whisk together the egg, oil, applesauce or yogurt and sweetener of choice)
  • Add the wet ingredients to the dry ingredients and mix until just combined
  • Fold in the zucchini
  • Pour into a greased or parchment lined loaf pan or portion out into a regular or mini muffin tin
  • Bake for 40-50 minutes for a loaf, 20-25 minutes for regular muffins and 10-12 minutes for mini muffins. Start baking on the bottom rack and move to the top rack half way through baking time. The loaf or muffins will “bounce-back” when you touch it or you can insert a toothpick and make sure it comes out clean.
  • Let cool 10 minutes before inverting onto a cooling rack


Note 1: I like to double the recipe and make a 2nd loaf or a batch of muffins for the freezer
Note 2: I have added a 2oz container of pureed green beans for extra veggies and you didn’t notice the difference
Note 3: You can make these mini muffins as well - bake for 10-12 minutes!
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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