Cinnamon Dairy Free Zucchini Bread

I’ve been making this dairy-free zucchini bread on repeat lately, and I’m absolutely obsessed with how moist and flavorful it turns out every single time. The combination of warm cinnamon and freshly grated zucchini creates the most delicious, tender loaf that honestly tastes even better than traditional recipes. Trust me, even my dairy-loving friends can’t tell the difference!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 15-18 g
• Fat: 55-65 g
• Carbohydrates: 220-240 g

Ingredients

For the dry ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt

For the wet ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup avocado oil
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 1/2 tsp vanilla extract
• 1/2 tsp lemon zest

For the base:

• 1 1/4 cups zucchini, grated and squeezed dry
• 1/2 cup chopped walnuts

Step 1: Prepare the Pan and Preheat Oven

• 9x5 inch loaf pan

Preheat your oven to 350°F and position a rack in the center.

While the oven heats, grease a 9x5 inch loaf pan generously with avocado oil or non-dairy butter, making sure to coat the bottom and all sides evenly.

This prevents sticking and helps the bread bake evenly.

Step 2: Prepare Zucchini and Combine Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 1 1/4 cups zucchini, grated and squeezed dry

While the oven preheats, grate your zucchini and place it in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much moisture as possible—this is crucial for preventing a soggy loaf.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until well combined and no lumps remain.

I like to sift my spices with the flour to ensure they're evenly distributed throughout the bread for consistent flavor in every slice.

Step 3: Create the Wet Ingredient Mixture

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup avocado oil
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 1/2 tsp vanilla extract
• 1/2 tsp lemon zest

In a separate bowl, whisk together the granulated sugar and brown sugar until combined, breaking up any clumps in the brown sugar.

Add the avocado oil, non-dairy milk, apple cider vinegar, vanilla extract, and lemon zest.

Whisk vigorously for about 30 seconds to emulsify the mixture—the vinegar reacts with the non-dairy milk to create a buttermilk-like texture that helps activate the leavening agents.

Let this mixture sit for 1-2 minutes to allow the reaction to fully develop.

Step 4: Combine and Fold in Remaining Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 1/2 cup chopped walnuts

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, and stir with a spatula just until barely combined—do not overmix, as this will develop gluten and result in a dense, tough crumb.

Once the dry ingredients are mostly moistened, fold in the prepared zucchini from Step 2 and the chopped walnuts until they're evenly distributed throughout the batter.

Step 5: Bake the Zucchini Bread

• batter from Step 4

Pour the batter into your prepared loaf pan from Step 1 and smooth the top with a spatula.

Place in the preheated 350°F oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

The bread will develop a light golden-brown color on top and pull slightly away from the sides of the pan when fully baked.

I find that checking at 50 minutes helps prevent overbaking, since ovens vary in temperature.

Step 6: Cool and Turn Out the Bread

Remove the bread from the oven and let it rest in the pan for 10 minutes—this allows the crumb to set slightly so it won't fall apart when turned out.

Run a thin knife around the edges of the pan, then invert the loaf onto a wire cooling rack.

Allow it to cool completely on the rack before slicing, about 1-2 hours, so the interior structure fully sets.

Cinnamon Dairy Free Zucchini Bread

Delicious Cinnamon Dairy Free Zucchini Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 10 slices

Calories: 1475

Ingredients Method

Ingredients

  

For the dry ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt

For the wet ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup avocado oil
• 1/2 cup non-dairy milk
• 1 tbsp apple cider vinegar
• 1 1/2 tsp vanilla extract
• 1/2 tsp lemon zest

For the base

• 1 1/4 cups zucchini, grated and squeezed dry
• 1/2 cup chopped walnuts

Method

 

1. Preheat your oven to 350°F and position a rack in the center. While the oven heats, grease a 9x5 inch loaf pan generously with avocado oil or non-dairy butter, making sure to coat the bottom and all sides evenly. This prevents sticking and helps the bread bake evenly.
2. While the oven preheats, grate your zucchini and place it in a clean kitchen towel or cheesecloth, then squeeze firmly to remove as much moisture as possible—this is crucial for preventing a soggy loaf. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt until well combined and no lumps remain. I like to sift my spices with the flour to ensure they're evenly distributed throughout the bread for consistent flavor in every slice.
3. In a separate bowl, whisk together the granulated sugar and brown sugar until combined, breaking up any clumps in the brown sugar. Add the avocado oil, non-dairy milk, apple cider vinegar, vanilla extract, and lemon zest. Whisk vigorously for about 30 seconds to emulsify the mixture—the vinegar reacts with the non-dairy milk to create a buttermilk-like texture that helps activate the leavening agents. Let this mixture sit for 1-2 minutes to allow the reaction to fully develop.
4. Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, and stir with a spatula just until barely combined—do not overmix, as this will develop gluten and result in a dense, tough crumb. Once the dry ingredients are mostly moistened, fold in the prepared zucchini from Step 2 and the chopped walnuts until they're evenly distributed throughout the batter.
5. Pour the batter into your prepared loaf pan from Step 1 and smooth the top with a spatula. Place in the preheated 350°F oven and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The bread will develop a light golden-brown color on top and pull slightly away from the sides of the pan when fully baked. I find that checking at 50 minutes helps prevent overbaking, since ovens vary in temperature.
6. Remove the bread from the oven and let it rest in the pan for 10 minutes—this allows the crumb to set slightly so it won't fall apart when turned out. Run a thin knife around the edges of the pan, then invert the loaf onto a wire cooling rack. Allow it to cool completely on the rack before slicing, about 1-2 hours, so the interior structure fully sets.