Zucchini Bread {Dairy Free}

Zucchini Bread

During the snow day on Thursday, the kids and I made a super easy zucchini bread recipe. You can’t mess up this recipe, I have let the little kids over stir the batter and it still comes out perfect. Everyone in my house loves this recipe, so it is a very good thing that this recipe makes 2 loaves of bread. We ate both loaves that we made in 1 day, oh my gosh.

Zucchini Bread
It’s always fun to bake with my kids, they love to help. My 3 year old helped grate the zucchini and my 2 year old helped pour the flour and sugar into my mixer. I believe that it is a good idea to get the kids involved cooking when they are very young, so that they comfortable around the kitchen. I want them to be able to cook for themselves when they are older and not have to eat take out.


  • 3 1/4 c flour
  • 1 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 3 c sugar
  • 1 c vegetable oil
  • 4 eggs
  • 1/3 c water
  • 2 c of shredded zucchini


1.  Preheat the oven to 350. Grease 2 loaf pans.

2.  Combine the flour, salt, baking soda, cinnamon and sugar in a mixer.

3.  In a medium size bowl, whisk the eggs together.  Then add the vegetable oil, water and zucchini.

4.  Add the wet ingredients to the mixer, mixing until just combined.

5.  Pour the mix into 2 loaf pans. Bake for 1 hour.

Zucchini Bread

Tip: Remove one loaf of bread from the pan and wrap it in plastic wrap until you are ready to eat it. You can also freeze it for about a month.


Banana Bread

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Banana Bread

I buy A LOT of bananas each week.  When people see the stack of bananas in our house, they think that we are crazy.  I buy anywhere from 30-40 bananas a week.  It might seem like an excessive amount but when you do the math its really not that many because we do have 5 people in our family.  30/5 = 6 bananas per person per week.  The little kids sometimes will eat 2 a day and that causes us to go through them pretty quickly.

But there are some weeks where we don’t finish all of the bananas l buy before they turn brown or they turn brown too fast and they lose their appeal. The picture below is a case in point.  No one was going to touch these bananas no way, no how.

Banana Bread

Do you ever wonder what to do when your bananas look like this?  When bananas are this ripe, they are perfect for Banana Bread.

Total time:  75 minutes (only 15 min hands on time)


  • 8 Tbsp butter (I use Earths Balance)
  • 2 cups flour
  • 1 tsp salt
  • 3/4 cup sugar
  • 2 eggs
  • 3 very ripe bananas, mashed until smooth
  • 1 tsp vanilla extract

1.  Preheat oven to 350. Grease a 9×5 bread pan.

2.  Mix the dry ingredients together in a medium size bowl.

3.  Using a mixer, beat the butter, eggs and mashed bananas together.

4.  Stir in vanilla extract.

5.  Gently combine the wet and dry ingredients together by pouring the dry ingredients into the wet ingredients. Mix slowly until just mixed.

6.  Pour the batter into the pan and bake from 45-60 minutes. Bread is done when toothpick comes out clean from center.

Banana Bread

Happy baking!

Tip:  Store extra ripe bananas in the freezer. Peel the bananas and put in a ziplock bag until ready to use. Defrost the banana before using the bananas in a recipe. Maximum storage time should be 3 months.