Dairy-Free Cinnamon Swirl Zucchini Bread
Fluffy, moist, and swirled with a delicious cinnamon sugar topping, this dairy-free cinnamon swirl zucchini bread is the perfect summer quick bread. Studded with fresh zucchini, this easy to make cinnamon bread makes a sweet breakfast or snack.
Our Summer Garden
My family decided to plant a garden this summer and I have to admit I was the first to question the idea. Personally I don’t believe I was blessed with a green thumb when it comes to the care of plants and I have a pretty large plant graveyard (re:compost bin) to prove my point.
Any living plant you might see in our home has been in large part to the fact my husband waters them weekly. A garden however takes daily watering which I was less than enthusiastic about taking on.
Much to our surprise taking care of the garden has simply become part of our morning time outside with the kids. Some of the produce we planted this year includes:
- Zucchini
- Summer Squash
- Cucumbers
- Basil
- Kale (was decimated by caterpillars)
- Romaine
- Banana Peppers
- Green Beans
- Pumpkin
The most prolific of our plants have been the squash and we are constantly looking for different ways to use the green and yellow squashes. After a number of air fried, pan seared, and roasted zucchini and squash dishes it was time to try our hand at something a little sweeter.
Why We Love This Cinnamon Zucchini Bread
This simple, dairy-free zucchini bread with cinnamon swirl topping has all the flavor of my cinnamon swirl banana bread with the added health benefits of fresh zucchini.
Some other reasons we love making this dairy-free zucchini bread include:
- Great use for all of your delicious summer zucchini. Each loaf of bread uses about a cup of shredded zucchini.
- Ultra-moist. We’re talking first bite to last, each part of this bread is soft, tender, and moist.
- Crunchy cinnamon sugar topping. The mix of coconut oil with cinnamon sugar gives the top a nice crunch with each bite.
Dairy-Free Changes to Cinnamon Swirl Zucchini Bread
Keep this moist and delicious cinnamon zucchini bread dairy-free with just two simple swaps.
- Coconut oil– I use melted coconut oil in the cinnamon swirl mixture. You can also sub the coconut oil for melted plant-based butter if you are looking to avoid coconut.
- Coconut Milk– Rich and creamy, full-fat coconut milk mixed with apple cider vinegar makes a buttermilk substitute that keeps the bread moist and tender. Again if coconut is not apart of your pantry supply or diet, you can also use full fat oat milk instead.
How to Make Dairy-Free Zucchini Bread
Ingredients You’ll Need
- Fresh zucchini- Grated into shreds.
- Eggs– At room temperature.
- Vegetable Oil– You can use canola or vegetable oil in this recipe.
- Non-Dairy Buttermilk– I used full fat coconut milk mixed with a little apple cider vinegar to make this buttermilk substitute.
- Vanilla– Adds a boost of flavor to the bread.
- Flour- All-purpose flour works best in this bread recipe.
- Sugar– Granulated sugar sweetens the dairy-free quick bread.
- Spices– Baking powder, salt, cinnamon, nutmeg, and ground clove give this recipe rise and flavor.
Step-by-Step Directions for Cinnamon Swirl Zucchini Bread
This looks like there is a lot to this recipe but the gist is simply mix the wet ingredients together, mix the dry ingredients together and then fold the two into one.
- Prepare for baking: Preheat the oven to 350°F and grease an 8½ X 4½ inch loaf pan and set aside.
- Make dairy-free buttermilk: In a large bowl mix together full fat coconut milk and apple cider vinegar. Set aside for about 5 minutes.
- Mix dry ingredients: In another large mixing bowl whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ground clove.
- Whisk wet ingredients: Return to the coconut milk mixture and add zucchini, eggs, vegetable oil, and vanilla. Mix to combine.
- Fold together: Pour the dry ingredients over the wet ingredients and gently fold together with a rubber spatula.
- Make crumble topping: In a small mixing bowl melt coconut oil, mix in sugar and cinnamon.
- Pour half of the zucchini bread mixture into the prepared loaf pan.
- Sprinkle half of the cinnamon sugar mixture and swirl into the batter.
- Pour the remaining half of the zucchini bread mixture into the pan and top with remaining cinnamon sugar.
- Bake for 60-65 minutes. (This bake time is for a glass loaf pan*).
- Cool: Remove from oven and allow to cool before removing from the pan.
* This recipe was created in a glass loaf pan. If you plan to use a metal loaf pan the baking time will need to be adjusted. I have not tested the recipe in a metal loaf pan but based on King Arthur Baking Company’s advice:
To bake in a metal loaf pan increase the temperature to 375°F and bake for 45-50 minutes.
Helpful Kitchen Tools
To make this simple zucchini bread recipe here are just a few helpful kitchen tools you might want to use:
- Loaf Pan– I used a glass loaf pan for this recipe.
- Cheese Grater– Grate for grating the zucchini to shreds.
- Spatula– Perfect for folding the wet and dry ingredients together.
Serving Suggestions
When your zucchini bread is ready for serving, here are some of my favorite ways to dish it out!
- Honestly nothing beats a warm slice fresh out of the oven.
- Slathered with fresh dairy-free butter.
- Topped with cinnamon maple butter.
- Smeared with cinnamon honey butter.
Storing, Freezing, and Reheating Tips
Whether you plan to enjoy this dairy-free cinnamon swirl zucchini bread now or later, here are the best ways to store and keep this bread moist and fresh.
- Storing– Fresh zucchini bread keeps in an air tight container for up to 3 days at room temperature.
- Refrigerator– This zucchini bread can be stored for up to 7 days in an air tight container in the refrigerator.
- Freezing– Wrap cooled zucchini bread in plastic wrap and then place in a freezer safe container like a ziplock bag or Tupperware. The bread will last 2-3 months in the freezer.
- Reheating– Remove frozen loaf from the freezer and leave wrapped. Allow to come to room temperature and then move to the refrigerator. Slice and heat in microwave.
More Quick Bread Recipes
If you tried this cinnamon swirl zucchini bread recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Cinnamon Swirl Zucchini Bread
Fresh, moist, and loaded with shredded zucchini this dairy-free recipe for cinnamon swirl zucchini bread is a summer favorite.
Ingredients
Zucchini Bread
- ½ cup Coconut Milk full-fat
- ½ teaspoon Apple Cider Vinegar
- 1 cup Fresh Zucchini grated
- 2 large Eggs room temperature
- ½ cup Vegetable Oil
- 1 teaspoon Vanilla
- 1½ cup Flour all purpose
- ¾ cup Granulated Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Clove
Cinnamon Swirl Topping
- 2 Tablespoons Coconut Oil
- ⅓ cup Sugar
- 1 Tablespoon Cinnamon
Instructions
-
Preheat the oven to 350°F and grease an 8½ X 4½ inch loaf pan and set aside.
-
In a large bowl mix together ½ cup full fat coconut milk and ½ teaspoon apple cider vinegar. Set aside for about 5 minutes.
-
In another large mixing bowl whisk together 1½ cup flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground clove.
-
Return to the coconut milk mixture and add 1 cup grated zucchini, 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla. Mix to combine.
-
Pour the dry ingredients over the wet ingredients and gently fold together with a rubber spatula.
-
In a small mixing bowl melt 2 Tablespoons coconut oil, mix in ⅓ cup sugar and 1 Tablespoon cinnamon.
-
Pour half of the zucchini bread mixture into the prepared loaf pan.
-
Sprinkle half of the cinnamon sugar mixture and swirl into the batter.
-
Pour the remaining half of the zucchini bread mixture into the pan and top with remaining cinnamon sugar.
-
Bake for 60-65 minutes. (This bake time is for a glass loaf pan*).
-
Remove from oven and allow to cool before removing from the pan.
Recipe Notes
* This recipe was created in a glass loaf pan. If you plan to use a metal loaf pan the baking time will need to be adjusted. I have not tested the recipe in a metal loaf pan but based on King Arthur Baking Company’s advice:
To bake in a metal loaf pan increase the temperature to 375°F and bake for 45-50 minutes.
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