Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly baked, sliced Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com
Baking, Breakfast, Dairy Free, Dessert & Treats, Food, Garden, Gluten Free, Summer, Vegetarian

CINNAMON RAISIN ZUCCHINI BREAD {Dairy Free, Gluten Free, Refined Sugar Free}


Friends, I’m absolutely thrilled to bring you my first recipe incorporating produce from our very own Country Garden today! While I took a hiatus from publishing new recipes here at JustineCelina, you better believe I continued my testing and development process offline — and I’m returning to these pages more inspired than ever. You see, back in 2020 my amazing Mom and I embarked on the journey of planting our first (pandemic) garden — something we’d always wanted to do, but seemingly never had time for. Fast forward to summer 2022 and we’ve been fortunate to experience 3 successful gardening seasons full of getting our hands dirty, growing food from seed, enjoying abundant harvests, cooking, baking and recipe making! It brings me great joy to to begin sharing scenes and snippets from our idillic Alberta garden — along with a plethora of fresh, thoroughly tested, plant based, garden-to-table recipes!

Naturally, I wanted my introductory garden-inspired recipe to be a cherished family favourite that I’ve completely revamped to be free of dairy, gluten and refined sugar for those of us with allergies and intolerances — Cinnamon Raisin Zucchini Bread! Deceptively decadent and ultra moist, this comforting, veggie-centric, gently spiced loaf incorporates 2 full cups of zucchini — my absolute favourite way to put overgrown garden goodies to good use. Elevated pantry staples of gluten free flour, golden cane sugar, free range eggs, extra virgin olive oil, oat milk and pure vanilla extract combine with shredded (fresh or frozen) zucchini, sultana raisins, a kiss of cinnamon and a dash of cloves to create a rich, caramelly loaf with a streuselly top. Enjoy a slice with your morning coffee for a nourishing breakfast, or as a satiating afternoon snack alongside herbal tea to fuel your day with plant powered energy! 


CINNAMON RAISIN ZUCCHINI BREAD
{Dairy Free, Gluten Free, Refined Sugar Free}


Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly baked, sliced Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com

By far, zucchini is the most abundant vegetable we’ve planted in our Country Garden! Friends and family warned us that we planted enough of this prolific crop to start our own farmers market — but we didn’t mind one bit. Zucchini is one of our favourite things to grow due to its versatility — I love to enjoy it in baking, in zoodle format, sautéed, stirfryed and in soups! That said, I hope you love zucchini just as much as I do (or else you probably wouldn’t be here, would you?!) — because you can expect tons of zucchini recipes coming to JustineCelina for as long as our Country Garden keeps producing it! 

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Smiling brunette woman wearing a gardening apron holding a wicker basket full of yellow and green zucchini in an abundant country garden | Best Baking Recipes for Overgrown Garden Zucchini | What to do with large zucchini | July garden harvest | Zone 3b Garden | JustineCelina’s Country Garden 2021 | Calgary Canada Plant Based Lifestyle and Garden Blogger // JustineCelina.com

That said, due to the volume of our zucchini production (and despite our best efforts!), sometimes we leave it on the vine a bit too long and it becomes overgrown. Last summer was a bumper year for our yellow and green zucchini — and the largest one we grew was literally bigger than my arm!  

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Woman holding a huge, overgrown green garden zucchini in her Alberta country garden | Best Baking Recipes for Overgrown Garden Zucchini | What to do with large zucchini | July garden harvest | Zone 3b Garden | JustineCelina’s Country Garden 2021 | Calgary Canada Plant Based Lifestyle and Garden Blogger // JustineCelina.com

If you frequent my RECIPE archives, you’ll likely be familiar with my (as close to) zero waste as possible food philosophy. It’s how I was raised — and now, more than ever, it’s something I take very seriously. Absolutely no garden produce goes to waste in the JustineCelina kitchen, no matter how overgrown it may be!

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | A woman harvesting green zucchini in an abundant country garden alongside a loaf of sliced zucchini bread | Best Baking Recipes for Overgrown Garden Zucchini | What to do with large zucchini | July garden harvest | Zone 3b Garden | JustineCelina’s Country Garden 2021 | Calgary Canada Plant Based Lifestyle and Garden Blogger // JustineCelina.com

While it’s true that overgrown zucchini isn’t quite as tasty as the smaller, more succulent varieties that were harvested earlier (the size you typically see in grocery stores and at farmers markets!), you can absolutely still use it in baking. Personally, I love to shred it up to use in this Cinnamon Raisin Zucchini Bread recipe, as well as my Nourishing Zucchini Oatmeal Breakfast Cookies (publishing soon!). And if I can’t use it all at once, I like to freeze it in individual reusable silicone bags. As you’ll see, you can use either fresh or frozen shredded zucchini in this recipe and it turns out perfectly! 

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | A large wicker basket full of yellow and green zucchini in an sunny country garden | Best Baking Recipes for Overgrown Garden Zucchini | What to do with large zucchini | July garden harvest | Zone 3b Garden | JustineCelina’s Country Garden 2021 | Calgary Canada Plant Based Lifestyle and Garden Blogger // JustineCelina.com

This is one of those loaves that’s absolutely delicious fresh out of the oven, with a crisp, streuselly outer edge. If you store it in an airtight container (I wrap it in aluminum foil, then seal it in a reusable silicone bag), the crust softens and becomes more moist and cake-like as time goes on — that’s when I photographed this recipe. It’s delicious both ways! You could also try this recipe in muffin form, but you’ll have to keep an eye on the baking time (I’d suggest 40 – 50 minutes). If you make muffins, let me know how it works out for you and I’ll update the recipe!

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly Baked Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com

The best part? If you don’t require this recipe to to be gluten free, dairy free, or refined sugar free you can absolutely make substitutes. Try swapping the gluten free all purpose flour blend for regular all purpose flour and feel free to use whatever milk and sugar suit your dietary needs (just be mindful of baking time in my recipe notes!). If you are going with the gluten free version, it’s important to use a pre made gluten free flour blend that contains xantham gum. You can find them at any major grocery store, but my favourite, the one I used in this recipe and one of the most readily available is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free}  | Sliced Zucchini Bread on a wooden serving board, served on 2 cream stoneware plates with gold forks, squash blossoms and golden tea | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com

Ingredients


Yield: 1 loaf

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Ingredients to make vegetarian Zucchini Bread on a white barnyard backdrop styled with fresh squash blossoms | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Refined Sugar Free Zucchini Bread | Gluten Free Sugar Free Zucchini Bread | Calgary Vegetarian Food Blogger // JustineCelina.com
WET

• 2 cup grated zucchini (use fresh or frozen and thawed — just drain the majority of excess fluid)
• 1/3 cup extra virgin olive oil
• 1/3 cup oat milk 
• 2 large free range eggs
• 1 tsp pure vanilla extract

DRY

• 2 cups all purpose gluten free baking mix (make sure it includes xantham gum!)
• 1 1/2 cups golden cane sugar
• 1 1/2 tsp baking soda
• 1 tsp Himalayan pink salt 
• 2 tsp cinnamon
• 1/4 tsp cloves 
• 3/4 cup sultana raisins, dusted with flour 

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Ingredients to make vegetarian Zucchini Bread on a white barnyard backdrop styled with fresh squash blossoms | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Refined Sugar Free Zucchini Bread | Gluten Free Sugar Free Zucchini Bread | Calgary Vegetarian Food Blogger // JustineCelina.com


Instructions


1. Preheat your oven to 375ºF. Grease 1 standard loaf pan with olive oil and set aside.

2. Add grated zucchini, olive oil, oat milk, eggs and vanilla extract to a large mixing bowl. Whisk until combined.

3. In a separate large mixing bowl, combine all dry ingredients (excluding raisins).

4. Pour the wet mixture into the dry mixture, stirring to combine thoroughly. Dust raisins with gluten free flour blend before gently folding into the mixture (this helps them not sink to the bottom of the loaf!). 

5. Pour the batter into the prepared loaf pan and bake for 75 minutes, or until the top is a rich, golden brown and a toothpick comes out of the centre of the loaf mostly clean.

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly baked, sliced Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com

6. After removing from the oven, use a knife to free the sides of the bread from the pan. Allow the bread to cool for 10 minutes in the pan before flipping upside down onto a cooking rack. Let sit for 5 minutes and shake the loaf from the pan. Place the loaf right side up and allow to cool 15 minutes before slicing. 

7. Once partially cooled, slice and serve immediately. It’s especially delicious warm with vegan butter!

Notes:
• This loaf keeps for up to a week, unrefrigerated. 
• This loaf freezes very well! I like to wrap it in aluminum foil, then seal it in a reusable silicone bag before popping it into the freezer.

Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly baked, sliced Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com


5 from 5 votes
Cinnamon Raisin Zucchini Bread {Dairy Free, Gluten Free, Refined Sugar Free} | Freshly baked, sliced Zucchini Bread on a wooden serving board surrounded by squash blossoms, cinnamon sticks and cloves | Moist Zucchini Bread Recipe | Easy Cinnamon Raisin Loaf | Best Baking Recipes for Overgrown Garden Zucchini | Zucchini Bread Cake | Healthy Cinnamon Zucchini Bread | What to do with large zucchini | Zucchini Bread with Crispy Top | Calgary Plant Based Food Blogger // JustineCelina.com
CINNAMON RAISIN ZUCCHINI BREAD {Dairy Free, Gluten Free, Refined Sugar Free}
Prep Time
10 mins
Cook Time
1 hr 15 mins
Cooling time
30 mins
 

This recipe featuring garden-grown produce is a cherished family favourite that I've completely revamped to be free of dairy, gluten and refined sugar for those of us with allergies and intolerances -- Cinnamon Raisin Zucchini Bread! Deceptively decadent and ultra moist, this comforting, veggie-centric, gently spiced loaf incorporates 2 full cups of zucchini -- my absolute favourite way to put overgrown garden goodies to good use.

Elevated pantry staples of gluten free flour, golden cane sugar, free range eggs, extra virgin olive oil, oat milk and pure vanilla extract combine with shredded (fresh or frozen) zucchini, sultana raisins, a kiss of cinnamon and a dash of cloves to create a rich, caramelly loaf with a streuselly top. Enjoy a slice with your morning coffee for a nourishing breakfast, or as a satiating afternoon snack alongside herbal tea to fuel your day with plant powered energy! 

Course: Breakfast
Servings: 1 loaf
Author: Justine
Ingredients
WET
  • 2 cup grated zucchini use fresh or frozen and thawed -- just drain the majority of excess fluid
  • 1/3 cup extra virgin olive oil
  • 1/3 cup oat milk
  • 2 large free range eggs
  • 1 tsp pure vanilla extract
DRY
  • 2 cups all purpose gluten free baking mix make sure it includes xantham gum!
  • 1 1/2 cups golden cane sugar
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan pink salt
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 3/4 cup sultana raisins dusted with flour
Instructions
  1. Preheat your oven to 375ºF. Grease 1 standard loaf pan with olive oil and set aside.
  2. Add grated zucchini, olive oil, oat milk, eggs and vanilla extract to a large mixing bowl. Whisk until combined.
  3. In a separate large mixing bowl, combine all dry ingredients (excluding raisins).
  4. Pour the wet mixture into the dry mixture, stirring to combine thoroughly. Dust raisins with gluten free flour blend before gently folding into the mixture (this helps them not sink to the bottom of the loaf!).
  5. Pour the batter into the prepared loaf pan and bake for 75 minutes, or until the top is a rich, golden brown and a toothpick comes out of the centre of the loaf mostly clean.
  6. After removing from the oven, use a knife to free the sides of the bread from the pan. Allow the bread to cool for 10 minutes in the pan before flipping upside down onto a cooking rack. Let sit for 5 minutes and shake the loaf from the pan. Place the loaf right side up and allow to cool 15 minutes before slicing.
  7. Once partially cooled, slice and serve immediately. It's especially delicious warm with vegan butter!

Recipe Notes

• This loaf keeps for up to a week, unrefrigerated. 
• This loaf freezes very well! I like to wrap it in aluminum foil, then seal it in a reusable silicone bag before popping it into the freezer.


SHOP MY BAKING & DINNERWARE FAVOURITES



MORE PLANT BASED SUMMER BAKING & BREAKFAST IDEAS


Gluten Free Saskatoon Citrus Banana Bread

Superfood Peach Pie Smoothie Bowls

Wild Saskatoon Berry Crumble

Protein Packed Cherry Almond Granola

Nourishing Zucchini Oatmeal Breakfast Cookies (publishing soon!)


What are some of your favourite ways to use up zucchini — especially the overgrown, garden variety? While I have a soft spot for shredded zucchini in baking because of how moist and delicious it makes everything, zoodle recipes are another go-to in the JustineCelina kitchen! I highly recommend purchasing a spiralizer if you don’t already own one — I find myself using it often during the summer months. I also shred and spiralize zucchini to freeze and use throughout the year! If you’re looking for some zoodle inspiration, check out my Carrot Cashew Zoodles with Crispy Sesame Tofu (it’s an oldie but a goodie!). 

Did you try my Cinnamon Raisin Zucchini Bread? If you did, please let me know! Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes so I can find them — I love scrolling through the feed and discovering your recreations! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Wishing you all a successful gardening season! 


Disclaimer: This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina.com!

Previous Post Next Post

You Might Also Like

12 Comments

  • Reply nancy October 13, 2022 at 2:38 pm

    5 stars
    love this warm spiced zucchini bread. it was a real hit and so easy to make too. thanks for the recipe

    • Reply Justine October 13, 2022 at 3:31 pm

      Thank you so much for letting me know, Nancy! Thrilled you love the recipe as much as we do.

  • Reply Vanessa Gilic October 13, 2022 at 10:07 pm

    5 stars
    What a delicious combination! It was wonderful with a cup of tea.

    • Reply Justine October 14, 2022 at 6:40 am

      I’m so glad you enjoyed it, Vanessa!

  • Reply Marie October 14, 2022 at 1:02 am

    5 stars
    Oh the dream to make a garden with giant zucchinis! I mean, this Covid time, had some positive as well. I m a big zucchini fan and trying to cut on gluten so definitely going to try this lovely recipe of yours! Thanks

    • Reply Justine October 14, 2022 at 6:42 am

      Our very own Country Garden was a dream of ours for so long, too! The pandemic definitely had some silver linings. I hope you try the recipe, Marie!

  • Reply Bernice Hill October 14, 2022 at 11:44 am

    Welcome back Justine! I’m so glad to see you so happy in your garden and enjoying the fruits of your labours. It looks like you had a huge bounty of zucchini and put it to good use. The bread looks tasty and I love that you added cinnamon and raisins. I’ll always be team raisin!

    • Reply Justine October 14, 2022 at 12:25 pm

      Thank you so much for the warm welcome (back) and the recipe love, Bernice! Our Country Garden has been such a cathartic project — and I’m so happy to begin sharing more garden-to-table recipes.

  • Reply Kristen October 16, 2022 at 5:11 pm

    5 stars
    We have SO many garden zucchinis, so this was the perfect recipe to use up some more of our bounty. I didn’t have raisins on hand this time, so I threw in currants and it was delicious. The recipe was simple and flavourful and lasted about 4 hours in our house! It was devoured.

    • Reply Justine October 17, 2022 at 7:47 am

      Thank you so much for sharing, Kristen! Currants would be a DELICIOUS substitution for raisins in this recipe. I’m so pleased your and your family loved it!

  • Reply Sean October 17, 2022 at 9:57 am

    5 stars
    I’m always kind of on the fence about zucchini bread… but you break the recipe down so nicely here, and balance the flavours beautifully. It’s definitely a keeper. And so glad to see you back and creating recipes to share with the world again! Cheers!

    • Reply Justine October 17, 2022 at 10:13 am

      Thank you, Sean! It’s always a pleasure to hear from you. I hope you’re doing well!

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.