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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}

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
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Cooling time 30 minutes
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 xanthan 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.