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Olive Oil Zucchini Bread

Print Recipe
Prep Time:15 mins
Cook Time:55 mins


  • 2 tablespoons lemon juice
  • 3/4 cup non-dairy milk
  • 1/3 cup Extra Virgin Oil Oil From Spain
  • 2 eggs or vegan egg replacer
  • 1 1/2 cups grated zucchini
  • 1 3/4 cups gluten-free baking flour
  • ½ cup coconut sugar
  • 2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda


  • Preheat oven to 350 degrees Fahrenheit.
  • Add lemon juice, non-dairy milk, olive oil and eggs into a large bowl and whisk to combine.
  • In another large bowl, add grated zucchini, baking flour, coconut sugar, cinnamon, sea salt and baking soda. Stir to combine.
  • Add wet mixture into flour mixture and stir together until batter forms.
  • Scoop batter into loaf pan and bake for 50-55 minutes.
  • Allow to cool on a wire rack, slice and enjoy!
Servings: 4
Author: Healthy Grocery Girl