Low Nickel Sweet Zucchini Bread

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All summer long I grow zucchini in my garden. This year I grew 7 zucchini plants and enjoyed harvesting it nearly every week!

Zucchini is one of my favorite foods, high in folate, vitamin A, vitamin B-6, B-1, B-2, vitamin C and potassium. I have a challenging time eating enough foods with B vitamins, as many foods high in vitamin B are also high in nickel, such as soy, shellfish, leafy greens and oats.

*The recipe calls for 1 teaspoon of baking powder, which does contain nickel. Whereas, baking soda doesn’t contain nickel. Since the recipe asks for such a small quantity of baking powder, I usually add it. However, you may substitute either a mixture of ¼ teaspoon baking soda with ½ teaspoon cream of tartar OR lemon juice or ½ teaspoon lemon juice, for the 1 teaspoon of baking soda.

I have adapted this recipe from the Joy of Cooking Cookbook (affiliate link) – “Sweet Zucchini Bread” on page 628. I still use my stainless steel bread pans and line them with parchment paper. I’ve also love to use my smaller Pyrex glass dishes to cook this recipe. Generally cooking using glass can take longer than metal, so take that into consideration. One day, I also want to try using the Lodge cast iron bread pan (affiliate link).

Before you begin making this recipe, I suggest you first grate 2 cups of zucchini so it’s prepared and set aside. Two cups of grated zucchini is usually the equivalent of 2-3 small zucchinis or 1-2 large zucchinis. Be sure to squeeze the excess moisture out of the zucchini. I squeeze the moisture out, when I measure out 1 cup and press my fingers down on the zucchini over the sink. Initially, I mixed the wet and dry ingredients prior to grating my zucchini and the bread didn’t set as too much moisture had gotten into the recipe. To prevent this from happening, just grate the zucchini first before mixing all the ingredients together! 

INGREDIENTS  

• 1 1/2 cups white flour I prefer white bread flour or unbleached white flour
• 1 tsp baking soda
• 1 tsp baking powder, you can made the substitute noted in post
• 1/4 tsp ground cinnamon
• 1/2 cup sugar
• 2 large eggs beaten
• 1/4 cup canola or olive oil
• 1/4 cup applesauce
• 1 tsp vanilla
• 2 cups shredded zucchini

INSTRUCTIONS 

1. Grate 2 cups of zucchini so it’s prepared and set aside. 
2. Preheat the oven to 350 degrees.
3. Mix the dry ingredients in a large bowl and in a separate smaller bowl, mix the wet ingredients, excluding the zucchini.
4. Pour your wet ingredients in with your dry ingredients. Once everything is combined, add the 2 cups of grated zucchini and mix all the ingredients together. 
5. Once everything is combined, I spray two bread pans with olive oil and sprinkle it with flour on all sides. Pour the mixture into either one bread pan for a large loaf of zucchini bread, or two bread pans for two medium sized loaves. 
6. Bake the bread for 45-50 minutes. It should pass the toothpick test, where when you place a toothpick into the bread it should come out clean.
7. Lastly let your zucchini bread cool for 5-10 minutes and enjoy!

NOTES

If you make two loaves of zucchini bread and freeze it, don’t use aluminum foil. Instead, I’d suggest using a freezer Tupperware container or freezer specific Ziploc bag.

If you have a nickel free bread pan you like or use, I’d love to hear about it, by leaving a comment below. If you try the recipe, please rate it below!

Low Nickel Sweet Zucchini Bread

Christy Cushing at https://nickelfoodallergy.com/

Nothing says the end of summer like homemade low nickel sweet zucchini bread! This bread recipe will literally melt in your mouth.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course bread, Dessert, Snack, Sweets

Cuisine American

Ingredients

  

• 1 1/2 cups white flour I prefer white bread flour or unbleached white flour
• 1 tsp baking soda
• 1 tsp baking powder, you can made the substitute noted in post
• 1/4 tsp ground cinnamon
• 1/2 cup sugar
• 2 large eggs beaten
• 1/4 cup canola or olive oil
• 1/4 cup applesauce
• 1 tsp vanilla
• 2 cups shredded zucchini

Instructions

 

• Grate 2 cups of zucchini so it’s prepared and set aside. 
• Preheat the oven to 350 degrees.
• Mix the dry ingredients in a large bowl and in a separate smaller bowl, mix the wet ingredients, excluding the zucchini.
• Pour your wet ingredients in with your dry ingredients. Once everything is combined, add the 2 cups of grated zucchini and mix all the ingredients together. 
• Once everything is combined, I spray two bread pans with olive oil and sprinkle it with flour on all sides. Pour the mixture into either one bread pan for a large loaf of zucchini bread, or two bread pans for two medium sized loaves. 
• Bake the bread for 45-50 minutes. It should pass the toothpick test, where when you place a toothpick into the bread it should come out clean.
• Lastly let your zucchini bread cool for 5-10 minutes and enjoy!

Notes

If you make two loaves of zucchini bread and freeze it, don’t use aluminum foil. Instead, I’d suggest using a freezer Tupperware container or freezer specific Ziploc bag.

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