Low Nickel Sweet Zucchini Bread

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

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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!

My black beauty zucchini plant mingling with my pumpkin plant.
My black beauty zucchini plant mingling with my pumpkin plant.

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.

It’s essential you prep your shredded zucchini before you combine the dry ingredients with the wet ingredients.

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.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 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.
Keyword low nickel desserts, low nickel receipes, nickel food allergy, nickel food allergy recipes, nickel free recipes
12 comments
  1. I am excited to try this recipe! I have been looking for a tasty and tried/true recipe for sandwich bread and a crusty bread (to go with soups). Have you found some recipes for those kinds of breads?

    1. Pam,
      I hope you enjoy this recipe! I haven’t found a recipe for sandwich bread or crusty bread. If I find one, I’ll let you know! Prior to my allergy diagnosis in 2009, I thought about getting a bread machine. However, I think they’ll all be made with stainless steel.

  2. What bread pan did you end up deciding to buy? I was thinking of maybe lining my bread pans with wax or parchment paper until I purchase new ones. Have you tried that by chance? I’m hoping it’ll at least help my cooking absorb less nickel until I purchase better cookware.

    1. Hi April,
      Thanks for your comment. I still use the same stainless steel bread pans. However I’ve become better at using parchment paper to line the pans. Check out my pumpkin bread recipe post to see what I mean. I also use long glass pyrex dishes I bough in a pyrex set.
      Warm regards,
      Christy

  3. Hi Christy,
    I can’t wait to try the recipe. Will do olive cause can’t tolerate corn which I know you can. Or cinnamon. Have you tried juicing? Cucumbers did not work for me but am now trying zucchini.
    Thanks Lindy

    1. Hi Lindy,
      Thanks for your comment. I love to use olive oil and you’ll have to tell me how the Sweet Nickel Free Zucchini Bread works out when you try it!
      I have juiced, but don’t currently as it tends to spike my blood sugar.
      Warm regards,
      Christy

  4. Thank you for your many ideas on this site to help with nickel allergies! What do you mean by “whole white flour” — is that the same as all-purpose or unbleached white flour?

    1. Hi there,
      Thanks for your comment and appreciation for my website. I edited my recipe, as I could see how it would be confusing and what I really meant was all-purpose white flour, as you mention, as I don’t think whole white flour is actually a thing.
      Warm regards,
      Christy

  5. I know this is an old post, but I recommend stone loaf pans. I got some from pampered chef a million years ago and they are awesome for quickbreads!

    1. Hi Sheralyn,
      Thanks for your comment, as until now I wasn’t aware of stone loaf pans. I did purchase a glass Pyrex bread pan and love to make this recipe in it!
      Warm regards,
      Christy

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