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Low Nickel Sweet Zucchini Bread

Christy Cushing at http://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


  • 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


  • 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!


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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