Zucchini Bread Recipe without Eggs

Using Honey and Palm Shortening

Zucchini bread recipe without eggs or refined sugar.
Zucchini bread recipe without eggs or refined sugar.

Zucchini bread recipe without eggs: This one is a twist on my original zucchini bread recipe.  The original calls for sugar and eggs. This one omits them and so it is a bit healthier; but it doesn’t compromise the nice taste. If you are on a low sugar diet or have been sugar free for a while and are ready to reintroduce honey, this is a nice recipe to start with.

Egg free Zucchini Bread Recipe

This zucchini bread recipe does include using bananas and also palm shortening. If you are low sugar you may be wondering if the bananas are a good idea. While it’s true that fruit has a lot of sugar in it, whole fruit also has fiber and nutrients.  So as long as you are watching your overall intake of fruit for the day and you are careful to add your veggies as well, a slice of bread sweetened with fresh bananas and honey should be okay. This zucchini bread recipe can be sliced once it has cooled and you can freeze those slices and have them periodically as a treat with a well balanced low sugar diet.

You may substitute the bananas for unsweetened apple sauce and the palm shortening for butter if you wish. The result will be a softer, less formed loaf. The traditional zucchini bread recipe usually calls for cooking oil, but without the use of eggs, shortening is a better option for creating that robust, well formed bread that can be cut and will maintain it’s form. As is, the following recipe makes a nice firm loaf that has the right amount of sweetness but is also healthier than the traditional zucchini bread recipe you’ve eaten all your life.

Egg free Zucchini Bread Ingredients:

  • 2 large zucchinis, coarsely shredded (should equal three packed cups of shredded zucchini)
  • 3/4 cups honey
  • 3/4 cups vegetable oil (your choice)
  • 2 medium-sized bananas, mashed.
  • 3 cups of Bob’s Red Mill Gluten Free All Purpose Flour. (Made with sorghum, fava bean, garbanzo bean, potato starch, and tapioca flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 teaspoons of featherweight baking powder (or a homemade corn-free one)
  • 1 teaspoon guar gum (optional) You could really omit if you haven’t got any. Guar gum is a corn free binder similar to xanthan gum, which is grown on corn. If you’d like to use xanthan gum instead you can.
  • Spectrum Palm Oil to grease the pan, or if you are doing dairy free, a paper towel dampened with vegetable oil (do not use a spray can like Pam as it contains chemical ingredients not suited for Feingold diet).

Egg free Zucchini Bread Directions:

Grease the bottom and sides of one 9×5 bread pan with spectrum palm oil or vegetable oil. Preheat your oven to 350 degrees F. In a mixer beat honey, oil, and bananas on high. Slowly add the salt and rising agents, cinnamon, guar gum, and finally flour mix. Beat on high for 2 minutes. Batter should be thick and fluffy. Now add the zucchini and mix on low. You could add nuts if you wish or dried fruit. Tastes great without, though. Pour all the batter into the bread pan. Bake 1 hour or until toothpick is clean. Cool 5-10 minutes, then remove from pan. When I baked this it took 1 hr. 7 minutes to fully bake up. Honey browns faster than sugar so if it looks like it is browning too fast cover it with foil at the end to prevent burning on top.

Kids will love this one. It is a little denser than the original recipe, but cuts the same and holds together well.

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