A healthy take on a classic summer time treat. This zucchini bread is m-o-i-s-t and filled with gluten-free and dairy-free ingredients that will make your taste buds sing!
Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside.
Whisk together the egg, sugar, vanilla and milk.
Add in the pressed zucchini and whisk again. Fold in the dry ingredients.
Bake for 40-50 minutes or until a toothpick is inserted and comes out clean. Store in an airtight container for up to 2-3 days on the counter or 5-6 days refrigerated.