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Healthy Zucchini Bread
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Healthy Zucchini Bread

This fluffy zucchini bread is made healthier with whole grains, natural sweeteners, and coconut oil instead of butter. It's moist, lightly spiced, and perfect for breakfast or a snack. Easily adaptable for vegan or gluten-free diets (see notes).
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 10
Calories: 180kcal

Ingredients

Optional:

  • ¾ cup roughly chopped raw walnuts or pecans

Wet Ingredients:

  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • ½ cup honey or maple syrup
  • 2 eggs or vegan substitutes, see notes
  • ½ cup milk of choice or water
  • 2 teaspoons vanilla extract
  • Dry Ingredients:
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + extra for topping
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini about 7 ounces, moisture squeezed out
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour

Instructions

  • Preheat the oven to 325°F (163°C). Grease a 9” x 5” loaf pan. If toasting nuts, line a small baking sheet with parchment paper.
  • Toast the nuts (if using): Spread the chopped nuts on the prepared baking sheet and toast in the oven for about 5 minutes, stirring halfway, until fragrant.
  • Mix wet ingredients: In a large bowl, whisk together the melted coconut oil and honey. Add the eggs and whisk again until smooth.
  • Add remaining wet ingredients: Stir in the milk, baking soda, cinnamon, vanilla extract, salt, and nutmeg.
  • Incorporate zucchini and dry ingredients: Gently fold in the grated zucchini. Add the flour and mix until just combined (some lumps are okay). If using nuts, fold them in.
  • Pour and decorate: Transfer the batter to the loaf pan. Lightly sprinkle cinnamon on top and use a knife to swirl for a decorative touch.
  • Bake: Place in the oven and bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
  • Cool and serve: Let the bread cool in the pan on a wire rack. Once cooled, slice and enjoy.
  • Notes
  • Storage: Keeps at room temperature for 2-3 days in an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months. For freezing, slice beforehand and thaw individual slices as needed.
  • Vegan option: Substitute eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit for 5 minutes). Use a non-dairy milk.
  • Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend instead of whole wheat flour.