- Food: Zucchini Bread
- Writer: Lizzie Green
- Content-Type: Food Blog
If you’ve had zucchini bread before, there are a few distinctions between my recipe and traditional zucchini bread recipes. Here are five reasons why this zucchini bread is better for you:
- Instead of a full cup of white sugar, I used half a cup of honey (or maple syrup). Although it isn’t overly sweet, individual slices could be drizzled with more honey or maple syrup if desired.
- This bread is also created with 100 percent whole grains because I used white whole wheat flour instead of refined flour.
- Because I used coconut oil instead of butter, this bread may be made without any dairy.
- Most zucchini bread recipes call for one cup of grated zucchini, but I found that one-and-a-half cups worked better for me. Even yet, I can’t say there’s a strong zucchini flavor because zucchini isn’t particularly flavorful in and of itself.
- It’s also simple to make vegan and/or gluten-free just refer to the notes in the recipe.
|15-minute prep time
Time to cook: 55 minutes
1 hour and 10 minutes
Yield: 1 loaf of bread
Whole grains, honey (or maple syrup), and coconut oil, rather than butter, are used in this fluffy zucchini bread recipe. It’s simple to make vegan and/or gluten-free versions (see notes). One loaf is made from this recipe.
- Optional: ¾ cup roughly chopped raw walnuts or pecans
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- ¾ cup white whole wheat flour or regular whole wheat flour
- Preheat the oven to 325 degrees Fahrenheit. To keep the bread from sticking, grease a 9″ × 5″ loaf pan. If you’re toasting the nuts, use parchment paper to line a small, rimmed baking sheet for easy cleanup.
- Toast the nuts as follows: Pour the chopped nuts onto your prepared baking sheet once the oven has finished preheating. Bake for about 5 minutes, stirring halfway through, until the nuts are aromatic and toasted.
- Combine the coconut oil and honey in a large mixing dish. Whisk them together until they’re well mixed. Mix in the eggs thoroughly. (If your coconut oil hardens when it comes into touch with cold ingredients, simply place the bowl in a warm spot for a few minutes, such as on top of the stove, or warm it in the microwave for approximately 20 seconds.)
- Whisk together the milk, baking soda, cinnamon, vanilla, salt, and nutmeg. Toss in the zucchini with a large spoon (be sure to squeeze excess moisture out of the zucchini first). Stir in the flour until it is completely mixed. Some lumps are acceptable! If using, gently fold in the toasted nuts immediately.
- Pour the batter into a prepared loaf pan and top with a little dusting of cinnamon. Run the point of a knife across the batter in a zig-zag pattern for a lovely swirled look.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean and the loaf springs back when pressed. Allow the bread to cool on a wire rack in the pan. Individual slices should be sliced using a serrated knife.
- Because this bread is wet, it will only stay at room temperature for 2 to 3 days. It can be kept in the refrigerator for 5 to 7 days or frozen for up to 3 months. I like to slice the bread before freezing it and then defrost individual slices by simply toasting or microwaving them.
- A NOTE ON OILS: I’m a big fan of coconut oil around here. I used unrefined coconut oil and the flavor is barely detectable in the finished product. If you’re into it, olive oil will give the bread a herbal note. Although vegetable oil has a neutral flavor, most vegetable/canola oils are heavily processed, therefore if possible, choose cold-pressed sunflower or grapeseed oil.
- CHANGE IT UP: Instead of nuts, use chocolate chips or small/chopped dried fruit.
- MAKE MUFFINS ACCORDING TO THIS RECIPE!
- TO MAKE IT VEGAN, FOLLOW THESE INSTRUCTIONS: Use maple syrup instead of honey, flax eggs instead of eggs, and non-dairy milk (I used almond milk) or water instead of milk.
- MAKE IT DAIRY-FREE: Use non-dairy milk (I used almond milk) or water instead of regular milk.
- REMOVE THE EGG: Flax eggs can be used in place of eggs.
- ELIMINATE THE GLUTEN: Although I haven’t tested it myself, a reader told me that Bob’s Red Mill’s all-purpose gluten-free mix works nicely in this recipe.
- MAKE IT NUT-FREE: Simply leave out the nuts and eliminate the nut milk.
- MAKE IT LESS FATTENING: While I believe this bread has a good level of fat, if you’re on a low-fat diet, you may replace the oil with applesauce.