Healthy Zucchini Bread
This light and fluffy zucchini bread is made with wholesome ingredients like whole wheat flour, honey (or maple syrup), and coconut oil. It’s a healthier take on a classic, with options to make it vegan or gluten-free. Perfect for breakfast, snacks, or a guilt-free treat, this moist and flavorful loaf is easy to customize to your liking!
Servings: 1 loaf
Ingredients
- 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 or vegan substitutes, see notes
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon plus extra for topping
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini about 7 ounces; squeeze out excess moisture
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C). Grease a 9” x 5” loaf pan to prevent sticking.
- Toast the Nuts (Optional): If using nuts, spread them on a parchment-lined baking sheet and toast in the preheated oven for 5 minutes, stirring halfway through. Set aside to cool.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil and honey until smooth. Add the eggs and whisk until well combined. (If the coconut oil hardens, warm the bowl briefly to re-melt it.)
- Add Remaining Wet Ingredients: Whisk in the milk, baking soda, cinnamon, vanilla, salt, and nutmeg.
- Combine with Dry Ingredients: Stir in the grated zucchini, ensuring it’s squeezed to remove excess moisture. Add the flour and stir until just combined. If using, fold in the toasted nuts.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan. Lightly sprinkle cinnamon on top, and use the tip of a knife to create a decorative swirl, if desired.
- Bake the Bread: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should spring back slightly when touched.
- Cool and Slice: Let the bread cool in the pan on a wire rack. Once cooled, slice with a serrated knife and serve.
Notes
Storage: Keep at room temperature for 2–3 days in an airtight container. Refrigerate for 5–7 days or freeze for up to 3 months. To freeze, slice the bread beforehand and thaw individual slices as needed.
Vegan Option: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Use non-dairy milk.
Gluten-Free Option: Substitute whole wheat flour with a 1:1 gluten-free all-purpose flour blend.
Vegan Option: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). Use non-dairy milk.
Gluten-Free Option: Substitute whole wheat flour with a 1:1 gluten-free all-purpose flour blend.