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Healthy Zucchini Bread
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Healthy Zucchini Bread

This fluffy and moist zucchini bread is made with whole grains, honey (or maple syrup), and coconut oil for a healthier twist. It's easy to adapt for vegan or gluten-free diets (see notes) and makes a perfect breakfast or snack.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
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 + extra for swirling on top
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini about 7 ounces; gently squeeze out excess moisture
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour

Instructions

  • Preheat the oven: Set your oven to 325°F (163°C). Grease a 9” x 5” loaf pan to prevent sticking. If toasting nuts, line a small, rimmed baking sheet with parchment paper.
  • Toast the nuts (optional): Spread the chopped nuts on the prepared baking sheet. Bake for about 5 minutes, stirring halfway, until fragrant and toasted.
  • Mix wet ingredients: In a large mixing bowl, whisk together the melted coconut oil and honey until smooth. Add the eggs and whisk again. (If the coconut oil solidifies, warm the mixture slightly to re-melt.)
  • Incorporate remaining wet ingredients: Whisk in the milk, baking soda, cinnamon, vanilla extract, salt, and nutmeg.
  • Add zucchini and dry ingredients: Stir in the grated zucchini. Add the flour and mix until just combined—some lumps are fine. If using nuts, gently fold them in.
  • Pour and decorate: Transfer the batter to the greased loaf pan. Sprinkle a little cinnamon on top and swirl with a knife for a decorative touch.
  • Bake: Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean and the loaf springs back 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: Keeps at room temperature in an airtight container for 2 to 3 days.
Refrigerate for up to 7 days or freeze for up to 3 months. For easy thawing, slice before freezing and reheat individual slices in a toaster or microwave.
Vegan option: Substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set aside for 5 minutes). Use non-dairy milk.
Gluten-free option: Replace the whole wheat flour with a 1:1 gluten-free all-purpose flour blend.