Description
Zucchini bread lovers will adore this wholesome twist on classic quick bread. Packed with nutrients and subtle sweetness, this recipe delivers moist, flavorful slices perfect for breakfast or snacking with zero guilt. Bakers can easily create this nourishing treat to delight family and friends.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups grated zucchini (about 7 ounces; 210 grams)
- 1 3/4 cups white whole wheat flour or regular whole wheat flour (220 grams)
- 2 eggs
Wet Ingredients:
- 1/2 cup honey or maple syrup (170 grams)
- 1/3 cup melted coconut oil or extra-virgin olive oil (80 milliliters)
- 1/2 cup milk of choice or water (120 milliliters)
- 2 teaspoons vanilla extract
Dry Ingredients and Spices:
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 1/4 teaspoon ground nutmeg
Optional Ingredient:
- 3/4 cup roughly chopped raw walnuts or pecans (90 grams)
Instructions
- Prepare the oven environment by heating to 325°F and coating a 9″ x 5″ loaf pan with grease to ensure smooth bread release.
- Optional: Enhance nutty flavor by spreading nuts on a parchment-lined baking sheet and roasting for 5 minutes, rotating midway. Allow to cool completely.
- Create a liquid base by whisking melted coconut oil and honey until smooth. Incorporate eggs, blending thoroughly. Gently warm mixture if coconut oil solidifies.
- Develop flavor profile by integrating milk, baking soda, cinnamon, vanilla, salt, and nutmeg into the wet mixture, stirring until harmonious.
- Introduce moisture and texture by folding grated zucchini (thoroughly drained) into the mixture. Gradually incorporate flour, mixing minimally to maintain tenderness. Gently integrate toasted nuts if using.
- Transfer batter into prepared pan, distributing evenly. Sprinkle additional cinnamon across surface and create decorative swirl using knife tip for visual appeal.
- Bake for 55-60 minutes until center tests clean with a toothpick. Bread should exhibit slight springback when gently pressed.
- Allow bread to rest in pan atop wire rack, enabling complete cooling. Slice with serrated knife for clean, even portions.
Notes
- Squeeze zucchini thoroughly to prevent soggy bread, using a clean kitchen towel or cheesecloth to remove excess moisture.
- Customize the bread by adding dark chocolate chips, dried cranberries, or shredded coconut for extra flavor and texture.
- Use whole wheat or gluten-free flour as alternatives to suit different dietary needs, adjusting liquid content slightly if necessary.
- Store the bread wrapped tightly in plastic wrap or aluminum foil at room temperature for 3-4 days, or refrigerate for up to a week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg