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Healthy Zucchini Bread
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Healthy Zucchini Bread

Enjoy this healthier twist on zucchini bread, made with whole grains, natural sweeteners, and coconut oil instead of butter. This moist and fluffy loaf is packed with flavor, easy to make, and adaptable for vegan or gluten-free diets. It’s a perfect treat for any time of day!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings: 1

Ingredients

  • Optional: ¾ cup chopped raw walnuts or pecans toasted, if desired
  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • ½ cup honey or maple syrup
  • 2 eggs or vegan flax egg substitute, see notes
  • ½ cup milk of choice or water
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon + extra for sprinkling
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini squeeze out excess moisture
  • 1 ¾ cups white whole wheat flour or whole wheat flour

Instructions

  • Prepare the Oven: Preheat the oven to 325°F (163°C). Lightly grease a 9” x 5” loaf pan.
  • Optional - Toast the Nuts: If using nuts, spread them on a baking sheet lined with parchment paper and toast in the oven for 5 minutes until fragrant. Set aside to cool.
  • Combine Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil and honey until smooth. Add the eggs and whisk again. (If the oil solidifies, warm the mixture briefly to re-melt it.)
  • Add Flavorings: Whisk in the milk, baking soda, cinnamon, vanilla, salt, and nutmeg.
  • Mix in Zucchini and Dry Ingredients: Stir the grated zucchini into the wet ingredients. Gradually fold in the flour, mixing until just combined. Gently fold in the toasted nuts, if using.
  • Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan. Sprinkle extra cinnamon on top, and swirl with a knife for a decorative touch.
  • Bake: Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. The bread should spring back when lightly pressed.
  • Cool and Serve: Allow the loaf to cool in the pan on a wire rack. Once cooled, slice with a serrated knife and enjoy!

Notes

Storage: Store the bread in an airtight container at room temperature for 2–3 days. Refrigerate for up to 7 days or freeze for up to 3 months. Slice before freezing for easy thawing.
Vegan Option: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit for 5 minutes). Use non-dairy milk.