Healthy Zucchini Bread Recipe

Fluffy and moist zucchini bread, made healthier with whole grains, natural sweetener (honey or maple syrup), and coconut oil instead of butter.

Cookie is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it. This dog is my soulmate, I tell you. I captured it on video for Snapchat (we’re cookieandkate), but you can also see it on YouTube , if you’re not on the Snap.

nuts and zucchini

That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, and full of little green flecks of zucchini. If you’ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes.

I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It’s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired. I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains. Lastly, I used coconut oil instead of butter, which means this bread is easily made without any dairy at all. It’s easily made vegan and/or gluten-free, too—just check my recipe notes.

Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can’t say there’s a pronounced zucchini flavor to it, because zucchini doesn’t have a ton of flavor in itself. Some ground cinnamon and nutmeg make this a lightly spiced quick bread with green confetti inside. If you’re a fan of my apple muffins or carrot muffins , you’re going to love this one!

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    Author: Cookie and Kate

    Recipe type: Baked good

    Prep time:

    Cook time:

    Total time:

    Serves: 1 loaf




    Recipe adapted from my banana bread and carrot muffins , with reference to Once Upon a Chef and All Recipes .
    *A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
    Make muffins: Divide the batter into 11 muffin cups (greased or lined with muffin liners, if necessary) and bake at 325 degrees around 23 minutes.
    Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
    Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
    Make it egg free: Replace the eggs with flax eggs.
    Make it gluten free: I haven’t tried myself, but I have heard from a reader that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.
    Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
    If you love this recipe: You will also love my pumpkin bread , banana muffins and pumpkin muffins and banana nut scones !
    Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).


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    Source: Cookie and Kate