Zucchini Bread
A moist and lightly sweet zucchini bread made with whole wheat flour, maple syrup, and coconut oil, perfect for breakfast or as a less-guilty dessert.
Ingredients
Wet Ingredients
- 2 cups grated zucchini (about 1–2 medium zucchinis)
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted substitute: mild-flavored vegetable oil or melted butter
- 2 eggs substitute: 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour swap: half all-purpose for lighter texture
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts or chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment.
- In a large bowl, stir together the grated zucchini, maple syrup, melted coconut oil, eggs, and vanilla until smooth.
- In a separate bowl, whisk the whole wheat flour, baking soda, baking powder, salt, and cinnamon until evenly mixed.
- Add the dry mixture to the wet ingredients in two additions, folding gently until just combined. Don’t overmix — a few streaks of flour are okay.
- Fold in the nuts or chocolate chips if using.
Baking
- Pour the batter into the prepared pan and level the top with a spatula.
- Bake for 50–60 minutes. Start checking at 50 minutes — a toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a lighter crumb, replace up to half the whole wheat with all-purpose flour. If using chocolate chips, toss them in a tablespoon of flour so they won’t sink.