Healthy Zucchini Bread
A moist and lightly sweetened zucchini bread made with wholesome ingredients, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1/2 cup maple syrup Can substitute honey or brown sugar, but reduce liquid if using granulated sugar.
- 1/2 cup olive oil or melted coconut oil For less oil, try 1/4 cup oil + 1/4 cup applesauce.
- 3 large eggs For vegan version, use 3 flax eggs: 3 tbsp ground flax + 9 tbsp warm water, rested.
- 1 teaspoon vanilla extract
- 2 cups grated zucchini About 1–2 medium zucchinis; can lightly drain if very watery.
Dry Ingredients
- 2 cups whole wheat flour White whole wheat works well; for lighter crumb, replace half with all-purpose flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Add 1/4 teaspoon nutmeg or cardamom if desired.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk the eggs, maple syrup, oil, and vanilla until smooth.
- Stir the grated zucchini into the wet mixture until evenly distributed.
Mixing
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients. Fold with a spatula until just combined—stop when no streaks of flour remain. Avoid overmixing.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Whole wheat flour absorbs more liquid, so if your zucchini is especially dry you may notice slightly thicker batter. If batter seems too dry, add 1–2 tablespoons milk.