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.
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 cu
p 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!
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1½ cups grated zucchini (you’ll need 1 small zucchini, about 7 ounces)
- 1¾ cups white whole wheat flour or regular whole wheat flour
- Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
- Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.