Description
This healthy zucchini bread is naturally sweetened with honey, made with whole wheat flour, and packed with warm spices. It’s moist, wholesome, and perfect for breakfast or an afternoon snack.
Ingredients
- 1 ½ cups shredded zucchini (moisture squeezed out)
- ½ cup honey (or maple syrup)
- 2 large eggs
- ⅓ cup unsweetened almond milk (or any milk)
- 2 tsp vanilla extract
- Optional: zest of 1 orange
- 2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup melted coconut oil (or olive oil)
- Optional add-ins: ½ cup chopped walnuts, ½ cup dark chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Grease an 8×4-inch loaf pan.
- In a large bowl, mix together the shredded zucchini, honey, eggs, almond milk, vanilla extract, and orange zest if using.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet and dry ingredients, mixing just until combined.
- Stir in the melted coconut oil until fully incorporated.
- Fold in optional add-ins like walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan. Sprinkle additional chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best texture, allow the loaf to cool completely before slicing. This bread can be stored at room temperature for up to 2 days or refrigerated for 5 days. Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American