My dog, 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, if you’d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, lightly spiced, and full of confetti-like 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. Here are five reasons to love this healthier zucchini bread:
Grain Free Peanut Butter Zucchini Bread (two Ways!)
If you love this zucchini bread, you’ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you’re going to love this one. Don’t miss the maple-sweetened blueberry muffins in my cookbook!
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.
*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.
Whole Wheat Chocolate Chip Zucchini Bread
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 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.
Easy Vegan Zucchini Bread Recipe
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Healthy Gluten Free Zucchini Bread
© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This recipe makes a single beautiful loaf of walnut studded zucchini bread. And a sizable one at that. For years I would load my zucchini-flecked quick bread batter with all manner of zest, spice, and whatnot. But that's not how I roll anymore. Over the years I began to prefer this pared-down and more minimalist version. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires just one pan and is a rustic stunner. If you're looking for a go-to zucchini bread recipe, give this a shot.
Pre-grate & Freeze Excess Zucchini: When you have more zucchini than you know what to do with, grate it on a box grater and then divide 2 1/2 cup portions into freezer bags. Thaw and use with this recipe later in the year.
Too Much: If you've baked more zucchini bread than you can eat, slice it, divide with parchment paper, and freeze in baggies. When you're ready for it, thaw and toast (or toast in a pan with a bit of butter).
Vegan Zucchini Bread With Dates And Walnuts
Accurate Baking Time: A cake tester is important here. This is a big loaf and you want to make sure the interior is cooked though. If cake batter is visible on your tester keep baking in 7-10 minute increments.
Yellow Summer Squash Are OK Too! You can basically use any summer squash you like here. Classic green-skinned zucchini are most typical, but you can also use eight-ball squash, patty pan, crooked neck squash, etc. I like to leave the skins on all of them for the color-flecks they lend to the batter. One thing to keep an eye out for is any squash that has developed seeds. Just scoop those out prior too grating.
My Special Zucchini Bread: This is the more maximalist version of zucchini bread I've featured here since 2008. To the batter add: the zest of 2 lemons, 1/4 cup poppy seeds, 1/3 cup finely chopped crystalized ginger, 1 teaspoon cinnamon, and 1 tablespoon favorite curry powder. So fragrant!
Healthy Almond Flour Zucchini Bread
All the Zests: Add the zest of 3 limes, 2 oranges, and 3 lemons. Consider swapping almond extract for the vanilla extract.
Basil & Lemon: Add 1/3 cup chopped fresh basil and zest of two lemons to the wet ingredients. You can use Italian or lemon basil.
Zucchini Oat Bread: An idea I haven't tested yet, but want to mention it in case someone wants to give it a try. Swap 1/3 cup of the flour for old-fashioned oats.
Almond Flour Zucchini Bread
Raz el Hanout: I've baked a delicious version using a Raz el Hanout spice blend, highly recommended! Just add 1 tablespoon of Raz el Hanout to your dry ingredients.
Muffins: Yes, you can make muffins with this batter! Fill lined muffin tins 2/3 full - 3/4 if you’re living on the edge! And bake until golden and cooked through.
Chocolate Chips: Kids of course love the version with chocolate chips mixed in. You can add as few or as many as you feel appropriate!
Zucchini Banana Bread {paleo, Gf, Df}
If you have a garden that is anything like ours, it's putting off an incredible number of zucchini right now. Take a look at these zucchini recipes. I've been trying to come up with more recipes that put a real dent in the zucchini supply. So far, this Pasta with Smashed Zucchini Cream is a favorite. And this Grilled Zucchini & Bread Salad is perfect for summer & using up extra sourdough at the end of the week. And we love this Simple Sauteed Zucchini, especially with a little side action of this favorite pesto.
Enjoy! And please leave notes in the comments if you have other variations you like. If quick breads are your thing be sure to check out this One-bowl Banana Bread, or this lemony olive oil version. This Rosemary Olive Oil Cake is a forever favorite. As are these Seeded Pumpkin and Feta Muffins.
A time-saving tip: if you have a food processor with the grating attachment, use it to shred the zucchini. It will perfectly shred the zucchini in no time. On the flour front, this recipe calls for whole wheat pastry flour, it lends a nice, tender crumb to the zucchini bread. That said, feel free to swap in unbleached all-purpose flour if it is more convenient or happens to be your flour of choice. Or do a 50/50 blend of whole wheat pastry and all-purpose. Lastly, I have you sprinkle some sugar across the top of your zucchini bread batter before baking, if you have a large grain sugar use that (pictured), if not granulated sugar is fine.
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