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.