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:
- 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.
- I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.
- Most zucchini bread recipes call for one cup 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.
- It’s easily made vegan and/or gluten-free, too—just check my recipe notes.
Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.
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!
Watch How to Make Zucchini Bread
Healthy Zucchini Bread
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Baked good
- Method: By hand
- Cuisine: American
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.
Ingredients
- Optional: ¾ cup roughly chopped raw walnuts or pecans
- 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
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions
- Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: 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 (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- 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 and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- 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.
Notes
Recipe adapted from my banana bread and carrot muffins, with reference to Once Upon a Chef and All Recipes.
*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.
Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts.
Make muffins: Follow this recipe!
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 dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
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 nut free: Just omit the nuts, and don’t use nut milk.
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.
If you love this recipe: You will also love my pumpkin bread, banana muffins and pumpkin muffins and banana nut scones!
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).
▸ Nutrition Information
Mandy
I’m pretty sure that your dog and my dog are doggie soul mates. My hound thinks carrots are a treat, so we almost always have a 3lb bag of carrots in the fridge for him. The funniest thing he loves is romaine lettuce, he goes crazy for it!
Karen @ Seasonal Cravings
I love using coconut oil in these quick breads. It makes it so moist and adds a yummy flavor. Can’t wait to give this a try.
Kate
Agreed! Thanks, Karen. Hope you love this zucchini bread.
Pia
Aren’t dogs just unbelievable? (in a good way, obviously)
I mean, you cannot really be mad at them for long, if at all, and in this case, I’m almost certain your four-legged friend just wanted to find a find a way to compliment what you do. Or, if we were to think even further, perhaps she knew an act like that would guarantee her a mention in your next post, as well as some social media attention ;)
Either way, enjoy the rest of your loaf, pay more heed to it than you think you have to, and have a great day!
Kate
Haha! She does love attention. I’m onto you, Cookie… :) Hope you are having a lovely week!
Cassie
I am WILD for zucchinis. This loaf is a definite must–and you and Cookie are SO cute on your Snapchat!
Kate
Well, thank you! :)
Jules
Hi kate, love your banana bread. Made a gluten and dairy free one on Sunday and we have had to finish it off today!
Thinking of making your zucchini (courgette in the UK!) Bread. How do you eat yours? Is it good breakfast bread?
Kate
I’m glad you enjoy the banana bread! I eat this zucchini bread the same way as the banana—it’s great for breakfast, as a snack or a lightly sweet dessert!
Julia
Thanks Kate! Going to make it at the weekend! :)
Monica
Hey Jules, what kind of milk did you use to make it dairy free?
Julia
Hi Monica, Kate always give substitutes at the bottom of her recipes but I just used soya milk and an all purpose gluten free flour from the supermarket. Hope that helps! x
Kate
I know almond milk works well.
Monica
Jules, what did you substitute for the wheat flour to make it gluten free? Sorry forgot to add that too.
Julia
Not at home so googled it – it is Doves Farm Gluten Free Plain white Flour 1Kg. x
Lynn
Hi Kate, the moment I saw this bread, I told myself I would try. I have baked the healthy banana several times! Can I request from you to provide metric to the ingredients?
Layne campbell
Hi Kate, and thanks again for a wonderful recipe. Would a couple of flax eggs work in this recipe, to veganise it? Thanks again, we really appreciate all your hard work. Layne from Brisbane, Aus.
k
I made banana bread a few days ago with flax egg–turned out perfect, nothing changed at all :)
Kate
Yes, that should work well! Check my recipe notes.
Jessie @ Chasing Belle
I have loved all the “loaf” variations you have posted on your blog. Zucchini bread is one of my faves, so I will definitely be checking this out!
Kate
Thanks, Jessie! Hope you love this one!
Caroline
I’d always wanted to try zucchini bread so this is a good reason to try! Looks amazing. Do you put anything on it or eat it on its own?
Kate
I like it on its own, or with a drizzle of honey, or even some peanut butter!
Alexandra @ Nickels and Noodles
My dog Kona loves vegetables. She gets kale stems on her breakfast every morning.
Kate
Lucky pup! Cookie loves kale stems, too.
k
I just found some zucchini that didn’t get used last week in my fridge and we just killed the banana bread, so, great timing! Will be giving this a try with the vegan alterations :)
Kate
Hope it turns out great for you, K!
kath caulf
You gals need to look at your print process as when went to print the recipe 15 pages came out what a waste of toner and paper.
Shannon
Does the zucchini have to be dried out at all? Or can I add it to the batter in all its watery goodness?
Kate
Noe, I didn’t need to drain it first.
Ellie | Hungry by Nature
It sounds like you and Cookie are the perfect pair! She looked so happy in that video :) And I LOVE that hexagon plate – where is it from?!
Kate
Thanks, Ellie! I found the plate in the craft section at Target.
Karalynne
I just came to your website with the purpose to find a zucchini bread recipe. :) What perfect timing! I can’t wait to try it.
Kate
Perfect!!!
Audrey @ The Thrifty Traveler CA
When I have made zucchini bread in the past, the recipe has called for squeezing out the excess water from the grated zucchini. I didn’t see a mention of that in your recipe and I just wanted to confirm that you can skip that step (crossing my fingers you can…because I am not a fan of that process!).
Thanks!
btw…love your healthy banana bread. We make a loaf almost every week!
Kate
Thanks, Audrey! I did not squeeze excess moisture out of mine. I see no need for it.
Christine
Yum, yum, great recipe and even better with the delicious Nuts for Nature nut & seed butter I found in Costco this morning
Kate
Thank you, Christine! :)
Shelly Franchuk
Hi Kate!
I have great success with all the recipes I use from your blog. Thank you! My zucchini bread did not work. It is rubbery and not fluffy? Any suggestions or ideas?
Kate
Shelly, I’m so bummed to hear that! I am not sure what went wrong. Did you overmix it? If you over-beat flour, it can turn rubbery.
Leah
Oh wow, that looks so good!
Leah //www.sunmoonwars.com
Lizzy Yarwood (orfailingthatfood)
Hi, Kate!
I love all your recipes, but I was just wondering if you had any advice for converting the quantities to grams – I don’t have ‘cup’ measurers.
Lizzy x
Leah
So my bread turned out a bit oily, not sure what I did wrong? No worries though. I love your site and recipes! The Thai curry is my fave, I can’t get enough. ❤️
Kate
Strange! I am not sure why that would be, as this bread uses the same amount of oil as all of my other loaves. I will investigate!
MeCooks
Great recipe, I will try it for sure :-)
Rashmi Primlani
We love zucchini in every form, ty for sharing.
Elena
made this a few nights ago and have managed to eat almost all of it myself. ooops.
do yourself a favor – make this AND add in a few chocolate chips!
Kate
Thank you, Elena! Great idea to add chocolate chips.
Yael
Dear Kate!
I tried the recipe last night, and the result was absolutely amazing!
As I was wondering what kind of quick snack I should make for the gruop og soccer-watchers i our livingroom, a one-and-a-half-week old zucchini stared at me from the bottom of the fridge after recieving my subscriber mail a few days ago.
The recipe was both quick, easy and fun to make. I substituted the honey with mashed dates (as we ran out of honey), and some of the flour with spelt flour.
The smells spreading in the house caused my guests loosing patience, so we hat to eat it a bit more moist than in the recipe. Still genius!
Even my young brother (14) ate almost haft a bread, saying that he would never ask for candies again, if I promise to make this cake more often.
Thank you!!
Kate
Thanks, Yael! I’m so glad you all enjoyed the cake. Your brother’s comment is too cute!
Jenny
Haha! I love that story about your dog! Funnily enough I made your banana muffins recipe the other day and my puppy wouldn’t let me enjoy them without sharing, she LOVED them. I literally had to sneak into the kitchen to grab one and she knew and would follow me, she could smell them from a mile away. Haha!
Kate
Haha! That’s awesome. Cookie goes crazy for bananas!
amy
Sorry but did not work for me …used Bob’s Red Mill 1 to 1 Baking Flour and flax eggs…right into the trash…bummer….
Kate
Amy, I’m bummed to hear that. I’m surprised, too—I have had great results with very similar recipes using Bob’s Red Mill’s other GF flour. :(
Megan
You really need to add some xanthum gum as a binder otherwise it doesn’t work. Play with the amount, it gets kind of chewy if you get too much.
Tina
I doubled this recipe before I even tried it knowing your recipes are amazing. It was delicious!! I used whole wheat flour, coconut oil, coconut milk, walnuts and honey for the “choices.” Definitely a keeper!
Kate
Thank you, Tina! That’s so nice to hear.
Orla
This sounds delicious. I have a lot of zucchini plants in my garden this year! Will be using them up! One of my dogs is forever jumping up on the counter to eat things- currently on the list – half an avocado, some cherry tomatoes, a tub of hummus and half a pound of butter. Thankfully we caught her before she completely ate the last one!!! Had also made us neurotic about making sure everything is put away!!!
Kate
I would be in so much trouble if Cookie could reach the countertop! Yikes! One time, she scarfed down nearly an entire stick of butter before I could grab it. Be careful with avocado pits and skins; those can cause digestive trouble.
Claudia
Hi,
wow, the zucchini bread recipe looks amazing :-)
Anne
I just bought some duck eggs at a local farmers market. Have you heard that they are better for baking?
Rachael
I bake with them occasionally. One duck egg is about equivalent to 2 medium chicken eggs. So be careful.
They do add some richness I have found.
Nikki
I tried this recipe twice and on both occasions it sunk and came out gooey. The flavour is delicious though so I’d like to get it right. Any idea what went wrong?
Kate
I’m so bummed to hear that! You used eggs and baking soda, right? You might check to make sure your baking soda hasn’t expired.
Joanne
A keeper! Used Bob’s Red Mill Gluten Free Flour, maple syrup and 1/2 pecans and 1/2 walnuts. Thank You!
Kate
Thank you, Joanne! Happy to hear it!
Heather
Kate,
Absolutely loved this zucchini bread. It rocked! Everybody that tried it enjoyed it. The only change I made was that, like some other commenters, I added some semisweet chocolate chips to the mix.
Thank you for sharing this recipe!
Kate
Thanks, Heather! I’m so glad!
Helen
Haven’t baked for years. Been too unwell. Waking up from illness I felt the need to do something creative with stuff from local shop and found your blog. I had very few ingredients..
I hit on this and made an apple bread instead. I had no zucchini (I didn’t know what zucchini was (I’m in the uk and we call it courgette here!). I knew it had to be something I could grate! So I used the apples in my fruit bowl.
It was just gorgeous. I’m sorry for twisting up your recipe so badly.
Now I know what zucchini is I might try the original version.
Your recipe is very forgiving!
Xx
Kate
Hi Helen, I’m so glad you are feeling better now. And, I’m glad your apple bread turned out well!
Deb
Oh, my goodness, just have to say…most amazing recipe-came out sooo good. I just made this zucchini bread this morning. We’re gluten free, so used about a cup of garbanzo flour, and split the other 3/4 cup between millet flour and potato starch, added about a tsp of xanthan gum to be sure it would hold together-also, used 1/4 cup agave and 1/4 cup of maple syrup for sweeter, pecans for nuts.
Really yummy! And so healthy! Guilt free treat. Real food! Thank you so much, Kate, for sharing and letting me know that it could work gluten free. I have had trouble in the past trying to make things like gluten free pancakes from scratch, where, they would just turn into moosh and never cook right, no matter how long they stayed over the heat, in the frying pan, so this was a delight!
Kate
Thank you, Deb! I’m so glad you enjoyed the bread. Thank you for sharing your gluten-free notes with us. My gluten-free waffles are really popular, and I have some oat-based pancakes that work out great for most people, so you might check those out! The buckwheat pancakes are great, too.
Bunny White
I’m seriously devastated that I’ve now failed for the 2nd time at making a healthy zucchini bread. I’m sure this is a good recipe, but my attempt failed.
I used applesauce instead of milk/water, avocado oil instead of coconut/olive, flax eggs, honey mixed with molasses, and 1/2 cup of toasted/chopped walnuts.
I looked at a ton of zucchini bread recipes and read up on the role of sugar, baking soda/powder, and alternatives to sugar in baking. Some people squeezed the moisture out of the zucchini but I tried a few ways and didn’t find it easy to do. I also used 1 1/2 zucchini’s to get 1 1/2 cups of shredded zucchini as opposed to the one you mention in the recipe.
It just isn’t clear to me why the alterations I made in this recipe and the other both resulted in a bread that looked good on the outside but was nearly fully uncooked inside. There are just too many things it could be it seems.
I have a new respect for the alchemy of baking. I doubt I’ll find a pre-made bread without all the stuff I don’t want in it, but I can’t waste anymore ingredients or time on this one. Very sad.
Kate
Hi Bunny, I’m sorry your bread didn’t turn out well. That’s always such a bummer. It’s hard to tell what went wrong given all of your substitutions, but it’s possible that your bread needed the leavening power of real eggs to work. Applesauce could have also made the batter thicker. Did you use gluten-free flour? That’s a real wild card.
Riya
Followed your recipe to a T and received two scrumptious loaves ( I doubled the recipe) of zucchini bread! Very moist with a nicely browned top and low on the sweet scale! Thank you.
Kate
Thank you very much, Riya! I’m glad you enjoyed the bread.
Melissa
This was great – one of the better zucchini muffin recipes I’ve tried. Modifications that I used: added a little cooked quinoa (added protein), substituted 1/2 of the maple syrup for molasses (added iron), added carob chips to some
Kate
Thanks, Melissa! I have never thought to add quinoa to muffins!
Swetha
What is the calorie count / carb count for this bread???
My son has type I diabetes… I have to count carbs for everything he eats….. This seems like low in carbs. It would be helpful if u could post nutrition info for your recipes…
Thanks
Kate
Hi Swetha, I’m sorry, I would offer the nutrition facts if I had them, but I don’t. I am considering adding them soon, but as I have over 500 recipes, it’s quite an undertaking. All of my recipes are made with whole grain flours and are typically naturally sweetened.
Marianela
This is a nice way to lighten up a zucchini bread recipe. Thanks for sharing =)
Rachael
My bread turned out very undercooked at 325. I tried it again at 345 and it was cooked further, but still very soft inside. Any tips? Perhaps I should have squeezed out the water from the zucchini?
Kate
Hi Rachael, I’m not sure what happened there! Maybe it just needed longer in the oven? You might want to buy an oven thermometer (about $10 on Amazon) to make sure your oven is operating at the proper temperature.
Kaye
The garden is producing zucchini! Wanted to find a healthy zucchini bread recipe and found your recipe on pinterest. I also pinned a lot of your muffin recipes. My husband is on his third slice so I guess it turned out pretty good! : ) Thanks!
Kate
Thank you, Kaye! I’m glad you found my recipe and that it turned out well. I bet it was extra tasty with your home-grown zucchini!
Gilda Grossman
I really enjoy your recipes very much. I can not eat regular flour and would like to make this zucchini bread using almond flour. Could you recommend how I could modify it and if you think it would work. Thanks for your time.GG
Kate
Hi Gilda, that’s a good question. I think this would work well with gluten-free all-purpose flour, but I am not sure about almond flour. I’m sorry.
Elli
I usually love your recipes and have had great success with the muffins, but I made this yesterday and it never cooked through (despite me leaving in the oven for an extra 20 minutes). Any idea what could have gone wrong? Was very sad to have to throw it all out after all that work!
Kate
Hey Elli, I’m so bummed this one didn’t turn out great for you. Are you sure you didn’t forget the eggs or baking soda? Is it possible that your baking soda has expired? If not, I wonder if your oven wasn’t operating at the right temp?
Debbie
This recipe is Awesome!! The only thing I did different from the original recipe is add raisins. We have some gluten free and vegan, family and friends so I will definitely be trying some of the other versions as well! Thank you!
Kayla
This turned out beautifully thank you!! :) I made muffins out of the recipe. I added cardamom and clove to the spices already included, for a “chai” inspired flavour. They are sweet and moist despite containing no refined sugar. Much appreciated!
Lucy
Hi Kate,
Looks delish and can’t wait to make it! Wanted to know what I could use instead of the flour? Maybe coconut flour or buckwheat?
Thanks in advance
Lucy :)
Lainey
Hi Kate…I saw your post this morning about zucchini and decided to make some of the healthy zucchini bread. Of course it was SO delicious and it came out perfectly! I only used 1/4 of honey and threw in 2TBSP of light brown sugar (I know bad right…but figured since I didn’t have choc chips why not!) Tx for the tip on roasting the walnuts prior to adding to the recipe. The nuts definitely add to the overall consistency and flavor. Enjoy the rest of your summer.
Ciara
Do you need to wring the zucchini out? And do you think almonds or cashews would be good nut substitutes? Excited to try this!
Martina
Yummy! I’ve made vegan Zucchini-bread muffins with flax eggs and maple sirup and they are really fantastic – not too sweet, fluffy and juicy with those crisp and tasty walnuts – perfect for me!
Thank you for sharing the recipe! I really like your blog, it is very inspiring for me.
Martina
My vote is of course 5 stars!
lisa vogt
This is a great bread! really light for what ingredients are in it, and a wonderful taste. My batter turned out a little drier than what the picture shows, but I just baked for a little less time-more around 45 mins
C.
Made this in to muffins last night. We didn’t have nuts, but substituted craisins. Delicious!! My kids loved these “Crazy” muffins! They were gone in less than a day and I have another batch in the oven now! Thank you so much for sharing!
Kate
Thank you, C! Glad to hear it!
Erica
Omg, I really can’t wait to make this once I’m done with my juice cleanse!
Kate
Hope you love it!
Heather
I saw you had 99 comments and I just had to make it an even 100. I found your blog recently and am enjoying it. This bread looks beautiful. I will have to check out other posts.
Kate
Well, thank you! :)
Ellie
Love love love this recipe! We had a giant zucchini that needed to be used up, and I tripped this recipe. I made 1 loaf, and 2 dozen muffins. I added chocolate chips to the muffins, and they are super yummy!
Kate
Thank you, Ellie! Your chocolate chip version sounds delicious!
Toni
Thanks for this recipie. I like that it is just one loaf! I followed the recipie, as written but wanted it gluten free. I used 1cuo of Bobs Red Mill 1to1 baking flour plus 3/4 cup of 100% Buckwheat flour. The only other alteration was the addition raisins. I am very happy with results and will make it again.
Kate
Thank you, Toni! I’m glad it turned out well for you.
Meike
I made this zucchini bread yesterday and I love it! I’ve made your healthy banana bread before and that was really good, so I thought I’d give this one a try. A lot of healthy bread recipes just don’t taste that great, but yours do. Thanks a lot!
P.s. I also added some apple chunks to the bread, which was very tasty.
Kate
Thank you, Meike! I’m so glad to hear it .
Melissa
Fantastic recipe. I’ve made it three times exactly as written (except no nuts), and it’s SO GOOD. Moist and not too sweet.
Kate
Hooray! Thanks, Melissa!
Eleni
I made this last night with our garden zucchini and it was *amazing*. I used pumpkin seeds + almonds for the nuts because it’s what I had at hand, but otherwise followed the recipe exactly. It is the perfect zucchini bread. Just the right amount of sweetness and fabulous texture. Thank you!
Kate
Yay, thanks Eleni!
Dawn
Wonderful bread!! I’ve made it twice in the past week with mini chocolate chips. My kids love it warm out of the oven and my 5yr old son asks for a piece everyday – multiple times (love your banana bread too!). I definitely need to make a few loaves with all the fresh zucchini and freeze them.
Kate
Thank you, Dawn! I love that your kids love this bread so much. :)
Haley K
I just made this and doubled the recipe. Used 1/3 c coconut oil and 1/3 c unsweetened applesauce and 1/2 c lite maple syrup and 1/2 cup honey. I did not bake walnuts ahead I just added them in the batter untoasted with some chopped almonds as well. The consistency and texture of bread is perfect. One loaf had to bake 65 min. It’s definitely not real sweet and kind of bland but also good but probably would have been better with chocolate chips or as she mentioned some drizzled honey. Would definitely try again with chocolate chips!
Kate
Thanks, Haley!
Brittany
Made this without the nuts and with GF flour with really tasty results! Thanks much
Kate
I’m glad! Thanks, Brittany.
Nett Battan
This bread is delicious! I love that it isn’t too sweet. I added shaved coconut along with the walnuts (and sliced almonds) and the texture of the bread is wonderful. Even though I doubled the recipe I used one 9×5 pan and one 8×4 and the amount of batter was perfect for the sizes.
Keeper : )
Kate
Thank you, Nett! Your version sounds delicious.
juliane
Hi! I can’t wait to make this today but I don’t have whole wheat flour :(
Could I use all purpose flour? Or would I need to modify the amount? Thanks so much!!
Kate
Yep, that should work.
Averie
If I’m baking 3 to 4 loaves at a time, what’s the difference in baking time?
Kate
I’m not sure the baking time would be different. I’d check at the time specified, and bake longer if necessary.
Nicole
Hi Kate, thanks for the great recipe. Mine turned out a little dense and didn’t rise as much as the one in your picture. I used 100% Whole Wheat Flour though. Could that be the reason?
Kate
Hey Nicole, I wonder if it has more to do with how you measured your flour. I use the spoon and swoop method—fluff the flour with a big spoon, then spoon it into measuring cups and level the top with a knife. If you scoop the cups into the flour, you can end up with significantly more flour, which could explain dense bread. Could that be it?
Shannon Polson
Delicious! I was worried because the batter seemed so thin but it turned out terrific. First time using coconut oil in baking! Used 1/4 c extra honey given the comments in the recipe. Tastes good and I feel good about sharing with kids and friends, too.
Kate
Thanks, Shannon! I’m glad you enjoyed it. I bet your batter was runnier than mine given the extra honey.
~p tkach
good day,
i have a question about the vanilla – would you double it if you doubled the recipe? 2 tea already seems a lot and 4 seems way a lot.
thanks,
~ p
Kate
Yeah, I’d double everything.
~p
okee doke, thanks. the first loaf is delicious!
(i used walnut oil, the maple syrup option, and added 1/4 c more ww flour {it looked like it needed it; been humid here}).
Kate
Glad it turned out well!
Alexandra Kiepprien
Wow love this recipe. I have add it on my lifesum. Thank you, the loaft still fresh and moist day after cooked it.
Liz
Oh my LORD is this delicious. Finally got around to making it last night, more than half the loaf is already gone. Definitely making it into muffins next time. YUM!!
Kate
Thank you, Liz! :)
Kim
This is super! Very light and moist and also healthy!
Kate
Thank you, Kim!
Jelli
I’ve made this twice in 2 weeks and love it! I tried first with EVOO and this time with coconut oil. Loved it both ways but I think I liked the olive oil more (and so did my budget!) Also tried once with maple syrup and once with honey. Can’t tell the difference really, but I thik I liked the maple syrup more. Thanks for a stellar recipe.
Kate
Thank you, Jelli! So glad you’ve enjoyed both variations on this one. :)
Skip Tracey
Love your healthy recipes Kate!!
I made this recipe as muffins and used coconut oil, honey, and 1/4 c unsalted toasted sunflower seeds and 1/4 c toasted unsalted pumpkin seeds instead of walnuts or pecans. They turned out great!!
I look forward to many more great recipes from you!
Skip
Kate
Thank you very much, Skip! I appreciate your note!
Diane
I just made the zucchini bread and it was delicious. Next time I am going to try it with flax eggs. Thanks
Kate
Thank you, Diane! Glad to hear it. Flax eggs should work well.
Amy
This is such a great recipe! I was so shocked to see some other zucchini bread recipes with 2 cups or more of sugar in them! I love using coconut oil and maple syrup in this recipe. I made the loaf first and it turned out well. A little harder on the outside and softer on the inside than I care for, but still delicious and my kids loved it too. Then yesterday I made the muffins – which I prefer as I feel they get cooked more thoroughly than the loaf. Both are excellent! We can’t keep a batch of these around for more than a day or two:)
Kate
Thanks, Amy! I’m glad you found my recipe!
Suzanne
I’ve never made zucchini bread before and stumbled upon this recipe in my Google search for one. It turned out beautifully and is as equally yummy. Very excited to thumb through your creations and try more for myself. Thank you for sharing these with the world.
Kate
Thank you, Suzanne! Very glad to hear that you found my site and enjoyed the zucchini bread. :)
Jessica Hudson
Tripled this recipe and made two loaves plus some muffins. It is delicious! Definitely a keeper.
Kate
Hooray, thanks Jessica!
Alan R
I just made 20 mini zucchini breads for gifts. My taster thought it could be sweeter though
Stacey
Thanks for the great recipe! It was delicious. I highlighted it on my blog.
Danielle
Delicious recipe, turned out great. Thanks for posting it! Full disclosure: I added some chocolate chips ;)
Kate
Thanks, Danielle! Two thumbs’ up for chocolate chips!
Clara
I doubled the recipe using the zuccini, apple, and carrot pulp left over from making my husband’s juice and I added dark chocolate chips. This was my second time using this recipe and it is tops! So many compliments on it. We ate it right out of the oven at church today, warm and soft, yum, yum, yum.
Kate
What a great idea for pulp like that! Thanks for sharing, Clara.
Debbie Iatonna
I made this this zucchini bread it was delicious.
Kate
Thank you, Debbie! I’m glad. :)
Gina
I made this lovely bread today. I made it vegan, but used 1/2 c unsweetened applesauce in place of the 2 eggs. I also reduced the maple syrup to 1/3 cup. Thank you Cookie and Kate.
Gina
Kate
Thank you, Gina! I’m so glad you enjoyed it.
emma
I just made this yesterday. It is the best zucchini bread I’ve ever had! Huge compliments from everyone who ate it. I substituted all of the “regular” flour for spelt flour, and it came out with a super delicious, nutty flavor. Not too sweet, and perfectly moist. My zucchinis happened to be pretty dry, but would recommend draining excess liquid from zucchinis if yours are particularly watery. (You can do this by putting a towel in a mesh strainer and squeezing a little)
Thank you so much for this recipe!! Love the substitution options.
Kate
Thank you, Emma! I’m so glad you loved it.
Maria
Is there a way to make the healthy zucchini bread completely sugar-fre with stevia or adding a naturally sweet fruit or veggie? Looking for sugar-free dessert recipes for a restricted diet to prevent cancer recurrence in my father. I’d appreciate any sugar-free recipes you may have. Thanks!
Kate
Hi Maria, I’m sorry, I wish I had more completely sugar-free recipes. I don’t use stevia. You might be able to replace the honey with applesauce here, although the bread will then taste a little like apples. You could probably make my banana bread by replacing the honey with more mashed bananas. I also have this chia pudding, which is sweetened with dates. It’s blended and tastes great to me!
Novie
I love your banana bread recipe and decided to finally try making zucchini bread. I followed the recipe. But batter turned out completely runny! What did I do wrong? Could it be that the eggs are too big? Or too much zucchini (I measured roughly 1.5 cup)? I’m really baffled.
Kate
Oh no! That shouldn’t have happened. Did you go ahead and bake the bread? Are you sure you didn’t forget the baking soda, or didn’t use quite the amount of flour specified? Otherwise, my only guess would be that maybe your zucchini was really watery. It might help to squeeze out excess moisture, but I tried doing that with my zucchini and it was so dry already that it didn’t have any effect. Sorry you had trouble here!
Rebecca
I’m stuffing my face with this right now and it is fantastic. So glad you came up on google search results for zucchini bread recipes! I used almond milk since that’s what I had on hand, and I subbed half the honey for brown sugar since I ran out. I also used whole wheat four and olive oil. I was worried about not having coconut oil and having the olive oil make it too herby, but I think the whole wheat flour disguises the herby taste. It just tastes like delicious zucchini bread that’s the perfect amount of sweet!
Ivanka
This is the first healthy recipe that actually worked! And it tastes amazing.
I used coconut milk and probably 2 – 2.5 cups of grated zucchini. The end result is a yummie moist and amazing bread that tastes delicious! Even my husband loves it (and he’s not a fan of zucchinis).
His request is to do it with pistachio nuts next time…
Kelly
This turned out SO AMAZING! And, it turned out perfectly even though it was my first time baking at high altitude here in Colorado. I made a couple substitutions…
I used unsweetened almond milk, only half the amount of walnuts, added about 1/4 cup semi sweet chocolate chips, and used half maple syrup half white sugar just to give it added sweetness.
So moist and delicious and healthy. Thanks for the recipe!
Kara
I just made this zucchini bread today and it’s delicious!! I love the use of honey instead of sugar. Thanks for the yummy healthy recipe :)
Kara
Jenny
This was good! But it didn’t really rise! I made it to the recipe and added water… what do you think I did wrong?
Denise Sl
Made the Zucchini Muffins today. Amazing!! Can’t believe there’s no refined sugar, perfect sweetness as is.Thank you!
Katie
What a wonderful recipe. I made it for the first time tonight, and both my picky son and husband loved it. Plus, with those ingredients, I feel good about making it for them. I’ll be baking and freezing a bunch for a quick, healthy treat.
Liz
hi kate
I love your recipes..when I make your banana & zucchini breads, they always turn out just right…thank you so much !!
Liz
Maria
I just made this zucchini bread and it was VERY GOOD. I made it with Bob’s Red Mills all purpose gluten-free flour and it came out great. I love it, not overly sweet. Great with a cup of coffee in the morning.
Roberta
I’m not sorry, but I’m a cat person. Cats eat 99% meat, so I don’t understand why premium cat foods boast about containing vegetables. They like to chew on grass, but that’s about it. Anyway, to make this recipe even healthier (for me), I substituted rolled oats for part of the flour. I used whole wheat flour. I also lightly sauteed the walnuts in coconut oil. I also added a splash of olive oil. I have a difficult time following recipes and couldn’t find my teaspoon measure, so I used a regular teaspoon. I also accidentally put in too much nutmeg. I’ll send you the results with a photo. It’s in the oven at the moment.
sarahem
My grandma’s zucchini bread recipe is my favorite–but it calls for like a cup of oil and a cup+ of sugar. I made this tonight and was AMAZED at how similar it tastes to her recipe. I think I may even like it better!
Vic
I made this exactly by the recipe (with olive oil, honey, and cow milk), and it turned out nicely. It’s very moist and has a wonderful texture. For how healthy it is, it tastes great.
I was worried going in because the last recipe I tried that used honey instead of sugar (not from this blog) turned out rubbery.
Cindy
My kids and I made this today and it was absolutely delicious. They asked for seconds. I used avocado oil because that’s what I had on hand it worked just fine. Thanks for this healthy recipe!
Michelle
Hello! Your recipe looks delicious and I have never tried zucchini bread before! I would love to try it and I love how you have vegan options! But instead of flax eggs do you think that chia eggs would work?
Laura
I use chia eggs in a lot of my baking….should work fine. In fact I want to make it for my daughters bestie and she’s allergic to eggs…I’ll give it a whirl again w chia too..I’m sure it will be just as fantastic!
Kate
Hi Michelle, I think those two are generally interchangeable, but I haven’t tried with this recipe specifically to be sure! Please let me know if you do.