Healthy Zucchini Bread
Moist, healthy zucchini bread made with olive oil and pure maple syrup; optional orange zest and add-ins like chocolate chips or toasted walnuts.
Equipment
- 8x4-inch loaf pan
- Parchment Paper
- Nonstick cooking spray
- Large Bowl
- Medium Bowl
- Wooden Spoon or Spatula
- Wire Rack
- toothpick or cake tester
Ingredients
Ingredients
- 1 1/2 to 2 cupsshredded zucchini that has been squeezed of excess moisture with a paper towel from about 1 large zucchini
- 1/2 cup 101 grams extra virgin olive oil (or sub melted and cooled coconut oil or melted butter/vegan butter)
- 1/2 cup 156 grams pure maple syrup
- 2 large eggs at room temperature
- 2 tablespoonsmilk of choice or sub fresh squeezed orange juice!
- 2 teaspoonsvanilla extract
- Optional: zest from 1 large orange
- 1 3/4 cups 210 grams all purpose flour (or sub white whole wheat flour)
- 1 1/2 teaspoonsground cinnamon
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonkosher salt
Optional add-ins
- 1/2 cup 90 grams chocolate chips, plus more for sprinkling on top of bread
- 1/2 cup 56 grams chopped toasted walnuts (or chopped pecans)
Instructions
Instructions
- Preheat oven to 350°F. Grease an 8x4-inch loaf pan with nonstick cooking spray and line it with parchment paper, leaving an overhang to lift the loaf out after baking.
- Prepare the zucchini: squeeze shredded zucchini firmly with a paper towel to remove excess moisture, then measure 1 ½ to 2 cups and set aside.
- If your eggs are cold, let the 2 large eggs come to room temperature while you prepare other ingredients.
- In a large bowl, whisk together the squeezed shredded zucchini, ½ cup extra virgin olive oil, ½ cup pure maple syrup, the 2 room-temperature eggs, 2 tablespoons milk (or fresh-squeezed orange juice), 2 teaspoons vanilla extract, and the optional orange zest until combined.
- In a separate medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon (or spatula) just until no large streaks of flour remain; avoid overmixing.
- Fold in the optional add-ins (½ cup chocolate chips and/or ½ cup chopped toasted walnuts), if using.
- Pour the batter into the prepared loaf pan, smooth the top, and sprinkle extra chocolate chips on top if desired.
- Bake for 50–60 minutes, until a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.
- Cool the loaf in the pan for 10–15 minutes. Use the parchment overhang to lift the loaf from the pan and transfer it to a wire rack to finish cooling.
- Once cooled, slice the loaf into 10–12 slices and serve.
Notes
Recipe Notes
To make vegan:
Use two flaxeggs instead of regular eggs. I haven't tested it, but let me know if you do!
To make gluten free:
Feel free to use a 1:1 gf all purpose flour.
To make nut free:
Sub almond milk with a nut free milk and skip the nuts in the recipe.
To freeze:
Simply wrap in plastic, then tightly in foil and finally place in a
reusable bag
or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Other fun mix-ins:
I think chopped dates, cranberries, or raisins would be fabulous in here instead of chocolate chips.
To make vegan:
Use two flaxeggs instead of regular eggs. I haven't tested it, but let me know if you do!
To make gluten free:
Feel free to use a 1:1 gf all purpose flour.
To make nut free:
Sub almond milk with a nut free milk and skip the nuts in the recipe.
To freeze:
Simply wrap in plastic, then tightly in foil and finally place in a
reusable bag
or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Other fun mix-ins:
I think chopped dates, cranberries, or raisins would be fabulous in here instead of chocolate chips.