Healthy zucchini bread recipe. It’s summertime and during this time of year comes an abundance of fresh zucchini. One of my favorite summer treats is a yummy homemade healthy zucchini bread. I found this recipe from the blog, Cookie + Kate and absolutely love it! It satisfies my sweet tooth and I’m sneaking in some veggies.
As a nutritionist I believe that it is important not to deprive yourself completely of anything. For example, if you love chocolate chip cookies but you are trying to lose weight, rather than depriving yourself of chocolate chip cookies and never having one ever again, eat one and most likely the craving will go away. By depriving ourselves of foods that we love we are miserable and it is not sustainable. You are way more likely to give up or quit because you feel defeated and like it is impossible to maintain. I promote making lifestyle changes that are sustainable for the rest of your life. You’ll live a much more fulfilling life when you aren’t constantly depriving yourself. So go ahead and have a cookie every once in a while. Just make sure that you eat these treats in moderation.
Below is a delicious and healthy zucchini bread recipe that uses nutritious and wholesome ingredients. Check it out and let me what you think!
Healthy Zucchini Bread Ingredients
- ¾ cup roughly chopped raw walnuts or pecans (optional)
- 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—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Healthy Zucchini Bread Directions
- Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.
- 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, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.
- 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. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes. Then you can slice this yummy, healthy zucchini bread with a sharp, serrated knife.
This healthy zucchini 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.
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Are you someone who struggles with food? Perhaps you are unsure of how to read food labels. Or you find recipes challenging. Whatever your food woes, schedule a FREE consultation with me! I don’t believe in diets. Rather I believe in creating a sustainable relationship with food. And more, I would love to help you overcome negative food habits and learn to thrive! Furthermore, make sure to check out our PFP Nutrition Coaching page for more information!
*Image Source: Cookie & Kate