Healthy Zucchini Bread
Total Time
52 mins
Prep Time
10 mins
Cook Time
42 mins
Rating
4.75 out of 5 stars
(8)
Ingredients
10
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup honey
- 1/3 cup coconut oil, melted and slightly cooled
- 2 large eggs, at room temperature
- 1/3 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini, see note
- 3/4 cup dark chocolate chips, plus more for sprinkling on top, optional
- 1 tablespoon turbinado sugar, for sprinkling on bread
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Preparation
Step 1
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3
In a large bowl, stir together the honey, melted coconut oil, eggs, buttermilk, and vanilla until smooth. Add the shredded zucchini and stir until well combined.
Step 4
Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
Step 5
Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. If you are using chocolate chips, you can sprinkle a small handful on top.
Step 6
Bake until golden brown and a toothpick or cake tester comes out clean, about 42 to 55 minutes. Don’t over bake.
Step 7
Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Step 8
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Chef's notes
Use a box grater or food processor to shred the zucchini. Gather a handful of shredded zucchini and give it a little squeeze over the sink or in a paper towel. Don’t squeeze out all the liquid though, if you do, your bread will be dry.
