Quick & Healthy Zucchini Bread Recipe
These healthy zucchini muffins are moist, flavorful, and naturally sweetened with maple syrup or honey. Packed with zucchini, whole wheat flour, and optional add-ins like walnuts and raisins, they make a perfect breakfast or snack.
Ingredients
- 2 cups grated zucchini about 2 medium zucchinis
- 1 ½ cups whole wheat flour you can substitute with gluten-free flour if needed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg optional, for added spice
- ½ teaspoon salt
- 2 large eggs
- ¼ cup olive oil or coconut oil for a slightly sweeter flavor
- ¼ cup maple syrup or honey, depending on your preference
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or other nuts optional, for added crunch
- ¼ cup raisins or dark chocolate chips optional, for sweetness
Instructions
Step 1: Prepare the Zucchini
- The first step is to prepare the zucchini. Wash and trim the ends of the zucchinis. Grate them using a box grater or a food processor. You don't need to peel the zucchini—just grate it with the skin on for extra nutrients and fiber.
- Once grated, place the zucchini in a clean kitchen towel or cheesecloth and gently squeeze out any excess moisture. This step is important because it prevents your bread from becoming too soggy.
Step 2: Combine Dry Ingredients
- In a large bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Whisk these dry ingredients until they are well-combined and there are no lumps.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the eggs, olive oil, maple syrup, and vanilla extract. Stir until the mixture is smooth and well-blended. This combination of healthy fats and natural sweeteners helps keep the bread moist and flavorful.
Step 4: Add Zucchini to Wet Ingredients
- Once the wet ingredients are mixed, add the grated zucchini to the bowl and stir until it's fully incorporated. The zucchini adds moisture to the bread and helps it bake to a perfect texture.
Step 5: Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet zucchini mixture, stirring gently as you go. Mix just until everything is combined—be careful not to over-mix, or your bread may become tough. If you're adding walnuts, raisins, or chocolate chips, fold them in gently at this stage.
Step 6: Bake the Zucchini Bread
- Preheat your oven to 350°F (175°C) and grease a loaf pan (or line it with parchment paper). Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- As the bread bakes, your kitchen will be filled with the warm, comforting aroma of cinnamon and baked goods. The bread should be golden brown on top and firm to the touch.
Step 7: Let It Cool
- Once the bread is done, remove it from the oven and let it cool in the pan for 10 minutes. Afterward, transfer the bread to a wire rack to cool completely. This allows the bread to firm up and makes slicing easier.
Notes
Squeeze out excess moisture: As mentioned earlier, squeezing out the excess moisture from the zucchini is crucial to prevent the bread from becoming too soggy. This step ensures the bread bakes perfectly.
Use ripe zucchini: For the best flavor and texture, use fresh, firm zucchinis that are in-season. Avoid using overly large zucchinis, as they can be watery and have larger seeds.
Experiment with add-ins: You can customize this zucchini bread recipe by adding your favorite mix-ins. Some options include dark chocolate chips, shredded coconut, or dried cranberries.
Make it vegan: To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use maple syrup instead of honey.
Storage: This zucchini bread stays fresh for several days at room temperature when stored in an airtight container. It can also be frozen for up to three months—just slice it before freezing for easy, grab-and-go servings.
Health Benefits of Zucchini Bread
This zucchini bread isn't just delicious—it's also packed with health benefits. Here's why it's a great choice for your next snack or breakfast:
High in fiber: The whole wheat flour and zucchini provide plenty of fiber, which aids digestion and helps keep you feeling full longer.
Rich in vitamins and minerals: Zucchini is a good source of vitamins A and C, both of which support immune health and skin health. It also provides potassium, which helps regulate blood pressure.
Low in refined sugar: By using maple syrup as the sweetener, you avoid the blood sugar spikes associated with refined sugar. Maple syrup also contains antioxidants and essential minerals.
Heart-healthy fats: The olive oil or coconut oil in this recipe provides heart-healthy fats that promote good cholesterol and overall cardiovascular health.