This irresistible Zucchini Bread recipe uses a whole pound of zucchini in one loaf! It’s healthy, moist, minimally sweetened, & studded with pecans.
Sit and be still, until in the time of no rain you hear beneath the dry wind’s commotion in the trees the sound of flowing water among the rocks, a stream unheard before, and you are where breathing is prayer.
Wendell Berry
Don’t you just love good zucchini bread? My goal with this zucchini bread recipe was to pack as much zucchini in one loaf as possible.
With just a touch of sweetness and a lovely brightness from orange zest it’s studded with nutty pecans. Fresh rosemary adds a herby dimension that brings it over the top! Deliciously moist and healthy, you’ll want to make this all summer long!
Have a garden full of zucchini? Check out 30+ Mouthwatering Zucchini Recipes!
Why You Will Love This Zucchini Bread!
- It’s healthy & wholesome! This zucchini bread uses a whole pound of zucchini.
- Nutty and flavorful.
- It freezes beautifully! Your future self will be so happy to find some extra loaves in the freezer come autumn!
Zucchini Bread Ingredients
- Zucchini– any variety will work!
- Flour– try whole wheat pastry flour (our choice) or all-purpose flour or a combo with whole wheat flour.
- Large Eggs- to give the bread loft and structure.
- Sugar– we like coconut sugar, regular sugar work. Coconut sugar is not as sweet; adjust to taste.
- Spices– cinnamon, ground cloves and nutmeg.
- Orange– zest and juice brighten things up.
- Rosemary– this herby piney flavor really elevates.
- Avocado oil– this keeps the bread moist. If you prefer olive oil or butter (the flavor is richer) go ahead and use it, the bread will be slightly drier at room temperature but will soften when heated.
- Vanilla extract– to add a lovely flavor.
- Pecans– we love the caramel flavor, though hazelnuts or walnuts will be good too. Always an option to leave the nuts out.
- Optional Additions: chocolate chips, cranberries, prunes, dried figs, raisins
Zucchini Bread Instructions
Step one: Grate zucchini easily with a box grater, and set aside in a colander or strainer.
Step two: Measure dry ingredients into a bowl.
Tip: Using a scale to weigh the flour will help so much with the texture of your finished zucchini loaf!
Step three: Whisk together the orange juice, eggs, oil and vanilla.
Step four: If needed, squeeze out some of the excess moisture in the zucchini. Some zucchini are wetter than others. You want to have some moisture, just not dripping. I do this with a clean kitchen towel. You can also use a potato ricer or press through a colander or strainer with your hands. Discard the zucchini juice or throw it in your smoothie!
Step Five: Mix grated pressed zucchini into the egg mixture.
Step Six: Add dry ingredients to the wet ingredients along with the toasted nuts and stir in incorporate. I leave the pecans whole. They will slice up right along with the bread.
Step Seven: Pour into prepared baking pan. Place in preheated oven and bake for 50 minutes.
Check for doneness- clean toothpick test or test with a thermometer at -200 degrees internal temperature will ensure the bread is cooked. Let the bread cool on a wire rack.
Serving Suggestions
Here are some delicious ways to serve zucchini bread:
- Plain and Simple: Slice a piece of zucchini bread and enjoy it as is. The tender and flavorful bread is perfect on its own, making it a great option for breakfast or a snack. You can also spread a little butter or cream cheese on top for extra indulgence.
- Toast and Spread: Toasting zucchini bread adds a delightful crunch to the outer edges while keeping the center moist and tender. Once toasted, you can spread your favorite toppings such as nut butter, jam, honey, or even cream cheese. The combination of the warm, toasty bread and the creamy spread is absolutely delightful.
- Zucchini Bread French Toast: Elevate your breakfast or brunch by turning zucchini bread into a delicious French toast. In a shallow bowl, whisk together eggs, milk, vanilla extract, and a pinch of cinnamon. Dip slices of zucchini bread into the egg mixture, making sure both sides are coated. Cook the soaked bread on a griddle or in a skillet until golden brown and cooked through. Serve with a drizzle of maple syrup, fresh berries, and a sprinkle of powdered sugar.
- Gift it! Wrap it up and give it as a hostess gift.
Storage
Zucchini Bread can be kept up to 3 days at room temperature, wrapped in parchment, or up to a week stored in the refrigerator. Freeze zucchini bread for up to 6 months.
Zucchini Bread FAQS
No need to peel. The grated zucchini will melt right into the bread while baking. There are a lot of nutrients in the peel that you don’t want to miss out on!
Yes. Cool completely, seal tight and freeze for up to 3 months.
It may be overbaked, an instant-read thermometer is helpful here, the internal temperature will be around 200F when done. Oil will leave your quick bread more moist than butter and coconut oil, we like using either olive oil or avocado oil for their superior nutritional benefits.
More recipes you may enjoy
- Baked Zucchini Tian
- Quick Pickled Zucchini and Summer Squash
- Mediterranean Farro Salad w/ Marinated Zucchini and Chickpeas
- Zucchini Cornbread
- Zucchini Hummus
- Zucchini Fritters with Feta and Dill
This healthy zucchini bread is delicious for days, especially toasted!
Hope you enjoy!
Print
Zucchini Bread Recipe
- Prep Time: 30
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9×5 inch loaf
- Category: Quick Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This healthy wholesome zucchini bread is tender and full of flavor. Made with whole wheat pastry flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf!
Ingredients
- 3 1/2 cups zucchini (about 2 medium sized), 1 lb grated zucchini, about 350 grams when squeezed
- 2 1/2 cups all-purpose flour- or try whole wheat pastry flour, 240 grams
- 1 cup sugar- or try coconut sugar (see note on sugar)
- 1 teaspoons baking powder
- 3/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons orange zest
- 2 teaspoons fresh rosemary, minced
- 1/3 cup orange juice
- 1/2 cup avocado oil (or olive oil)
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup pecans, or walnuts, toasted
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9 x 5 inch loaf pan with parchment or oil.
- Grate the zucchini set aside.
- Mix together flour, sugar, baking powder, baking soda, sea salt, cinnamon, cloves, nutmeg, rosemary, and orange zest.
- In a separate bowl whisk orange juice (squeezed from the orange you zested), oil, eggs and vanilla.
- Gently squeeze out excess moisture from the zucchini. This works well in a dish towel or just press in a colander.
- Mix together with the egg mixture. Add flour ingredients and mix until just combined. Add nuts, leaving them whole if desired, they will get chopped up as you slice the finished loaf.
- Pour batter into your pan. Bake for 50-60 minutes until done. The middle should read 200 degrees on a thermometer.
Notes
This bread is not very sweet! Add more sweetener if desired! Coconut sugar is less sweet than cane sugar. Use the same amount of cane sugar for a sweeter bread or add more coconut sugar.
Freezes well! Let cool completely, seal completely in plastic wrap. Keeps “fresh” in freezer at least up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 362
- Sugar: 20.6 g
- Sodium: 300.5 mg
- Fat: 20.5 g
- Saturated Fat: 2.4 g
- Carbohydrates: 41.3 g
- Fiber: 4.5 g
- Protein: 6.5 g
- Cholesterol: 37.2 mg
Recipe looks very easy to make ( I love your website btw!). Do you know if I can substitute half the flour with Oat flour?
I think that should work just fine!
Excellent!
Loved this recipe! I used sprouted whole grain spelt flour and it turned out great.
Great to hear Amy!
Excellent, moist and flavourful! I used ½ the amount of sugar and it was loads sweet for my palate.
Oh perfect Lynne, happy it worked out!
Recipe sounds great, but do you have a suggestion for a grain-free flour alternative? Coconut? Almond? What adjustments would have to be made? Thanks!!
Hey Suzy-I havent tried this with a grain-free flour, has anyone else? My guess is you would need another egg and more baking powder?
I have been using 70% Almond four and 30% chick pea substitute for the flour, and it comes out perfect!
Thanks, good to know!
Hi, do you mean you use chick pea flour alongside almond flour for this bread? Can you taste the chick pea flour?
This Recipe sounds amazing. I was wondering if there was a way to alter the recipe to use some of the sourdough discard I have? I love how it’s used in your banana bread recipe
So I have not tried this with this Zucchini Bread. Here’s what I would try- If, say you are going to use 1/2 cup of starter then take out 1/4 cup of the flour measurement and half of the orange juice measurement. Or more accurately, weigh or measure the sd discard, divide that amount or number in half and subtract that from the flour and liquid in the recipe. I hope that makes sense!
I used 80 grams of brown sugar and substituted the coconut oil for avocado oil. I didn’t roast the nuts, but instead used raw walnuts. This loaf turned out beautifully! Those who tasted it loved the texture and flavour and requested the recipe, which I shared instantly. Will definitely keep this recipe and make again. An absolute winner!
So happy you enjoyed this Sharon!Thanks for sharing your adaptions. 🙂
Would this work with coconut flour?
Unfortunately not. Coconut flour requires a different kind of recipe.
Amazing recipe!! I love it and it was very easy to follow and it tasted very yummy! Thanks for sharing. looking forward to trying your other recipies.
Glad you enjoyed this Veronica!
I love this recipe making it my go to for zucchini bread! In addition to the ingredients listed, I also included; chocolate chips, toasted coconut flakes, flax seed meal, and some raisins raising the sweetness & healthy level. Because I used sugar, I measured approx 3/4 of a cup, making it sufficiently sweet!
Yum, I love it!
I love this recipe making it my go to for zucchini bread! In addition to the ingredients listed, I also included; chocolate chips, toasted coconut flakes, flax seed meal, and some raisins raising the sweetness & healthy level. Because I used sugar, I measured approx 3/4 of a cup, making it sufficiently sweet!
Two Questions
1) what’s your technique to remove moisture from the shredded zucchini? I placed it in a strainer and used several paper towels.
2) Does the internal temperature of the bread need to be exactly 200°? Using that guidance, I ended up cooking the bread well over one hour. Is there a temperature range?
Thank you from Cape Cod, MA!!
I found that zucchini varies so much in moisture content. When it is really juicy I wrap the grated shreds in a dish towel and literally wring out the moisture. But most often I do the same as you, straining and blotting with paper towels.
My understanding is for quick breads that internal temperature assures it is cooked inside. Depending on where you live, and at what elevation, can affect the cooking time. As long as your bread seemed like the right texture, moist and not dry?
Sooooo good! A nd a great way to use my zucchini!
Thanks Josie💚
Any ideals on the best egg substitute to make this vegan? Thank you!
I have not experimented but it should work with with a flax egg? Let us know how it turns out.
I loveeee zucchini bread! Such a nice way to use zucchini’s. Love the idea of orange with rosemary with spices mmm. Can’t wait to try!
Glad you like this one!
I did end up making this and it was divine!! Love the addition of orange and rosemary. Really levels up the bread.
yay! so glad you like it Angeli.
I’ve made this recipe a few times and I just love the flavor of the rosemary and the pecans! It’s become my go to zucchini bread recipe and my entire family loves it!
Great to hear!
thank you i love every recipe i try! do you have any suggestions for substituting gluten free flour?
Try a GF flour blend, like Bob’s Redmill?
Hi Sylvia, I love your recipes and make something almost weekly. Can you use no added sugar applesauce instead of the oil? I have use this substitution in the past, turned out well. Thoughts?? Thank you for the great website and recource.
I have not tried with applesauce but I think it would work? Please let us know how it turns out!
Beautiful bread. I didn’t have coconut sugar, so I took smaller amout of muscovado sugar. All ingredients worked great together. I don’t eat deserts, including cakes, but i tried this one. It was delicious.
so happy you enjoyed!
Better than banana bread. I made it with spelt flour and I didn’t have enough zucchini, so I grated an apple in it. Maybe a little less coconut sugar but the taste is great with the spices.
thanks so much Nelly! Glad you liked it!
Made it this morning and can’t stop eating it! Love the flavor of the bread and the subtle rosemary taste. I might add more next time. It’s plenty sweet for me with the coconut sugar. Delicious and nutritious. What’s not to like?
Awesome Marci!
Very good flavors! I used date sugar in place of the coconut sugar and loved the hearty texture with the whole wheat flour. The orange zest rosemary made a lovely combination!
So glad you liked it!
Hi.
Can I make this with GF flour? Almond flour?
Protima
I should think GF flour blend would be fine. Almond flour would not work for this recipe. Let us know how it goes!