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!  

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!

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

It is that time of year when the zucchini is coming on strong.  Gardens are overflowing with produce.  It is really amazing and somewhat daunting to process all the abundance available!  It was my goal to try to pack as much zucchini in one loaf as is reasonable.

This zucchini bread just has a touch of sweetness and a bright balance from the orange zest.  The whole wheat pasry flour gives an earthy deeper flavor.  Fresh rosemary is subtle but adds that herby dimension that I love.  Tucking herbs into food just elevates that green lively flavor plus there is a whole host of nutrients that fresh herbs add!

Ingredients in Zucchini Bread:

grated zucchini in bowl

How to make Zucchini Bread:

Step one:   Grate zucchini and set aside in a colander or strainer.

flour weighed out

Step two:  Measure dry ingredients into a bowl.

Tip: Using a scale to weigh the flour is going to help so much with the texture of your finished zucchini loaf!

liquid ingredients for bread

Step three:  Whisk together the orange juice, eggs, oil and vanilla.

grated zucchini in a dish towel

Step four:  If needed, squeeze out some of the excess moisture in the zucchini.  Some zucchini’s 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 just press through a colander, or strainer, with your hands.

squeezing moisture out of grated zucchini

Discard the zucchini juice or throw it in your smoothie!

bowl mixing wet ingredients and zucchini

Step Five:  Mix grated pressed zucchini into the egg mixture.

mixing dough together with pecans

Step Six:  Add dry ingredients to the wet ingredients along with the toasted nuts.  I leave the pecans whole.  They will slice up right along with the bread.

batter in loaf pan ready for the oven

Step Seven:  Pour into prepare baking pan.  Place in preheated oven.  Set timer for 50 minutes.

Check for doneness- clean toothpick test or better yet- test with a thermometer -200 degrees internal temperature will assure the bread is cooked.

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!

More delicious zucchini recipes you may love!

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!

This healthy zucchini bread is delicious for days, especially toasted!

Hope you enjoy!

Tonia

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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!

Zucchini Bread Recipe

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 30
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 9x5 inch loaf 1x
  • 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

Scale

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9 x 5 inch loaf pan with parchment or oil.
  3. Grate the zucchini set aside.
  4. Mix together flour, sugar, baking powder, baking soda, sea salt, cinnamon, cloves, nutmeg, rosemary, and orange zest.
  5. In a separate bowl whisk orange juice (squeezed from the orange you zested), oil, eggs and vanilla.
  6. Gently squeeze out excess moisture from zucchini.  This works well in a dish towel or just press in a colander.
  7. Mix together with the egg mixture.  Add flour ingredients mix until just combined.  Add nuts, leaving them whole if desired, they will get chopped up as you slice the finished loaf.
  8. 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 6 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

Keywords: Zucchini Bread, how to make zucchini Bread,

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Comments

  1. 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.

  2. 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!

  3. 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!!

    1. 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?

    1. I have not experimented but it should work with with a flax egg? Let us know how it turns out.

  4. 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!

      1. I did end up making this and it was divine!! Love the addition of orange and rosemary. Really levels up the bread.

  5. 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!

  6. 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.

    1. I have not tried with applesauce but I think it would work? Please let us know how it turns out!

  7. 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.

  8. 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.

  9. 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?

  10. 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!

    1. I should think GF flour blend would be fine. Almond flour would not work for this recipe. Let us know how it goes!