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This healthy wholesome Zucchini Bread is tender and full of flavor. Made with a hint of orange and rosemary, it packs 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. Using whole wheat pastry 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 lively green flavor plus there is a whole host of nutrients that fresh herbs add!
Ingredients in Zucchini Bread:
- zucchini
- Flour- try whole wheat pastry flour
- coconut sugar or regular sugar
- baking powder and baking soda
- sea salt
- spices: cinnamon, ground cloves and nutmeg
- orange zest and juice
- fresh rosemary
- avocado oil
- eggs
- vanilla
- pecans or walnuts
How to make Zucchini Bread:
Step one: Grate zucchini 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 just 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. I leave the pecans whole. They will slice up right along with the bread.
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.
More delicious zucchini recipes you may love!
- 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 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
- 3 1/2 cups zucchini, 1 lb grated zucchini, about 350 grams when squeezed
- 2 1/2 cups 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 teaspoons salt
- 1 teaspoon 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
- 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 zucchini. This works well in a dish towel or just press in a colander.
- 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.
- 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,
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!