Healthy Delicious Zucchini Bread

This irresistible Zucchini Bread recipe uses a whole pound of zucchini in one loaf! It’s healthy, tender and moist (without butter), 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? As a chef, my goal with this zucchini bread recipe was to pack as much zucchini into 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. Pecans add nutty flavor and great texure!
• It freezes beautifully! Your future self will be so happy to find some extra loaves in the freezer come autumn!

Zucchini Bread Recipe 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

how to make Zucchini Bread

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:

1. 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.
2. 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.
3. 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.
4. Gift it! Wrap it up and give it as a hostess gift.

Storing your zucchini Bread

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.

More recipes you may enjoy

Double Spice Pumpkin Bread

Blueberry Muffins

Banana Bread with Sesame Seed Crust

Rhubarb Muffins

• 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!

Tonia

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