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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
  • 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


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.

Keywords: Zucchini Bread, how to make zucchini Bread,

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