Healthy Zucchini Bread
The best healthy zucchini bread made with olive oil and naturally sweetened with pure maple syrup. This easy, nourishing zucchini bread recipe is packed with flavor thanks to the brightness from extra-virgin olive oil, orange zest and juice. Great for breakfast and can easily be made into muffins!
Servings 12 slices
Calories 202cal
Ingredients
- 1 ½ to 2 cups shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1 large zucchini)
- ½ cup (101 grams) extra virgin olive oil (or sub melted and cooled coconut oil or melted butter/vegan butter)
- ½ cup (156 grams) pure maple syrup
- 2 large eggs, at room temperature
- 2 tablespoons milk of choice (or sub fresh squeezed orange juice!)
- 2 teaspoons vanilla extract
- Optional: zest from 1 large orange
- 1 3/4 cups (210 grams) all purpose flour (or sub white whole wheat flour)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Optional add-ins:
- ½ cup (90 grams) chocolate chips, plus more for sprinkling on top of bread
- ½ cup (56 grams) chopped toasted walnuts (or chopped pecans)
Instructions
- Preheat oven to 350 degrees F. Grease a 8x4 inch loaf pan with nonstick cooking spray and line with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the zucchini, olive oil, pure maple syrup, eggs, milk, vanilla extract and optional orange zest until smooth and well combined.
- Mix the dry ingredients: In a separate medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients until mix with a wooden spoon until well combined. Fold in toasted nuts and/or chocolate chips, if desired.
- Bake: Pour batter into prepared loaf pan, sprinkle with extra chocolate chips, if using, and bake for 50-60 minutes until tester comes out clean. Cool in pan for 10 to 15 minutes, then remove and transfer to a wire rack to finish cooling. Cut into 10 to 12 slices.
Notes
To make vegan: Use two flaxeggs instead of regular eggs. I haven't tested it, but let me know if you do!
To make gluten free: Feel free to use a 1:1 gf all purpose flour.
To make nut free: Sub almond milk with a nut free milk and skip the nuts in the recipe.
To freeze: Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Other fun mix-ins: I think chopped dates, cranberries, or raisins would be fabulous in here instead of chocolate chips.
Nutrition
Serving: 1slice | Calories: 202cal | Carbohydrates: 28.5g | Protein: 3.9g | Fat: 8.9g | Saturated Fat: 4.5g | Fiber: 3.4g | Sugar: 11.3g