Healthy Zucchini Bread
Naturally sweetened and made with real ingredients, this healthy zucchini bread will have you curled up by the fire with a hot cup of coffee on those cozy winter afternoons.
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Have you ever searched the internet for a healthy zucchini bread only to find that its either full of sugar or a seed oil you refuse to feed your family? I know I have and it is so frustrating. This recipe has taken me several years to perfect and I am honestly so thrilled with how it turns out every time. I have manipulated it for pumpkin, banana and this year I’m going to try carrot as well. If you’re looking for a recipe that is simple, healthy and can be made with on hand pantry ingredients, this is it!
Although zucchini is a summer squash, I prefer indulging with zucchini bread in the winter. Now I love to preserve my own food and eat with the seasons therefore I never purchase this squash in winter. Zucchini in Idaho grows literally like a weed. Sometimes one plant can produce more than enough for a single household’s needs. So every year I plant one, and if I feel the need to have extra for dinner or preservation I know a neighbor close by is overrun and giving it away.
How To Preserve Zucchini
Preserving zucchini for breads is extremely simple and, in my opinion, is the best method for preserving this summer squash. The fruits you forgot to pick and they grew to the size of a small child, are the primary candidate for quick breads. All you need is a standard grater and zip lock bags. Yep, that easy.
- Peel your squash, cut the zucchini length wise, remove the seeds and using the large hole side of your grater, shred your squash.
- Once you have finished shredding, squeeze as much water out of the zucchini as possible. Summer squash retains water, by removing the excess you will have a better rise in your loaf. Wet zucchini creates a wet under-baked loaf.
- Place your zucchini in a large, 4 or 6 cup, measuring bowl. This way you can see exactly how much you have and how many loaves of bread you will be able to make with your squash.
- Add your squash to freezer safe ziplock bags. I prefer to freeze 3 cups in each batch to easily pull on baking days. Label your bag with the date and volume you are storing and freeze for those cozy winter days.
How To Make Zucchini Bread
- Remove shredded and preserved zucchini from the freezer or shred a fresh squash.
- Place a small pot on the stove and melt coconut oil and honey.
- Combine oil and honey mixture with eggs, milk and maple syrup and beat until well mixed.
- Continue adding baking soda, baking powder, spices, vanilla and salt to wet ingredients.
- Stir in shredded zucchini, incorporating throughout batter and then add flour. Stir until combined and no lumps remain.
- Grease and flour either two loaf pans or four mini loaf pans. Pour in batter.
Bake at 325ºF for 50-60minutes. Check that your loaf is fully baked with toothpick. Cool for minutes and remove from pans and place on a cooling rack.
Zucchini bread is a decadent treat served warm with a thick layer of butter and a honey drizzle. Serve as a side to brunch or an afternoon latte while you curl up to read a good book.
Healthy Zucchini Bread
Ingredients
- 2/3 cup Coconut Oil
- 1/2 cup Honey
- 2 tbsp Maple Syrup
- 3 Eggs
- 1 cup Milk
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1 tbsp Vanilla
- 1 tsp Salt
- 1/2 tsp Nutmeg
- 3 cups Zucchini
- 3 1/2 cups Flour
Instructions
- Remove shredded and preserved zucchini from the freezer or shred a fresh squash.
- Preheat oven to 325ºF
- Oil and flour two loaf pans or four half loaf pans
- Place a small pot on the stove and melt coconut oil and honey.
- Combine oil and honey mixture with eggs, milk and maple syrup and beat until well mixed.
- Add baking soda, baking powder, spices, vanilla and salt to wet ingredients.
- Stir in shredded zucchini, incorporating throughout batter and then add flour. Stir until combined and no lumps remain
- Pour batter into loaf pans.
- Bake 50-60 minutes until golden and toothpick clean.
- Remove from oven and cool 5 minutes before removing from loaf pan.
- Place loaves on a cooling rack for 5-10 minutes.
