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Zucchini Bread

Name: Zucchini Bread
Prep time: 30

(7 votes, average: 3.86 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

There’s something unexpected and fun about using vegetables in breads and muffins. It really goes to show how versatile these healthy ingredients actually are. While zucchini has a variety of cancer-busting nutrients, this recipe...

1½ cup whole wheat pastry flour (See Ann’s Tips)
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon freshly ground nutmeg
½ teaspoon ground cinnamon
½ cup shredded unsweetened coconut
1 cup roughly chopped raw walnuts, plus a few halves to top
¼ cup chopped crystallized ginger (optional)
1 large egg
1 egg yolk
¼ cup melted coconut oil (or grape seed or canola)
½ cup cane sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1½ cups grated zucchini

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Nutrition Facts

Calories

249 cals

Fat

14 g

Saturated Fat

7 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

2 g

Carbohydrates

29 g

Sugar

16 g

Fiber

4 g

Protein

4 g

Sodium

164 mg

Directions

Preheat the oven to 350 degrees. Lightly grease 9-inch loaf pan. Set aside.
In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, sea salt, nutmeg, and cinnamon. Stir in the coconut, walnuts and ginger, if using. Set aside.
In a large bowl, lightly whisk the eggs. Mix in the coconut oil, sugars, and vanilla extract, then stir in the grated zucchini. Stir in the flour mixture with a wooden spoon or spatula, just until combined.
Pour the batter into the prepared loaf pan, and dot the top with some walnut halves. Bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few clinging crumbs.
Let cool in the baking tin on a rack for 20 minutes, then turn out. Let cool completely before slicing.

Chef Tips

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour.
You can bake this mixture in muffin cups too. It will make about 20 to 25 minutes. For best results, do not over mix the batter.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.