Zucchini-Bread - Pan de Calabacin

Zucchini Bread

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 16 ingredients
Until I moved to the US I never knew that zucchini could be used as an ingredient in delicious quick breads and muffins. I now realize summer squashes grow so well here that by...


  • 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

Nutrition Facts


249 cals


14 g

Saturated Fat

7 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

2 g


29 g


16 g


4 g


4 g


164 mg


  1. Preheat the oven to 350 degrees. Lightly grease 9-inch loaf pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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