Zucchini Bread | Cook for Your Life
Zucchini-Bread - Pan de Calabacin

Zucchini Bread

Rated 4.5 out of 5
4.5 out of 5 stars (based on 17 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 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. With zucchini and whole-wheat flour, this recipe provides much more fiber...


  • 1½ cup whole-wheat pastry flour (see Chef 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 grapeseed or canola)
  • ½ cup cane sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups grated zucchini
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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 or a muffin pan (see Chef Tips). 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 bake for about 20 to 25 minutes. For best results, do not over-mix the batter.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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, and the American Institute for Cancer Research and the American Cancer Society