Healthy Zucchini Bread

[ 4 ] November 28, 2013 |

Healthy Zucchini Bread with Walnuts and Cranberries

This recipe for zucchini bread is a wonderful example of how some quick breads can be healthy if you use wholesome ingredients. One cup of zucchini has 36 calories and 10% of the RDA of dietary fiber. It’s also high in vitamins A and C, potassium, and folate—which our bodies need—which makes zucchini a perfect food to add to recipes, especially baked goods.

Another winning ingredient I added to this bread is coconut oil. If some of you have read my previous posts, you’ll know how much I like to use coconut oil in my baking and cooking. Coconut oil has the good kind of fat and is known for its health benefits.

Healthy Zucchini Bread with Walnuts and Cranberries

Coconut oil is simple to use, and here’s a tip to remember: the replacement ratio for vegetable oils and butter is always 1:1. This means that if a recipe calls for one cup of butter, you simply substitute one cup of coconut oil. (If the recipe calls for shortening, don’t use the 1:1 ratio; it’s slightly different.)

With the holidays coming up, zucchini bread makes a fun gift, especially if you bake the batter in individual mini loaf pans. They freeze well and will keep for a few months in the freezer, so you can make them now in preparation for the holidays. Tie them up with a bit of bright ribbon or raffia, and you’ve got the perfect gift for friends and co-workers.

Healthy Zucchini Bread with Walnuts and Cranberries

I hope you like this bread. It’s so good—and good for you, too.

5.0 from 1 reviews
Healthy Zucchini Bread
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 cups grated fresh zucchini
  • ½ cup melted coconut oil or (butter or your favorite oil)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour (you can use all purpose instead)
  • ¼ teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)
  1. Preheat the oven to 350°F (175°C). Spray two 5 by 9 inch loaf pans with cooking spray.
  2. In a large bowl of a stand mixer, beat together the sugar, eggs, and vanilla until light in color. Stir in the grated zucchini and then the melted coconut oil.
  3. In another mixing bowl, combine baking soda, baking powder, salt, flours, nutmeg, and cinnamon.
  4. Add the dry ingredients to the wet ingredients, mixing well. Fold in the walnuts and cranberries, if desired.
  5. Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes)
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Snacks, Sweets

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  1. Majestic Images Philadelphia reviews | September 21, 2014
  1. This looks wonderful and I love the idea of using coconut oil. I have to give it a try!

  2. I love zucchini bread, especially at this time of year!

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