I’m not complaining though, I love all things zucchini and get excited for this time every year.
Obviously zucchini bread is a no-brainer and needed to happen at some point this summer. I shared this vegan zucchini bread, but what about traditional zucchini bread with a healthy twist? That’s what this recipe is! It’s made with a blend of all-purpose and whole wheat flour, sweetened with maple syrup and uses olive oil instead of butter. Despite these healthy swaps this zucchini bread is perfectly moist, cinnamony and delicious!
whole wheat pastry flour
grated zucchini – no need to squeeze the grated zucchini… the liquid from the zucchini helps keep the bread moist
pure maple syrup
baking powder and baking soda
ground nutmeg and walnuts are optional!
Substitutions & Notes
Flour – I really like the blend of all-purpose and whole wheat pasty flour. If needed, you can use all-purpose or regular whole wheat in place of the whole wheat pastry flour. You could also use an all-purpose gluten-free flour. I don’t recommend using coconut flour or almond flour for this recipe unless you’re up for experimenting.
Eggs – I haven’t tested the recipe with flaxseed eggs or egg replacer, but I assume it will work. Let me know if you try it.
Applesauce – You can use 1/4 cup mashed banana instead of the applesauce
Customize Your Zucchini Bread
People have strong opinions about their mix-ins when it comes to quick breads! Some love adding chocolate chips, dried berries and/or nuts while others just want straight up bread! Honestly you can’t go wrong. Here are some ideas:
nuts – I prefer chopped walnuts, but you can play around with different nuts!
chocolate chips – everything is better with chocolate, right?
dried fruit – dried cranberries would be delicious in this!
I would keep the total amount of mix-ins around 1/2 cup. Add them to the batter last, after you’ve combined the wet and dry ingredients.
How to Serve Zucchini Bread
Honestly, we eat this zucchini bread all day long. It’s delicious paired with eggs and coffee for a hearty breakfast, it’s the perfect mid-afternoon snack and if you mix-in chocolate chips, it’s perfect served as dessert! I love it both cold and warmed up in the toaster oven, plain or with a little butter or even nut butter spread on it. So many options!