Chamomile tea in one hand, a slice of delicious zucchini bread in the other. That’s what is going on while I’m writing this post. We still have an abundance of zucchini’s coming from our allotment, and I needed to get creative using them…Enter zucchini bread. To avoid the many heavily sugared recipes Google served up to me, I created my own, more nutritious version that I’m sharing with you today. This healthy zucchini bread is moist, subtly sweet & full of warming flavours that are so perfect for this season. We are ALL absolutely loving it here and I know you will too!
I have been a big fan of banana bread for as long as I remember. About two years ago I discovered the beauty of pumpkin bread too. Now I can add this zucchini bread to that list of yummy loafs too, and it might go at the top of my list! I always try to bake with less or no processed sugars but we have been falling of the band wagon a little bit. Now that I’m gearing up for labour + postpartum, I wanted to get back on track and get all the nourishment into my body that I can (and avoid those sugars that add to fatigue and hunger spikes!). Towards the end of my first pregnancy, I baked loads of naturally sweetened banana bread to stock the freezer for those first few newborn weeks. This time around, I’ll be baking again, but it will have to be this healthy zucchini bread! I don’t need to wait for a bunch of bananas to go overripe & can use up some of the overstock of zucchini’s from our community allotment garden. Plus I might even prefer this to banana bread (did I really just say that?!) – it is SO GOOD!
Want more zucchini recipes? Try out this delicious grilled courgette with whipped feta dish!
What You’ll Need & How To Enjoy It
This healthy zucchini bread is easy & quick to make and only requires simple, easy to find ingredients. The zucchini gives it plenty of moisture to keep it lower in fat and the dates provide both sweetness + valuable nutrition. For flour, I’m using a mixture of wholemeal and plain flour, but you could use spelt instead of plain too! Cinnamon and nutmeg give this loaf warmth and make it smell so delicious when it bakes in the oven. Yum.
You don’t need any electric mixer or blender for this recipe – a simple bowl & wooden spoon is all it takes to mix the batter. I bake mine using a 8 x 4 inch loaf tin like this which works perfect for this recipe.
You can go wild with add-ins if you prefer: hazelnuts, walnuts, dark chocolate chips or dried fruit like raisins all work great to make this loaf all your own. We actually enjoy it mostly as is with some simple walnuts on top, but hey. Everyone is different and who would say no to chocolate, right?
A slice of this healthy zucchini bread is perfect as a quick grab for breakfast and just as lovely as a side to a morning coffee. Bring it as a snack on the go or pack up for a healthy lunch box filler. You can eat it plain, toast it and smear on some (nut) butter (and a little honey for extra sweetness if you prefer!). It keeps well for days but freezes great too if you like to stock up or make individual portions.
I am ready to make some more of this tasty bread. Let’s get baking, shall we?
Healthy Zucchini Bread Recipe (Naturally Sweetened & Dairy Free)
Healthy Zucchini Bread (Naturally Sweetened & Dairy Free)
- 1 cup (150 grams) soft dates
- 2 cups (300 grams) shredded and squeezed zucchini about 1 large zucchini
- 1/3 cup (70 grams) coconut oil melted
- 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup (125 grams) wholemeal flour
- 3/4 cup (125 grams) plain flour
- 1 1/4 tsp baking soda
- optional: walnuts, hazelnuts or chocolate chips see notes
- Preheat your oven to 320F/160C. Line and grease a 4 x 8 inch (8x20cm) loaf tin.
- Make a date paste: pit and finely chop the dates and add to a pan (or bowl if using the microwave). Add 2 tbsp water (add about 4 tbsp water if the dates are quite dry) and heat up until the dates soften. Take of the heat and use a spoon to mash into a soft paste (it's okay to have little bits of skin left). Let cool while preparing the zucchini.
- Shred the zucchini using a grater. Then squeeze the zucchini between your hands to get rid of some of the excess moisture. Make sure to measure the amount after shredding and squeezing – you'll need 2 cups/300 grams. Add to a large bowl.
- Add the date paste and coconut oil to the shredded zucchini and mix with a wooden spoon to combine. Then add the eggs, salt, vanilla, cinnamon and nutmeg and give it another good stir.
- In a separate bowl, mix the flours with the baking soda. Add to the batter and stir with a wooden spoon until smooth. This is also the time to mix in any extra's like nuts or chocolate chips.
- Pour the batter into your prepared baking tin and smooth the top. Top with some walnuts (if using) and bake for 50-60 min (use a skewer to check for doneness). Leave in the tin to cool down for at least 30 min before slicing (if you can wait that long).
- Serve fresh or toasted (great for older slices) – perfect on it's own or topped with (nut) butter, honey or chocolate paste. Enjoy!
- Store in an airtight container for up to 5 days or freeze in individual slices for easy grab and go breakfasts/snacks.
- If you own a scale, I would really recommend using the gram measurements rather than cups for more precise results – but either way will work great!
- Add in any extra’s that you’d like: we love ours mostly ‘plain’ with a few walnuts on top, but you can mix in a variety of nuts, (dark) chocolate or dried fruit to suit your taste!
I hope you give this a try – let me know in the comments below if you have any questions and leave a rating to help others out! Also, tag me on Instagram @eatyourdailygreens to show of your bakes 🙂
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