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This healthy zucchini bread is made with whole grains and sweetened with honey. It’s great for using up excess zucchini from the garden!
We planted quite a bit zucchini this year, and it’s producing like crazy! We’re still getting quite a bit of zucchini from our plants. So, I’m always looking for ways to use this versatile vegetable.
Even though Whole Wheat Chocolate Chip Zucchini Bread is one of my family’s favorites, I don’t make it as regularly since it has more sugar. This healthy zucchini bread recipe has less sugar (and is therefore less sweet), but it’s still tasty.
I use freshly milled flour in this recipe (learn how to mill your own flour), but you can also use store-bought.
Because it isn’t as sweet, it makes a great breakfast or snack bread. And, it’s quick to throw together. For more breakfast ideas, try my easy baked oatmeal recipe, freshly milled Dutch puff, honey granola, or whole wheat banana bread.
Ingredients
This easy quick bread recipe uses basic ingredients.
- 3 cups whole wheat flour
- 3 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup coconut oil (or another vegetable oil)
- 1 cup honey
- 3 eggs
- 3 tsp vanilla
- 2 cups grated zucchini
- 2/3 cups walnuts, chopped (optional)
Below you can see the thrifted glass bread pans I use for this recipe. You could also use stainless steel or other metal pans. These are just what I have and use.
How to Make Healthy Zucchini Bread
- Preheat oven to 325 degrees. Grease two bread loaf pans (I use two small glass loaf pans), and set aside.
- In a medium mixing bowl, stir together flour, cinnamon, baking soda, and baking powder, and set aside.
- In a separate bowl, mix coconut oil, honey, eggs, and vanilla on low speed with an electric mixer. Add grated zucchini and mix gently.
- Add dry ingredients to the wet ingredients and mix until blended. Add nuts if using, and stir well.
- Pour into two greased bread pans. Bake at 325 degrees for 1 hour.
- Remove pans from the oven and let cool in the pans for 10 minutes. Then remove from pans and cool on a wire rack. After bread has cooled completely, slice and enjoy!
It’s a great quick bread for an afternoon tea time!
More Freshly Milled Flour Recipes
- Whole Wheat Banana Bread
- Whole Wheat Gingerbread with Lemon Sauce
- Freshly Milled Chocolate Chip Cookies
- Whole Wheat Pumpkin Muffins
- Freshly Milled Spelt Gingerbread Cookies
- Whole Wheat Jam Thumbprint Cookies
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Healthy Zucchini Bread Sweetened with Honey
Ingredients
- 3 cups whole wheat flour
- 3 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup coconut oil
- 1 cup honey
- 3 eggs
- 3 tsp vanilla
- 2 cups zucchini, grated
- 2/3 cups walnuts, chopped, optional
Instructions
- Preheat oven to 325 degrees. Grease two bread loaf pans (I use small glass loaf pans), and set aside.
- In a medium mixing bowl, stir together flour, cinnamon, baking soda, and baking powder, and set aside.
- In a separate bowl, mix coconut oil, honey, eggs, and vanilla on low speed with an electric mixer. Add grated zucchini and mix gently.
- Add dry ingredients to the wet ingredients and mix until blended. Add nuts if using, and stir well.
- Pour into two greased bread pans. Bake at 325 degrees for 1 hour.
- Remove pans from the oven and let cool for 10 minutes in the pans. Then remove from pans and cool on a wire rack. After bread has completely cooled, slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This zucchini bread sweetened with honey is perfectly moist and just the right amount of sweet—and it’s a great way to use up extra zucchini!
Can you use Oat Flour in place of Whole Wheat?
I’ve never tried using oat flour in this recipe but it probably would work. Let me know if you try it!
This zucchini bread came out perfectly and the taste was delicious! Definitely my favorite bead recipe! Thanks!
Could you use this recipe, but make cupcakes ? I have used it many times in the loaf pans & love it .
I think you probably could. I haven’t tried it myself, so I’m not sure what the cooking time would be, but I would think it should work. If you try it, let me know how they turn out!