Healthy Zucchini Bread Sweetened with Honey
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 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.
Because it isn’t as sweet, it makes a great breakfast or snack bread. And, it’s quick to throw together.
Healthy Zucchini Bread
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!
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.
Directions
- 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!
Related Posts
- Chocolate Chip Zucchini Bread
- How to Cook a Pumpkin in the Oven
- Homemade Honey Granola
- Easy Healthy Hot Cocoa Recipe
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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!
stopping by from pierced pastimes’ party! pinned this, it looks amazing!
Thank you!
Thank you for sharing this recipe at the Homestead Blog Hop! I enjoy banana bread, and it seems like we always have overripe ones to use up.
I really like your beeswax candle! It’s a really pretty photo you’ve composed.
Blessings to you and yours!
Laurie
Thank you so much, Laurie!
I really want to make this today! It looks delicious. Thanks for sharing with us over on the Homestead Blog Hop. Can’t wait to see more 🙂
Thanks Kelly!
So much zucchini coming in over here this year. This looks like a fantastic recipe to try. Thanks! -Andrea
Best time of year when there’s lots of zucchini available!
Looks delicious! Would it work with brown sugar?
Thank you! You could try it! It might require a little more liquid to keep it from being too dry.
That sounds delicious. I like my breads less sweet and prefer the taste of honey over white sugar.
So glad it was helpful!
Your zucchini bread looks and sounds amazing, thank you so much for sharing on Oh My Heartsie Girl Wonderful Wednesday, hope you will stop by and share more.
Have a lovely week!
Thank you, Karren!
Love the simple ingredients in this. I adore zucchini in everything!
Yes, zucchini is the best!
‘Tis the season for zucchini creations! This bread looks delicious. Pinned it for later! Visiting today from the Party in your PJ’s link up. 🙂
Thank you, Marielle!
Hi, Joy! (I love your name, by the way!)
I am really excited about this recipe. Like you, we have tons of zucchini this year and I was hoping to cook it up in different ways before it went bad. After finding your recipe here, I’ve found the perfect solution. YUM! I love that this bread is a healthier version. We really try to live as healthy as possible and this will be the perfect fit. Thank you so much for sharing.
I’ve printed your recipe off and will be trying this in the very near future! Many blessings to you & your family, Joy. ♥
Hi Holly! Thank you so much for your kind words! Hope you enjoy the recipe!