Our zucchini bread is made from real ingredients. For example, we use raw honey, zucchini, banana, and dried elderberries to name a few. It is a one-bowl recipe to save you some washing. To boost our bread nutrition we substituted 1 of the whole wheat flour cups with oats and walnuts. This makes the bread extra fluffy and soft. Just look at how many nutrients this bread has: antioxidants, omega-3 fats, protein, fiber, Vitamins A, B, C, D, and E manganese, magnesium, copper, potassium, iron, zinc, choline, selenium, iodine, folate, chromium, and biotin.
Check out our other bread recipes:
Ingredients for Zucchini Bread
Wet Ingredients
Banana
We use a banana for our zucchini bread to sweeten up our bread with a natural ingredient. Bananas are rich in potassium and fiber and low in sodium. They are a good source of Vitamins B and C, manganese, copper, and biotin.
Almond Milk
Almond milk is a healthy plant-based milk. We use different types of milk in our recipes to boost diversity in the nutrients we eat. For example, almond milk is rich in Vitamin E which is a great antioxidant. Check out our article about goat milk and details about animal milk. We also have an article explaining milk fats.
Raw Honey
As a main sweetener for the zucchini bread recipe, we use raw honey. Honey has vitamins, minerals, amino acids, iron, and zinc. It is a great antioxidant, anti-inflammatory, and antibacterial agent. Just ensure that you are using raw honey as opposed to processed ones.
Coconut Oil
Coconut oil is a superfood. It is composed of natural saturated healthy fat. It is also a good source of Vitamin E.
Eggs for Zucchini Bread
It is not a surprise that Gaston (in the Disney movie The Beaty and The Beast) eats so many eggs and has become so strong. Eggs are one of the main ingredients I use almost every day at home. They are rich in protein, healthy fats, and vitamins A, B, D, and E, choline, iron, selenium, iodine, and folate.
Zucchini
I find it difficult to cook zucchini in a way that my family will eat them. Zucchinis are healthy so I try to include them in our diet. For example, zucchinis are a great antioxidant, rich in folate, potassium, manganese, magnesium, and Vitamins A and C. Hence, I came to the last resort – include them in sweet bread! Who wouldn’t eat sweet bread?
Dry Ingredients for Zucchini Bread
Whole Wheat Flour
We use whole wheat flour for our zucchini bread. Whole wheat flour is rich in vitamins (B), fiber, magnesium, zinc, iron, manganese, proteins, and antioxidants. Many people fear gluten that is found in whole wheat flour. However, unless you have celiac disease or any other health issues when consuming gluten, whole wheat flour (bread) could be a good addition to your diet since it contains many nutrients.
Oats
I use oats several times a week in different ways (oatmeal, pancakes, oat balls, etc). It is because oats are a superfood that is extremely healthy. If you have a choice, buy gluten-free unprocessed oats. Oats have many health benefits such as improving our digestive, immune system, and cardiovascular systems. Oats are rich in many vitamins (B) and minerals such as manganese, phosphorus, copper, biotin, magnesium, chromium, and zinc. They are also a good source of protein and fiber.
Walnuts for Zucchini Bread
As the shape of the walnut suggests, walnuts are great for our brains! In this zucchini bread recipe, I reduced the cups of flour needed by adding other different nutritious ingredients such as oats and walnuts. As you know, we try to make our recipe as nutritious as possible. Walnuts are a great source of omega-3 fatty acids, hence why our brains would love it if we consume more walnuts! Walnuts are also rich in copper, manganese, folic acid, phosphorus, vitamins B and E, and biotin.
Elderberry
Elderberries are a superfood. It is a great ingredient to add to your diet. Just make sure you cook it and don’t consume it raw. Elderberries are a great antioxidant. They have vitamins A, B, and C, calcium, iron, magnesium, phosphorus, potassium, and zinc.
Other Ingredients for Zucchini Bread
We use cinnamon, vanilla, baking powder, baking soda, and pink Himalayan sea salt for this recipe.
Equipment
- We use a food processor to grind the walnuts and shred the zucchini. Feel free to use other kitchen equipment to achieve the same goal.
- We also used a mixer to make the batter but a whisk may also work.
- A plastic knife is handy to loosen up the bread so you don’t damage the loaf pan
- Since we shred the zucchini with the peel (to include more nutrients in the recipe), it is best to use a vegetable brush to clean and wash the zucchini.
Zucchini bread
Ingredients
Wet ingredients
- 1 medium banana
- 2 medium eggs
- ⅓ cup almond milk
- ¼ cup honey
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Dry ingredients
- 1 cup whole wheat flour
- 1 cup oats
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp Himalayan pink salt
- 1 tsp ground cinnamon
- ¾ cup walnuts ground
Zucchini and elderberries
- 1 tbsp elderberries dried
- 1 cup zucchini shredded
Grease pan
- 1 tbsp avocado oil
Instructions
Prep
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients together.
- Grind ¾ cup of walnuts with a food processor.
- Wash with a vegetable brush 1-2 zucchinis depending on their size. Shred 1 cup of fresh zucchini
with a food processor. 
- Melt 2 tbsp of coconut oil
- Grease the bread loaf pan with 1 tbsp avocado oil. Flour the bottom of the pan.
- Preheat oven to 350 degrees Fahrenheit (175 Celsius)
Make batter
- In a mixing bowl, mash 1 banana.
- Add all wet ingredients to the mashed banana: 2 eggs, ¼ cup honey, ⅓ cup almond milk, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.
- Mix well with a mixer or a whisk.
- Add all dry ingredients to the wet: 1 cup whole wheat flour, 1 cup oats, ½ tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp pink Himalayan salt, and ¾ cup walnuts.
- Mix well with a mixer or a whisk
Add zucchini and elderberries
- To the batter, add 1 cup of shredded zucchini and 1 tbsp of dried elderberries.
- Mix well with a fork, spoon, or whisk.
Bake
- Pour batter into the greased bread loaf pan.
- Bake in the preheated 350 degrees Fahrenheit oven for about 50 minutes.
- After about 50 min, check with a wooden toothpick if the bread is done. Poke the bread with a toothpick and if there is nothing sticking to the toothpick (the toothpick is clean) then the bread is done! Let it cool off for 5 min.
- With a plastic knife loosen up the bread's edges. Transfer the bread to a plate and enjoy!
Video
Notes
- I sometimes use regular milk instead of almond milk. Coconut milk is also a great milk to use in this recipe. Check out our goat milk article about different types of milk.
- Sometimes I will also rotate the batter midway through the baking (around 20-30 minutes into the baking) to ensure the bread is baked evenly.
- I sprinkle the bottom of the greased pan with flour prior to pouring the batter. It is a critical step to ensure you can separate the batter from the pan once the bread is baked.
- The 2 tbsp coconut oil is measured in liquid as opposed to when it is in a hard condition
- I like to grind the walnuts for this recipe. However, if you prefer you can use whole walnuts. Maybe just reduce the volume or the batter may become too crunchy.
Nutrition
*We strive to provide the most accurate information possible, however, it is at your own risk when you decide to use it. For example, the nutritional information shown is an estimate provided by our recipe plugin. It should not be considered a substitute for a professional nutritionist’s advice. If we list a recipe as nut-free, for instance, we do our best to check all ingredients for nuts via an application. However, it is your responsibility to double-check our work prior to using the information as there is always room for manual error on our part or an error on the application we use.