25+ Healthy Zucchini No Sugar Bread Recipes for Every Palate

Zucchini bread is a beloved classic that effortlessly blends the goodness of vegetables with the comfort of baked treats.

However, many traditional recipes can be packed with sugar, detracting from their health benefits.

If you’re seeking delicious, guilt-free options, you’re in for a treat! In this blog, we’ll explore 25+ zucchini no sugar bread recipes that allow you to indulge your taste buds while keeping your sugar intake in check.

These recipes use natural sweeteners, such as ripe bananas or applesauce, or simply rely on the subtle sweetness of zucchini itself.

Whether you’re in the mood for something sweet, savory, or even cheesy, there’s a recipe here for everyone.

Get ready to whip up some delightful loaves that are as nutritious as they are delicious!

25+ Healthy Zucchini No Sugar Bread Recipes for Every Palate

Incorporating zucchini into your bread recipes not only enhances flavor and moisture but also adds a nutritious boost without the need for added sugars.

The versatility of zucchini allows for an array of delicious breads, from sweet banana-zucchini loaves to savory cheese-infused creations.

By trying out these 25+ zucchini no sugar bread recipes, you can enjoy wholesome treats that cater to various dietary preferences and cravings.

Perfect for breakfast, snacks, or even dessert, these recipes will help you make the most of this abundant summer squash.

So, preheat your oven, grab some fresh zucchini, and let’s get baking!

Classic Zucchini Bread

This classic zucchini bread is a delicious, moist loaf that lets the natural sweetness of zucchini and cinnamon shine through without the need for added sugar. It’s perfect for those who enjoy a hearty, comforting bread that’s mildly sweet and full of flavor. This bread is ideal for breakfast, snack time, or as a light dessert.

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium zucchini)
• 2 large eggs
• 1/3 cup melted coconut oil (or olive oil)
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ cup unsweetened applesauce
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the grated zucchini, eggs, melted coconut oil, vanilla extract, and unsweetened applesauce. Mix until well combined.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

This classic zucchini bread is great on its own but can also be topped with a dollop of almond butter or a sprinkle of cinnamon for extra flavor. It’s a versatile treat that’s perfect for family gatherings or a cozy afternoon snack with tea.

Banana Zucchini Bread

This banana zucchini bread is naturally sweetened with ripe bananas, making it a nutritious and satisfying treat that skips the sugar. The bananas and zucchini provide moisture, keeping the loaf tender and light while giving a touch of sweetness and a delightful aroma. Great for those looking for a low-sugar option, this recipe is a true comfort food without any guilt.

Ingredients:

• 1 cup grated zucchini
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup coconut oil, melted (or olive oil)
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon allspice (optional)
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the grated zucchini, mashed bananas, eggs, melted coconut oil, and vanilla extract.
3. In another bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, cinnamon, and allspice.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Banana zucchini bread offers a unique flavor combination that’s comforting and flavorful. It’s perfect for an on-the-go breakfast, a snack for the kids, or as a light dessert. Each slice is packed with flavor and nutrition, making it a favorite for all ages.

Oatmeal Zucchini Bread

This oatmeal zucchini bread is a wholesome twist on the classic recipe, adding hearty oats for texture and fiber. Lightly spiced and perfectly moist, it’s a delicious way to enjoy the subtle sweetness of zucchini along with a nutty, comforting texture from oats. No added sugar means it’s suitable for those wanting a more natural, nourishing bread.

Ingredients:

• 1 ½ cups grated zucchini
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger (optional)
• ½ cup raisins or chopped dates (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix grated zucchini, eggs, applesauce, melted coconut oil, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and ginger.
4. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins or dates if using.
5. Pour the batter into the prepared loaf pan and level the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Oatmeal zucchini bread is a satisfying, wholesome option that’s perfect for a nutritious breakfast or snack. The oats add a delightful heartiness, and the absence of sugar makes this bread even better for health-conscious eaters. Pair it with a cup of coffee or tea for a truly comforting treat.

Almond Flour Zucchini Bread

This almond flour zucchini bread is a wonderful gluten-free option that skips the sugar but keeps all the rich flavor and moist texture. Made with almond flour and a touch of cinnamon, this bread has a slightly nutty flavor that pairs beautifully with the fresh taste of zucchini. It’s ideal for those looking for a low-carb, grain-free treat.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 3 large eggs
• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup chopped nuts or seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk the eggs, then stir in the grated zucchini and vanilla extract.
3. In a separate bowl, combine the almond flour, coconut flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture, stirring until well combined. Fold in chopped nuts or seeds if desired.
5. Pour the batter into the prepared loaf pan, smoothing out the top.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.

Almond flour zucchini bread is a delightful option that’s filling, nutrient-dense, and flavorful. The almond flour adds a natural sweetness that makes each bite satisfying without added sugar. This bread is perfect for breakfast or an afternoon snack and pairs well with a spread of almond or peanut butter.

Spiced Coconut Zucchini Bread

This spiced coconut zucchini bread brings a tropical twist to traditional zucchini bread by incorporating shredded coconut and warm spices. Naturally sweetened with applesauce and packed with zucchini, this loaf is fragrant and moist, making it a great addition to any brunch or as a cozy snack.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• ¼ cup melted coconut oil
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat or spelt flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the eggs, melted coconut oil, applesauce, and vanilla extract. Stir in the grated zucchini.
3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
4. Gently fold the dry ingredients into the wet mixture until just combined. Add the shredded coconut and stir until evenly distributed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

This spiced coconut zucchini bread is wonderfully aromatic, with the coconut and spices providing warmth and depth. It’s a unique bread that’s perfect for those who enjoy a hint of spice and a subtle tropical flavor. Serve with a smear of coconut butter or enjoy on its own for a delightful treat.

Maple Walnut Zucchini Bread

Maple walnut zucchini bread combines the richness of walnuts with the subtle sweetness of pure maple syrup, resulting in a moist, nutty loaf without refined sugar. The maple syrup adds a natural sweetness and depth, while the walnuts provide a satisfying crunch. It’s a perfect bread to enjoy during the fall season or any time you want a cozy, wholesome treat.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• ¼ cup pure maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the grated zucchini, eggs, maple syrup, coconut oil, and vanilla extract.
3. In a separate bowl, combine the whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and level the top.
6. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Maple walnut zucchini bread offers a wonderfully balanced taste, with the natural sweetness of maple syrup complementing the nutty flavor of walnuts. It’s perfect as a snack or even as a light dessert, and each slice has a cozy, homey flavor that’s comforting any time of year.

Lemon Zucchini Bread

This lemon zucchini bread is a refreshing twist on traditional zucchini bread, offering a bright citrus flavor that perfectly complements the moist texture of the zucchini. The addition of fresh lemon juice and zest adds a zing that elevates this bread to a delightful treat. It’s perfect for breakfast, an afternoon snack, or even as a light dessert.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup melted coconut oil (or canola oil)
• 1/3 cup unsweetened applesauce
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• ½ cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, applesauce, lemon juice, and lemon zest. Stir in the grated zucchini until well combined.
3. In a separate bowl, mix the whole wheat flour, baking soda, baking powder, salt, vanilla extract, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon zucchini bread is a delightful, refreshing option that brings brightness to your table. Its light, zesty flavor makes it a wonderful pairing with tea or coffee, and it’s an excellent way to enjoy zucchini in a whole new way. Each slice is both nourishing and invigorating, making it a lovely treat any time of day.

Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is a delicious way to sneak some vegetables into a sweet treat without the need for added sugar. The chocolate chips melt into the moist bread, creating pockets of rich chocolate flavor that pair wonderfully with the subtle taste of zucchini. It’s perfect for dessert or as a sweet snack.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup dark chocolate chips (or semi-sweet)
• ½ cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the eggs, melted coconut oil, applesauce, and vanilla extract. Stir in the grated zucchini until well combined.
3. In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate chip zucchini bread is a decadent yet guilt-free treat that will satisfy your sweet tooth. The hidden zucchini keeps the bread moist, while the chocolate chips add a delightful richness. This bread is perfect for sharing at gatherings or enjoying with your favorite cup of coffee or tea.

Carrot Zucchini Bread

This carrot zucchini bread combines the earthy sweetness of carrots with the mild flavor of zucchini, creating a nutritious loaf that’s both flavorful and moist. Naturally sweetened with the carrots and enhanced with warm spices, this bread is perfect for breakfast, snacking, or as a wholesome dessert.

Ingredients:

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 cup grated carrots (about 2 medium carrots)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, applesauce, and vanilla extract. Stir in the grated zucchini and carrots until well combined.
3. In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in raisins or nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Carrot zucchini bread is a delightful, nutritious option that’s perfect for families looking to incorporate more vegetables into their diets. The combination of zucchini and carrots not only provides essential vitamins but also ensures a moist and flavorful loaf. Each slice is a wholesome treat that can be enjoyed any time of day!

Peanut Butter Zucchini Bread

This peanut butter zucchini bread combines the rich, nutty flavor of peanut butter with the moisture of zucchini, creating a hearty loaf that’s both satisfying and delicious. Naturally sweetened with ripe bananas, it offers a delightful balance of flavors without any added sugar. Perfect for breakfast or as a snack, this bread is a hit with both kids and adults alike.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 1 ripe banana, mashed
• 2 large eggs
• 1/3 cup creamy peanut butter
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed banana, eggs, peanut butter, applesauce, and vanilla extract. Stir in the grated zucchini until well combined.
3. In a separate bowl, mix together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips or nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Peanut butter zucchini bread is a delicious way to enjoy a sweet treat while sneaking in some extra nutrition. The combination of peanut butter and banana creates a rich, satisfying flavor, making it an ideal snack for any time of day. It’s especially great for meal prep, as it stays fresh for several days and can easily be sliced and frozen for later enjoyment.

Cinnamon Raisin Zucchini Bread

This cinnamon raisin zucchini bread is a warm, comforting loaf that perfectly marries the flavors of cinnamon and raisins with the moistness of zucchini. The natural sweetness from the raisins enhances the overall flavor without the need for added sugar. It’s a perfect breakfast option or snack, providing a wholesome way to start your day.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup unsweetened applesauce
• 1/3 cup melted coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ cup raisins or sultanas
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract. Stir in the grated zucchini until well combined.
3. In a separate bowl, mix together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins and walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Cinnamon raisin zucchini bread is not only flavorful but also packed with wholesome ingredients. The combination of cinnamon and raisins provides a delightful sweetness that pairs beautifully with the mild taste of zucchini. Each slice is perfect for breakfast, especially toasted with a little butter or nut butter for an added boost of flavor.

Herbed Zucchini Bread

This herbed zucchini bread is a savory twist on the classic sweet bread, making it a perfect accompaniment for soups, salads, or as a standalone snack. Infused with fresh herbs like basil and oregano, this loaf is not only flavorful but also nutritious. It’s a fantastic way to use up zucchini during the summer months while providing a unique option for your bread repertoire.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, olive oil, garlic powder, basil, oregano, and salt. Stir in the grated zucchini until well combined.
3. In a separate bowl, mix together the whole wheat flour, baking powder, and baking soda.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the Parmesan cheese if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Herbed zucchini bread is a delightful way to enjoy the fresh flavors of herbs while incorporating the nutritious benefits of zucchini. Its savory profile makes it an excellent side dish for dinner or a tasty snack on its own. Each slice is packed with flavor and provides a lovely alternative to traditional sweet breads.

Maple Pecan Zucchini Bread

This maple pecan zucchini bread is a delightful combination of flavors, featuring the natural sweetness of pure maple syrup and the crunchy texture of pecans. This recipe uses ripe zucchini to keep the bread moist while adding a unique twist that makes it a perfect treat for breakfast or dessert. With no added sugar, this bread is both delicious and guilt-free.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans (plus extra for topping, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract. Stir in the grated zucchini until fully incorporated.
3. In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional pecans on top if desired.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Maple pecan zucchini bread offers a delightful balance of sweetness and nuttiness, making it an excellent choice for breakfast or as a snack. The use of maple syrup as a natural sweetener enhances the overall flavor while keeping the bread moist and tender. Each slice is a perfect blend of health and indulgence, making it a satisfying option for any time of day.

Coconut Zucchini Bread

This coconut zucchini bread combines the subtle flavor of zucchini with the tropical taste of shredded coconut, creating a moist and flavorful loaf. With no added sugar, it’s naturally sweetened with the richness of coconut. This bread is an ideal choice for breakfast or a snack, bringing a taste of the tropics to your table.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup melted coconut oil (or vegetable oil)
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, melted coconut oil, and vanilla extract. Stir in the grated zucchini and shredded coconut until well combined.
3. In a separate bowl, mix together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Coconut zucchini bread is a wonderfully moist and flavorful option that brings a hint of the tropics to your baking. The combination of coconut and zucchini ensures a delightful texture and taste, making each slice a treat. This bread is perfect for breakfast, afternoon tea, or a delicious snack, and it’s sure to impress family and friends with its unique flavor.

Savory Zucchini and Cheese Bread

This savory zucchini and cheese bread is a delightful blend of flavors that showcases the natural moisture of zucchini paired with the rich taste of cheese. Perfect as a side dish, it complements soups and salads or can be enjoyed on its own as a flavorful snack. With no added sugar, this bread is a wholesome addition to your table.

Ingredients:

• 1 ½ cups grated zucchini (squeezed to remove excess moisture)
• 2 large eggs
• 1/3 cup olive oil
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon salt
• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the eggs, olive oil, garlic powder, thyme, and salt. Stir in the grated zucchini and shredded cheese until well combined.
3. In a separate bowl, mix the whole wheat flour, baking powder, and baking soda.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Savory zucchini and cheese bread is a deliciously satisfying option that can be enjoyed in various ways. Its cheesy goodness and herb-infused flavor make it a standout side dish or snack. Each slice is a wonderful way to incorporate vegetables into your meals, providing both taste and nutrition. Enjoy it warm or toasted for an even more delightful experience!

Note: More recipes​ are coming soon!