Do you feel like you have zucchini coming out of your ears? Well then; it’s time to start making zucchini bread!
My dear friend Jolie makes an amazing zucchini bread! On our food journey to better nutrition, I asked her if we could try to healthify it. It is sooo fun to try to make things healthier without compromising the integrity of the taste.
The original zucchini bread recipe uses all-purpose flour, vegetable oil, and lots of sugar.
We changed the zucchini bread recipe to use whole wheat flour, oatmeal, coconut oil, and honey.
Madeover & Healthified Zucchini Bread
Ingredients
- 2 1/2 cups whole wheat flour
- 1/3 cup oats
- 3/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 3 eggs
- 1 cup coconut oil slightly melted
- 1 1/2 cups honey
- 3 tsp vanilla extract
- 2 cups grated zucchini optional substitute PART of the zucchini for spinach-they are both green, right?
- 1 cup chopped walnuts
- optional 3 T TriMix (1 T wheat germ, 1 T wheat bran, 1 T oat bran)
- optional 1 T ground flax seed
Instructions
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Combine all ingredients.
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Pour into two loaf pans.
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Bake both pans at 350 degrees for 50 minutes-1 hour, or until the loaves are golden brown and a toothpick comes out of the middle of each loaf cleanly.
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Cool, slice, and enjoy!
The Verdict:
This is how we make zucchini bread now. I loved it, my kids loved it, and so did Jolie and her kids. I didn’t think it compromised taste or flavor at all.
Have you tried Double Chocolate Yogurt Zucchini Bread?
Go here for more zucchini recipe ideas.
Do you need other healthier snack ideas?
- Raw Vegan 3 Ingredient Lara Bar Ball Recipe
- My Favorite Way to Eat A Banana
- Easy Trail Mix Recipe
- Easy Granola Recipe
- Homemade Fruit Leather in the Oven
Oh my – that does sound perfect and mighty tasty! Pinning! Thanks ever so much for sharing at our Weekend Potluck party! Hope you enjoy a wonderful weekend.
Hi Marsha. You are welcome, and thanks for visiting! Hope you have a great weekend as well!
I really like your recipes. They are simple & yet very delicious. You have mentioned vegan options in some recipes. Is there a substitute for the egg in this zucchini bread recipe? Would really like to try it.
Hi Lata, When I bake egg-free I use 1 T of chia seeds stirred with 3 T water for each egg. If you mix the two ingredients together and let them sit alone for a few minutes, they gel together creating an egg-like consistency. Add to recipe as you would a regular egg. Now your bread probably won’t be as high as it would be using a real egg, but if you have to go egg-free, I have loved using this method. You could also use ground flax seed instead of chia, but it doesn’t gel as well as the chia seed. Hope this helps!
I LOVE your thinking! Sounds delicious and I will be making it soon. YUMMMM! Thanks for sharing your creativity. And for linking up at Weekend Potluck! Please come back again soon.
Thanks, so much, and thank you for visiting!
Thank you for all your fantastic recipes, & financial encouragement. ~Sonya
Hi Sonya! You are welcome, and thanks so much for your encouragement to me with your kind words! ~Sonja
Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday. Come Back Soon! Miz Helen
I just bought some fresh zucchini at the farmer’s market. I am trying this great recipe makeover asap! Printing now!!….
Nice!! Thanks for visiting, Amee!
Looks absolutely delicious! We’re so glad that you linked up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon. -The Sisters
I am making the zucchini bread now.. I used half the oil and added applesauce instead and used 3/4 Cup Honey instead of 1 and 1/2 C. I tasted the batter and it was sweet . I added a bit of walnuts too. I am making it in a bundt pan. That is how I make all my breads..
Love sweet breads! Thanks for sharing at Church Supper. Have a blessed week.
Thanks for stopping by!