Healthy Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, lightly sweetened zucchini bread made with whole wheat flour, eggs, and maple syrup instead of butter. Moist and comforting with warm spices, it works as a breakfast treat or afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- Optional: 3/4 cup roughly chopped raw walnuts or pecans
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/2 cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine-grain sea salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- 1 3/4 cups white whole wheat flour or regular whole wheat flour
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 2663mg
- Total sugar
- 158g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1540mg
- Calcium
- 279mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.