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    Home » Breakfast

    Classic Zucchini Bread with coconut oil

    September 11, 2020 by Rosemary 3 Comments

    classic zucchini bread with coconut oil
    Jump to Recipe Jump to Video Print Recipe

    Classic Zucchini Bread with coconut oil. Classic zucchini bread is a perfect easy recipe to use up the last of your summer zucchini!

    Zucchini bread is a classic recipe to use up the overabundance of zucchini squash! I did a little twist on the classic with coconut oil in place of vegetable oil!

    Classic Zucchini Bread ingredients list

    • All purpose, whole wheat, or white wheat flour
    • Ground cinnamon
    • Ground nutmeg
    • Baking powder & baking soda
    • Pink sea salt
    • Eggs
    • Zucchini
    • Sugar
    • Coconut oil

    About the ingredients

    All purpose flour

    I use organic all purpose flour in my baking recipes. Organic flours have less pesticides than conventional ones and are unbleached. I've also used white wheat and whole wheat flour in this recipe to make it even more healthy.

    Ground cinnamon

    Did you know that cinnamon actually helps reduce inflammation? Make sure to buy quality cinnamon. Spices can lose their quality if stored too long in the cupboard.

    Ground nutmeg

    Cinnamon and nutmeg create a nice subtle spice flavor in this zucchini bread recipe.

    Baking powder & baking soda

    Used for leavening the bread. Make sure to buy baking powder that is aluminum free!

    Pink sea salt

    Same with the salt, I will take it bleach free thank you!

    Eggs

    Don't skip the egg! Eggs help to hold everything together. I buy my eggs locally at the farm stand or farmers market!

    Zucchini

    And I get my zucchini even more locally-- in my own back yard!

    Sugar

    I use raw organic cane sugar in my baking recipes.

    Coconut oil

    Make sure to purchase raw unrefined and organic coconut oil.

    How to make classic zucchini bread

    First, preheat your oven to 350 degrees and set the rack in the center position.

    Like a glass bread loaf pan with parchment paper. Or, you can grease the pan with a bit of coconut oil. Either way works just fine!

    In a large bowl, sift together your dry ingredients: 3 cups of flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground nutmeg, and 1 teaspoon pink sea salt.

    Form a well in the center of the dry ingredients. In the center add 2 eggs, 2 cups shredded zucchini (don't worry about patting it dry), 1 cup sugar, and ½ cup melted coconut oil. Mix to combine completely.

    Finally, fold the chopped walnuts or pecans in if desired.

    Pour the zucchini bread batter into your prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.

    classic zucchini bread
    classic zucchini bread

    Allow your bread to cool before serving!

    How to make a smaller loaf of zucchini bread

    2 ways to make a loaf of bread that is half the size:

    1. Cut your ingredients in half
    2. Divide the batter between 2 loaf pans

    Sometimes I like to make the thinner loaves because it is a nice little snack instead of having a big tall piece of the bread!

    How to store classic zucchini bread

    Store your zucchini bread at room temperature covered with a towel or beeswax wrap for up to 3 days. After 3 days your bread can start to get a bit stale.

    If you made multiple batches, store them in an airtight bag or container in the freezer for up to 3 months!

    classic zucchini bread

    Tips on making the best zucchini bread

    1. Don't overheat your coconut oil! Hot coconut oil will start to cook your eggs. Make sure to heat your coconut oil till it's just melted and allow it to cool to room temperature before adding it into your zucchini bread batter.
    2. Mix the wet ingredients into the dry ingredients quickly. The coconut oil can cool quickly and harden, making it hard to incorporate into the batter once it's hard.
    3. The batter will seem a bit dry at first. This is normal, mixing will release the juice in the zucchini!
    4. Do not overmix your batter! Once you see no more flour lumps, stop mixing. Overmixing any quick bread batter can cause your bread to become tougher instead of soft and fluffy.

    Other summer recipes you might like

    1. Chocolate Zucchini Cake with Avocado Frosting
    2. Healthy Chocolate Banana Zucchini Bread
    3. Lemon Poppy Seed Bread

    FAQ's

    Do I peel the zucchini for zucchini bread?

    No! Don't peel the skin off the zucchini it is completely unnecessary. Zucchini cooks into the bread nicely as it bakes.

    Why is my zucchini bread dense?

    Make sure you use fresh baking soda and baking powder! If they are stored in your cupboard too long, they may lose their leavening power. Also- don't over mix your batter. If you mix it for too long, you could end up with a tough and dense loaf instead of light and fluffy. Mix your zucchini bread batter just until you see no dry flour left.

    Why does my zucchini bread not cook in the middle?

    Your zucchini bread might fall in the middle because either there is too much moisture, you didn't bake it long enough, or you are using old baking powder/ baking soda. Make sure to use the exact measurements for the recipe, don't be tempted to throw in extra zucchini just because you grated too much. Bake until the toothpick inserted into the center comes out clean.

    Does zucchini bread have nutritional value?

    Most classic zucchini bread has a lot of flour and sugar, both of which are simple carbs and not exactly healthy. High oven temperatures cook most of the nutrients out of the shredded zucchini. Super delicious and a good way to use up zucchini, but not really healthy. I tell clients to treat zucchini bread like a dessert.


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    classic zucchini bread with coconut oil

    If you make this recipe and love it, please be sure to tag your photo #thehintofrosemary on Instagram and leave me a rating in the recipe card!

    classic zucchini bread

    Classic Zucchini Bread with Coconut Oil

    Doesn't classic zucchini bread just scream end of summer?? Zucchini bread is one of the best ways to use up all that summer zucchini harvest! Plus, it stores really well in the freezer to nibble on all winter long!
    4.80 from 15 votes
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    cooling time 15 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Snack
    Cuisine American
    Servings 12 slices
    Calories 280 kcal

    Equipment

    • Mixing bowls
    • Vegetable grater
    • bread loaf pan
    • Cooling rack

    Ingredients
      

    Dry ingredients:

    • 3 cups white wheat, whole wheat, or all purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder (aluminum free)
    • ½ teaspoon ground nutmeg
    • 1 teaspoon pink sea salt

    Wet ingredients:

    • 2 eggs
    • 2 cups shredded zucchini
    • 1 cup organic raw cane sugar sub ½ cup maple syrup or honey
    • ½ cup coconut oil, melted then cooled
    • ½ cup walnuts or pecans, chopped optional

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit. Line the bottom of a bread loaf pan with parchment paper, or grease it.
    • In a large mixing bowl, combine the flour, cinnamon, baking soda, baking powder, nutmeg, and sea salt.
      Form a well in the center of the dry ingredients. Add the egg, sugar, zucchini, and melted coconut oil.
      Mix to combine completely.
      NOTE: coconut oil will start to harden if you let it sit with the cool zucchini and eggs, make sure to mix the wet ingredients into the dry ingredients quickly!
    • Fold in the chopped nuts.
    • Pour the batter into a bread loaf pan.
      Note: if you don't want thick slices, you can easily divide this recipe into 2 loaf pans, or divide the entire recipe in half to make a smaller loaf of zucchini bread.
    • Bake for 50-55 minutes on the center rack.
    • If a toothpick inserted into the center comes out clean, it's done. If it comes out with batter on it, add 5 minutes at a time and continue checking.
    • Allow your bread to cool for ~15 minutes or more before serving.
    • Enjoy!
    • To store your zucchini bread:
      Cover with a cloth towel or beeswax wrap at room temperature for up to 3 days.
      Store in an air tight container or bag in the freezer for up to 3 months.

    Video

    Notes

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Nutrition

    Calories: 280kcalCarbohydrates: 41gProtein: 4.5gFat: 8.8gPotassium: 98mgFiber: 1.05g
    Keyword zucchini, zucchinibread, zucchinirecipe
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Nama

      June 20, 2023 at 1:37 am

      Awesome

    2. Judy

      June 20, 2023 at 1:38 am

      5 stars
      Awesome

    3. Anonymous

      August 22, 2023 at 7:35 pm

      2 stars
      I want this to be good but it was so dry with not much flavor. Im not sure if it is because I made a double batch? I was having such a hard time stirring the batter with only half of the flour that the double batch called for. I ended up adding two extra eggs, leaving out 2/3 c of flour, and adding vanilla extract and more cinnamon for flavor. Even with the changes it was very dry and didn't have much taste.

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    Rosemary Squires registered dietitian of the hint of rosemary blog

    Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

    In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

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