Zucchini Bread

Healthy Zucchini Bread Recipe

We often find a Sunday project is a favorite weekend pastime of ours; especially when it’s of the food persuasion. It’s a great time for zucchini bread, so here’s a great recipe for it…


1 cup Coconut Oil

3 large Eggs

1 cup Sugar

1/3 cup Brown Sugar

3 tablespoons Maple Syrup

2 tablespoons Pineapple Juice

2 teaspoons Vanilla Extract

1 1/2 cups Whole Wheat Flour

1 1/2 cups All Purpose Flour

1 teaspoon ground Cinnamon

1/4 teaspoon Nutmeg

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

3 cups grated Zucchini

1/2 cup grated Carrot

1 cup Walnuts, toasted, roughly chopped

Oat Topping

1/4 cup Old-Fashioned Oats

1 tablespoon Sugar

1 tablespoons Brown Sugar


Preheat oven to 350 degrees Fahrenheit. Grease two 8 1/2″ x 4 1/2″ loaf pans or 4 miniature loaf pans.

In a large bowl, mix together coconut oil, eggs, sugar, brown sugar, maple syrup, pineapple juice, and vanilla extract. Mix until completely smooth. Next, mix in the dry ingredients. When just combined, fold in the grated zucchini, grated carrot, and chopped walnuts.

Scrape the batter into the greased loaf pans. In a small bowl, stir together the oats, sugar, and brown sugar. Sprinkle the oat and sugar mixture over each loaf.

Bake for 40-60 minutes for large loafs, and 30-40 minutes for the smaller loafs. The bread is done when it is springy to the touch and a tester comes out clean. Let cool for 20 minutes, then turn out on a rack to finish cooling completely.

zucchini bread recipe with pineapple. Healthy Zucchini Bread Recipe

Photographed by Alli Shepherd.