Zucchini Bread

Skip to the recipe

Zucchini Bread

Skip to the recipe

Whether your personal zucchini plant is producing more than you can eat (they all seem to do that) or you’re caught by the beautiful piles of zucchini at your local market, baking this recipe will help you use some of it up. This Zucchini Bread is a simple yet complex recipe that’s actually pretty healthy too. It uses whole wheat flour (which gives the bread a lot of depth in flavor, a bit earthy), olive oil instead of butter, and honey instead of sugar. So while it’s not the sweetest quick bread out there, it’s a satisfying taste of summer that I sure love to enjoy.

I’m having a lot of fun making farmer’s market meals right now, and this bread is definitely inspired by the market. Last weekend, I brought home some zucchini of course, peaches, green and heirloom tomatoes, which doesn’t sound like too much, but those fruits are at their best this time of the summer in Colorado and I want to make the most of them. I’m excited to try out some recipes like Jenn Davis’s Green Tomato Salad , these Peach Skewers with Prosciutto and Mozzarella from Foodness Gracious, and so many more.

But let’s talk a little bit more about this bread, shall we? Again, the ingredients here are earthy and wholesome, and their flavors complement each other so well. Some might think that 1 tablespoon of cinnamon sounds like a lot; feel free to cut it down if you’d like. But I tested this recipe with varying amounts of cinnamon between 1 teaspoon to 1 tablespoon and found that because the bread is not as sweet as others can be, it really did benefit from having the extra spice. This recipe also calls for a bit of nutmeg for fun, and you can swap in walnuts (or no nuts at all) for the pecans too.

A couple more notes. Make sure to use good quality olive oil and honey that you like on their own as you can taste them distinctly in this bread. Yum. Also, if your zucchini has a lot of water in it after it has been shredded, try to get rid of as much of that excess water as possible either by dabbing it away with a towel or straining it. It’s not a make or break thing, but the bread will be a bit denser with the extra water.

Finally, if you have some more zucchini on your hands, I highly recommend you cook up some calabacitas. That means “squash” in Spanish, and it’s a dish of squash, corn, green chili, spices, and some extra goodness. It’s a Schneider classic, and my mom makes the best in the world. But this recipe by Celia’s Good Stuff stays true to the New Mexican version I love, so give this a try (p.s. add bacon!).

Don’t forget to fill out our Leveled Blue survey by Saturday night to be entered into a drawing! I’ll be giving away some baking tools, gadgets, and maybe even some sprinkles. And enjoy this recipe!

xoxo Katie

The Recipe

Zucchini Bread

This flavorful, slightly sweet take on Zucchini Bread is well-suited as a quick breakfast or snack in the summer. And made with whole-wheat flour, no sugar or butter, this treat is healthy too!

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 to 12 servings


  • 1 3/4 cups whole wheat or white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/3 cup extra virgin olive oil
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup milk
  • 1 1/2 cups shredded zucchini (1 medium zucchini)
  • 1/2 cup pecans, roughly chopped


  1. Preheat the oven to 350 degrees F and line a 5 x 9-inch baking pan with parchment paper or grease well with butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate large bowl, whisk together the olive oil and honey. Add in the vanilla, eggs, and milk and whisk until well combined. Add the flour mixture to the olive oil mixture and mix until just combined. Gently fold in the shredded zucchini and pecans until evenly distributed.
  4. Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes until the top is golden brown and a toothpick comes out clean. Cool in the baking pan for about 10 minutes and then transfer onto a wire rack to cool completely. You may need to use a knife to gently move the bread from the sides of the pan.
  5. Store on the counter for up to 2 days or in the refrigerator for up to 1 week.

Don't Miss Out!

Join the list for the latest from leveledblue. We do not share your email with anyone.