This fabulous healthy zucchini bread recipe is so delicious that you won’t even realize it is healthy!
I love my zucchini bread so much. Why? Because I feel virtuous eating it. It has zucchini and carrots in it, for pete’s sake! That makes it a truly fabulous, healthy zucchini bread.
Oh! And did I mention, delicious?
My mom loved my zucchini bread. I’ve changed my recipe over the years but this latest rendition is my all time favorite.
I used to have a zucchini cookbook: recipes dedicated solely to this awesome veggie. It has since been lost or given away in one of our many, many downsizing house moves. We are all about purging items from our inventory because moving as many times as we have, with lots of stuff, is . . . not . . . fun.
Ask our awesome nephews who have moved us pretty much every time!
How many times have you moved? Leave me a comment. I’d love to know. We recently did the math. In our 26 years of marriage, we have moved…….wait for it……….wait a few more seconds……….14 times.
Egads! And a few of those places we lived in for 5 years or more.
I’m an unbelievable packer (if I do say so myself), and can do it super duper fast since I have so much experience.
More bread recipes I love:
On to the Fabulous Healthy Zucchini Bread recipe
I preheat the oven to 350 degrees Fahrenheit.
I start by gathering all of my dry ingredients, which consist of spelt flour, sugar, salt, baking soda, baking powder, chopped walnuts, cinnamon and a few shakes of nutmeg.
I grab my large mixing bowl and dump it all in.
Next up, I gather the zucchini and carrots.
I don’t use all of the vegetables pictured below. They just look so pretty together that I include them all together in the photo.
Shred Those Veggies
I take out my handy dandy food processor and shred the zucchini and carrots. I ended up using 1 1/2 zucchinis and 1 carrot.
I place the wet ingredients in with the dry ingredients, take my spatula and mix them all up.
If you haven’t made zucchini bread before, just know that once you mix it, the batter will look a little dry. I let it sit for up to 5 minutes. Zucchini is a very watery vegetable. It will let go of some moisture in that 5 minutes. Don’t worry, your batter won’t be too watery.
I grease a bread pan and pour the batter into it.
Oven Time for the fabulous Healthy Zucchini Bread
Time to pop it in the oven for 1 hour. I would test it at 55 minutes just to see if it is ready, but I find it needs the full hour.
I let it rest in the pan for at least 10 minutes before I remove it and place the loaf on a wire rack.
All that is left is to slice it up and eat it!
Yay! I love generous portions of butter on my zucchini bread.
I popped that little piece into my mouth once the camera shutter stopped.
I hope you enjoyed this recipe!
Please feel free to Pin any photo to Pinterest and Yum the recipe to Yummly!
Oh, and leave me a comment.
And as always, may all your dishes be delish.
- 1 3/4 cups spelt flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup walnuts chopped
- 1 3/4 cups zucchini shredded
- 1/2 cup carrots shredded
- 2 eggs
- 1/2 cup olive oil
- 2 1/2 teaspoons vanilla
- Preheat oven to 350 F
- In a large mixing bowl add all the dry ingredients
- Add zucchini, carrots, eggs, oil and vanilla and stir
- Let sit for up to 5 minutes for zucchini to release some moisture, grease your bread pan at this time
- Pour batter into prepared pan
- Pop pan into oven
- Bake for 60 minutes, test bread with a cake tester at 55 minutes. Bake longer if needed
- Cool in pan for 10 minutes before removing and placing the loaf on a wire rack
- Slice into bread
- Plate bread
- Slather butter on slice
- Eat slice
- Cut another slice and eat that one too since it's healthy 🙂