• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Zucchini

    Healthy Olive Oil Zucchini Bread

    Modified: Sep 13, 2023 · Published: Aug 7, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 4 Comments

    410 shares
    Jump to Recipe Print
    olive oil zucchini bread
    images of sliced zucchini bread separated by a green text box with recipe title
    image of a healthy zucchini bread loaf with a green text box on top with title

    This healthy olive oil zucchini bread is made with whole wheat flour and extra virgin olive oil. It’s a rich and delicious way to enjoy summer squash!

    zucchini bread with three slices cut at the top of the loaf on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Olive oil in bread? Have I officially lost it? Nope, you’ll see!

    Of course, we all know that olive oil AND bread (i.e. for dipping) is a fantastic combo. Give me a freshly baked roll and some olive oil with herbs any day!

    But did you know that you can actually make olive oil bread? Yep, pour some extra virgin olive oil straight into the batter, and you’ll get a rich, delicious result. The olive oil provides a slightly fruity taste that works especially well in a sweet bread!

    I’ve been wanting to make an olive oil bread for a while, and as soon as zucchini season rolled around, I knew it was time.

    I also wanted to boost the nutrition of regular ol’ zucchini bread, so I made this recipe with 100% whole wheat flour and a fairly low amount of added sugar (it doesn’t need it with the olive oil!)

    olive oil, zucchini, flour and spices, maple syrup, and eggs next to each other on a counter

    Plus, this Healthy Olive Oil Zucchini Bread is seasoned with cardamom, cinnamon, and vanilla. Basically, it’s the stuff of sipping-coffee-with-a-slice-of-zucchini-bread dreams! Serve it with a little melted butter or a schmear of cream cheese, and you’ll be LIVING. For a savory twist on zucchini bread, check out the Garden Vegetable Bread with Cheese while you’re here!

    How to Make Olive Oil Zucchini Bread

    Making homemade zucchini bread involves mixing dry ingredients in one bowl, wet ingredients in another, and then combining them. Boom.

    batter in a bowl
    zucchini bread batter in a bowl

    First, mix the whole wheat flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Next, shred the zucchini with a hand or box grater (I used two medium zucchini for this recipe, or the equivalent of 2 heaping cups worth) and add it to a bowl with olive oil, maple syrup, eggs, and vanilla.

    Mix with a whisk, and add the dry ingredients to the wet ones. Stir until well combined, but don’t overdo it. Pour into a greased medium loaf pan, and bake at 350 degrees F for 50-55 minutes, or until a toothpick pushed into the center comes out clean.

    zucchini bread batter in a loaf pan on a counter before going into the oven

    Recommended Ingredients

    As I mentioned earlier, this bread features extra virgin olive oil and 100% whole wheat flour. For best results, I recommend using an olive oil that doesn’t have an incredibly strong taste, like California Olive Ranch Everyday Olive Oil.

    For the flour, I highly recommend Bob’s Red Mill 100% Stone Ground Whole Wheat Flour. I love using it in healthier baked goods!

    Is this recipe dairy free or nut free?

    Yes, it’s free of both dairy and nuts! If you would like to add nuts, I bet it would taste delicious with ¼ cup of chopped walnuts.

    Can you make it vegan or gluten free?

    If you would like to make the recipe vegan, you can omit the eggs and use flax or chia eggs instead. To make a chia or flax egg, mix 1 tablespoon chia seeds or ground flaxseed with 3 tablespoon water and let it sit for a little bit before adding to the batter.

    To make this bread gluten free, I suspect that an all purpose gluten free flour would work well, but I have not tried it personally.

    olive oil zucchini bread slice with butter on a white plate on a counter

    Can you freeze olive oil zucchini bread?

    If you plan to eat this bread within a few days, you can store it in a sealed container or plastic bag at room temperature.

    But if you would like to save a loaf of this for later, wrap it tightly in plastic wrap and then in foil. You can keep it in the freezer for a few months. Remove the foil before letting it thaw in the fridge or at room temp.

    olive oil zucchini bread

    For one of my other favorite ways to use up zucchini, check out the Zucchini Carrot Oat Muffins! Or peep the Carrot Banana Breakfast Bread, Pumpkin Banana Oat Bread, Sweet Potato Blueberry Flax Muffins, and Spinach Banana Muffins for some other veggie-loaded baked goods.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    olive oil zucchini bread

    Healthy Olive Oil Zucchini Bread

    A rich and delicious zucchini bread made with 100% whole wheat flour, olive oil, cardamom, and cinnamon. Delicious with a cup of coffee at any time of the year!
    4.75 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 55 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 12 slices
    Calories: 192kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1.75 cups whole wheat flour - recommend Bob's Red Mill brand
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt - or kosher salt
    • 1 teaspoon cardamom
    • 1 teaspoon cinnamon
    • ½ cup olive oil - extra virgin
    • ½ cup maple syrup
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 2 heaping cups zucchini - grated with a hand or box grater

    Instructions

    • Preheat the oven to 350 degrees F. Grease a 9" loaf pan and set aside.
    • In a small bowl or measuring cup, combine the whole wheat flour, baking powder and soda, sea salt, cardamom, and cinnamon.
    • In a separate bowl, whisk together the olive oil, maple syrup, eggs, and vanilla.
    • Fold in the grated zucchini and dry ingredients. Stir until well combined.
    • Pour the batter into the greased loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
    • Enjoy right away with some soft butter or cream cheese. Or save for later in an airtight container or plastic bag on the counter. If you do not eat it all within a few days, transfer to the fridge.

    Notes

    Make it vegan: Omit the eggs and use chia or flax eggs (made by combining 1 tablespoon chia or ground flaxseeds with 3 tablespoon water).
    Make it gluten free: I suspect that an all purpose gluten free flour would work well for this, but have not tried it personally.
    Add nuts or chocolate chips: This would taste delicious with ¼ to ½ cup chopped walnuts and ¼ cup chocolate chips.
    Freeze for later: Wrap in plastic wrap and then in foil and keep in the freezer for a few months. Thaw in the fridge or on the counter. 

    Nutrition

    Serving: 1slice | Calories: 192kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 179mg | Fiber: 2g | Sugar: 9g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy August a.k.a. zucchini overload season! – Lizzie

    More Zucchini and Yellow Squash Recipes

    • Healthy ground beef casserole made with zucchini in the dish after baking, garnished with basil.
      Ground Beef and Zucchini Casserole
    • blanched zucchini slices in a silicone bag on a counter before being frozen with text box
      How to Freeze Zucchini
    • loaf of vegetable bread on a counter surrounded by ingredients and a napkin
      Garden Vegetable Bread with Cheese
    • 3 zucchini and sweet potato fritters in a stack on a plate
      Sweet Potato and Zucchini Fritters (Vegan)
    410 shares

    Reader Interactions

    Comments

      4.75 from 4 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan

      July 21, 2024 at 7:57 pm

      4 stars
      I think I’ll be making this again. I’m a little torn on whether this could use a tad more sugar and oil. I do like that the ingredients are straightforward.

      I did use Bob’s Red Mill egg replacer to make it vegan, amd it works like a charm.

      Reply
      • Lizzie Streit, MS, RDN

        July 22, 2024 at 12:47 pm

        Hi Susan, thanks for your feedback! Glad to hear the egg replacer worked well.

        Reply
    2. Beatriz Garcia

      May 16, 2020 at 5:51 am

      I love how this recipe incorporates evoo into bread, making it healthier AND tastier.

      Reply
      • Lizzie Streit, MS, RDN

        May 18, 2020 at 3:05 pm

        Thanks so much!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Summer

    • Green goddess dip made with avocado in a bowl surrounded by veggies and rice cakes.
      Avocado Green Goddess Dressing (+ Dip)
    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    See more Summer →

    Salads

    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.