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!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings 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