Christopher’s Healthy Zucchini Bread

Share this...

Pinterest

Facebook

Twitter

Yummly

Email

Print

Zucchini bread.  These days, I feel like zucchini bread recipes are as popular and common as banana bread.  This loaf is phenomenal because you get to enjoy a slightly sweet quick bread with some whole grains, veggies, and wonderful walnuts!  My brother has baked dozens of loaves to get this recipe just right.

This recipe was originally published on December 26, 2019.  It was republished on February 23, 2023 with updates.

This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.

Jump to Recipe

Story Time

A few years ago, my brothers came over on Black Friday for a day of baking and games We made the most amazing Saffranskrans bread, a Chocolate Earl Grey Tart, and my brother’s personal Zucchini Bread recipe.

My family loves food.  Baking, cooking, eating, you name it.  Christopher was so excited to bake this loaf with me to get my opinion.  How cool is that?! I mean, yeah, I bake a lot, but it’s so nice for your family to support your passion.  Plus, I don’t have a zucchini bread recipe of my own, so I was happy to take, I mean borrow, his!

Christopher’s Zucchini Bread

My brother used an Ina Garten recipe as the base for his zucchini bread, but it’s been tweaked so much that it’s now his own unique recipe.  Either way, we’d consider it a family recipe because my maiden name is Garten. Yep, as in Ina. We’re not related, but we’re all open to an invite from the Barefoot Contessa!

You can use this same recipe to make zucchini bread muffins if you prefer, or if you just don’t have a loaf pan. They go great with breakfast or as a snack.  Plus, they’re great for toddlers, though you may want to nix the nuts. Watch the 3 minute video tutorial to nail this recipe!

Print Recipe

Modifications

I wanted to follow Christopher’s recipe to the T, but there were two ingredients that I had to modify. Feel free to check them out and decide how you want to make your own zucchini bread. 

Spelt Flour – Christopher raves about the nuttiness that the spelt flour adds to this bread.  Unfortunately, I couldn’t find spelt flour at any of the grocery stores by our house, so we just used whole wheat flour.  You can sub up to half of the whole wheat flour with spelt flour, if you’d like.

Raw Sugar – If you happen to have raw sugar on hand, this was the original sweetener in my brother’s recipe. The raw sugar will not fully dissolve into the batter, which means you’ll get bursts of sugar in each slice.  

Preparing the Pan

I read the recipe and saw that Christopher coats his loaf pan in butter.  Yet I ignored that and pulled out my parchment paper. You guys get it, right?  Getting quick breads out of a loaf pan is one of the worst things ever!

Turns out, Christopher uses the butter to give the bread a delicious buttery crust.  So I listened to him and he was so right. Now, I have a tiny secret for getting that bread out.  Wiggle a butter knife or very thin spatula around the edge of the bread to loosen it up. If the loaf won’t turn out immediately, let it cool some more.  Once it is cool enough, it should pop right out when you flip the pan over.

Related Reading: Frosted Zucchini Brownies

A Tip or Two

When combining the wet and dry ingredients, be sure to fold gently and scoop through the bottom of the bowl.  You don’t want any pockets of flour or zucchini in the batter. If you add the dry to the wet, this makes it a bit easier, but that’s up to you.

Quick breads tend to bake for a nice chunk of time.  If your bread is getting too brown, just tent foil over the top.  You’ll know your bread is cooked through when the internal temperature hits 190℉.  I find this to be significantly more reliable over the skewer test.

Jump to Recipe

Eat Up!

Now, I love zucchini bread because it is a simple, quiet little loaf that you don’t have to dress up to enjoy.  But my family is all a bit extra, so of course I’ve got a great serving suggestion. Credit where credit is due though.  This is all Fer and he nailed it again.

Take a slice of this glorious, borderline healthy bread and toast it in the oven.  Now add a shmear of butter and top with some flaky sea salt. Now enjoy. You’re welcome.  The buttery salty goodness is perfect with the nutty, chocolaty zucchini bread!

Top Tips for Quick Breads

• Mix gently to create a soft, tender bread.
• Don’t be afraid of a little color on the loaf.
• If it gets too dark, tent a piece of foil over it.
• Knock the bottom of a loaf to see if it’s done.  If it’s hollow, you’re good!  Or use a thermometer and look to hit 190℉.

Print Recipe

I Hate Quick Breads

So here’s my opinion that Christopher wanted to hear.  I hate quick breads. Sorry, but I do. I’ve made amazing cheesecake, homemade macarons, and impressive cakes.  Yet, quick breads tend to mess me up. I usually end up with a raw center and burnt crust. But this recipe, this zucchini bread recipe was divine.

Just because you struggle with one aspect of baking, does not mean you are a bad baker!  If you try a recipe and it’s a giant blunder, don’t beat yourself up. Learn from it and find a bake style that fits you.  I believe in you!

Enjoy!

Slice yourself a nice big chunk of my brother’s zucchini bread and savor the nuttiness of whole grains, bittersweet chocolate, crunchy nuts, and know that you’re enjoying a relatively healthy snack.  I love having some of this bread with breakfast or as a snack to get me out of that 3pm slump. And make sure you send this recipe to someone who loves easy, healthy- ish baking.  Sharing is caring.

Print

Christopher's Zucchini Bread

This quick bread is loaded with whole wheat flour and shredded zucchini, but the chocolate chips keep things fun!

Pin this Recipe!

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American

Keyword Bread, Breakfast, Brunch, Chocolate, Muffins, Nuts

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 272kcal

Author Colleen

Ingredients

• 7 oz whole wheat flour*
• 3.5 oz light brown sugar
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 7 oz unsweetened applesauce
• 4 fl oz canola oil
• 2 eggs
• 3 Tbsps orange juice
• 2 Tbsps water
• 1 tsp orange zest
• 5 oz grated zucchini
• 2 - 3 oz toasted walnuts chopped
• 3 cup dark chocolate chips

Instructions

• Preheat oven to 350°F. Grease a loaf pan liberally with butter. Set aside.
• In a large bowl, add flour, sugar, baking soda, salt, cinnamon, and nutmeg. Whisk to combine, then set aside.
• In a medium bowl, add applesauce, oil, eggs, orange juice, water, and orange zest. Whisk to combine. Now add the shredded zucchini. Stir until well combined.
• Add the dry ingredients to the wet. Fold gently to combine. Once the mixture is nearly incorporated, add the nuts and chocolate chips. Fold until just combined.
• Transfer batter to the prepared pan. Bake for 1 hour, or until the internal temperature hits 190°F and a skewer comes out clean.
• Cool in the pan for 10- 20 minutes. Slide a thin spatula or knife around the edges to loosen the bread. Invert to turn out the loaf and place on a cooling rack.

Notes

• My brother suggests using a 50/50 mix of spelt flour and whole wheat flour. I just stick with the whole wheat because that's what I can get my hands on.
• I used the juice and zest of half an orange.
• One large zucchini should be enough. If they are small, you may need two.
• To toast walnuts, bake at 350F for 5- 8 minutes, stirring occasionally and being careful not to burn them. 
• This batter makes great muffins too! Bake at 350F for 20- 22 minutes.

My Favorite Products for this Recipe