Spiced Zucchini Bread

I supposedly don’t like zucchini bread. I never actually said so, but I always thought so in the back of my head. I suppose it was because I had eaten a few too many that I really just didn’t care for.

Zucchini bread is supposed to be good. Number one, it’s a veggie pretending to be something of a dessert in a sweet bread. Two, it has a wonderful blend of spices perfect for this time of the year and three; it’s a quick, sweet bread. But for whatever reason, I didn’t like it.

This recipe however, I liked. Even the batter tasted good. Whoops. Now you know I’m one of those batter and cookie dough tasters.

While baking the bread puffed up and looked delectably fluffy and moist. The aroma of the spices was wonderful and when the loaf came out I was delighted to see that a crispy, golden top had formed. (That’s the best part by the way). Each slice was sweet but not too sweet (but if you think so feel free to cut back on the sugar), airy yet dense, moist, and filled with the gentle taste of the spices and subtle crunch of the chopped nuts. Perfect. I made this with half whole wheat pastry flour and half all purpose but next time I’ll do all whole wheat pastry.

So my point is, it’s not zucchini bread I don’t like; it’s certain recipes that I don’t like. What things do you say you don’t like? Have you simply tried a different recipe for it? You just might be surprised.

Spiced Zucchini Bread with Coconut Oil

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Spiced Zucchini Bread

Servings: Makes 2-3 loaves, 24 slices
Preparation Time: 15 minutes

2 2/3 cups sugar
2/3 cup virgin coconut oil, solid
3 cups shredded zucchini (about two medium)
2/3 cup of water
4 eggs
3 1/3 cup flour*
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons vanilla extract
1/2 teaspoon baking powder
2/3 cup chopped nuts
2/3 cup raisins

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans.

Mix sugar and coconut oil in large mixing bowl until no lumps remain. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into prepared pans.

Bake until toothpick (or cake tester) inserted in the center of loaf comes out clean, about 60-75 minutes. Cool for five minutes. Then loosen sides of loaves from pans and remove. Cool completely before slicing.

*For best results use 50% to 100% whole wheat pastry flour.

Recipe submitted by Eric, South Whitley, IN

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Published on December 5, 2009

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15 Comments

Tracy October 23, 2019 at 1:36 am - Reply

What would you do for the egg substitute for one being allergic to eggs what would the ratio be You have an idea Thanks

Angela October 28, 2019 at 11:42 am - Reply

Hello Tracy! Thanks for sending us a message. Unfortunately, we can not provide recipe substitutions because they cannot be tested by us. With a quick google search you should be able to find an egg substitution quickly such as chia seeds or apple sauce. Good luck! :-)

Susanne August 12, 2013 at 2:28 pm - Reply

Fabulous recipe.
I used whole wheat flour and buck wheat as well as using only 1/2 the sugar but adding agave syrup.
Thank you for the great base recipe. Loved all the “spice”

Sarah:) May 20, 2012 at 7:11 pm - Reply

Might want to read up on coconut sugar, it’s not a sustainable product: http://www.tropicaltraditions.com/coconut_palm_sugar.htm

Patricia May 20, 2012 at 4:53 pm - Reply

Coconut sugar would be a great sugar substitute….I use it all the time…..is sweet but not sugar

Anna May 20, 2012 at 12:04 pm - Reply

I think I will try making it with coconut sugar instead of sugar. It is supposed to have a low glycemic index. Thanks for the recipe

Lorraine October 17, 2011 at 10:48 am - Reply

I buy spoonable stevia and they give an equivilant chart for suger and other sweetners. I use it many times in recipies since I am a diabetic. the flours are more of a worry since they raise my blood suger.I do a lot of coconut and almond flours but sometimes the recipe is difficult and don’t turn out. I do the quick breads with almond flour and they are dense but good

Sarah:) November 10, 2010 at 12:53 am - Reply

The sugar can be reduced to taste. You can even go all the way down to 1 cup, if that’s what you want. Just go by your taste buds.

Also I really don’t recommend using Splenda…ever.

Merritt November 9, 2010 at 11:27 pm - Reply

If you’re concerned about the sugar, check into Beet Sugar.  I’ve been really happy with it…….. lower glycemic index.  This recipe sounds great!  Can’t wait to try it for our family Thanksgiving reunion weekend — would make a great breakfast bread.

Val T November 9, 2010 at 4:55 pm - Reply

Wow! This recipe looks like it’ll be delicious, however, the amount of sugar for a diabetic such as me, is astounding. Is there a alternative, other than the obvious sweetners for diabetics; i.e., Splenda….
Thanks for sharing and thank you for your time!
VT

Michelle November 9, 2010 at 4:01 pm - Reply

Any possibility the sugar can be lessened? I was thinking 1 cup organic sugar and 1 cup dark brown sugar.  What are your thoughts? Thank you~

Tasha November 9, 2010 at 12:57 pm - Reply

I bet it’s delicious with 2 2/3 c sugar. I would definitely have to change the sugar and flour.

LW November 9, 2010 at 12:55 pm - Reply

Anyone try this with with Gluten Free flour?

Sarah December 10, 2009 at 5:05 pm - Reply

You’re welcome! So glad you liked it. :)

weirdflours December 10, 2009 at 2:56 pm - Reply

I just made a half recipe of this with about 90% spelt flour in a brownie pan.  It took about 40 minutes in the oven.  It is delicious.  Thanks for the great recipe!  I’d be interested to see some more quickbreads with coconut oil that replace the sugar with honey.  Thanks!