Healthy Zucchini Bread

This recipe can be adapted to be  totally sugar-free or to be vegan– it is very flexible & tasty.  I grew so much zucchini (courgette) this summer, that I revived and refined it nearly every time I made it.  This recipe is for 2 loaves- and they can be frozen for later!  Add what you have (nuts, seeds, etc..) and vary the taste yourself. 


  • 2 c. flour (whole, white, spelt – they all work)
  • 1  1/2 c. oats 
  • 1 tsp. each – baking soda, baking powder, sea salt
  • 1 tbsp. cinnamon
  • 3 eggs (or egg substitute)
  • 1 c. oil (coconut or oil of choice)
  • 2-3 cups grated zucchini (use cheese grater and leave skin on)
  • 3 tsp vanilla powder (sugar and alcohol free) or vanilla extract
  • +/- 1 c. Stevia, sugar, honey, agave, or sweetener of choice
  • 1/2  c. apple or cranberry sauce (or add more sugar)
  • Optional handful of chopped nuts, chia seeds, flax seeds, dried fruit, choc chips…  (get creative and/or clear out the press!)


  1. Pre-heat oven to 190˚C / 350˚F 
  2. Grate the zucchini, then add wet ingredients & sugar
  3. Mix dry ingredients in another bowl, then slowly mix into wet 
  4. Combine all until smooth
  5. pour into oiled/lined loaf pans 
  6. Bake for 55-60mins


This is a hearty snack or breakfast with a spread of butter/ghee or served plain (warm or cold).  It will keep unrefrigerated for about 3 days, and a week + in the fridge.  Freeze the second loaf for another time!