Healthy Morning Zucchini Bread is a wake-up-to-a-new day, soft quick bread that’s actually healthy too. Pair with a cup of coffee, and mornings will become a bit brighter.
Or, pair with a Cold Brew Coffee or Iced Cold Brew Coffee with Homemade Vanilla Creamer — if you’re into that kind of deliciousness. I have to admit — when the mercury rises, it’s a huge toss-up for me! Hot or cold, hot or cold? A truly enjoyable dilemma.
And then there is that irresistible aroma of baking bread filling the kitchen. A little bit like heaven on earth.
There’s just something amazingly delicious about this mildly sweet Morning Zucchini Bread. While nothing will ever replace my favorite zucchini bread, this healthier version is densely rich with whole grains and packed with veggies. But the soft, moist texture we love in zucchini bread remains the same.
And just about perfect for mornings.
So whether you slice and serve as is, toast with a smear of butter, or have as a healthy snack later in the day, it’s a bread you’ll want to make often. It’s just the RIGHT thing to do. Happy sigh.
Healthy Morning Zucchini Bread is a wake-up-to-a-new day, soft quick bread that’s actually healthy too. Filled with whole grains, packed with veggies and mildly sweet.
2/3 cup oil, plus more for the pan
1–1/3 cups whole-wheat flour
2–3 zucchini, grated (about 2 cups)
1 cup grated carrots
1/2 cup sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1/3 cup golden raisins
1/3 cup oats, plus more for topping
Preheat the oven to 350° F. Grease a 8 1/2- by 4 1/2-inch loaf pan with some oil, sprinkle with flour and tap to distribute evenly.
In a large bowl, combine the sugars, eggs, and oil; whisk until smooth. Using a rubber spatula, stir in the zucchini and carrots. Add the baking powder, baking soda, salt, and cinnamon. Stir to combine. Then add the flour, raisins, and oats. Stir to combine until you no longer see any flour. Pour the batter into prepared pan and sprinkle oats on top.
Bake for about 1 hour or until a knife inserted in the center comes out clean. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool. Once the bread is cool, slice and serve.
Keywords: Healthy Morning Zucchini Bread, Zucchini Bread