BEST Zucchini Bread EVER

Ok, so I like to bake. No secret there right? I ALWAYS make breakfast muffins because @winecoach and I both have long drives to work and have no time to eat breakfast at home (which would be lovely), so in the mornings it’s a green smoothie on-the-go  followed by coffee and a homemade muffin which I try to switch up on a weekly basis (we enjoy variety).
I ran into 2 small zucchinis that were nearly dead  (or ready to be thrown away) and decided to make bread and I’m so glad I did because…..this is probably the Best muffin/square combination I ever made. WOW!!! It took a little more elbow grease than normal but so worth it. The real treat is working those walnuts for added crunch. Here is how:


The most Delicious Zucchini Bread EVER


  • Nonstick cooking spray, for coating loaf or muffin pan
  • 1 large zucchini (or 2 small)
  • 1 cup whole wheat pastry flour
  • ¼ cup flaxseed meal
  • ¼ cup almond meal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • ¼  cup coconut sugar
  • 2 tbsp local honey
  • 2 tbsp macadamia oil (or any)
  • 2-3 tbsp almond butter
  • 1 1/4 teaspoons pure vanilla extract
  • 2 large eggs

Optional: 1 overripe banana


  • ½  cup walnuts or pecans
  • 2 tbsp maple syrup
  • 1 tbsp coconut palm sugar


  • Dulce de leche (about 1 tsp per muffin, of tbsp if you are willing)


  1. Preheat the oven to 350 degrees F. Generously coat a loaf or muffin pan with cooking spray.
  2. Spread the walnuts out on a baking sheet, lather with maple syrup and toast in the oven until lightly golden, about 5 minutes. Sprinkle coconut sugar lightly over walnuts and toss them around – toast for another 3-4 minutes. Cool and roughly chop.
  3. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; It should yield about 1 1/2 cups zucchini.
  4. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  5. In a blender, mixer or by hand, mash banana (if using banana in this recipe) add the coconut sugar, honey, oil, almond butter, vanilla and eggs and mix on medium speed. Add the flour mixture and beat or blend on low speed until well combined.
  6. Stir in the zucchini until evenly combined. Pour the batter into the loaf or muffin pan.
  7. If you are filling them with dulce de leche, fill muffin tin about ½ way, add dollop of filling and cover with more batter.
  8. Sprinkle toasted walnuts over the top and place pan in center of oven.
  9. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes for loaf, about 25 minutes for muffin or squares.
  10. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Makes 10-12 delicious servings.




Xo, Ana

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  1. Sabrina says:

    Just made this recipe…it’s cooling so I haven’t tried it yet. The knife came out clean, but it still feels wiggly… if that makes sense. Your picture shows it more “dry” and firm. Did I do something wrong or does it firm up? Also, in the instructions you don’t mention the flax or almond meal. I added to the flour part.

    • colorfulfoodie says:

      So yes, you should leave it in until it’s firm. It will be wiggly but still eatable if undercooked. Wonder how it turned out in the end for you. Every oven is different but you might need to bake it for up to 30 minutes.

  2. Duaa says:


    I couldn’t find cocunut sugar. Can I use regular sugar?

    Also what can i substitute almond flour with? I have coconut flour, can i use that?

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