This Healthy Zucchini Quick Bread with poppy seeds is so easy and it is a delicious way to use up the abundance of summer zucchini! Makes a delicious snack bread or breakfast.
Zucchini Poppy Seed Quick Bread
What is it with me and quick breads these days. I just shared the apple banana quick bread, that we absolutely loved! And then I had to make something else super quick and was remembering I hadn't made this zucchini bread in ages! Literally, years.
Rain, rain...it seems all it's been doing is raining. As I'm writing this post, it's raining. When I made this zucchini poppy seed bread, it was raining. I'm not going to lie and say we haven't had our share of gorgeous end of summer days. There have been plenty of those. And high humidity and scorching hot sun.
I took this photo on Sunday. There was a wicket storm brewing north and south of us and there even was some lighting. It was definitely time to get out of the water when I saw the first lightning. But the water was so calm and gorgeous, and the clouds were moving so fast and changing to all these different shades of gray, blue and lavender.
Why you will love this healthy zucchini bread
- This zucchini bread is incredibly moist and flavorful.
- The addition of poppy seeds adds a delightful crunch.
- The use of coconut oil adds a subtle tropical flavor.
- The inclusion of zucchini adds a vegetable component to the bread, making it a slightly healthier option than traditional bread.
- It takes only 10 minutes to prep!!
What ingredients are in this dairy-free zucchini bread?
- Flour - main dry ingredient to provide structure and texture to the bread
- Sea Salt - enhances flavor
- Baking Soda - helps bread rise
- Baking Powder - also helps bread rise
- Cinnamon - provides flavor and warmth to the bread
- Ginger - adds a subtle spicy note to the bread
- Poppy Seeds - adds texture and crunch to the bread
- Zucchini - adds moisture and a vegetable component to the bread
- Sugar - adds sweetness to the bread
- Egg - helps bind the ingredients together
- Coconut oil - adds moisture and flavor to the bread
How to make zucchini poppy seed quick bread?
- Spray a 9x5-inch loaf pan with baking spray. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
- Prep a loaf pan with baking spray or line it with parchment paper and spray the paper with baking spray.
- Grate the zucchini with a box grater. Gather up the grated zucchini in a cheesecloth (or with your hands)and squeeze it together over a colander.
- Mix the egg with the sugar and oil. Stir in the grated zucchini. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, spices and poppy seeds.
- Add the dry ingredients to the zucchini mixture. Stir until combined.
- Transfer batter into the loaf pan. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. I usually lower my oven temperature to 325F for the last 30 minutes of baking time. Every oven is different. I lower mine as if I leave it at 350F for the entire baking time it will overbake.
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Recipe variations and substitutions
- Instead of poppy seeds, you can use chopped walnuts or pecans.
- Instead of coconut oil, you can use vegetable oil, canola oil, or melted butter.
- Instead of all-purpose flour, you can use a combination of all-purpose flour and whole wheat flour, as mentioned in the recipe.
- Instead of sugar, you can use honey, maple syrup, or agave nectar.
- You can add other spices such as nutmeg, allspice, or cardamom for additional flavor.
Expert Tips to make the best Zucchini Bread
This is the basic formula for quick breads that I usually use. I most often throw in a little ground flax seed (like 2 tablespoons).
- If you have ground chia seeds, that's also nice to add in.
- I also like to add whole wheat flour.
- You could add as much or as little spice that you like. I added a little cinnamon and ginger.
- To make the bread even more moist, you can add 1/4 cup of applesauce to the batter.
- Let the bread cool completely before slicing it. This will help it retain its shape and prevent it from falling apart.
- When you grate the zucchini, you have to squeeze it together and get out all that water. I usually use my hands and do it over the colander. If you happen to have a cheesecloth, that's perfect to use.
Recipe FAQ'S
Yes, you can freeze this zucchini bread. Simply wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to three months.
Yes, you can make this zucchini bread gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
Yes, you can make this zucchini bread vegan by using a flax or chia egg in place of the egg and a vegan sweetener such as maple syrup in place of the sugar.
No, you do not need to remove the skin from zucchini for bread. In fact, leaving the skin on can add additional nutrients and fiber to the bread.
Zucchini bread does contain carbohydrates, mainly from the flour and sugar in the recipe. However, it can be a healthier option compared to other baked goods since it also contains zucchini, which is low in carbohydrates and high in nutrients.
Zucchini bread has become a popular baked good, mainly due to the abundance of zucchini during the summer months. It's also a great way to use up excess zucchini and add a vegetable component to a sweet treat.
Zucchini bread can be a healthier option compared to other baked goods since it contains zucchini, which is low in calories and high in nutrients such as vitamin C, potassium, and fiber. The addition of whole wheat flour or other whole grains can also increase the fiber and nutrient content of the bread.
Yes, it's recommended to squeeze out excess water from the grated zucchini before adding it to the bread batter. This will prevent the bread from becoming too moist and soggy.
It's not necessary to remove the seeds from zucchini for zucchini bread. In fact, the seeds can add additional texture and nutrition to the bread.
Some other fun quick bread ideas:
- Dark Chocolate Marbled Banana Bread
- Banana Pear bread with chocolate chips
- Caramelized Banana Bread with Brown Butter Glaze
- Poppy Seed Challah - #TwelveLoaves October
- Kumquat Poppy Seed Scones
- Easy Marinated Zucchini
- Plum Quick bread
Healthy Zucchini Bread Recipe (Easy)
Ingredients
- 1 1/2 cups of flour I sometimes add 1/2 whole wheat and no one knows the difference
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 Tbsp poppy seeds
- 2 cups grated zucchini
- 3/4 cup sugar
- 1 egg
- 1/4 cup coconut oil or whatever mild oil you prefer
Instructions
- Spray a 9x5-inch loaf pan with baking spray. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
- Prep a loaf pan with baking spray or line it with parchment paper and spray the paper with baking spray.
- Grate the zucchini with a box grater. Gather up the grated zucchini in a cheesecloth (or with your hands)and squeeze it together over a colander.
- Mix the egg with the sugar and oil. Stir in the grated zucchini. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, spices and poppy seeds.
- Add the dry ingredients to the zucchini mixture. Stir until combined.
- Transfer batter into the loaf pan. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. I usually lower my oven temperature to 325F for the last 30 minutes of baking time. Every oven is different. I lower mine as if I leave it at 350F for the entire baking time it will overbake.
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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