Healthy Zucchini Loaf

November 13, 2018

Breakfast Series Part 2 is here! Welcome this delicious zucchini bread to the breakfast family, and oh what a delight this was today! I absolutely loved making this because my friend helped me and it took us about 10 minutes maximum to make before putting it into the oven. I honestly don't think it would take much longer when doing it alone either. 


So far I have been sticking to my morning breakfast and it's helping with my energy levels. Even though I don't eat much and do get peckish within 2 hours after eating, this does stave away mad hunger pangs and binge eating which is what I am trying to avoid. So today I decided to make this light and fluffy zucchini bread because I had some left over in the fridge (and I hate wasting) and because it is baked I knew it would be an easy option to have to eat tomorrow morning. I hope you try this one, the chocolate chips do make it a bit sweeter, but in the best way!


Bon apetit!

Zorah xo


Recipe: Zucchini bread

Type: healthy/normal




  • 2 eggs

  • 1/4 cup normal milk/dairy-free

  • 1 tsp. vanilla extract

  • 1/3 cup canola oil

  • 2 tbsp. coconut sugar

  • 2 1/2 cups shredded zucchini

  • 1 1/2 cup all purpose flour

  • 1 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. maldon salt

  • 1/3 cup chopped Lindt chocolate

  • 1 tsp. mixed spice

  • 1 tsp. cinnamon




  • Sift the baking powder, baking soda, and flour together and set aside. 

  • In a separate bowl, whisk the eggs, milk, oil, vanilla, sugar and zucchini, once combined fold in the dry ingredients with a wooden spoon. 

  • Preheat your oven to 180C, and grease a bread/loaf tin. Cover the base of the tin with parchment paper, and cut a long enough piece so the paper sticks up over the edges of the tin, making it easier to remove the load once ready. Bake for 45 minutes. 

  • Allow to cool on a cooling rack otherwise the inside will seem too mushy. 

  • Happy breakfasting!



































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