Zucchini Bread

It’s been a while since I’ve spent some good quality time in my kitchen, especially to bake something.

The farther along I am in this pregnancy, I find my self bending and moaning with every cramp and movement of my VERY wiggly chickpea. Not to mention, I have to stand sideways at the counter since my belly gets in they way.

Standing sideways=Awkward position=Knocking things over=Swearing in front of your two your old..

And we all know how that turns out...

Recently I’ve had a hankering to make some sort of sweet bread to have on hand for breakfast/snacks. I’ve been there done that with banana bread, and wanted to share my favorite recipe for zucchini bread.

I love adding shredded veggies into breads (like zucchini, carrots, squash etc.) because not only does it add a healthy does of veggies and their nutrients, but it also brings about a moistness to bread that I LOVE.

Top that off with a sprinkle of chocolate chips and a healthy spread of nut butter and you have a pregnant lady’s best friend!

Zucchini Bread

adapted from Baby Cakes


2 c. spelt flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. nutmeg

1/4 tsp. salt

1/2 c. maple syrup

1/2 c.coconut oil (melted/cooled)

3/4 c. non dairy milk (I used canned coconut milk)

1 1/2 TB. vanilla extract

2 c. shredded zucchini

1/2 c. chocolate chips


1.Preheat oven to 325. In a medium bowl, whisk dry ingredients together. Next whisk in the rest of the ingredients except zucchini and chocolate chips. Fold in the zucchini and chocolate until incorporated.

2. Pour batter into prepared bread pan (I used ย a 4 mini loaf pan) and bake for 55-65 minutes, or until bread is cooked all the way through. Let sit in pan for about 10 minutes, then transfer to wire rack and let cool. Wait to cut bread until cool.

By cool, I really mean still a little warm. Eating fresh bread warm is way better than eating it when it’s ‘cool’…Am I right, or am I right? ๐Ÿ™‚

By the look on her face, I’ll take that as a HECK yes! ๐Ÿ™‚

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  1. I love the zucchini muffins from Baby Cakes, so I’m sure I’d love this recipe, too. I love how you used canned coconut milk–I’ll bet that gives this a great flavor. I’m very impressed that your baking in this heat and your “condition”. ๐Ÿ˜‰

  2. I love the idea of adding a coconut flavor with the oil/milk! Genius! Good luck with your pregnancy-and btw-you are so right with the ‘eating it slightly warm’ thing! ๐Ÿ™‚

    Check out my latest recipe, review and giveaway @ bakingblissful.blogspot.com

  3. Hah, standing sideways at the counter. Yes! So annoying but necessary. At least it makes you appreciate being able to stand normally at the counter after ๐Ÿ˜€ I love zucchini bread and this sounds perfect – spelt flour, coconut oil and maple syrup… Awesome!

  4. love zucchini cake! my older sister used to bake one all the time with a orange glaze on top ๐Ÿ˜‰

  5. I have missed your recipes!!! I love my zucchini muffins… maybe it’s time to branch out into bread.

    Also, I want to steal Boo. She is SO CUTE!!

  6. WOW never thought to put chocolate chips in zucchini bread ๐Ÿ™‚ MM looks tasty! Will try it this weekend, its the only way to get DH to eat zucchini ๐Ÿ™‚ MMMM


  7. Angie T. says:

    I agree with Baby Boo…”HECK YES!” Can’t wait to make this!

  8. I just bought lots of zucchini at the Farmer’s Market so this would be the perfect recipe to try out! I have been craving some gf bread!

  9. How funny, I just made zucchini bread two days ago! Mine includes dried cherries. I used coconut oil and applesauce and it produces the most moist cake, ever! Great minds think alike!

  10. Do you think you could use whole wheat instead of spelt flour?!! this sounds amazing!

    • You definitely could, it just might come out a little more dry/dense because whole wheat flour is a little tougher than spelt. I would suggest using whole wheat pastry flour(if you have it-otherwise regular whole wheat flour will work..) and increasing the liquid a little bit, maybe by a few tablespoons. ๐Ÿ™‚ Hope that helps!

  11. Melissa says:

    Have you made these as muffins? If so what temperature and for how long did you cook them?

  12. Giving these a go here in just a few minutes with freshly ground spelt flour! Forgot to buy coconut or almond milk- so will be using regular old whole milk. We’ll see how it goes! Thanks for sharing!

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