Preparation Time
Serves 6, prep time 1 hr


  • 2 large eggs
  • 3/4 cup sugar
  • 1 cup grated zucchini
  • 1/3 cup buttermilk (or low-fat coconut almond milk)
  • ΒΌ cup extra-virgin olive oil
  • 1 tablespoon vanilla extract
  • 1 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Pre-heat the oven to 325 degrees. Lightly grease 2 small bread pans and dust them with whole wheat flour.
  2. Using an electric mixer, beat the eggs and sugar in a large bowl until well combined and light, about 3-minutes. Add the zucchini, buttermilk, oil, and vanilla.
  3. In a separate bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Then, using a strainer or sifter, sift the dry ingredient over the wet ingredients. Beat all ingredients until just blended.
  4. Transfer the batter to the prepared bread pans and then to the oven. Bake the bread until golden on top and moist but not dry in the center (test with a toothpick), about 1 hr. Take the bread out of the oven and let cool. Serve warm.