Seeing that Mother’s Day is on Sunday, baking up a few mini loves of zucchini bread sounds like a great weekend plan! We had two days of pretty amazing weather this week, and it got me feeling like incorporating some citrus into a hearty loaf of my favorite whole wheat zucchini bread recipe, hence the orange and lemon zest. This recipe is full of savory spices like cinnamon, nutmeg, cloves, and ginger, so I usually bake this bread as the weather turns cooler. But since Mother’s Day is coming up and I know some moms that would be pretty happy with a freshly wrapped up loaf, I went for it anyway. You can jazz up the loaf any way you want to- walnuts, cranberries, currants, chocolate chips- but here I show you how to get that simple but delicious zucchini bread base.
This zucchini bread isn’t super sweet but has just enough sweetness to make it tasty. So, it’s great as a breakfast, snack, or even as a dessert!
Whisk the all purpose flour, whole wheat flour, cinnamon, nutmeg, cloves, ginger, and baking soda together in a large bowl. Stir in the grated zucchini. I didn’t drain the zucchini to keep in as much moisture as possible. You’ll want to use 2 medium sized zucchinis.
In the bowl of an electric mixer, beat together the eggs, sugar, coconut oil, zest from 1/2 an orange, zest from 1/2 a lemon, and vanilla until evenly combined, about 2 minutes.
Gradually mix in the dry in the dry ingredients, beating between each addition until just combined. You can add in a cup of walnuts at this point if you like nuttier breads.
Pour the batter into 1 large greased loaf tin or 2 smaller tins. Bake at 350 for about an hour.
Let the bread sit in the tin for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with some drizzled honey.