Cinnamon Glazed Zucchini Bread

Here is a recipe for a healthy zucchini loaf cake. I considerably reduced the amount of sugar and replaced 1 cup of white flour with spelt flour although you may use whole wheat.
I’m on a mission to lose the remaining 2 pounds I packed on with baby Gabrielle and still eat cake. 🙂

Makes 2 loafs


Zucchini Bread

2 cups finely grated peeled zucchini (about 2 zucchini)
¾ cup granulated sugar
½ cup brown sugar
1 tbsp vanilla extract
¾ cup + 2 tbsp vegetable oil (I used grapeseed oil)
¼ cup water
3 large eggs
2 cups all-purpose flour
1 cup spelt flour or whole wheat
2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
½ cup chopped walnuts or chopped pecans
¼ cup toasted sunflower seeds or toasted pine nuts

1. Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray.
2. Combine grated zucchini, sugars, vanilla extract, and eggs in a large bowl and whisk on high speed for one minute. Add the oil and milk and mix well.
3. Beat in the dry ingredients, then fold in nuts, seeds, and extract.
4. Divide batter between loaf pans and bake until a tester inserted in the middle of each loaf comes out clean, about 45 minutes.
5. Let cool 10 minutes before spooning the glaze over it.


Cinnamon Glaze

1 ½ cups powdered sugar
3 tbsp water
1 ½ tbsp cinnamon
1 tsp fleur de sel
1. Whisk all ingredients and pour over cakes. It will drip off of them, but you can scoop it back up with a spoon and pour it again. Pretty quickly, the glaze will harden.


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