Zucchini Bread Recipe with Quinoa: Health Benefits of Quinoa

Breads, Breakfast and Brunch, Breakfast Breads, Guest Posts, Healthy Eating, Quick Breads, Seasonal Recipes, Summer Recipes | 32 comments

This Zucchini Bread Recipe is written by Brooke of Cheeky Kitchen.
She’s filling in for today as I recover from my whirlwind tour of La Paz. Welcome, Brooke!

We venture down to the weekend farmer’s market whenever the morning allows. I’d much rather amble amongst plastic tents harboring baked goods and fresh picked veggies than stay home and vacuum.

Walking from farmer to farmer, shaking hands, nodding over their beloved wares reminds me that I’m a small part of a greater whole. That my interest in what they are doing makes their passion worthwhile. Vacuuming doesn’t do this. So, to the Farmer’s Market it is.

recipe for zucchini quinoa bread

This week, zucchini’s were rife. So were cantaloupes and husked ears of corn. But no one wants to want to eat Cantaloupe Bread or Husked Ear of Corn Bread, so we tossed together a simple loaf of zucchini bread with a few sneaky additions.

For one thing, quinoa was ground to a flour and stirred into the bowl. It’s rich, nutty flavor combined beautifully with the cinnamon-zucchini undertones of the bread.

Better yet, the cinnamon-zucchini undertones were strong enough to distract my children from wondering what was different about these zucchini loaves from others.

The main difference in this zucchini bread recipe, of course, is that quinoa comes with several benefits over regular flour. None of which my kids would much care about. But you, being the thoughtful chiquita you are, will likely want to know all the juicy details.

zucchini quinoa bread recipe


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It is a grain-like crop with edible seeds. You’ve likely boiled it like pasta and served it up as a warm breakfast cereal, or couscous like side dish.

It can be ground to make a beautiful, flavorful high-in-protein flour. All you need to do is toss a cup or so of uncooked quinoa seeds into your industrial-strength blender (such as Blendtec or VitaMix), or a grain mill. See: Grinding Your Own Flours and Using Whole Grains for tips on grinding flours into whole grains.

Quinoa is an Uber Protein

One cup of the grain has 9 grams of protein, and contains all 8 of the essential amino acids, which makes it a complete protein. A single cup actually has more protein than an egg!

Quinoa is Good for Your Waistline

Quinoa is rich in fiber and has a low glycemic index, which means you won’t be stuck with a post-meal blood-sugar spike after indulging in this delicious zucchini bread recipe. It’s rich texture will leave you feeling fuller longer.

zucchini bread recipe with quinoa

Quinoa is a Detoxifying Grain

Because quinoa is a complex carb, it actually eases the progress of food through your digestive tract. So, you may find adding it to your diet will keep you free from constipation and bloating. It’s high in Vitamin B and folate, as well, which can aid your liver in eliminating wastes from your body.

Quinoa is a Bone Builder

Quinoa is a source of plant-derived calcium, a single cup contains about 30 milligrams. Better yet, you’ll also be getting potassium, magnesium and zinc, minerals that help your heart, nerve and muscle functions stay strong.

Quinoa Guards Against Mommy Brain

A cup of cooked quinoa offers 15 percent of the U.S. Recommended Daily Allowance of iron, which helps to deliver oxygen to the blood, boosting energy and brain power. Quinoa’s vitamin B content can help keep the mind sharp, maintain brain volume and stabilize mood. (SOURCE)

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Zucchini Quinoa Bread

In this recipe, I used white whole wheat flour along with the Quinoa to hold the bread together.

If you've never tried coconut oil, now is the time to stock up on this flavorful, all-natural substitute for butter. Your body will love you for making the switch!

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2/3 cup coconut oil, melted
3 eggs
1 1/2 cups organic sugar
2 cups zucchini, grated
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla
1 tablespoon cinnamon
1 cup quinoa flour
1 cup white whole wheat flour


Preheat oven to 350 degrees. Grease and flour two large bread tins. Set aside.

In an electric mixer bowl, beat together the coconut oil, eggs, and sugar. Toss in the remaining ingredients and beat just until mixed together. Spoon half of the mixture into your prepared bread tins.

Sprinkle a bit of sugar on top of each loaf (optional), then toss in the oven and allow to bake for 45-50 minutes, or until the center of each loaf springs back when touched lightly with the tip of your finger.

Cool before serving slathered in butter & strawberry jam or whipped cream cheese.

About the Author

brooke mclay cheeky kitchenBrooke McLay writes from high in the mountains of Colorado, where she lives with her ridiculously handsome husband, and their four practically perfect children.

Her blog CheekyKitchen, has garnered praise for its colorful photographs and wholesome cooking. Her articles and recipes have been featured in national magazines, newspapers, and on several well known websites, including Babble and She Knows.

You can also find Brooke on Facebook and Twitter.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Caroline @ chocolate and carrots - August 29, 2011 @ 6:25 am

    Wow..that looks incredible Brooke!


  • 2
    Deborah - August 29, 2011 @ 8:13 am

    That looks so good – now all I need is a good blender!!


  • 3
    Jennifer @ Raisin Questions - August 29, 2011 @ 8:21 am

    Thanks for laying it out like that. I do need to step out of my all-purpose flour comfort zone. I just feel like other flours are expensive… but maybe I need to consider the economic benefits of actually getting some good nutrition! I am going to check out and compare prices on my next trip to the grocery. Is there a good brand you recommend?


  • 4
    Julie - August 29, 2011 @ 8:26 am

    Totally fantastic! I love quinoa and love working with quinoa flour. Great use of all this zucchini, too!


  • 5
    Shaina - August 29, 2011 @ 8:55 am

    Love quinoa flour, and I have so much zucchini to use right now!


  • 6
    Tracy - August 29, 2011 @ 10:37 am

    Lovely recipe! Can’t seem to find quinoa flour, but I’m sure I can make my own!


  • 7
    Bev Weidner - August 29, 2011 @ 11:21 am

    Every part of this post sent me into utter bliss. LOVE.


  • 8
    Natalja - August 29, 2011 @ 3:44 pm

    Oh, looks great. Think I’m gonna try this one.


  • 9
    Sylvie @ Gourmande in the Kitchen - August 29, 2011 @ 3:46 pm

    I’m already a big fan of quinoa so it’s great to hear how many benefits it has for our health.


  • 10
    Jen @ My Kitchen Addiction - August 30, 2011 @ 1:06 pm

    Great recipe! I’ve been wanting to try to do some baking with quinoa… And, now I have a good recipe to start with!


  • 11
    Rebecca - August 30, 2011 @ 3:48 pm

    Is the 2/3 cup coconut oil melted or at room temperature?


    • Katie Goodman

      Katie replied: — September 1st, 2011 @ 1:24 PM

      Hi Rebecca, Please see comment #15 by Brooke (the guest author of this recipe) for the answer to your question.

  • 12
    Liz - August 31, 2011 @ 10:22 am

    I just made this and it tastes wonderful… however, it was a very dense batter and almost seems like I’m missing a liquid ingredient. Was the coconut oil supposed to be melted completely?


    • Katie Goodman

      Katie replied: — September 1st, 2011 @ 1:24 PM

      Hi Liz, Please see comment #15 by Brooke (the guest author of this recipe) for the answer to your question.

  • 13
    Amy - August 31, 2011 @ 4:57 pm

    Made this earlier today. It was delicious. I did add some lemon zest to the batter and I mixed a little coconut oil, oatmeal and brown sugar to sprinkle over the top before baking. It turned out great.

    Rebecca – I did melt the coconut oil in the microwave. I think it would be hard to mix with the eggs and suger if it weren’t melted.


    • Katie Goodman

      Katie replied: — September 1st, 2011 @ 1:23 PM

      Please see comment #15 by Brooke (the guest author of this recipe) for the answer to your question.

  • 14
    Chocolate Shavings - August 31, 2011 @ 6:36 pm

    Looks delish!


  • 15
    Brooke - August 31, 2011 @ 10:53 pm

    Hi All! This is a great recipe! So glad it sounds as good to you as it did to us!

    Quinoa flour can be ground at home, or purchased in the bulk section at Whole Foods. I was just there today and they had a whole bin of the stuff, so you should be able to find it at your local WF.

    As for the coconut oil, yes, I melted mine completely before putting it into the batter. It tends to beat just a little bit better that way, but in the summertime, my coconut oil tends to be quite soft anyway, so it would work at that consistency, as well. Of course, you don’t want it ice cold and chunky, that would affect the batter. So, somewhere between soft and totally melted is ideal!

    Happy baking!


  • 16
    Anja @ AnjasFood4Thought - September 01, 2011 @ 11:29 am

    I recently bought a bag of quinoa flour, but didn’t know what to do with it. This bread looks incredibly yummy. I think I have all ingredients at home. Will make it first thing tomorrow. Can’t wait. Thanks for sharing.


  • 17
    thelittleloaf - September 02, 2011 @ 12:48 am

    This bread looks lovely! I recently made a courgette (zucchini) loaf as part of a challenge for my baking community…it was a more savoury version but absolutely delicious. I definitely want to try baking with quinoa – it sounds so good for you!


  • 18
    sandy - September 04, 2011 @ 9:12 am

    I love quinoa and am always looking for new ways to prepare it. One thing I was wondering, though. I rinse my quinoa before I use it to get rid of the bitter saponins; I’m guessing that you didn’t rinse for this recipe?


  • 19
    TheUrbanMum - September 04, 2011 @ 6:51 pm

    Ohh I love the sound of this recipe. I found you from a link from This is going to be my afternoon Procrastibake for the kids today. Thanks for the yummy idea.x


  • 20
    Dani - September 04, 2011 @ 10:03 pm

    I also got here from I’m wondering the same thing as sandy (comment 18). Do you soak and then dry or toast the grain, or just grind it as is. Is it not bitter when ground as flour?


  • 21
    Belinda - September 04, 2011 @ 10:31 pm

    Could i do it with just Quinoa flour? My mom just got diagnosed Celiac.


  • 22
    Jamie | My Baking Addiction - September 05, 2011 @ 3:34 pm

    This looks fantastic – I have never thought of baked with Quinoa flour. I think I need to broaden my flour horizons…


  • 23
    Regina - October 17, 2011 @ 10:31 am

    The texture of the bread was fantastic, nice and moist and soft and fluffy. However, the bitterness/grassy taste and smell of the quinoa was too much for me. Normally I eat quinoa in savory dishes, so it didn’t seem to go well with a sweet bread. I have since heard that toasting the flour first will help with that. Has anyone else tried that and does it help?


  • 24
    Tanya - February 12, 2012 @ 9:02 pm

    Hi! Do you think I could replace all the sugar with brown coconut sugar? Just wanted to use coconut sugar since it is a healthier sugar (low in the glycemic index). Also will regular whole wheat flour work? Or should I use 1 cup quinoa flour, 1/2 cup whole wheat flour and 1/2 cup white all purpose flour? Thanks!


    • Katie Goodman

      Katie replied: — February 13th, 2012 @ 7:06 AM

      I have never used brown coconut sugar, so I can’t say – actually never heard of it till you mentioned it. White whole wheat flour refers to the type of grain used (white hard wheat berries) for the whole wheat. It is milder than red whole wheat. I’m not sure what you mean by “regular whole wheat flour.”

  • 25
    Briana - April 06, 2012 @ 11:52 pm

    Made this today, first time Ive tried making my own flour (just used an old basic blender and it worked fine). It was fantastic, although I think next time I wont use so much sugar, was a bit sweet for my tastes, but I used regular sugar as we were out of raw sugar which would have made it sweeter than the raw sugar. Yummy though and the quinoa gave it a really gorgeous nutty background


  • 26
    Kelcie - January 13, 2013 @ 1:14 pm

    Can I use home ground whole wheat flour as a substitute for the white wheat flour?


    • Katie Goodman

      Katie replied: — January 13th, 2013 @ 4:20 PM

      Yes, that works. White wheat is just referring to the particular variety of wheat grain. That is what I grind at home.

  • 27
    Elissa Barbieri - January 19, 2015 @ 7:23 pm

    What a great recipe! I washed and toasted a few cups of quinoa for the first time today and was so excited to make this with it and some einkorn flour I splurged on. I ground the toasted quinoa in my cuisinart and then mixed accordingly to your recipe … But I was left with barely enough batter for one bread pan … ?!! How could this be? I triple checked to make sure I had everything in the right amounts. It baked beautifully and was a hit with my family, but with the fat and sugar content, I was really hoping this would stretch to two loaves. Any suggestions? Anyone else had this problem? Thank you!!


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