Zucchini Quinoa Bread

This zucchini quinoa bread is a healthier take on the classic recipe. The nutty quinoa flour combined with the flavors of cinnamon and vanilla make this one of the best quick bread recipes I’ve made to date!

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.

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 healthy zucchini bread with a few sneaky additions.

For one thing, quinoa was ground to a flour and stirred into the bowl. Its 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 easy 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.

recipe for zucchini quinoa bread

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Health Benefits of Quinoa

Quinoa 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-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.

Read more: Check out 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.

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)

zucchini quinoa bread recipe

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What’s in This Zucchini Quinoa Bread?

For this healthy zucchini bread recipe, you’ll need:

  • Coconut oil
  • Eggs
  • Sugar
  • Zucchini
  • Baking powder and baking soda
  • Salt
  • Vanilla extract
  • Cinnamon
  • Quinoa flour
  • Whole wheat flour

How to Make Zucchini Quinoa Bread

This is such a simple quinoa flour recipe! You just have to beat together the coconut oil, eggs, and sugar, and then mix in the rest of the ingredients.

Spoon the zucchini quinoa bread batter into two greased bread tins and bake until a toothpick inserted in the middle comes out clean. I like to serve this moist zucchini bread with a little butter and jam, but whipped cream cheese also tastes delicious atop this bread!

Tips for Making Zucchini Quinoa Bread

It’s important that your coconut oil is completely melted before mixing it with the eggs and sugar. If your oil is solid, it won’t whip up properly and the texture of your bread will be off.

Also note that if you melt the coconut oil in the microwave, you need to give it a minute or two to cool down before adding it to the batter. If you add the hot oil straight to the eggs and sugar, you run the risk of scrambling your eggs!

Lastly, you can find quinoa flour at most health food stores these days, so if you don’t feel like making it yourself feel free to use the store-bought stuff.

sliced loaf of zucchini quinoa bread

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More Quick Bread Recipes:

This Coconut Lime Banana Bread is packed with bright flavors. It’s a great quick bread recipe to have on hand during the spring and summer!

If you’re craving something a little cozier, make a loaf of Cinnamon Applesauce Bread. It’s topped with a walnut streusel topping that’s impossible to resist.

This Multi-Grain Banana Bread is made with a blend of barley flour, oat flour, whole wheat flour, and all-purpose flour. It’s a hearty and perfectly filling breakfast treat!

I love making this Lemon Blueberry Bread during the summer. It’s topped with a lemon drizzle and is super moist.

Another fun take on banana bread is this Coconut Lemon Banana Loaf. I’ve been making this recipe for forever, and it never disappoints!

What’s your favorite type quick bread to make?

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Zucchini Quinoa Bread

Zucchini Quinoa Bread

Yield: 2 loaves
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This zucchini quinoa bread is a healthier take on the classic recipe. The nutty quinoa flour combined with the flavors of cinnamon and vanilla make this one of the best quick bread recipes I've made to date!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Grease and flour two large bread tins. Set aside.
  2. 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.
  3. 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.
  4. Cool before serving slathered in butter & strawberry jam or whipped cream cheese.

Notes

This zucchini quinoa bread freezes incredibly well. Just wrap with plastic wrap and foil, or seal in a freezer bag. When ready to enjoy, set out on your counter to thaw.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 225 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 35mg Sodium: 197mg Carbohydrates: 30g Fiber: 2g Sugar: 19g Protein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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About the Author

brooke mclay cheeky kitchen

Brooke 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.