Very Zucchini Spice Bread

By Kristen Rasmussen, MS, RD

This month’s Well Being Challenge encourages you to choose a healthy meal that also meets a low carbon principle for at least one meal each day this month. To get started, try the below recipe that is a more locally-available version of a recipe often prepared with bananas, that are flown in from afar. To learn more about the nutrition principles of a low carbon diet, visit

Very Zucchini Spice Bread
Try this lower carbon, higher fiber option in place of banana bread. Recipe contains more zucchini than the average zucchini bread for heightened moisture, flavor, and nutrients.

Makes one loaf


  • 1 egg
  • 1/2 cup vegetable oil
  • 3/4cup sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons cinammon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups grated zucchini


To Prepare

  1. Preheat oven to 350 degrees F and grease a standard-sized loaf pan.
  2. Beat eggs with oil, sugar, and vanilla. In a separate bowl, combine dry ingredients. Add dry ingredients to egg mixture and stir in grated zucchini until just incorporated.
  3. Bake 50-60 minutes until top is golden brown and inserted knife or fork comes out clean.