Zucchini season — here is a very soft sweet zucchini loaf, enriched with dried cranberries. You will be surprised by its tenderness and its lovely greenish color.
This recipe includes two eggs; in a few days you’ll find on the blog the egg-free version of the sweet zucchini cake.
This dessert does not contain oil (only the peanut butter) and no added sugar. For sweetness I haven’t used sugar for years — it’s optional, taste the batter and decide what you prefer.
Zucchini are the most eaten vegetable in my family during summer. With their delicate flavor they lend themselves to countless variations. Almost always zucchini are used in savory recipes, but I assure you they also work wonderfully in sweets.
Yes, I say summer, although zucchini are available year-round — I never buy out-of-season zucchini.
On the blog you’ll find many recipes with zucchini. I leave you a little taste here — search the blog and you’ll have plenty of choices.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Summer
Ingredients for the Zucchini Loaf
These ingredients are for a large loaf pan. The pan measures approximately 10 5/8 x 4 1/2 x 2 3/4 in. You can halve the quantities for a smaller pan.
- 2 zucchini (large)
- 4 tbsp peanut butter (60 g)
- 1 pinch sea salt
- 2 eggs
- 1/3 cup oat milk (100 ml)
- 2 cups spelt flour (250 g)
- 1 packet baking powder
- 1/2 cup dried cranberries (60 g)
Tools
- 1 Loaf pan pan
Steps for the Zucchini Loaf
First, preheat the oven to 356°F (180°C).
Wash and trim the zucchini, then grate them using the large holes of a grater. If they seem too watery, squeeze them with a kitchen towel.
In a bowl combine the zucchini, peanut butter, the two eggs and the oat milk, and mix well. Add the flour, the baking powder and the pinch of salt.
Mix very well until you have a soft batter.
Pour into a loaf pan and bake at 356°F (180°C) in static mode for 45–50 minutes (do the toothpick test before removing).
Let cool on a rack, slice into thick slices and enjoy the deliciousness.
Tips
The zucchini loaf keeps for a couple of days in the refrigerator in an airtight container. You can decorate it with melted dark chocolate to make it more indulgent.
FAQ (Questions and Answers)
How do I store the zucchini loaf?
The zucchini loaf keeps in the refrigerator for a couple of days.
Can I freeze the zucchini loaf?
Yes, you can freeze the loaf in individual wrapped slices. It keeps up to 3 months.
Can I use a different flour for the zucchini loaf?
Sure — you can use type 2 (semi-whole) flour or type 1 flour instead.
Can I make this loaf gluten-free?
You can mix rice flour with buckwheat flour to prepare a gluten-free version of the loaf.
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