Healthier Zucchini Bread | No Refined Sugar, Less Oil

This naturally sweetened zucchini bread is soft, moist, fluffy, and packed with warm cinnamon flavor. Instead of refined sugar, we're using date syrup for a gentle sweetness and deeper flavor. We also use less oil and keep all the natural moisture from the zucchini, creating a loaf that's incredibly tender and delicious. Perfect for breakfast, afternoon coffee, or a simple homemade snack. Ingredients: • 2¼ cups all-purpose flour • 2 tsp baking powder • ½ tsp baking soda • 1 tbsp ground cinnamon • 3 eggs • 1 tsp vanilla extract • ¾ cup date syrup • ⅓ cup oil • 2 cups coarsely grated zucchini (do not squeeze out the moisture) • Walnuts, divided Instructions: 1. Preheat the oven to 175°C (350°F). 2. Line and lightly grease a loaf pan. 3. In a bowl, combine the flour, baking powder, baking soda, and cinnamon. 4. In a separate bowl, whisk the eggs and vanilla for 3–4 minutes until light and fluffy. 5. Add the date syrup and oil, mixing just until combined. 6. Gently fold in the dry ingredients. 7. Add the grated zucchini and half of the walnuts. 8. Pour the batter into the prepared loaf pan. 9. Sprinkle the remaining walnuts on top. 10. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean. 11. Allow the bread to cool before slicing. If you try this recipe, let us know in the comments! #baking #homebaking #bakingfromscratch #zucchinibread #homemadebaking #easyrecipes #healthybaking