Healthy Simple Spiced Zucchini Bread – A Recipe From Fast Ed

zucchini bread simple spiced
Our simple spiced zucchini loaf, fresh from the oven

Yummy cakes made with vegetables, what more could we ask for? And this simple spiced zucchini bread loaf is one that has proved a big hit with all members of my family.

Here’s the story of where we found this recipe. Well, I like baking and the family likes eating cakes. So that is handy then. If I can squeeze a few veggies into the cake so much the better, but my range is limited.

So I owe many thanks to the exuberant Fast Ed and Eggs Australia who inspired some bloggers to go the egg-stra (sorry!) mile for our families’ health. Here’s the first cake off the rank, Fast Ed’s healthier version of zucchini bread, using wholemeal flour.

I was so overwhelmed when I scoffed some of this delicious zucchini bread that I whizzed to the shops with the kids after school, then parked them in front of ABC Kids and knocked one up.

It’s a really simple recipe for a totally scrumptious cake!

A Simple Healthier Zucchini Bread Recipe

A Simple Healthier Zucchini Bread Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 375g zucchini
  • 165g golden syrup
  • 90ml vegetable oil
  • 3 eggs
  • 210g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • low-fat ricotta, honey and berries, to serve


    1. Preheat oven to 180C. Coarsely grate the zucchini and squeeze well to remove the excess moisture.
    2. Transfer to a bowl and mix with the golden syrup, oil and eggs. Beat well.
    3. Sift in the flour, baking powder and cinnamon and mix thoroughly until smooth.
    4. Set aside to stand for 5 minutes.
    5. Spoon the batter into a lined medium loaf pan (1L capacity) and bake for 45 minutes, until a skewer can be inserted and removed cleanly.
    6. Cool in the tin, then serve warm with low-fat ricotta, honey and berries.

COOK’S NOTE: These take 28 minutes when baked as ½ cup muffins.


Fast Ed's nutrition notes:

For one serving of 83g

Calories 187  Carbs: 22g  Protein: 4.7g  Fat: 8.6g

The kids loved it and ate loads, husband loved it and ate loads.

I loved it and ate one slice… slowly… and enjoyed it enormously.

Will definitely make it again… in fact, I have some zucchini in the fridge right now….

EggsAust zucc bread
Lovely with fruit, but also great with butter, lovely toasted for breakfast too.

Have you tried my healthy chocolate cake (no sugar and uses coconut flour) or my super healthy banana bread – you must!

Or how about the lovely Vegan Peanut Butter Cupcakes? Click here.

Have you got your own favourite veggie-filled cake or dessert recipe?

Do share, I’m always after more healthy cake recipes… or even half-healthy.

Happy baking


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    1. says: Seana Smith

      Thanks Robyn, yes it is delicious. The photo with berries is the one Fast Ed made, my styling’s not so flash!

  1. says: Leanne Winter

    That looks great – and, best of all, easy. I’m going to pin that one on my new “recipes I really want to try” board. Thanks Leanne

  2. says: Amanda

    That looks so delish Seana. We’ve got loads of zucchinis in the fridge at the moment – if they’re still there on Monday, I might try this! 🙂

    1. says: Seana Smith

      I was meaning to make it today myself but the day ran away with me. We are away for the weekend. We could do synchronised baking on Monday!!

  3. says: budget jan

    I am sending this to my friend who runs a farmstay in N.Z. She likes to make yummy cakes for her guests. Let me know if you are ever going to the south island!

  4. Love the way you have styled it. Man that looks good. I am looking forward to trying some of your cooking one day. And damn right about 2 blogs……I can barely keep up with one.

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