I find that having all the ingredients
measured and prepped is best, especially when baking.
Here you see all the ingredients for Whole-Grain Zucchini Bread ready to go.
A Note On Oils: I love coconut oil here. Olive oil will lend an herbal note to the bread, if you're into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, use cold-pressed sunflower oil or grapeseed oil.
Make Muffins: Divide the batter into 11 muffin cups (greased or lined with muffin liners) and bake at 325 degrees around 23 minutes.
**Make It Vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
**Make It Gluten Free: I haven't tried myself, but I have heard from a reader that Bob's Red Mill's all-purpose gluten-free mix worked well here.
Make It Egg Free: Replace the eggs with flax eggs.
Make It Lower In Fat: Replace the oil with applesauce if you're following a low-fat diet.