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$0.50 and 90 Minute Olive Oil Zucchini Bread

The perfect whole wheat zucchini bread that is only sweetened with fruit! No sugar needed!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Snack
Cuisine: American
Keyword: zucchini bread
Servings: 12 slices
Calories: 240kcal
Author: apartmentchefnick
Cost: $6


  • Loaf Pan (~4.5" by 8.5")
  • Cooling rack
  • Parchment paper
  • Aluminum foil
  • Cheesecloth (cheap, versatile item you can pick up at the grocery store)
  • Cheese grater
  • Citrus juicer (optional but useful)
  • Chef's knife
  • Small bowl
  • Medium bowl
  • Large bowl
  • Spoon or spatula for mixing


  • 2 cups 100% whole wheat flour
  • 18-20 oz zucchini, grated (~2-3 zucchinis)
  • 2/3 cup olive oil
  • 1 navel orange
  • 3 flax eggs (3 tbsps of whole flax seeds mixed with 9 tbsps of hot water)
  • 1/2 cup raw sunflower seeds
  • 1 tbsp nutmeg
  • 1 tsp baking soda
  • 3/4 tsp salt


  • Preheat the oven to 375F.
  • Make the 3 flax eggs in the small bowl by combining whole flax seeds with hot water. Set aside for ~5 minutes so it will become soupy, stirring occasionally.
  • Line loaf pan with parchment paper (like you're making $0.50 and 35 Minute Cardamom Squares).
  • In the medium bowl, combine the flour, nutmeg, baking soda, and salt.
  • Chop off the bottom 1/2″ of each zucchini, then use the large holes on the cheese grater to shred it into small strips.
  • Use the cheesecloth to wring as much excess water out of the zucchini strips as possible and then transfer the zucchini to the large bowl.
  • Rinse the orange, then use the smaller holes in the cheese grater to zest (scraped the outer peel off the entire orange). Put the orange zest into the large bowl.
  • Use the citrus juicer to juice the entire orange. Add the juice to the large bowl.
  • In the large bowl with the orange juice and zucchini strips, add the flax eggs, nuts olive oil and mix to evenly distribute the ingredients.
  • Add the dry ingredients to the large bowl and stir to combine.
  • Transfer the dough into the prepared loaf pan.
  • Press additional sunflower seeds into the top of the loaf using the back of the spatula and sprinkle with flaky salt (optional).
  • Cover with aluminum foil and bake for 30 minutes. Then remove aluminum foil and bake for 30 more minutes.
  • Transfer to a cooling rack immediately, allow 15 minutes for it to cool and enjoy!
  • Once cool, wrap completely in aluminum foil to store.


Your bread will store ~3 days on the counter, ~1 week in the refrigerator and ~1 month in the freezer. I’d be surprised if the bread lasts on your counter for more than a day though!