Healthy Zucchini Bread

An easy healthy zucchini bread made with wholesome ingredients and two full cups of zucchini. This zucchini bread recipe is moist, delicious and has just the right spice, you’ll want to go back for a second slice!

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Wondering what to do with all of those summer zucchini? They’ll disappear pretty quickly once you try this healthy zucchini bread recipe. I’ve been baking loaf after loaf of this zucchini bread. I just can’t get enough of it! Out of all of my zucchini recipes, this one is my favorite! Also try my Healthy Banana Bread Recipe.

This zucchini bread is great for breakfast, a snack or a lunchbox treat. You can add nuts or leave them out. My kids always want chocolate zucchini bread so we mix in a few chocolate chips. I think it’s perfect without the added chocolate, although I’ll never turn down a slice of chocolate chip zucchini bread. 😉

How to make zucchini bread

Making this quick zucchini bread recipe is simple. You’ll start by grating your zucchini. A box grater is the easiest way to do this. Wrap the shredded zucchini in a clean kitchen towel and give it a good squeeze to get out any excess moisture. This will prevent your zucchini bread from being soggy.

Next, you’ll mix up the wet ingredients in a large bowl. This healthy zucchini bread is made with applesauce. When you bake with applesauce, you can use less butter or oil and your bread will turn out soft and moist.

Once the wet ingredients are well mixed, you’ll sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. You will want to mix these in really well with your whisk. You don’t want any big clumps of spice or baking powder in your bread.

Finally, fold in the flour, zucchini and nuts, if using. Be sure to mix until the flour is just combined to keep your bread soft and tender. I make this recipe with white whole wheat flour because it’s whole grain yet lighter than regular whole wheat flour which you could also use in this recipe. Of course, you can use all purpose flour if that’s what you have in your kitchen.

I recommend both greasing and flouring your loaf pan before pouring in the batter. When you don’t flour the loaf pan this bread tends to stick on the bottom.

Other healthy zucchini recipes:

• Zucchini Breakfast Cookies
• Zucchini Bread Pancakes with Maple Cream Cheese from Recipe Runner
• Healthy Zucchini Muffins

5 from 12 ratings

Healthy Zucchini Bread

Servings: 10 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

An easy healthy zucchini bread made with wholesome ingredients and two full cups of zucchini. This zucchini bread recipe is moist, delicious and has just the right spice, you'll want to go back for a second slice!

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Ingredients

• ▢ 2 cups grated zucchini, from 1 large zucchini
• ▢ 4 tablespoons unsalted butter, or coconut oil
• ▢ ½ cup unsweetened applesauce, or mashed ripe banana
• ▢ ½ cup honey or pure maple syrup
• ▢ ¼ cup milk, whichever kind you prefer
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ½ teaspoon ground nutmeg
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 ¾ cups white whole wheat flour
• ▢ ¾ cup chopped walnuts or pecans, optional

Instructions

 

• Preheat oven to 350 degrees F.
• Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan.
• Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
• Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs.
• Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined.
• Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.
• Transfer the batter to the prepared pan. Bake for 55 minutes to 1 hour, until a tester inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes and then remove to a wire rack to cool completely.
• To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

To make dairy-free zucchini bread, use coconut oil rather than butter and non-dairy milk.

You can substitute all purpose flour but will lose the healthy whole grains and some fiber. 

Calories: 253kcal, Carbohydrates: 34g, Protein: 6g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 250mg, Fiber: 4g, Sugar: 17g

Nutrition information is an estimate.

Cuisine: American

Course: Bread, Breakfast, Snack

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