Zucchini bread is a beloved classic for good reason: it’s moist, subtly sweet, and the perfect way to use up summer’s bounty of zucchini. This healthy version keeps all the flavor and texture you expect, but with more wholesome ingredients and less sugar and fat than traditional recipes. Whether you enjoy it for breakfast, a snack, or dessert, this is a zucchini bread you can feel good about making and sharing.
Ingredients
- 1 1/2 cups (180g) whole wheat flour
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/3 cup (80ml) olive oil or melted coconut oil
- 1/4 cup (60g) unsweetened applesauce
- 1/2 cup (100g) coconut sugar or brown sugar, packed
- 1/4 cup (60ml) honey or pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups (about 250g) grated zucchini (about 2 medium zucchini), excess moisture squeezed out
- 1/2 cup (60g) chopped walnuts or pecans (optional)
- 1/2 cup (80g) dark chocolate chips or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line with parchment paper for easy removal.
- Prepare the zucchini: Wash and trim the ends from your zucchini. Grate using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or several layers of paper towel, and squeeze out as much moisture as possible. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix the wet ingredients: In a separate medium bowl, whisk the eggs. Add the olive oil (or coconut oil), applesauce, coconut sugar, honey (or maple syrup), and vanilla extract. Whisk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not over-mix; a few streaks of flour are okay.
- Fold in zucchini and add-ins: Gently fold in the grated zucchini, then add the nuts and chocolate chips or raisins if using. Fold just until evenly distributed.
- Pour and bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).
- Cool: Remove from the oven and let the bread cool in the pan for 10–15 minutes. Then, use a knife to loosen the edges and transfer to a wire rack to cool completely before slicing. This helps the bread set and makes for cleaner slices.
Tips
- Flour substitutions: You can use all whole wheat flour for even more fiber, but the loaf will be a bit denser. To make it gluten-free, substitute a 1:1 gluten-free baking flour blend for both flours.
- Don’t skip squeezing the zucchini: Excess moisture can make your bread soggy and prevent it from baking through. Squeeze well and measure after draining.
- Sweetener swaps: You can use all coconut sugar, all honey, or all maple syrup if you prefer. Adjust to taste—using only honey or maple syrup will make the loaf a bit moister.
- Test for doneness: Ovens vary, so check your bread starting at 50 minutes. The loaf is done when a toothpick comes out mostly clean and the top springs back lightly when pressed.
Serving Suggestions
- Breakfast: Enjoy a thick slice with a smear of almond butter or Greek yogurt and fresh berries for a balanced start to your day.
- Snack: Pack a slice in your lunchbox or enjoy with a cup of tea or coffee in the afternoon.
- Dessert: Warm a slice slightly and top with a dollop of whipped coconut cream or a scoop of vanilla yogurt for a healthy treat.
- On the go: Slice and wrap individual pieces for a grab-and-go snack for kids or adults.
Variations
- Vegan: Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes) and use maple syrup instead of honey. Choose dairy-free chocolate chips if using.
- Nut-free: Omit the nuts or replace with pumpkin seeds or sunflower seeds for crunch without allergens.
- Lower sugar: Reduce the coconut sugar to 1/3 cup or skip the chocolate chips/raisins for a less sweet loaf. You can also add a mashed ripe banana to add natural sweetness and moisture.
- Spiced: Add 1/4 teaspoon ground ginger or cardamom for a warm, aromatic twist.
- Muffins: Divide the batter among 12 muffin tins and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.
Storage and Reheating
Allow the bread to cool completely before storing. Wrap tightly in plastic wrap or aluminum foil, or place in an airtight container.
- Room temperature: Store for up to 2 days. If your kitchen is very warm or humid, refrigerate instead.
- Refrigerator: Store for up to 5 days. Let slices come to room temperature or warm gently in the microwave (about 10–15 seconds per slice) before serving.
- Freezer: Zucchini bread freezes very well. Wrap the whole loaf or individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat slices in the toaster or microwave as desired.
Frequently Asked Questions
- Can I use only whole wheat flour?
- Yes, you can use entirely whole wheat flour for this recipe. The bread will be a bit denser and have a more pronounced wheat flavor, but it will still be moist and delicious. If you’re new to whole wheat baking, you may want to start with the blend of whole wheat and all-purpose flour for a lighter texture.
- How do I keep my zucchini bread from being soggy?
- The key is to squeeze as much liquid as possible from your grated zucchini before adding it to the batter. Excess moisture can lead to a heavy, gummy loaf. Also, be sure not to underbake the bread—test with a toothpick and bake until it comes out mostly clean.
- Can I reduce the sugar even more?
- Absolutely. You can reduce the coconut sugar to 1/3 cup or even 1/4 cup if you like a less sweet loaf, especially if you’re adding chocolate chips or raisins. You can also use a ripe mashed banana to add natural sweetness and moisture, or try unsweetened applesauce for a similar effect.
- Do I need to peel the zucchini?
- No, there’s no need to peel zucchini for bread. The skin is thin and softens during baking, and it adds nutrients and a lovely flecked appearance to the finished loaf. Just wash the zucchini well before grating.
- How can I make this recipe gluten-free?
- Substitute a 1:1 gluten-free baking flour blend for both the whole wheat and all-purpose flours. Most blends include xanthan gum or a similar binder, which helps mimic the texture of wheat flour. The bread may be a little more crumbly, but it will still be moist and flavorful.
- Can I double the recipe?
- Yes, you can double all the ingredients and bake in two 9×5-inch loaf pans. Baking time will be the same, but always check for doneness with a toothpick. This bread also freezes well, so doubling is a great idea if you have lots of zucchini to use up.
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Best Zucchini Bread Recipe Healthy, Moist, and Simple to Make