by Olena

Healthy Zucchini Bread

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Olena Osipov
4.9 from 113 votes

Healthy Zucchini Bread with applesauce, whole wheat flour and low sugar and low fat. Super delicious, easy and moist recipe.

Two other staples in our house are healthy banana bread and almond flour banana bread.

Healthy Zucchini Bread in a loaf pan with fresh zucchini by the sides

Healthy Zucchini Bread Recipe

Healthy zucchini bread is a result of my local farmer’s zucchini season in full swing. Yay! Therefore, super easy recipe and truly healthy zucchini bread.

No white flour, no sugar, no oil without sacrificing the flavour or moistness. Freshly grated zucchini and applesauce make bread moist. Honey and cinnamon add a really nice flavor.

Healthy Zucchini Bread with applesauce sliced

There is no need to eat dessert for breakfast. I feel good feeding my family low sugar whole grain muffins and quick breads. And I am sure you can relate.

Hope you are enjoying your summer!

Healthy Zucchini Bread Recipe Ingredients

Ingredients You Will Need

Healthy zucchini bread ingredients are simple, wholesome and most likely in your pantry now:

  • Zucchini – No need to peel or squeeze zucchini.
  • Honey or maple syrup – Any liquid sweetener like agave or brown rice syrup will work.
  • Applesauce – Makes bread moist without using oil.
  • One egg – Acts like “a glue”.
  • Whole wheat or spelt flour – Baking is a science and it is super important to follow the recipe. For gluten free bread, try my almond flour zucchini bread.
  • Additions – Feel free to add chopped nuts, chocolate chips, dried cranberries etc.

Zucchini Tips

All zucchini bread recipes differ. Here is what you have to do with your zucchini for this healthy zucchini bread recipe:

  • Do not peel – Squash’s skin is very soft and once cooked it becomes very tender. So, do not waste your time and discard valuable nutrients.
  • Do not squeeze – You do not have to squeeze zucchini for my recipe because we want all the water to make the bread moist.
  • Pack in a cup – You want 2 cups packed of finely shredded zucchini. As you fill up the cup with handfuls gently press on zucchini before adding more. Don’t go crazy but just pat it inside.
  • Frozen zucchini – I have heard from a few readers they freeze shredded zucchini and then use in baking. I have not tried. But if you are wondering, I would thaw frozen shredded zucchini for a bit so it’s not one blob and try. Please let me know if you do.:)

Low Fat Zucchini Bread slices

How to Make Healthy Zucchini Bread

  • Please follow the recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
  • Combine all ingredients, except zucchini and flour, and whisk well. Mixture will be foamy and bubbly because applesauce reacts with baking soda right away.
  • Coarsely grate zucchini. Do not squeeze and do not pat dry. Just pack tightly 2 cups. We want all the juices for moist and healthy whole wheat zucchini bread.
  • Add flour and stir until well mixed. I wouldn’t be too concerned with over mixing. Batter won’t be as thick as traditional muffin batter.
  • Pour into a loaf pan and bake for 60 mins. Photo shows a longer and skinnier loaf pan because I like to have fun.

Bake, cool, slice and enjoy! You know the drill.:)

Healthy Zucchini Bread with applesauce, whole wheat or spelt flour and honey. Super delicious, easy and moist recipe; no oil or sugar. | ifoodreal.comHealthy Zucchini Bread with applesauce, whole wheat or spelt flour and honey. Super delicious, easy and moist recipe; no oil or sugar. |
Healthy Zucchini Bread with applesauce, whole wheat or spelt flour and honey. Super delicious, easy and moist recipe; no oil or sugar. | ifoodreal.comGrated Zucchini for Healthy Zucchini BreadWhole Wheat Zucchini BreadHealthy Zucchini Bread with applesauce, whole wheat or spelt flour and honey. Super delicious, easy and moist recipe; no oil or sugar. | ifoodreal.comHealthy Zucchini Bread batter in a loaf pan lined with parchment paper

How to Store and Freeze Zucchini Bread

Store: Quick bread dries out fast if you leave it in the open. I like to place zucchini bread in a resealable Ziploc bag and store in a pantry away from direct sunlight for up to 3 days. I doubt you will have any elft past day 3. Then freeze – my next tip.

Freeze: Bake zucchini bread and cool completely. I recommend you do not slice bread before freezing. It retains its moisture better this way. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.

Thaw: Defrost on a counter. Takes about 3-4 hours. Zucchini bread will taste just like freshly baked. Pop it in a toaster for a minute for that freshly baked bread warmth and aromas.

Enjoy this healthy zucchini bread!

More Healthy Zucchini Recipes

healthy zucchini bread recipe
Healthy Zucchini Bread

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour and low sugar and low fat. Super delicious, easy and moist recipe.
4.94 from 113 votes
Print Save Rate
Course: Muffins and Quick Bread
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 148kcal
Author: Olena Osipov


  • 2 cups finely shredded zucchini packed and not squeezed
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup honey or maple syrup
  • 1 tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp baking powder aluminum free
  • 1/2 tsp salt
  • 2 cups whole wheat or spelt flour
  • Cooking spray I use Misto
  • Chocolate chips nuts etc., options add-ons (I didn’t)


  • Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  • In a large mixing bowl, add egg, applesauce, honey, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  • Add zucchini and stir.
  • Add flour and mix gently with a spatula just enough to combine.
  • Pour batter into previously prepared loaf pan and bake for 50-60 minutes or until the toothpick inserted in the middle comes out clean.
  • Remove from the oven and transfer to a cooling rack to cool off for 10 minutes.
  • Holding onto the flaps of parchment paper remove healthy zucchini bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

Store: Store covered in a cool dry place for up to 3 days. Freeze in an airtight container for up to 3 months.



    • Please follow the recipe: I can’t stress enough that baking is a science and 99% times deviations from original recipe result in baking fails.
    • Gluten free: Try my almond flour zucchini bread. Also coconut flour will not work in this recipe.


    Serving: 1slice | Calories: 148kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 291mg | Potassium: 150mg | Fiber: 3g | Sugar: 19g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    272 comments on “Healthy Zucchini Bread

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    1. 5 stars
      WOW great zucchini bread! I didn’t have whole wheat flour and I am loathe to buy different flour because of space issues, so I threw caution to the wind and used Unbleached bread flour and added @1/2 C extra. I also added raisins, pecans and walnuts. It is awesome and sturdy and perfect amount of sweetness. I used half honey, half maple syrup. This is a keeper, thank you for the recipe!

    2. 5 stars
      The first time I made this loaf, EVERYBODY in my family loved it!! The texture, soft yet slightly chewy, the flavor, wow. The second time, I changed it up a bit and followed a more traditional route to blend the ingredients. I combined wet with wet and dry with dry. This was very much a mistake. It was still tasty, but the texture was inferior. It was a typical loaf type slightly dry texture. Everyone was polite but … so I’m back to the original and will definitely respect it. Thank you!!!

    3. 5 stars
      I made these today as muffins and didn’t add the egg as we are egg free. I subbed with half a banana and 1 Tbspn of coconut yoghurt and they were so delicious. My fussy little one loves them!
      Thank you!

    4. Could I use white whole wheat flour? I’m not sure how different it is than regular whole wheat flour & it’s all I have on hand.

    5. 5 stars
      Great recipe! I wanted it to have less sugar so I only put about 2 tbsps maple syrup in it without any other substitutions and it worked out perfectly!

    6. Hi mine has come out very wet seems uncooked so have been putting back in and out trying to get it to cook through properly. I have a fan forced oven and in Australia so we go by Celsius not Fahrenheit. I googled it and it said conversion was 176. Is this what you would recommend? Or is 180 degrees Celsius better? Just worried cook too much on the crust.
      Have followed instructions directly.
      I also want to add that my daughter and I still ate it doughy and was yummy! Just doing a batch as muffins see if we have better luck!
      Thank you

    7. 5 stars
      This is just really, really good. We used maple, reduced the cinnamon to 1 tsp, and added 1/2 cup of semi-sweet chocolate chips. The bread is tender and flavorful. There’s no “wheaty” or grainy taste from the whole wheat flour. I don’t know how you did it, but thank you!

    8. 5 stars
      I was naughty and despite your warning to stray from the exact recipe, I had Hachiya persimmons from my tree that I want to use up so I substituted the apple sauce portion and honey portion with the persimmon pulp (1 1/4 cups). I would not have left a review had it not worked, but it absolutely did! The bread came out great! Moist, flavorful, perfect texture! (I also used chocolate chips and walnuts 😉 ) Just wanted to say thank you for the proportional recipe. Best Wishes!

    9. 5 stars
      I have made this a few times following the recipe exactly. Very delicious every time! Makes a nice gift for those friends who don’t want a store bought item.

    10. 5 stars
      Hi! I made the bread and cut the honey down to 1/2 cup (just to make it a little less sweet) and added walnuts and it turned out great! Thanks for the recipe. I will be definitely be making the bread again! 🙂

      1. Hi Diana. I haven’t baked with swerve sweetener before. Honey can be substituted with any other liquid sweetener so the wet/dry ingredients ratio isn’t affected.

    11. I’m looking forward to trying this recipe, I’m always looking for healthy versions of baked goods for my family & this looks delicious.
      Can you clarify what size the zucchini should be grated? I see one part of the directions that say finely and another that says coarsely.
      Thank you!

    12. Hi, Your video says not to press the zucchini into the cup..but the written instructions say to press it..very confusing!

    13. 5 stars
      I am glad I tried your recipe! This very sweet batter made a Loaf that was not. Cooked it 1 hour and that was as far as it could go without catching. A lovely crusty top. Yet very wet. cooked not doughy but wet. I had to let it cool fully, then it was better. I like a warm fresh loaf and this one makes me wait for the best result. I thought I could squeeze the Zucchini pulp to reduce the water but that does not seem right. Amazing. Thank you.

    14. Olena,
      I was about to make the loaf, but only have 1 cup of shredded zucchini. Will that work, any added substitute to compensate for the other 1 cup?

        1. I had a similar incident recently, I used frozen zucchini, and it was only half the original pre-frozen volume after thawing! Anyway, I already had a recipe started, and I grated enough apple to make up for zucchini. Just an idea, it worked for me…..

      1. Hi Kazuri! This recipe has been tested multiple times with whole wheat or spelt flour. I strongly suggest following the recipe as written as baking is a science.

    15. 5 stars
      My first time making zucchini bread and this was DELICIOUS. I added walnuts and dark chocolate chips. I didn’t think it would be so moist. My family loved it; my husband was shocked it didn’t contain any refined sugar. I will be making this again. Thank you, Olena!

      1. 5 stars
        I added 1 cup of walnuts. It came out perfect and tasted good. I’m making it again now. I followed your instructions for freezing. It tasted fresh when I thawed it ot and reheated it. Thanks for the recipe and tips. I definitely wilk be teying other recipes

    16. 5 stars
      Made 14 muffins with the recipe (maple syrup, whole wheat flour) in silicone muffin cups (25 minutes at 350F for the toothpicks to come out clean). I recommend putting a dash of nutmeg in as well. They were delicious and moist, and even better the next day.

      Will DEFINITELY be making again!

    17. 5 stars
      Hi Olena, thank you for the recipe – delicious! I made it with wholemeal spelt flour and it came out really tasty. Do you by any chance have a recipe for pirozki made with spelt flour?

    18. I made it with spelt flour. It came out dense and sticky inside after baking for 60 minutes. I put it back in the oven 15 m more, it didn’t help

    19. 5 stars
      Hi Olena
      I have made this quite a few times and absolutely love it. I am wondering if I can make the batter ahead of time and put in the fridge overnight and then bake the next day.
      From Walkerton, Ontario Canada

      1. Hi Wendy. So happy to read this! To answer your question – unfortunately, you can’t. “Quick breads are called “quick” because they have to be baked or cooked immediately after being mixed. Key to most recipes are chemical leaveners, baking soda and/or baking powder; as soon as their batters or dough are formed and the leaveners are moistened, they release valuable carbon dioxide bubbles (double-acting baking powder, again, when heated). These, along with air and steam produced during baking or cooking, leaven the recipe.” Source

    20. i used applesauce and honey-
      i used parchment muffin papers and a muffin pan- the inside, after cooking, was gummy-
      what might have gone wrong?
      Thank you

    21. 5 stars
      I am so happy I stumbled across this recipe! The bread is super moist and will be my one and only zucchini bread recipe from here on out. Since it’s low in fat, I don’t have to guilty about spreading butter or nut butter on top. Thank you!

    22. 5 stars
      Thank you for this excellent recipe! It’s a win, win!! A welcome new favorite. This is now my second time to make this recipe. Yes, it freezes well, and tastes just as good as the day you made it.

    23. 5 stars
      Delish! Easy recipe with no zucchini juice draining. I don’t like refined white flour, sugars or extra fat in my breakfast breads. This was perfect. I used 1/2 cup oat flour with 1 1/2 ww flour. Half honey, half sugar free maple syrup. (Oops, sucralose is probably not used on this site)! Perfect. Had 1 more cup of zucchini so added 1/2 cup blueberries to next round of half recipe… yum again! I baked in 4 small/medium loaf pans for 20 min.

    24. 5 stars
      I altered this recipe a little, and it turned out great!!! I used organic erythritol instead of maple syrup or honey. Added in some grated carrots and walnuts:)

    25. 5 stars
      This is definitely going to be a family favorite!!! My mom makes the best zucchini bread, but it’s not the healthiest. So I can’t wait to surprise her with this recipe!!! Thank you so much for sharing!!!!

    26. 5 stars
      Awesome. I used honey and white flour. It rose beautifully and is so moist My husband wanted extra.

      Easy to make.

      1. I wouldn’t recommend it because apple butter is already very sweet and if you reduce honey, you offset batter consistency and bread won’t turn out.

      1. It should. Just keep in mind that you should use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.

    27. 5 stars
      I happily came across your site while searching for a healthy zucchini bread recipe and 2 days later, I baked. Let me tell you that my husband said it was the best zucchini bread he’s ever eaten! Most zucchini bread recipes contain so much sugar and I always end up reducing the sugar. This recipe however was amazing and I did not have to change anything. The bread was moist with the perfect amount of sweetness. Thank you for this amazing recipe and I look forward to trying others!!!!

    28. 5 stars
      I recentlymade this recipe with my two girls and it came out perfect!!!!
      It was delicious, moist and most important lemony!! (2 teaspoons of lemon extract for sure)
      Good bye Starbucks… Hello Johnson Family! My husband and son gave it 5 stars!
      Thank you for all your work to bringing this awesome recipe to the masses!!!!!

    29. 5 stars
      My MIL just had Open Heart Surgery and she found this recipe. I made 2 loafs today and it is absolutely delicious! Very moist! Will definitely make this again and again!

    30. 5 stars
      This turned out so moist and yummy! I used Einkorn flour and flax egg to make it vegan. Folded in some walnuts at the end. Will make this again!

    31. 5 stars
      This recipe is really good! I used all-purpose flour and swirled some mini chocolate chips and chopped walnuts on top. YUM.

    32. 5 stars
      Instead of apple sauce I used Greek nonfat plain yoghurt and I used coconut sugar. We love it. It is so moist, def. will use this recipe from now on.

    33. 5 stars
      I used a flax egg to make it vegan and it came out perfect! So delicious and moist! Will definitely be my go to zucchini bread recipe!

    34. 5 stars
      Excellent! I made muffins and baked them at 375 degrees for 30 minutes. I would probably add a little less of the honey next time.

    35. 5 stars
      It is delicious but ours was mushy on the inside we followed the recipe exactly and coked it for ten extra minutes but still so so so so yummy!!!!!!!!!!!!!!!?

      1. I noticed when cooking, some zucchini, larger garden ones, are more watery. Maybe that was the case. If so, next time squeeze a bit. Glad you enjoyed the recipe regardless. I like your name. 🙂

      2. I also Baked mine an extra 8 to 10 minutes because it was not done and at the end of 10 minutes it was perfect. Very yummy.

    36. 5 stars
      Hello! I did a double batch for 2 loaves. My daughter gave it a 10 our of 10. I used 1 cup of honey and 1/2 cup of agave as I ran out of honey. I also used only 3 teaspoons of cinnamon and added walnuts and chocolate chips. It did take a little longer to bake as I used a little smaller loaf pan. Very, very moist and yummy! 🙂

    37. 5 stars
      Oh my goodness! This bread is incredible! So tasty, tender and moist. It’s a keeper that will come back regularly. ???

      Zucchini is a real magic vegetable, it even replaces cucumber my husband likes much can’t digest.

    38. 5 stars
      Excellent recipe. I made a zucchini cake out of the recipe and added 70% chocolate chips and walnuts. I also used applesauce and 100% maple syrup. Great hit!

    39. 5 stars
      I made this today! It’s delicious! I was recently ordered to go on a low fat diet because of my lipid profile being a little off. This is the perfect recipe for me! My husband loved it too and he is SO anti-healthy food!! Thank you Olena! I’ll be checking out all of your recipes!

    40. 5 stars
      Great recipe! I have made zucchini bread before, but using almond flour. I Like this recipe using wheat flour instead, it came out firmer and less mushy. I added raisins and walnuts, used a little less maple syrup and it was perfect! This recipe is a keeper! Thank you for sharing!

    41. 5 stars
      Love this recipe!!! I used 4 tablespoons yoghurt as an egg replacer and turned out great (I think I could even do 4 tbsp extra apple sauce as an egg replaced next time to make it vegan) also added choc chips – delicious – thanks for the recipe :))

    42. 5 stars
      Made a double batch and it came out perfect. Chose this recipe for my toddler since we prefer no refined sugar and everyone loves it.

    43. 5 stars
      Had a giant zucchini, so I made a recipe and a half, used 2 jumbo eggs, and made both larger and smaller muffins and a couple of extra-large ones. Used maple syrup and a little bit of molasses that I had left over and it was just the right degree of sweetness. I don’t like sugary tasting breads or muffins and these were perfect! Used some walnuts for texture and loved the results! Thanks for this great recipe.

    44. 5 stars
      I have my gramma’s recipe but I saw this recipe that my husband could have (he has Type 2 Diabetes) and so I made your recipe as muffins, not a loaf. I made it precisely as stated and placed dark chocolate chips on top of five of them, crushed walnut bits on three of them on the top of four, and kept three without any on top….in case he needed a topping…he’s not a zucchini fan. My husband shared one and said “Yum, I can have one with my morning coffee!” Hooray!! Thank you for this recipe!!

    45. 5 stars
      Made this and absolutely loved it. The bread has a great taste to it & super moist. Making more soon. Thank you!

    46. 5 stars
      Oh my word! This was delicious! I made a few modifications, but so so good still. Thanks for sharing

    47. 5 stars
      I doubled the recipe and it was excellent. It did fall apart when I tried to slice it fresh from the oven but stays together nicely now after fully cooled. I added chopped pecans and raisins…..and put more chopped pecans on the top of the loaves before baking which added the perfect topping as the nuts toasted for extra flavor. I’m saying this recipe. Thank-you !

    48. 5 stars
      Honestly the best ! The only change I made was I used 1/2 cup maple syrup and added more apple sauce. Supper moist and still sweet. Thank you for this great recipe. A Keeper , I’d be proud to serve this!

    49. 5 stars
      This is such an easy, healthy recipe! Love it, even the kids! Just made it, as we have way too many zucchini coming in the garden and need to use them…my new go-to recipe! Used honey, just 1/2 cup and instead of spray on the parchment I brushed it with coconut oil!
      Came out perfectly! Thank you! Next time going to try and make it gluten-free…any advice on making that work would be appreciated!!

      1. That is the best when kids (& the rest of the family) love what we moms make. That’s so great!
        For gluten free, you can use my lemon zucchini bread as a guideline. Or I believe GF flour needs more moisture so you can add milk until proper consistency.

    50. 5 stars
      Absolutely delicious! I used all purpose flour instead of spelt or whole wheat. It was moist and very flavorful. I added walnuts and will try other options.

    51. 5 stars
      I just finished making these my first time ever making zucchini bread I made mine into muffins and they are definitely worth it I love they are made without oil! Makes me feel ok putting in chocolate chips ?

    52. 5 stars
      So moist is the first thing that comes to mind! I was looking for a recipe that did not use 2 cups is sugar and this is it! Really pleased and super easy to make.

    53. I looked through the comments to see if anyone tried this but seems not: can you substitute the applesauce with coconut oil? And would it be the same amount? If it’s just for moisture my guess is yes however wanted to see if anyone else had good results. Eager to try this one. Thanks!

    54. 5 stars
      This recipe is definitely a keeper, thank you. Absolutely delicious and moist. I used maple syrup and added walnuts and chocolate chips. Fabulous with my morning coffee. Mmmmm!!!

    55. 5 stars
      1st time making zucchini bread and will not be my last using this recipe!!! A lot of the zucchini recipes had you adding so much sugar, chocolate chips, and “extras” that I felt like I might as well be eating cake. I loved the healthier version that this recipe provided. It’s a little heavy on the honey taste to me, but my kids aren’t complaining – they’re loving it!!! Very easy and very delicious!

    56. Hi,
      This looks like a great recipe. I live in rural Mexico and don’t have access to some ingredients that would be common in the US, etc. I’m going to try using Mexican squash instead of zucchini (too much moisture?) and Greek yogurt instead of applesauce. I love that you used whole wheat flour.
      Your recipes are my new favorites! Thank you so much.

    57. This didn’t work for me but it may be a setting on my oven as I used stone ground 100% whole wheat flour. After leaving it in for a total of 100 minutes (several oven checks later), all it did was brown (and start to burn) on the outside and stay uncooked inside. Why would this be?

      1. I think “stone ground” is just a method for grinding flour for more health benefits. I think it is more your oven or maybe an altitude issue. I bake all my recipes using whole grain flours in 2 different ovens and never had this issue. There is oven thermometer you can buy to check your real oven T. Hope this helps.

      1. It’s best to use a liquid sweetener. It’s all about maintaining the perfect balance between wet and dry ingredients in baking.

    58. 5 stars
      I love with all your recipes that you not only explain in detail tips and suggestions, but you also give facts on how to package and freeze leftovers ! THANK YOU

    59. 5 stars
      Absolutely delicious. Used two small loaf pans, 8 x 4. Used finely grated apple for applesauce. Added 1 cup pecan halves. Worked out fine baking in our small rv convection oven. Thank you for sharing your healthy recipes.

    60. Do you have a gluten free alternative for spelt in this recipe? I’d love to make it, it looks great.

      1. 5 stars
        I use just about any recipe – I substitute wheat flour with whatever suits me (almond meal, packaged gluten-free flour, or my own GF mix I make up) making sure it includes an egg, baking powder (GF) and/or bi-carb soda rising agents.

      2. 5 stars
        I used Gluten-free all purpose flour and baked at 330. Degrees for 6o minutes. Very good recipe

    61. 5 stars
      LOVE this recipe! I used three cups of all purpose flour instead of two cups of whole wheat, and it turned out amazing 🙂

    62. This recipe didn’t work well for me, I’m not sure why. The loaf remained uncooked near the middle and underneath so I popped it back in the oven for 10-minute intervals, 3 of them, and it remained soggy. If I had split the batter into two loaves I think it may have worked better? Any other suggestions? I followed the recipe but used unbleached white flour as that is what I had to hand – thank you!

      1. Unfortunately all purpose and whole wheat flour are not subbed 1:1. That’s why your loaf remained soggy. Baking is quite precise and it’s best to follow the recipe. Google sources recommend to use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for. I haven’t tried.

      1. A better substitute for honey is maple syrup. Either is used for flavour in the recipe. Applesauce adds moisture to the bread.

    63. 5 stars
      This bread is fabulous the best healthy bread I have ever tasted !!!! I love the ingredients so healthy and O so so yummy!!!brosio

    64. 4 stars
      Great recipe! I did half maple syrup and half agave and it turned out great! I can’t wait to have it with my coffee tomorrow morning:) Maybe next time I’ll add almond slices or other nuts. Thanks for the recipe!

    65. 5 stars
      I’ve made this 3 times now. My family and friends love it! I love that it’s healthy and lower calories.

    66. 5 stars
      I was cutting into the zucchini bread within half hour after done and it was great! Kind of food i want to eat. Thank you

    67. I noticed you have posted a lot of gf muffins and breads. I’m really looking for a good gf zucchini bread, but noticed there aren’t many in general, unless they contain chocolate chips or are chocolate zucchini bread. I’m wondering if this is because it’s hard to make a good tasting gf plain zucchini bread? But if that was true, I wouldn’t be able to find plain zucchini muffins, would I? I’m just hoping maybe you can help me as I’m not confident just substituting a gf flour in this recipe. It has to taste good. There are so many choices of flours to use, I don’t trust myself. In gf muffins and breads, I see a lot of recipes using both coconut and almond flour, for example. This type of creativity is way beyond my creativity/skill level. If you have a gf zucchini bread recipe, I missed it so could you either send me a link to it or suggest a substitution? Unless I’m on to something and zucchini bread w/o chocolate in some capacity is just one of the few things that doesn’t have a great tasting gluten free option and that’s why recipes are scarce. I’d rather go without than make something that doesn’t taste great for family and friends. Thank you so much for your time.

    68. 5 stars
      Love this bread! I substituted half the zucchini for carrots, added walnuts and homemade Muslix mix too! So moist and delicious!

        1. Why can’t AP flour be used? I think it could be, but maybe just a slightly different amount since WW is more dense/dry? I’d like to make this recipe if I could use AP flour, which is all I have right now. Thanks!

    69. 5 stars
      This is the second zucchini recipe of yours I’ve made in two days. Both are delicious! I intend on making a lot more of your amazing recipes as well! Cheers to a fellow BCer! ?

    70. 5 stars
      I has a huge zucchini that I needed to use before it went bad. I saw this recipe and loved how it used healthy ingredients. I made a bunch of little loafs and gave them out to family and friends. Everyone loved it! I have another huge zucchini and requests for more bread. Thank you for this wonderful recipe!

    71. 5 stars
      I modified this as I didn’t have whole wheat flour, so not as healthy…. 🙂 but turned out amazing and my 5 year old loved it. I added mini chocolate chips.
      Also didn’t have a grater to do finely grated, so I used largely grated. Still worked. Used maple syrup. Moist and delicious. Will make again.

    72. OMG! You two are absolutely adorable! I’m going to Sprouts now to purchase the zucchini and making this bread!

      1. He is all mine, Tracy.:) You are sweet. We do like each other most days. I will be waiting for you to come back and let me know how it went.:)

    73. 5 stars
      I received some zucchini from a neighbors garden so I searched the internet for a healthy recipe that calls for applesauce when I came across your website and recipe. I have plenty of home canned applesauce from our bumper crop last fall and I am always looking for ways to incorporate it into a recipe. I made one change in your recipe, I used organic blue Agave syrup instead of maple syrup or honey. The bread turned out moist and delicious, I will now use this recipe when I make zucchini bread.

    74. 5 stars
      This is a great recipe, the only change I made was using minute oatmeal and ground it into flour for 2 cups of oatmeal flour. Extra baking soda and powder, it didn’t have much rise but it was very moist and very good.

    75. 5 stars
      This is delicious! I have made four loaves in the last two days! I am throwing out my old recipe. Super moist and flavorful. I have made two with honey and two with maple syrup. So so good!

    76. 5 stars
      Love making any version of zucchini bread!!! Do have a question though, by the picture your bread pan looks very long, what size is it or is it my perception that it seems long? ?

      1. Lol no you are seeing it right. It is longer and narrower than traditional pan. It’s in the studio so can’t tell you exact measurements. You can use regular pan. I done it many times with this recipe.

      2. 5 stars
        This was delicious! So glad I found it. And my husband loves it…and he loves sugar!

        The person that commented on “too much cinnamon” was a lifesaver! I put in just over 1tsp. because of him/her, and it was PLENTY.
        Also, the second time I made it I added a little less honey…it’s in the oven now…

        Soooo moist

      1. You have to grate zucchini. Maybe you can grate frozen and maybe bake with it but I haven’t tried. One reader mentioned she uses grated frozen zucchini in baking but not sure about the details.

    77. 5 stars
      I had a huge zucchini in my garden and a friend recommended I use it to make zucchini bread. I found this recipe online because I wanted a healthier bread option. It is absolutely delicious and wonderfully moist. I have one in the oven now! My husband and I love this bread!

    78. 5 stars
      I made the first loaf as written but used 1 1/2 cups whole wheat flour and 1/2 cup unbleached A-P flour for a lighter texture. To the first loaf, I added 3/4 cup walnut pieces and a dash of nutmeg. delicious!! To the second loaf, I didn’t have enough zucchini so I added 1/2 cup grated carrots and added raisins (to hide the taste) and the nutmeg. My hubby will NOT eat carrots but raved about both loaves! thanks for the awesome recipe!

    79. 5 stars
      Absolutely delicious and works with my low fat diet needs. Thank you so much for sharing and creating such a wonderful recipe.

    80. I just made this with some zucchini that I had in the freezer (it’s clean the freezer week), maple syrup, and chocolate chips. It’s really tasty! My husband couldn’t believe that I didn’t add any oil. I’ll definitely make this again.

    81. Do you think this would work using sugar free maple syrup? I have a ton of zucchini to use and am trying to make recipes but follow weight watchers points at the same time. Thank you in advance 🙂

        1. Sugar Free Maple Syrup is made by Lakanto and used by people on a ketogenic diet.
          It’s low carb and sugar free…..very yummy, I use it in place of normal maple syrup.

    82. 5 stars
      I tried this recipe and love it! I used half spelt flour and half white whole wheat flour. Even my picky husband asked for seconds. This will be my go-to recipe for zucchini bread. Thank you.

      1. You are very welcome, Vickie! Those are great substitutes that work because both flours are whole grain with bran. Awesome to hear it’s your new go-to healthy zucchini bread.

    83. 5 stars
      This bread is so good! I need to eat a low fat diet and this was the perfect recipe. I have made it several times and I use whole wheat flour and maple syrup.

    84. 4 stars
      I substituted paleo flour for the whole wheat and it didn’t set at all. I left it in the oven for 25 minutes longer and still no good. 🙁 the taste is amazing though!

      1. Hi Katie. You cannot substitute whole wheat flour with gluten free flour because this recipe needs gluten to rise. That’s why this healthy zucchini bread never rose. It would have to be completely different recipe. Overall you can never swap any GF flour for wheat in any recipe just to save you some disappointments in the future.:)

        1. I’m surprised that you said no GF flour can be used in place of the whole wheat flour ever. I haven’t tried your
          recipes yet but I bake a lot of baked recipes using Cup per Cup GF flour in place of whole wheat for my daughter.
          While the batter comes out denser (I often use a little more liquid), the recipes always come out really well. I plan on using it to try out your recipe.

          1. I know that baking is a science. From my experience over the years, when I baked with GF flour goods come out much more dense, more dry and taste is a bit different. Plus there are so many brands of GF flours with different components, they might and I am sure will act differently in different recipes. It is not 1 ingredient flour like whole wheat. I stand by my tested recipes and would not recommend something to a reader I do not enjoy or something that might not work out. I am not a gluten free blog, therefore it is not feasible for me to test every single recipe how much more liquid GF flour may need or how it may taste. And I do know that gluten free baking is very different from regular baking. But if you feel like this substitution will work for you, please use it.:)

    85. 4 stars
      Super moist and delicious. I made gluten-free with Bob’s Red Mill 1 to 1 all purpose flour and homemade oatmeal flour and a touch of almond flour. I think I should have used a little more flour as the texture doesn’t seem quite “done.” But my four year-old LOVES it! And I do, too!

      1. More flour wouldn’t help. It’s because almond and oat flours have no gluten. They don’t absorb liquids like wheat flours do. When it comes to baking, it’s best to follow the recipe, especially with flours.:)

    86. 5 stars
      Best zucchini bread EVER! Added chopped up 80% cacao ghiradelli bar for extra goodness!! Made with maple syrup and it was awesome!

    87. 3 stars

      + Surprisingly moist bread for an all whole wheat flour recipe.
      + Easy recipe to execute.
      + I made one loaf with maple syrup and expected it to taste too strong but that wasn’t the case.
      + Second loaf used all honey and again, didn’t seem to taste like honey but just sweetened the bread.


      – Flavor is too strong with whole wheat flour.

      – Cinnamon seemed high (even for this cinnamon lover) and I suspect it’s to help with the overwhelming flavor of all whole wheat.

      Overall – this recipe executed well, scientifically works great, and has a great texture and moisture content. Flavor, to me, wasn’t pleasing enough to decide to make this again. Perhaps subbing white whole wheat flour could taste better.

      1. I have a friend and she doesn’t like whole wheat flour and maple syrup baking. Period. So she bakes with all purpose flour and white sugar. End of story. Probably you are “the same friend”.?

    88. 4 stars
      Whipped this up today. I added 1/2tsp betterNOW stevia, 3/4c walnuts and 1/2 cup semi sweet chocolates. It was wonderful. Next time I’ll bump up the stevia to 1 full tsp for my family’s taste buds. Thanks for the recipe.

        1. I have made a very similar recipe and have substituted almond flour using ¾ almond to ¼ spelt and tasted great I added a tsp more of baking powder to offset heaviness of almond flour, it is a matter of experimenting with the ratio until you find what works

    89. Just took mine out of the oven and can’t wait til after dinner to try a piece! I had everything on hand, even the chocolate chips! This was so easy to make and smells wonderful!!

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