This Healthy Zucchini Bread is fluffy, moist and made in one bowl with not a drop of oil. Make it with your surplus garden zucchini or anytime of the year for healthy breakfast or snack!

We also love this healthy zucchini banana bread and healthy chocolate zucchini bread.

Healthy zucchini bread in a loaf pan with fresh zucchini by the sides.

This recipe is a result of my local farmer’s zucchini season in full swing. It’s super easy and truly healthy zucchini bread with no white flour, no refined sugar and no oil without sacrificing the flavor or moistness.

Most zucchini breads are full of oil and refined sugars, which cancels the fact that you are eating a vegetable. Not my zucchini breads! We also enjoy this healthy lemon zucchini bread and almond flour zucchini bread for without eating “dessert for breakfast”.

Why You’ll Love This Recipe

  • Easy to make: Made in one bowl, you don’t even need to squeeze excess water out of zucchini! Less work and less dishes to wash, means you can be in and out of the kitchen in less time.
  • Whole grain: Made with whole wheat or spelt flour, means you are consuming less refined carbohydrates. You will stay full longer as well as consume good for you nutrients.
  • No refined sugar: Honey or maple syrup are lower on the glycemic index which allows your body to burn sugar more efficiently and avoid the “crash and burn” that can come from white refined sugar.
  • Moist: It’s no secret using zucchini in quick breads adds moisture due to its high water content. Freshly grated zucchini and applesauce make it moist, low fat and oil free!

Ingredients for Healthy Zucchini Bread

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

Zucchini, maple syrup, spelt flour, applesauce, baking soda, baking powder, salt, egg, vanilla, cinnamon, cooking spray.
  • Zucchini: Can also use green or yellow summer squash. No need to peel or squeeze zucchini. If you can find locally sourced zucchini during the summer season, that is the best! Otherwise, look for organic zucchini since you do not peel the zucchini and will be eating the skin.
  • Honey or maple syrup: Also any liquid sweetener like agave, brown rice syrup or sugar-free syrup will work.
  • Applesauce: Makes bread moist without using oil. I like to use unsweetened applesauce or Instant Pot applesauce. If all you have is sweetened that is fine, your bread will just be sweeter.
  • Egg: Acts like “a glue” and helps with good texture.
  • Whole wheat or spelt flour: These are the only flours I have tested in this recipe. Baking is a science and it is super important to follow the recipe. See FAQs below for other flours info.
  • Cinnamon and salt: Salt to enhance the flavor of ingredients and cinnamon to add a sweet, earthy taste.
  • Vanilla extract: Enhances the overall flavor of all the ingredients in baking.
  • Baking powder and baking soda: Leavening agents make bread rise.

How to Make Healthy Zucchini Bread

This is one bowl recipe!

Step by step process how to make healthy zucchini bread.
  • Prep zucchini: Grate zucchini on large holes for prominent flecks or on medium size holes “to hide the veggies” of a box grater. Do not squeeze!
  • Mix wet ingredients: Combine all ingredients in a large bowl, except zucchini and flour, and whisk well. Mixture will be foamy and bubbly because applesauce reacts with baking soda right away.
  • Make batter: Add flour and stir until well mixed. I wouldn’t be too concerned with over mixing but folding ingredients into the batter gently is always a good baking practice. Batter won’t be as thick as traditional quick bread or muffin batter.
  • Bake: Pour into a loaf pan and bake for 60 mins. Photo shows a longer and skinnier loaf pan because I like to experiment. However, regular sized 9 x 5 inches loaf pan is all you need.

Recipe Tip

Don’t over bake the bread. Remove from the oven when toothpick inserted in the center comes out clean. Bread continues to bake with residual heat as it it cooling off in a loaf pan and then on a wire rack.

Sliced zucchini bread on a cooling rack and two yellow squash near it.

Add-Ins and Variations

  • Chocolate: Add up to a 1/2 cup of mini chocolate chips or chopped dark chocolate.
  • Nuts: Up to 1/2 cup of chopped walnuts, pecans or pistachios for some crunch.
  • Dried fruit: Raisins, dried chopped apricots or dates, or unsweetened cranberries add additional texture. I would start with 1/4 cup and add up to a 1/2 cup.
  • Coconut: Look for unsweetened coconut flakes in the baking aisle.
  • Blueberries: Before adding, toss berries with a small amount of flour to prevent them sinking to the bottom. Or use to stud the top of the bread.
  • Dash of nutmeg: For additional earthy flavor.
  • Egg free: I think it will work although I haven’t tested with this bread, but let me know in the comments. Try flax egg or chia seed egg.

Zucchini Tips for Best Results

All zucchini bread recipes differ. Here is what I recommend 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 pat dry or squeeze zucchini for my recipe because we want all the water to make the bread moist. It plays a crucial role in this recipe!
  • Remove large seeds: Only if you use very large garden zucchini, its seeds will be almost as large as pumpkin seeds. Then remove them before grating, otherwise there is no need to de-seed the courgettes.
  • Grating it: Grate on large or medium size holes of a grater. The only difference is that coarsely grated zucchini will have more prominent flecks of zucchini in baked bread. If you would rather “hide the veggies”, use medium holes. I have tried and loved both methods. Also, I do not recommend to grate or “zest” zucchini.
  • Pack in a cup: You want 2 cups packed of 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.

Recipe Tip

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.

Serving Recommendations

While most of the time, our family enjoys this bread as is fresh from the oven, here are some other fun ways to serve it!

  • Butter: This is my favorite way – simply spread some softened salted butter on bread, yum!
  • French toast zucchini bread: This is best if your bread is nearing the end of its “lifecycle”. Make an egg dip batter by combining egg, your preferred milk and a pinch of salt and spices like cinnamon or nutmeg. Whisk to combine. Soak a slice of bread in the mixture for only a few minutes and fry both sides of the bread in a pan over medium-high heat.
  • Drizzle with a glaze: This works especially great if your bread is doubling as a dessert! Try the glaze from healthy lemon poppy seed bread. Alternatively, spread it with some Greek yogurt frosting.

How to Store and Freeze

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 leftovers past day 3 but if you do, then freeze it.

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 bag, let out as much air as possible and seal. Keep in a freezer 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.


What other flour can I use?

The only other flours I may suggest is white whole wheat flour and whole wheat pastry flour with a 1:1 ratio. Please let me know if you try.

All-purpose flour and gluten-free flour blend may make bread dry. I would reduce to 1 3/4 cups and possibly it will work but I haven’t tried. I think you can get away with half whole wheat and half white flour, for sure.

Almond flour is ground up almonds and acts differently. Coconut flour will not work as it is very “thirsty”. Oat flour will not work as it will make bread gummy. However, I believe one of the readers tried successfully 50% whole wheat flour and 50% oat flour.

Can I reduce the maple syrup or honey?

While I have not tested this, some readers have reduced the sweetener to 1/2 cup with good results. The key is to keep the balance of wet to dry ingredients. So possibly, add equal amount of applesauce for reduced amount of liquid sweetener.

Also as I have more experience with baking, you can use dry monk fruit sweetener or erythritol like Lakanto. I would add more, about 1/2 cup, applesauce though. Again, please let me know if you try.

Can I use Greek yogurt or yogurt instead of applesauce?

I don’t recommend to do so because bread will be less sweet. However, if you are OK with that, go for it. Also Greek yogurt has less liquid than applesauce or regular yogurt, so bread might be a tad less moist.

I am just shy of 2 cups of zucchini that is needed, what can I use?

Some readers have used grated apple, mashed banana or pumpkin puree and had great results! Let me know in the comments, if this works for you.

Can this bread be made into muffins or mini loaves?

Yes. You should be able to make 14 regular sized muffins and bake at 22-25 minutes. Make 4 small loaves and bake at 20-25 minutes. Make mini muffins and bake at 10-12 minutes.

More Healthy Zucchini Recipes

Or find a recipe that appeals to you among these 45 healthy zucchini recipes!

Sliced healthy zucchini bread on parchment paper.
Sliced healthy zucchini bread.

Healthy Zucchini Bread

This Healthy Zucchini Bread is fluffy, moist and made in one bowl with not a drop of oil. It is also low sugar and low fat!
4.95 from 362 votes
Servings 12 slices
Calories 148
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 10 minutes



  • 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. Then holding onto the flaps of parchment paper remove bread from a loaf pan and let it cool off for another 30 minutes or completely.
  • Using sharp serrated knife cut into 12 slices and enjoy!



Store: Covered or in a resealable bag in a cool dry place for up to 3 days. Freeze in an airtight container for up to 3 months. Defrost on a counter which takes about 3-4 hours.
What other flour can I use?
  • All-purpose flour and gluten-free flour blend may make bread dry. I would reduce to 1 3/4 cups and possibly it will work but I haven’t tried. I think you can get away with half whole wheat and half white flour, for sure.
  • White whole wheat and whole wheat pastry flour more likely will work 1:1 ratio. Please let me know if you try.
  • Coconut flour will not work as it is very “thirsty”.
  • Almond flour is ground up almonds and acts differently. Try this almond flour zucchini bread recipe.
  • Oat flour will not work as it will make bread gummy. However, I believe one of the readers tried successfully 50% whole wheat flour and 50% oat flour.


Serving: 1slice | Calories: 148kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 291mg | Fiber: 3g | Sugar: 19g
Course: Muffins and Quick Bread
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    Great recipe! Everytime I make this loaf my family loves it! I use honey instead of maple syrup bcause I think syrup is too sweet (I’d even say you could use less honey than the recipe suggests). I also use plain low-fat greek yogurt (no added sugar) and I think it works great! 10/10 recommend 👍👍

  2. 2 stars
    I was really excited about this recipe, but it did not turn out the way I was hoping. After almost 2 hours in the oven the outside was cooked and the inside was still gushy and uncooked. I did use regular flour but everything else was the same.. not sure what went wrong.

    1. This recipe is not made with white flour that’s why your bread didn’t bake through. It clearly states in FAQs it MAY work with LESS white flour but I have not tried and can’t guarantee results. In baking, it’s best to follow the recipe because baking is a science!

  3. 5 stars
    Mine turned out great! Cooked for 53 minutes and followed the recipe exactly- with the exception of maybe using a little less maple syrup bc it felt like so much! My kids LOVED it and they’re super picky. Will be making this often!

    1. Hi Lisa. I’m so glad to hear your kids loved it, the best compliment! And using a bit less maple syrup works.

  4. 1 star
    Outside tasted good and was crispy. Inside was dense and paste like. Never got a cooked cake like texture. Inedible. Sorry I wasted the ingrediants and time.

  5. 4 stars
    I used 4 small loave pans snd it came out perfect. Only cooked 30 minutes. First healthier zucchini bread I have ever made. Thank you

  6. 2 stars
    My problem with this recipe is the loaf never fully cooked through. The top was cracked, sprung back with a finger poke, and toothpick came out clean and that was after baking for 20 minutes longer than recipe called for, so I removed from oven and let it cool. The flavor of the loaf around the edges was great, but the interior was still gooey and undercooked.

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