by Olena

Healthy Zucchini Bread (Video)

by Olena

4.8 from 32 reviews

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 lemon 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 grated 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 grated zucchini and then use in baking. I have not tried. But if you are wondering, I would thaw frozen grated 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

  • 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. | ifoodreal.com
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
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Healthy Zucchini Bread

4.8 from 32 reviews

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

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Category: Muffins and Quick Bread
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 2 cups grated zucchini (packed and not squeezed)
  • 1 large egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup raw 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)

Instructions

  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, add egg, applesauce, honey, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
  3. Add zucchini and stir.
  4. Add flour and mix gently with a spatula just enough to combine.
  5. Pour batter into previously prepared loaf pan and bake for 50-60 minutes or until the toothpick inserted in the middle comes out clean.
  6. Remove from the oven and transfer to a cooling rack to cool off for 10 minutes.
  7. 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

105 comments on “Healthy Zucchini Bread (Video)

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  1. 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!!!

  2. 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!

  3. 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.

  4. 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.

  5. 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

  6. 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.

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

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

  8. 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.

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

  10. 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!

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

  12. 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

  13. 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.

  14. 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!

  15. 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! ?

  16. 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!

  17. 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.

  18. 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.

  19. 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.

  20. 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!

  21. 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. 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.

  22. 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!

  23. 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!

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

  25. 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.

  26. 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.

  27. 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.

  28. 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.

  29. 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.:)

  30. 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.:)

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

  32. Positives:

    + 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.

    Negatives:

    – 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”.?

  33. 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

  34. 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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