Healthy Zucchini Bread

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.

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: 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!

• 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.

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.

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.

FAQs

More Healthy Zucchini Recipes

• Healthy zucchini brownies
• Healthy zucchini muffins
• Almond flour zucchini muffins
• Lemon zucchini bread
• Chocolate zucchini muffins
• Zucchini chocolate chip muffins

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