Healthy Zucchini Bread

4.94 from 404 votes

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!

Prep Time10

Cook Time1

Cooling Time1

Total Time2 10

Course: Muffins and Quick Bread

Cuisine: North American

Diet: Vegetarian

Servings: slices

Calories: 148kcal

Author: Olena Osipov

Ingredients

2 cups coarsely or medium shredded zucchini packed and not squeezed
1 large egg
1/2 cup unsweetened applesauce
3/4 cup honey or maple syrup
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups whole wheat or spelt flour
Cooking spray I use Misto
1/2 cup walnuts coarsely chopped (optional)

US Customary - Metric

Instructions

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!

Video

Notes

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?

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.
I have not tested this recipe with all-purpose flour but if I were to try, I would use 2 1/2 cups. Again, I can't guarantee the results. I think you can get away with half whole wheat and half white flour.
Gluten-free flour blend may make bread dry if used on 1:1 ratio.
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.

Nutrition