Go Back

Healthy Zucchini Bread

Healthy zucchini bread with a golden-brown crust and tender oat-and-whole-wheat crumb. This lighter loaf uses zucchini for natural moisture plus honey or maple syrup for low sugar sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 0.5 cup rolled oats
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
Wet ingredients
  • 0.33 cup honey or maple syrup
  • 2 eggs
  • 0.33 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1.5 cup zucchini, grated and squeezed dry
Mix-ins (optional)
  • 0.33 cup walnuts, chopped
  • 0.25 cup dark chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Grate the zucchini and squeeze it dry until you have about 1.5 cups, then set aside.
Mix dry ingredients
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Whisk honey or maple syrup, eggs, melted coconut oil, unsweetened applesauce, and vanilla extract until smooth and glossy.
  2. Stir in the grated squeezed zucchini until the mixture looks evenly moistened.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts and dark chocolate chips if using.
  2. Pour the batter into the prepared loaf pan and bake 50–58 minutes at 350°F, until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf in the pan for 15 minutes, then slice for the best texture—this bread tastes even better the next day.

Notes

Pro tip: Squeeze the zucchini very dry so the loaf bakes up with a tender, not gummy, crumb. Store airtight in the fridge for up to 4 days, or freeze sliced portions up to 2 months (thaw overnight in the fridge). For a dietary swap, use maple syrup instead of honey (or vice versa) to keep it low sugar while maintaining moisture.