This Healthy Zucchini Bread recipe is made with whole wheat flour, lightened up with applesauce, and loaded with cinnamon. It’s a soft, moist, and easy quick bread the whole family will love!
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Why You’ll Love This Recipe
- Whole wheat and low sugar, with extra moisture from applesauce.
- A great way to use that extra summer squash in your garden from zucchini season!
- Full of wholesome ingredients you can feel good about.
How to Shred Zucchini
If this is your first time shredding zucchini, I recommend a cheese grater and a sturdy grip. Here’s how to do it:
- Rinse off zucchini and pat dry with a towel.
- Use a sharp knife to slice off both ends of the zucchini.
- Start pushing the end of the zucchini into the grater. Slide back and forth until the zucchini is fully shredded.
NOTE: I prefer to use the fine side of a box grater (rather than the large holes of a box grater) for zucchini bread and healthy zucchini muffins. This allows the shredded zucchini to easily mix into the batter. It’s a great way to sneak some zucchini into baked goods for little ones, especially those picky eaters.
How to Remove Moisture From Zucchini
The easiest way to squeeze water out of grated zucchini is to use a cheese cloth, a clean tea towel, or layers of paper towels.
Place the grated zucchini into the cloth, wrap it around tightly, and squeeze as much water out as you can (over the sink or a bowl).
Why do you need to do this? Because it will ensure you have the proper ratio of wet-to-dry ingredients. Without squeezing out the excess moisture, you don’t really know how much liquid you’re adding to the batter, which can result in too much or not enough liquid in the batter.
Recipe Ingredients
This healthy zucchini bread is packed simple ingredients from our healthy baking pantry. We will need the following:
- whole wheat flour – a touch of whole grains adds fiber and nutrition. If you prefer a grain-free version, make this Almond Flour Zucchini Bread.
- all-purpose flour – regular flour gives us the right structure, but there are options for all whole wheat flour, whole wheat pastry flour and white whole wheat flour. More about flour substitutes in the recipe card below!
- cinnamon – a full tablespoon of cinnamon provides a delicious warming spice.
- baking soda – for lift and extra golden brown color.
- sea salt – sea salt enhances those delicious zucchini flavors.
- brown sugar – brown sugar or any granulated sugar of your choice (i.e. white sugar, coconut sugar, Swerve, etc.) can be used. If you prefer a sweeter bread, use up to 1 cup sugar. I have not tested this version with liquid sweeteners, such as pure maple syrup.
- unsweetened applesauce – applesauce promotes a super moist bread and adds some natural sweetness.
- oil – use avocado oil or light olive oil for a neutral flavor. Melted coconut oil can also be used, but it will impart a different flavor. Use unrefined coconut oil if you do not want the coconut flavor.
- egg – one eggs binds the batter. I have not tried this recipe with an egg substitute, so I can’t say for sure how it will turn out. Flax eggs are usually my go-to. If trying this, the texture of the bread may change slightly. I do not recommend using gluten free flour in combination with an egg replacement as the bread will likely turn out gummy.
- vanilla extract – a dash of vanilla extract enhances the overall flavor.
- non-dairy milk of choice – use whatever milk you have on hand, such as almond milk, cashew milk, soy milk, or coconut milk.
- fresh zucchini – you will need about 2 medium zucchini. Look for ones that have glossy skin with no signs of damage.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Flavor Variations
This easy zucchini bread recipe is the perfect base and it’s easy to add in your own favorite flavor additions, such as:
- banana – use well mashed banana in place of the applesauce, or make Banana Zucchini Bread for a more pronounced banana flavor.
- nuts – chopped walnuts or pecans are great here. Use about 1/2 cup chopped nuts total.
- chocolate chips – who doesn’t love a good chocolate chip zucchini bread? Just add 1/2 cup mini chocolate chips or 2/3 cup regular sized morsels.
- extra spice – if you love additional spice, feel free to add pumpkin pie spice, or even a chai spice blend. Or simply add 1/2 teaspoon nutmeg with the cinnamon already in the recipe.
How to Make
Here are the instructions and step-by-step photos on how to make this healthy zucchini bread recipe:
Preheat Oven
Preheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paper.
Shred Zucchini
Shred zucchini on the small holes of your box grater. Make sure all the water is squeezed out and the shredded zucchini measures 1 1/2 cups slightly packed.
Mix Dry Ingredients
In a medium bowl, whisk together flours, ground cinnamon, baking soda, and salt.
Whisk Wet Ingredients
In a large bowl, whisk together brown sugar, applesauce, and oil. Then add in egg and vanilla extract, whisking until smooth and emulsified.
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Make Zucchini Bread Batter
Add about half of the flour mixture to the wet ingredients and stir a couple of times. Then, add the rest of the flour and milk until almost combined.
Fold in grated zucchini until fully incorporated.
Bake
Pour batter into the prepared loaf pan. Bake in the preheated oven for 30 minutes uncovered. Then, cover with aluminum foil and continue baking another 15-20 minutes, or until inserted toothpick in the center of the bread comes out clean.
VISUAL TIP: Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
Cool
Cool the entire loaf in the pan for 15 minutes before transferring to wire rack to cool completely.
Serving Suggestions
Nothing beats zucchini bread, whether it’s from breakfast, afternoon snack, or even dessert. I love to cut it into individual slices and pack a slice into my kids lunch boxes or give them a slice as an afterschool snack.
Our favorite way to enjoy is with a slab of butter or nut butter (like almond butter or peanut butter) for the ultimate slice.
How to Store & Reheat
Leftover zucchini bread can be stored tightly wrapped with plastic wrap or in an airtight container at room temperature for 2 days or in the fridge for 5 days.
Reheat: Pop a slice in the toaster oven for 5 minutes or in the microwave for 30 seconds, until warm.
Recipe FAQs
Is zucchini bread healthy?
It can be! This particular recipe is lightened up to be much healthier than traditional zucchini bread, which typically has loads of sugar, quite a bit of butter/oil and white flour, tasting more like a treat than a healthy snack.
What is a good substitute for oil in zucchini bread?
Applesauce is a fat-free ingredient that can be substituted for oil in many baked goods. Stick to unsweetened applesauce to control the sugar in your recipe.
Do you take the skin off zucchini for bread?
There is no need to peel the zucchini. The skin adds fiber and nutrients. Peeling the zucchini is an unnecessary extra step and it will save you time in the kitchen.
How many calories are in one slice of homemade zucchini bread.
One slice of our zucchini bread is about 200 calories (based on serving 12 slices).
If you make this Healthy Zucchini Bread recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
More Healthy Zucchini Recipes You’ll Love:
Healthy Zucchini Bread
Ingredients
- 1 cup Bob’s Red Mill Whole Wheat Flour
- 1 cup + 2 tablespoons Bob's Red Mill Unbleached All-Purpose Flour, see notes
- 1 tablespoon ground cinnamon
- 1.5 teaspoons baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 2/3 cup brown sugar
- 1/2 cup applesauce
- 1/3 cup + 1 tablespoon avocado oil, or light olive oil
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
- 1.5 cups finely shredded zucchini, lightly packed (water squeezed out then measured)
Instructions
- Preheat oven to 350ºF and line a 9×5 loaf pan with parchment paper; set aside.
- Shred zucchini: Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
- Mix dry ingredients: In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
- Mix wet ingredients: In a large bowl whisk together brown sugar, applesauce, and oil. Add in egg and vanilla, whisking until smooth.
- Combine: Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
- Bake: Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
- Cool: Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
- Slice into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.
Video
Recipe Notes:
Nutrition Information
This post was originally sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.
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