Healthy Zucchini Bread
The BEST Healthy Zucchini Bread recipe, made with whole grain flour, lightened up with applesauce, loaded with cinnamon, shredded zucchini, soft and moist – you will love this easy recipe!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: breads & muffins
- Method: oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup Bob’s Red Mill Whole Wheat Flour
- 1 cup + 2 Tbsp 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.
Notes
FLOUR – you can also use all Bob’s Red Mill Whole Wheat Pastry Flour. If using whole wheat white flour, just use 2 cups. If you’re looking for a grain free version, make this one! If looking to make this gluten free, use 2 cups of Bob’s Red Mill 1:1 Gluten Free Baking Flour.
EGGS – I have not tried this recipe with an egg substitute, so I can’t say for sure how it will turn out. Flax seed 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.
APPLESAUCE – You can sub the applesauce with banana, or use this recipe.
SUGAR – Use up to 1 cup sugar for a sweeter bread. You can use the granulated sugar of your choice (i.e. coconut sugar, Swerve, etc.) I have not tested this version with maple syrup.
Keywords: moist zucchini bread, best healthy zucchini bread
Find it online: https://www.fitmittenkitchen.com/healthy-zucchini-bread/