Healthy Zucchini Bread
Servings: 12 servings
Calories: 204kcal
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! Gluten free friendly.
Print Recipe
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup + 2 tablespoons Unbleached All Purpose Flour see notes
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- ⅔ cup brown sugar
- ½ cup applesauce
- ⅓ cup + 1 tablespoon avocado oil or light olive oil
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
- 1 ½ cups finely shredded zucchini lightly packed (water squeezed out then measured)
Instructions
- Preheat oven to 350ºF and line a 9x5 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
Notes
FLOUR - If using white whole wheat flour, just use 2 cups. If you're looking for a grain free version, make my paleo zucchini bread!
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 my Banana Zucchini Bread 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.
STORAGE - store leftover bread 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.
Nutrition
Serving: 1piece | Calories: 204kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 268mg | Fiber: 3g | Sugar: 14g