Go Back
–+ servings
Healthy Zucchini Bread Recipe

Healthy Zucchini Bread Recipe: Moist, Guilt-Free Delight

Enjoy this Healthy Zucchini Bread Recipe, a moist and guilt-free treat packed with wholesome ingredients and natural sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups Whole wheat pastry flour Can mix with all-purpose flour for a tender crumb.
  • 1 teaspoon Baking soda Helps the bread rise.
  • 1 teaspoon Cinnamon Use fresh for best flavor.
  • 1/2 teaspoon Nutmeg Use sparingly for a subtle kick.
  • 1/2 teaspoon Salt Essential for taste.
  • 2 large Eggs For moisture; can use flax eggs for vegan option.
  • 1/2 cup Maple syrup Natural sweetener; honey or agave can be substitutes.
  • 1 cup Plain Greek yogurt Keeps the bread moist; use dairy-free if needed.
  • 1/2 cup Almond milk Can substitute with any type of milk.
  • 1/2 cup Coconut oil Must be melted and cooled.
  • 1 teaspoon Vanilla extract Use pure extract for best flavor.
  • 2 cups Grated zucchini Squeeze out excess moisture.
Optional Add-ins
  • 1/2 cup Chopped nuts (walnuts or pecans) For added crunch and flavor.
  • 1/2 cup Chocolate chips For a sweet twist.
  • 1 teaspoon Additional spices (allspice or ginger) For more flavor variety.

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it with coconut oil or lining with parchment paper.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, whisk together the eggs, maple syrup, Greek yogurt, almond milk, melted coconut oil, and vanilla extract. Fold in the grated zucchini.
  4. Gently pour the wet mixture into the dry ingredients, folding carefully to combine without overmixing.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake in the preheated oven for 50-60 minutes. Check for doneness with a toothpick.
  7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Squeeze grated zucchini to avoid a soggy loaf. Mix gently to maintain a light texture. Check for doneness early to maintain moisture.

Tried this recipe?

Let us know how it was!