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Home » Recipes » Breakfast » Breads + Muffins » Healthy Zucchini Bread

Jul 19, 2019(updated September 7, 2019)

Healthy Zucchini Bread

4.32 from 32 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

A delicious way to use up your summer zucchini; bake it into this easy and healthy zucchini bread recipe.  Made with wholesome ingredients and lots of fresh zucchini, this homemade baked bread will become a fast family favorite.

healthy zucchini bread

Is Zucchini Bread Healthy?

That’s a great question that really depends on your recipe.  If you are making a traditional zucchini bread with white flour and refined sugar, it’s not the most nutritious version of zucchini bread you can eat.  But my zucchini bread is full of wholesome ingredients like whole wheat flour, coconut oil, coconut sugar, walnuts and of course, plenty of fresh grated zucchini.

No matter what type of flour, sugar and oil you choose, there is always something beautiful and nutritious about making something thats homemade and in season.  Never under estimate the the nutrient-dense power of love.

healthy zucchini bread

Can I Make Zucchini Bread With Applesauce?

If you want to keep the recipe low-fat, you can certainly swap out the oil for some applesauce.  It will add enough moisture to keep the zucchini bread nice and light and moist without having to use any oil.

You’ll also notice that I only use 1/2 cup of sugar for the entire recipe.  I really like the subtle sweetness of this zucchini bread, I find it to be just perfect.  But if you know that you like your zucchini bread extra sweet, you can consider stirring in some raisins or chocolate chips.  Both would be delicious, add great texture, flavor and a bit of extra sweetness.

How Can I make Zucchini Bread Without Eggs?

To make this zucchini bread without using any eggs, simply swap in some chia eggs.  Grind down your chia seeds in a food processor and then combine 1 tablespoon of ground chia seeds with 3 tablespoons of water for each egg needed.  Allow to sit on the counter for five minutes or until it has thickened.

Chia eggs work really well in baked breads and muffins, so they are a great plant based option for this zucchini bread.

healthy zucchini bread

How To Make Healthy Zucchini Bread:

  • Pre heat oven to 350 Fahrenheit.
  • Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.
  • Grate zucchini on the small holes of a box grater.
  • Combine white whole wheat flour, baking soda, salt, cinnamon, nutmeg and coconut sugar.
  • Whisk together eggs, coconut oil, unsweetened almond milk, and vanilla extract.
  • Add the wet ingredients in to the dry and stir well.
  • Stir in zucchini and walnuts
  • Transfer into prepared loaf pan and top with extra walnuts
  • Bake for 50 minutes and enjoy!

More C&D Zucchini Recipes:

  • Gluten Free Chocolate Zucchini Muffins
  • Chocolate Zucchini Snack Cake
  • Zucchini Bread with Chocolate Chips
  • Turkey Zucchini Skillet
  • Turkey Stuffed Zucchini Boats
Print Recipe
4.32 from 32 votes

Healthy Zucchini Bread

Healthy homemade zucchini is a delicious way to use up all the zucchini from your garden.
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, dairy free
Author: Dani Spies
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 12 slices
Calories: 180kcal

Ingredients

  • 1.75 cups white whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1.5 cup shredded zucchini, (1 large or 2 small zucchini)
  • 1/2 cup chopped walnuts

Instructions

  • Pre heat oven to 350 Fahrenheit.
  • Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.
  • Grate zucchini on the small holes of a box grater. Set aside.
  • In a large bowl, combine white whole wheat flour, baking soda, salt, cinnamon, nutmeg and coconut sugar.
  • In a medium bowl, combine eggs, coconut oil, unsweetened almond milk, and vanilla extract. Whisk together and then pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.
  • Add the zucchini and walnuts to the batter and mix until evenly distributed.
  • Pour batter into prepared loaf pan and top with extra walnuts (if desired!).
  • Bake for 50 minutes or until set through and a toothpick comes out clean. Cool and enjoy!

Notes

*Swap out the eggs for chia or flax eggs to keep this recipe 100% vegan.
 

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 91mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 2.8mg | Calcium: 31mg | Iron: 0.7mg

Breads + Muffins, Dairy Free, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Sweetsavoryme says

    July 19, 2019 at 2:41 pm

    5 stars
    I’m giving it 5 stars in advance because it looks like a great recipe and I’m so happy with the ingredients! I am going to make it this weekend, but can you please tell me, if I swap out the oil for applesauce, how much do I use? Is it 1 : 1? Also, would I need to adjust the cooking time for the substitution of the applesauce, or if I swapped out (only) the eggs for chia eggs? I look forward to your reply. : )

    Reply
  2. Wendy T says

    July 19, 2019 at 11:46 pm

    Can you substitute gluten free flour for the whole wheat flour & if so would you use the same amount?

    Reply
    • Dani says

      July 20, 2019 at 5:21 am

      You can sub in a gluten free flour mix 1:1 🙂

      Reply
  3. Maya says

    July 20, 2019 at 3:32 am

    Dani, thanks for this healthy recipe! I’d like to make this bread but without the oil. Can you please comment how much applesauce to use? I’d really appreciate it.

    Reply
    • Dani says

      July 20, 2019 at 5:23 am

      I would start with an even swap – so 1/3 cup. IF you find it’s not moist enough for your taste, you can always increase it the applesauce next time around.

      Reply
  4. Geri says

    July 26, 2019 at 9:56 pm

    Can I sub w coconut milk and no nuts? Family has nut allergy.

    Geri

    Reply
    • Dani says

      August 6, 2019 at 5:31 am

      That should work Geri!

      Reply
  5. Rita C. says

    July 27, 2019 at 8:42 am

    5 stars
    Hi dani. Looking so delicious and healthy your recipe!! I can’t handle greed to start my favorite one. I will start today. Thanks for excellent sharing.

    Reply
    • Trish says

      September 11, 2019 at 9:44 am

      Thank you for your amazing recipes. I did this one but swapped the sugar for a banana and used almond flour and 1/3 coconut oil. Well, it was so yummy, and my grandkids devoured it quickly.

      Reply
      • Dani says

        September 27, 2019 at 11:52 am

        That sounds fabulous Trish. Thanks for sharing your version with us!

        Reply
  6. Jarmila says

    August 3, 2019 at 8:59 am

    5 stars
    Hi Dani. Your recipe is great ! I made it today. Delicious. Thank you for it

    Reply
    • Dani says

      August 3, 2019 at 5:36 pm

      So glad you enjoyed it Jarmilla! Thanks for taking the time to let me know.

      Reply
  7. Anne says

    August 11, 2019 at 2:51 pm

    5 stars
    So yummm. Just made it

    Reply
    • Dani says

      August 15, 2019 at 9:21 am

      I’m so happy you enjoyed it Anne!!

      Reply
  8. Madina Sabri says

    August 22, 2019 at 4:32 pm

    Very delicious and moist! I had some leftover zucchini insides from a stuffed zucchini dish and made this bread with it. I used more sugar and a bit of maple syrup, regular white flour, olive oil. Everyone loved it!

    Can’t wait to try your banana bread.

    Reply
    • Dani says

      August 22, 2019 at 5:20 pm

      SO glad you liked it Madina! I love how you used what you had on hand to make the recipe work for you.

      Reply
  9. Alexia says

    August 23, 2019 at 6:13 am

    You keep impressing me with your amazing recipes Dani ! This Zucchini bread is yummy, well balanced and as you said, it is just sweet enough this way. Definitely adding this one i my favorite recipes. Thank you for sharing !

    Reply
  10. Nancy Kohn says

    September 1, 2019 at 2:41 pm

    Can I use avocado oil instead of coconut oil?

    Reply
    • Dani says

      September 8, 2019 at 8:22 pm

      yes! That would work for sure, Nancy.

      Reply
    • Anna says

      October 28, 2019 at 4:47 pm

      Hi can swap the flour with almond flour?

      Reply
      • Dani says

        November 2, 2019 at 8:37 am

        I’m sure there is a way to do it but you would have to experiment a bit because you may need to adjust other ingredients.

        Reply
  11. JOE says

    September 8, 2019 at 6:31 am

    Could you use a different oil?

    Reply
    • Dani says

      September 8, 2019 at 8:15 pm

      yes! Any oil you prefer will work 🙂

      Reply
  12. Nilda says

    September 16, 2019 at 11:04 pm

    4 stars
    Hi Dani, tried this recipe and it tasted great . I’m trying it again but would like to make a little more moist. How do I do that? Omit coconut oil and add applesauce or do something else?

    Reply
    • Dani says

      September 27, 2019 at 11:47 am

      If you would like more moisture, I recommend adding more fat and/or sugar. You can try adding an extra egg or extra coconut oil! OR maybe keep the coconut oil as is and then add in the applesauce as an extra ingredient. Would love to hear back on what you try!!

      Reply
  13. Sharon says

    June 13, 2020 at 12:19 pm

    5 stars
    Can I use an 8×8 pan instead of a loaf pan (like you did with your banana bread recipe)? This zucchini bread was amazing!!! I received many compliments that it tasted like something you would buy at a coffee shop or a bakery!

    Reply
  14. Susan Morin says

    November 7, 2020 at 9:06 pm

    5 stars
    My husband with a serious sweet tooth loved this. I did substitute bananas for the coconut sugar as someone suggested and I subbed 1/4 cup maple syrup for the almond milk. It was a winner.

    Reply
  15. Anne says

    October 1, 2021 at 8:39 am

    Are these measurements for 2 loaves of bread? Thanks

    Reply
    • Dani says

      October 6, 2021 at 6:02 am

      This recipe makes one loaf of bread, Anne.

      Reply

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Hi, I’m Dani.

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