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.

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.

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.

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!

HEALTHY ZUCCHINI RECIPE VIDEO:

Making healthy zucchini bread is certainly easy to so, make sure to watch my tutorial video for the visual.  I’ll walk you step-by-step through the process and give some extra tips as well. Give it a watch!

More C&D Zucchini Bread Recipes:

• Gluten Free Chocolate Zucchini Muffins
• Chocolate Zucchini Snack Cake
• Zucchini Bread with Chocolate Chips

Print Recipe

4.34 from 9 votes

Healthy Zucchini Bread

Healthy homemade zucchini is a delicious way to use up all the zucchini from your garden.

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Servings: 12 slices

Calories: 180

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

Course: breads + muffins

Cuisine: breads + muffins, BREAKFAST