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!
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
Healthy Zucchini Bread
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!
Sweetsavoryme says
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. : )
Wendy T says
Can you substitute gluten free flour for the whole wheat flour & if so would you use the same amount?
Dani says
You can sub in a gluten free flour mix 1:1 🙂
Maya says
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.
Dani says
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.
Geri says
Can I sub w coconut milk and no nuts? Family has nut allergy.
Geri
Dani says
That should work Geri!
Rita C. says
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.
Trish says
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.
Dani says
That sounds fabulous Trish. Thanks for sharing your version with us!
Jarmila says
Hi Dani. Your recipe is great ! I made it today. Delicious. Thank you for it
Dani says
So glad you enjoyed it Jarmilla! Thanks for taking the time to let me know.
Anne says
So yummm. Just made it
Dani says
I’m so happy you enjoyed it Anne!!
Madina Sabri says
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.
Dani says
SO glad you liked it Madina! I love how you used what you had on hand to make the recipe work for you.
Alexia says
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 !
Nancy Kohn says
Can I use avocado oil instead of coconut oil?
Dani says
yes! That would work for sure, Nancy.
Anna says
Hi can swap the flour with almond flour?
Dani says
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.
JOE says
Could you use a different oil?
Dani says
yes! Any oil you prefer will work 🙂
Nilda says
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?
Dani says
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!!
Sharon says
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!
Susan Morin says
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.