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4.84 from 6 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
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, dairy free
Servings: 12 slices
Calories: 180kcal
Author: Dani Spies


  • 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


  • 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!



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


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