Healthy Zucchini Bread

This Healthy Zucchini Bread is a lightened up version of a classic. Don’t let the name fool you, this bread is just as moist, delicious, and packed with flavor. 

If you’re looking for a way to use up all of that summer squash, I’d highly recommend giving this recipe a try! You can bake up a bunch of loaves, customize the mix-ins and even freeze a few to enjoy throughout the fall. Happy baking! For some more zucchini must-makes, try Cheesy Zucchini Tots, Summer Corn and Zucchini Chowder, and Spicy Zucchini Frittata

A loaf of healthy zucchini bread

Lightened Up Zucchini Bread

The thing I really love about this recipe is that you can pretty much add whatever you want to it and it still tastes delicious. Coconut, carrot, raisins, chocolate chips and nuts are all delicious additions… you can even go crazy and swirl some Nutella in there (of course that would make it slightly less lightened up)!

One of my favorite ways to use up summer squash like zucchini is grating it and making sweet bread. I’ve always loved using my mom’s recipe (it’s seriously delicious!) but this summer I thought I’d try to lighten it up a tad bit.

My version tastes just as good as the original but swaps out some of the less wholesome ingredients for ones like coconut oil, unsweetened applesauce and whole wheat flour. It’s tender, moist and bursting with fresh zucchini!

I have to admit, after all of the adjustments I was a bit nervous about how they’d turn out, but they looked and tasted almost identical to my mom’s recipe—score!

Healthy zucchini loaf cut into slices

Tips for Baking with Zucchini

Shred the zucchini using a basic box grater, with the largest hole side, or by using a food processor. When using a food processor, you need to cut it in half and scoop out the seeds before placing them in the processor.

You can shred zucchini in a blender, it just takes more work to clean out later. It is simplest and most effective to use a box grater, or even a zester if it has large enough holes.

Do you have to peel the zucchini for bread? Nope! You want to see that green skin speckled within the bread.

Zucchini is a great source of moisture within the bread! It also adds a bunch of great nutrients without a strong flavor or a “spinach-like” taste. 

If your zucchini bread is too soggy it is probably because you added too much moisture alongside the zucchini. The zucchini adds a lot of moisture to the bread by itself. Be sure to lightly blot the zucchini before incorporating it so that you don’t add excess water.

Healthy Zucchini Bread Recipe cut into slices

How to Make Healthy Zucchini Bread

PREP: Preheat oven to 350 degrees, grease two 8X4″ or 9×5″ loaf pans (I prefer PAM baking spray), set aside.

MIX: In a large mixing bowl whisk together the coconut oil, applesauce, sugars, egg whites, and vanilla. Add zucchini and fold with a spatula.

WHISK: In a medium size mixing bowl whisk together the flours, salt, baking soda, baking powder, cinnamon and nutmeg.

COMBINE: Gradually fold into the wet ingredients, stir just until combined (note: the batter will be pretty thick).

DIVIDE: Pour batter into prepared pans, dividing evenly. Top with nuts or chocolate chips if desired.

BAKE & COOL: Place in the oven and bake for 40-45 minutes (if using 9×5 pans) or 55-60 minutes (if using 8×4 pans) or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 20 minutes before removing and allowing to cool on a wire rack.

After removing them from the pans I let them cool a bit and then sliced them while they were still warm. I love to eat this bread plain, but it’s pretty darn good with a bit of whipped cinnamon honey butter on top too!

Lightened Up Zucchini Bread slices on a white plate

Storage Tips

Store: Store this bread in an airtight plastic bag or wrapped in plastic wrap and foil. It will keep well at room temperature for 3-4 days or in the fridge for up to a week. 

Freeze: This bread freezes well for up to 3 months. Thaw in the fridge overnight and then either serve from there or let it reach room temperature before cutting and serving. 

If you find your zucchini bread is soggy, you can try to dry it out some. Leave it uncovered for a while to alleviate any excess moisture.

For more quick bread recipes, try:

Lightened Up Zucchini Bread

Healthy Zucchini Bread Recipe

This Healthy Zucchini Bread is a lightened up version of a classic. Don't let the name fool you, this bread is just as moist, delicious, and packed with flavor. 
5 from 6 votes
Pin Rate
Course: Bread, Snack
Cuisine: American
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 24 slices
Calories: 179kcal
Print Recipe

Ingredients

  • 1/2 cup coconut oil - melted
  • 1 cup unsweetened applesauce
  • 3/4 cup granulated sugar - or pure cane sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 egg whites
  • 1 tbsp vanilla extract
  • 2 1/2 cup grated zucchini
  • 1 1/2 cup all purpose flour
  • 1 1/2 cup white whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp +1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup chopped nuts or chocolate chips - optional

Instructions

  • Preheat oven to 350 degrees, grease two 8X4" or 9x5" loaf pans (I prefer PAM baking spray), set aside.
  • In a large mixing bowl whisk together the coconut oil, applesauce, sugars, egg whites, and vanilla. Add zucchini and fold with a spatula.
  • In a medium size mixing bowl whisk together the flours, salt, baking soda, baking powder, cinnamon and nutmeg. Gradually fold into the wet ingredients, stir just until combined (note: the batter will be pretty thick).
  • Pour batter into prepared pans, dividing evenly. Top with nuts or chocolate chips if desired.
  • Place in the oven and bake for 40-45 minutes (if using 9x5 pans) or 55-60 minutes (if using 8x4 pans) or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 20 minutes before removing and allowing to cool on a wire rack.

Notes

-You can also swirl a bit of Nutella into the tops of the loaves for a more decadent bread!

Nutrition

Serving: 24g | Calories: 179kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 166mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Orange Dinner Rolls

Total Time: 2 hours 50 minutes
4.72 from 7 votes

Potato Rolls

Total Time: 2 hours 40 minutes
4.75 from 8 votes

1 Hour Soft & Fluffy Dinner Rolls

Total Time: 1 hour
5 from 5 votes

Blueberry Crumble Muffins

Total Time: 40 minutes
5 from 4 votes

Crostini

Total Time: 20 minutes
5 from 3 votes

Easy Focaccia

Total Time: 3 hours 18 minutes
5 from 5 votes

About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. I need to try this! I love zucchini bread! We used to substitute birthday cupcakes with zucchini bread and strawberry sweetened cream cheese when my littles were in daycare. Personally, I crave it plain,toasted with butter. Now I’m hungry! Gotta go! lol

  2. 5 stars
    I love that this zucchini bread is a little bit healthier. It is so moist and full of yummy flavor. I love to use all of my zucchini in my garden in this bread.

  3. 5 stars
    Thanks a lot for sharing this zucchini bread! Fam really loves it and say’s it’s really delicious!

  4. 5 stars
    So soft & moist! Love that it’s healthier, which means I can eat more! This is always great to give to friends!