This healthy zucchini bread is moist and delicious, packed with grated zucchini, whole grains, and just the right amount of sweetness. It’s perfect for breakfast or as a tasty snack!
Who knew veggies could taste so good? I love sneaking a slice for a midday treat, and it makes my kitchen smell amazing while baking. Give it a try, you won’t regret it!
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grate it finely for even distribution in the bread. If zucchini isn’t available, you can use shredded carrots or even applesauce for a different flavor.
Flour: Whole wheat flour adds health benefits and fiber. You can also use gluten-free flour if you’re avoiding gluten, or substitute with oat flour for a slightly different texture.
Sweeteners: Honey or maple syrup sweetens the bread naturally. You can reduce the amount for less sweetness, or use stevia or agave nectar if you prefer lower-calorie options.
Oil: I love using coconut oil for its subtle flavor. Olive oil is a great alternative, giving the bread a nice moist texture. You could even use unsweetened applesauce in place of oil for a lighter bread.
Nuts: Walnuts or pecans add crunch and healthy fats. If you have nut allergies, you can skip them entirely or replace them with pumpkin seeds.
What’s the Best Way to Grate and Prepare Zucchini for Bread?
Grating zucchini is key to this recipe. Use a box grater or food processor to shred it finely. After grating, place the zucchini into a clean kitchen towel and twist it to squeeze out excess moisture. This prevents the bread from becoming soggy and ensures it stays moist.
Always choose medium-sized zucchinis as they have the perfect balance of moisture and flavor. If the zucchini has large seeds, consider removing them before grating. This simple step will really help enhance the overall texture of your bread!
Healthy Zucchini Bread Recipe Easy and Moist
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/3 cup coconut oil (melted) or olive oil
- 1/2 cup honey or pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup plain Greek yogurt (optional for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and then 50-60 minutes for baking. After that, you’ll need about 15 minutes to cool it in the pan before moving it to a wire rack. Overall, you can expect about 1 hour and 30 minutes from start to finish before you can enjoy a delicious slice of zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it heats up, take a 9×5-inch loaf pan and grease it lightly with cooking spray or butter, or line it with parchment paper for easy removal later.
2. Prepare the Zucchini:
Next, grab your zucchinis and grate them using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel, twist it tightly, and squeeze out any excess moisture. This keeps your bread from becoming soggy!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg. This will ensure that the raising agents and spices are evenly distributed throughout the bread.
4. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs and then mix in the melted coconut oil, honey (or maple syrup), vanilla extract, unsweetened applesauce, and Greek yogurt (if using). Stir until everything is well blended and smooth.
5. Combine Dry and Wet Mixtures:
Now, gently add the dry ingredients into the wet mixture. Stir just until combined—do not overmix, as this can make the bread tough.
6. Add Zucchini and Nuts:
Carefully fold in the grated zucchini along with any nuts you’re using. This not only adds flavor but also gives a nice crunch to your bread.
7. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and use a spatula to spread it evenly across the pan.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and when a toothpick inserted into the center comes out clean, it’s ready!
9. Let It Cool:
Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer the bread to a wire rack to cool completely.
10. Slice and Enjoy:
Once cooled, slice up your delicious zucchini bread and enjoy it as a healthy snack or a delightful breakfast treat!
FAQ for Healthy Zucchini Bread
Can I Use Other Sweeteners Instead of Honey or Maple Syrup?
Absolutely! You can use agave nectar, coconut sugar, or even a sugar substitute that measures like sugar. If you want a lower-calorie option, consider using stevia or monk fruit sweetener, adjusting the quantity based on sweetness preference.
Can I Substitute Coconut Oil with Another Type of Oil?
Yes, olive oil is a great alternative! It will keep the bread moist and add a different flavor profile. You could also use vegetable oil or melted butter if you prefer. Just ensure that any oil you use is liquid when added to the batter.
How Should I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing!
Can I Add Other Ingredients to the Zucchini Bread?
Definitely! You can get creative by adding ingredients like chocolate chips, dried cranberries, or seeds (like chia or flaxseeds) for added nutrition. Just be mindful to keep the proportions balanced so the bread remains moist.
