This Healthy Zucchini Bread is a moist and tasty treat made with simple ingredients like grated zucchini, oats, and honey. It’s perfect for breakfast or a snack!
Plus, it’s so easy to whip up! I love sneaking in that zucchini—makes it feel wholesome while satisfying my sweet tooth. You can even add nuts or chocolate chips if you’re feeling adventurous! 🍞
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Grated zucchini adds moisture without a strong flavor. If you can’t find zucchini, you might try shredded carrots, but note that the texture will vary.
Whole Wheat Flour: Whole wheat flour gives a hearty texture. If you prefer a lighter bread, swap half with all-purpose flour. You could also try almond flour for a gluten-free option.
Honey or Maple Syrup: Both sweeteners work well. If you’re looking to reduce sugar, you can use a sugar substitute, but expect the texture to be slightly different.
Greek Yogurt: This adds moisture and protein to the bread. You can substitute with plain yogurt if needed, or use a dairy-free yogurt to keep it vegan.
Add-ins: Feel free to toss in nuts or chocolate chips for extra flavor! I love walnuts for their crunch, but use whatever you have on hand.
How Do I Get the Right Texture with the Zucchini?
Draining excess moisture from the zucchini is essential for a non-soggy bread. After grating, place the zucchini in a clean towel, gather it up, and twist to squeeze out liquid. This step prevents the bread from being too wet.
Also, make sure not to overmix the batter; gently stir until the ingredients are just combined. This helps keep your zucchini bread light and fluffy!
Lastly, let the bread cool in the pan for a few minutes before moving it to the wire rack. This helps it set without falling apart!
How to Make Healthy Zucchini Bread
Ingredients You’ll Need:
For the Base:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Wet Ingredients:
- 2 large eggs
- ⅓ cup honey or pure maple syrup
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup plain Greek yogurt or plant-based yogurt
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup dark chocolate chips
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 50-60 minutes of baking. After baking, allow your zucchini bread to cool for about 10 minutes in the pan, followed by complete cooling on a wire rack. In total, you should plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your oven is ready for baking. Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of the bread later.
2. Prepare the Zucchini:
Grate the zucchini using a box grater. To remove excess moisture, place the grated zucchini in a clean kitchen towel or paper towels and squeeze it gently to extract any liquid. This step is crucial for achieving the right texture in your bread.
3. Mix Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt. This combination will give your bread structure and flavor.
4. Mix Wet Ingredients:
In a separate bowl, beat the eggs, then add the honey (or maple syrup), applesauce, vanilla extract, and Greek yogurt. Mix well until the mixture is smooth and creamy.
5. Combine Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; don’t overmix, as this can lead to a dense bread.
6. Fold in Zucchini and Add-Ins:
Gently fold the drained grated zucchini into the batter. If you’re adding nuts or chocolate chips, stir those in too, making sure they’re evenly distributed throughout the batter.
7. Pour and Smooth the Batter:
Transfer the batter into the prepared loaf pan and smooth out the top with a spatula. This creates a nice even surface for baking.
8. Bake:
Place the pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps avoid a soggy bottom.
10. Enjoy!
Once cooled, slice your delicious healthy zucchini bread and enjoy! Store leftovers in an airtight container for up to 4 days or freeze slices for longer storage. Happy baking!
FAQ for Healthy Zucchini Bread
Can I Use Gluten-Free Flour Instead of Whole Wheat Flour?
Yes, you can use a gluten-free baking blend instead of whole wheat flour! Just ensure that it’s a 1-to-1 substitution type for best results. The texture may vary slightly, but it should still be delicious!
What Can I Substitute for Eggs to Make This Recipe Vegan?
You can replace each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes). This will keep the bread moist and help bind the ingredients!
How Should I Store Leftover Zucchini Bread?
Store your zucchini bread in an airtight container at room temperature for up to 4 days. If you want to keep it longer, slice it and freeze individual pieces, wrapping each tightly in plastic wrap or foil.
Can I Add Other Ingredients to the Bread?
Definitely! You can add in nuts, seeds, or dried fruit for extra flavor and texture. Chocolate chips are also a popular addition! Just remember to adjust the sugar content if you add sweet ingredients.
