Healthy Zucchini Bread Recipe (Moist & Easy)

A loaf of healthy zucchini bread sits on a striped wooden cutting board, with two slices cut and lying in front, showing a moist, speckled interior with visible green zucchini flecks.

Healthy Zucchini Bread Recipe (Moist & Easy)

Healthy Zucchini Bread with Whole Wheat Flour is a delicious way to use up the abundance of summer zucchini! Mom's recipe and loved by the kids, too! Makes a delicious snack bread or breakfast. Yields also 1 dozen muffins.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: quick bread, zucchini

Servings: slices

Calories: 100kcal

Author: Lora

Equipment

1 Mixing Bowl
1 whisk
1 9x5x3-inch loaf
1 box grater

Ingredients

1 cup all-purpose flour
½ cup whole wheat flour use all-purpose if you don't have any whole wheat on hand
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 tablespoon poppy seeds
2 cups grated zucchini
¾ cup sugar
¼ cup unsweetened applesauce or greek yogurt, or sour cream
1 egg large
¼ cup coconut oil or whatever mild oil you prefer

Instructions

Prep pan: Spray a 9x5-inch loaf pan with baking spray. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
Grate the zucchini with a box grater. Gather up the grated zucchini in a cheesecloth (or with your hands)and squeeze it together over a colander.
Mix the egg with the sugar and oil. Stir in the grated zucchini. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, spices and poppy seeds.
Combine dry and wet ingredients: Add the dry ingredients to the zucchini mixture. Stir until combined. Be sure to stir bottom and sides of bowl to combine all the dry ingredients into the wet. Batter is a bit thick.
Transfer batter into the loaf pan. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. I usually lower my oven temperature to 325F for the last 30 minutes of baking time. Every oven is different. I lower mine as if I leave it at 350F for the entire baking time it will overbake.
Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Notes

Make Ahead Instructions: A great quick bread to make ahead. Bake it and allow to cool completely before wrapping in plastic wrap and aluminum foil. You could also freeze individual slices. Let it thaw overnight in the refrigerator or on the counter before slicing and enjoying. Should freeze well if it's wrapped well for up to 3 months.
Baking tools: You can make this quick bread entirely by hand. You do need a box grater to grate the zucchini.
Make muffins. Prep your 12-count muffin pan with baking spray or line with liners. Spoon filling into the muffin pan, filling to the top. Bake first 5 minutes at 425°F , then lower temp to 350°F for another 13-16 minutes, or until a toothpick inserted center comes out clean. Total bake time for muffins is 18-21 minutes. Transfer muffins to rack to cool before enjoying. Yields 12 muffins.

Nutrition