This is my mom's Healthy Zucchini Bread with Whole Wheat Flour. It's so easy and is a delicious way to use up the abundance of summer zucchini! Makes a delicious snack bread or breakfast. Check out my recipe note to make zucchini muffins!
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Jump To
- 🛒 Ingredients for the best zucchini bread:
- Equipment you need to make this recipe
- How to make zucchini bread recipe healthy?
- Expert tips on shredding zucchini:
- 🫙 Leftover and Storing healthy zucchini bread recipes:
- 📃 Substitutions & Variations best zucchini bread ever:
- ☑️ Lora's expert tips for zucchini bread healthy recipe:
- ❓ FAQ'S
- Some other quick bread recipes you'll love:
- 📖 Recipe
- Healthy Zucchini Bread with Whole Wheat Flour
This is another one of mom's tried and true recipes. It is a quick bread that she always makes. She grates the zucchini up in a flash! It's the most tedious part of the recipe, and probably why I always let mom make this! She grates and squeezes out all the zucchini moisture in a flash!
Zucchini bread is truly a delightful way to use up an abundance of zucchini, and when made with whole wheat flour, it becomes a wholesome treat you can enjoy without guilt. This recipe for easy zucchini bread is not only nutritious but also incredibly moist and flavorful.
Baking with zucchini recipes like this one lets you get the best of both worlds: a tasty treat and a healthy snack. Incorporating applesauce into the batter enhances the moisture and sweetness without adding extra fat, making this the best zucchini bread ever.
One of the great joys of zucchini baking recipes is how versatile they are. You can enjoy this moist zucchini bread recipe as a breakfast item, a snack, or even a dessert. The whole wheat flour adds a nutty flavor and boosts the fiber content, while the zucchini keeps the bread moist and tender.
If you're wondering what to do with zucchini that's piling up in your kitchen, this is the perfect solution. The recipe zucchini produces a loaf that's better than ever, combining wholesome ingredients with delicious taste.
If you like this recipe, you may like my zucchini quiche or my apple zucchini Bundt cake (it's SO good!).
💖Why we love healthy zucchini bread recipe:
- Nutritious: Made with whole wheat flour and applesauce, it's a healthier alternative to traditional zucchini bread.
- Moist and flavorful: The zucchini and applesauce keep the bread incredibly moist without needing a lot of oil or butter.
- Versatile: Perfect for breakfast, snacks, or dessert.
- Easy to make: Simple ingredients and straightforward steps make it an easy recipe for even novice bakers.
- Uses up extra zucchini: A great way to use up zucchini from your garden or the farmers' market.
🛒 Ingredients for the best zucchini bread:
- Flour - Main dry ingredient to provide structure and texture to the bread. You could use a mix of whole wheat and all-purpose flour and it adds nutrients without compromising taste.
- Sea Salt - Enhances flavor of all the other ingredients.
- Baking Soda - Leavening agent helps the bread rise and makes it softer.
- Baking Powder - Also helps bread rise.
- Cinnamon - Ground cinnamon makes adds a warm flavor to the bread.
- Ginger - Adds a subtle spicy note to the bread.
- Poppy Seeds - Adds texture, crunch, and fiber to the bread. Optional, you could leave out if you don't have any on hand.
- Zucchini - Adds moisture and nutrition.
- Sugar - Adds sweetness to the bread.
- Egg - Helps bind the ingredients together.
- Applesauce - Adds extra moisture to the loaf. Make sure you use unsweetened.
- Coconut oil - Adds moisture and light coconut flavor to the bread. Could be subbed with other mild flavored oil.
Equipment you need to make this recipe
- 9×5-inch Loaf Pan: A basic loaf pan is all you need to make your zucchini bread in.
- Box grater: A simple box grater is all you need to get the zucchini grated and read to go for this quick bread.
- Glass mixing bowls: I love my Pyrex vintage bowls. You could use whatever mixing bowls you have on hand.
- Whisk: Since you can make the entire recipe by hand, you'll need a whisk to whisk the dry ingredients together.
- Mixing spoon: You can't mix the whole batter with a whisk, you'll need a mixing spoon to combine the batter all together.
- Muffin pan: If you choose to make muffins, it will yield 1 dozen.
- Cooling Rack: A basic cooling rack is all you need to cool down the loaf or the muffins.
How to make zucchini bread recipe healthy?
Here is how to make this easy quick bread (the full recipe is below!):
- Step 1:Prep your baking pan with baking spray and preheat the oven.
- Step 2: Grate the zucchini and squeeze out excess water.
- Step 3: Mix egg, sugar and oil together. Add in the zucchini and combine.
- Step 4: Whisk together flour, salt, baking soda, baking powder, spices and poppy seeds (if you're using).
- Step 5: Combine dry with wet ingredients and stir to combine.
- Step 6: Transfer batter to loaf pan and bake for 60 minutes, or until tester comes out clean. Add the dry ingredients to the zucchini mixture. Stir until combined.
Expert tips on shredding zucchini:
This quick bread is ready to pop in oven in just 5 minutes with basic kitchen tools. You'll just need mixing bowls, a whisk, and mixing spoon, and 9×5-inch Loaf Pan. I use this box grater, and truly use it all the time because it is easy to clean, and I use it for so many recipes. It also is used when I make my zucchini and corn fritters. You may be wondering about a few things:
- Do I need to peel and seed zucchini? No, you do not need to do the extra step of peeling zucchini. The peel does give it extra green color.
- How much zucchini do I need? Since zucchini do vary in size, you will need 1-2 medium zucchini, which yields 1 1/2 cups shredded (if you have a scale it should weigh 180g).
- Do I need to strain the zucchini? Yes, after you grate, you have to squeeze out all the moisture. Use a cheesecloth or your clean hands over a colander. You don't need to blot them dry.
🫙 Leftover and Storing healthy zucchini bread recipes:
- To refrigerate: Let the bread cool completely and wrap with plastic wrap and store in an airtight container or in a large zipped lock plastic bag. Depending on how hot your kitchen is, should keep fine for up to 3 days at room temp. To be safe, store in the fridge on second day (since it has the zucchini which will add more moisture).
- To freeze: Slice in individual slices once it cools, and wrap with plastic wrap and store in a large zipped lock freezer bag (date the bag) or freezer safe container for 2-3 months. Thaw slices before enjoying. You can also warm slices in the microwave or toaster oven.
📃 Substitutions & Variations best zucchini bread ever:
1. Flour Variations:
- Whole Wheat Flour: Substitute half or all the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Gluten-Free: Use a gluten-free flour blend to make the bread suitable for those with gluten sensitivities. I do like to bake with King Arthur's 1-1 gluten-free baking flour or Bob's Red Mill.
2. Sweeteners:
- Honey or Maple Syrup: Replace the sugar with 1/2 cup of honey or maple syrup for a natural sweetener. Reduce the oil slightly to account for the extra liquid.
- Coconut Sugar: Use 3/4 cup of coconut sugar instead of granulated sugar for a lower glycemic index.
3. Oils:
- Olive Oil: Substitute coconut oil with olive oil for a different flavor profile.
- Vegetable Oil: Use any mild vegetable oil like canola or sunflower oil.
4. Add-Ins:
- Nuts: Add 1/2 cup of chopped walnuts, pecans, or almonds for extra crunch.
- Dried Fruit: Mix in 1/2 cup of dried cranberries, raisins, or chopped dates for added sweetness.
- Chocolate Chips: For a sweeter treat, add 1/2 cup of dark chocolate chips.
5. Spices:
- Nutmeg: Add 1/4 tsp of ground nutmeg for additional warmth and complexity.
- Cardamom: Add 1/4 tsp of ground cardamom for a unique, aromatic flavor.
6. Egg Substitutes:
- Flax Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the bread vegan.
- Applesauce: Substitute the egg with 1/4 cup of unsweetened applesauce for a moist texture.
7. Zucchini:
- Yellow Squash: Use grated yellow squash instead of zucchini for a slightly different flavor and color.
8. Additional Flavors:
- Lemon Zest: Add the zest of one lemon to the batter for a fresh, citrusy flavor.
- Orange Zest: Add the zest of one orange for a sweet, tangy twist.
9. Toppings:
- Streusel Topping: Mix 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons melted butter to sprinkle on top before baking for a crunchy topping.
- Glaze: Drizzle with a simple lemon or vanilla glaze after cooling for added sweetness.
☑️ Lora's expert tips for zucchini bread healthy recipe:
- Use Fresh Zucchini:
- Grate fresh zucchini for the best texture and moisture. Avoid using pre-grated or frozen zucchini as it can be too watery.
- Squeeze Out Excess Moisture:
- After grating the zucchini, squeeze out excess moisture using a cheesecloth or your hands over a colander. This prevents the bread from becoming too soggy.
- Properly Measure Flour:
- Use the spoon-and-level method to measure flour. Spoon the flour into the measuring cup and level it off with a knife to avoid packing it in, which can result in a dense bread.
- Don’t Overmix the Batter:
- Mix the dry and wet ingredients just until combined. Overmixing can lead to a tough texture.
- Adjust Baking Time as Needed:
- Check the bread at the 50-minute mark. Insert a tester or toothpick into the center; it should come out clean or with a few crumbs. Adjust baking time based on your oven’s performance.
- Use Room Temperature Ingredients:
- Use room temperature eggs and oil to ensure they mix more easily and evenly with the other ingredients.
- Add Nuts or Chocolate Chips:
- Fold in 1/2 cup of chopped nuts or chocolate chips for added texture and flavor. Coat them in a bit of flour before adding to the batter to prevent sinking.
- Make it Gluten-Free:
- Substitute with a gluten-free flour blend to make the bread suitable for those with gluten sensitivities. Ensure the baking powder and baking soda are also gluten-free.
- Prevent Overbaking:
- If your bread tends to overbake at 350°F, lower the oven temperature to 325°F for the last 30 minutes of baking.
- Cool Completely Before Slicing:
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps it set and makes slicing easier.
- Store Properly:
- Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Customize the Recipe:
- Experiment with different add-ins like dried fruits, citrus zest, or spices to make the recipe your own. If you have applesauce on hand, add 1/4 cup of applesauce to make it even more moist.
❓ FAQ'S
Can I make this zucchini bread gluten-free?
Yes, you can make this zucchini bread gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
Does zucchini bread have any nutritional value?
Yes, zucchini bread does have nutritional value. Zucchini is a low-calorie vegetable rich in vitamins A and C, fiber, and antioxidants. Using whole wheat flour and reducing sugar and oil can enhance the bread's nutritional benefits.
Should you squeeze water out of zucchini for bread?
Yes, it's recommended to squeeze out excess water from the grated zucchini before adding it to the bread batter. This will prevent the bread from becoming too moist and soggy. If you have a cheesecloth, use it to squeeze out the water. I usually use my clean hands and squeeze it over a colander.
Do you peel zucchini before shredding for bread?
No, you do not need to peel zucchini before shredding it for bread. The skin is thin and tender, and it contains additional nutrients and fiber.
How many calories are in a slice of homemade zucchini bread?
The calorie count in a slice of homemade zucchini bread can vary, but on average, it ranges from 150 to 250 calories per slice, depending on the ingredients used.
How healthy is zucchini bread?
Zucchini bread can be quite healthy if made with wholesome ingredients like whole wheat flour, reduced sugar, and healthy fats like olive oil or coconut oil. It provides fiber, vitamins, and minerals from the zucchini.
Is zucchini bread bad for you?
Zucchini bread is not inherently bad for you, but the healthiness depends on the recipe. High sugar and fat content can make it less healthy. Using healthier ingredients can make it a nutritious choice.
Is zucchini bread good for weight loss?
Zucchini bread can be included in a weight loss diet if made with healthy ingredients and consumed in moderation. Using whole wheat flour, reducing sugar, and adding fiber-rich ingredients can help make it weight-loss friendly.
Is zucchini bread high in carbs?
Zucchini bread does contain carbohydrates, mainly from the flour and sugar in the recipe. However, it can be a healthier option compared to other baked goods since it also contains zucchini, which is low in carbohydrates and high in nutrients.
What does this zucchini bread taste like?
This zucchini bread is moist and slightly sweet with a hint of spice from cinnamon and ginger. The zucchini adds a subtle flavor and moisture, while the poppy seeds add a pleasant crunch. The poppy seeds are totally optional.
Can I reduce the sugar or oil in zucchini bread?
Yes, you can reduce the sugar and oil in zucchini bread. Use applesauce or mashed bananas as a substitute for some of the oil. Reduce sugar by using natural sweeteners like honey or maple syrup, or simply cut the sugar amount in half.
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📖 Recipe
Healthy Zucchini Bread with Whole Wheat Flour
Equipment
- 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 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 Tbsp 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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.
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