Make yourself a loaf of healthy zucchini bread made with 100% whole grains and no butter! This zucchini bread is perfect for an easy breakfast or an easy snack in the afternoon!
The BEST Healthy Zucchini Bread
We are big fans of always having a loaf of this zucchini bread on the counter in the summer and spring. It is a great quick snack or a delicious easy breakfast for the whole family!
And? For those of you with a garden or a CSA you probably have some extra zucchini laying around!
all the bread recipes
If you love healthy bread recipes like this healthy zucchini bread, try some of our healthy banana bread recipes! We love this vegan banana bread, this chocolate chocolate chip banana bread, or this blueberry banana bread. You can’t go wrong with any of these delicious loaves!
Zucchini Bread Ingredients
In this zucchini bread recipe, I really wanted to focus on using as many whole ingredients as possible. Let’s check out the lineup.
- White Whole Wheat Flour
- Coconut Oil
- Mashed Banana (or applesauce)
- Coconut Sugar
- Almond Milk
- Maple Syrup
Most Commonly Asked Zucchini Bread Qs
Do you use the skin in zucchini bread?
Yes, we do leave the skin on zucchini for zucchini bread. It adds great color, nutrition, and it’s a lot less hearty of skin compared to other vegetables! If you’re not a fan of zucchini skin, feel free to leave it off!
How do you grate zucchini for zucchini bread?
To grate zucchinis for zucchini bread, use the largest grate on a box grater, food processor, or your grater of choice.
Do you squeeze water out of zucchini for bread?
Yes, you want to remove the moisture from zucchini! You do this by grating the zucchini and then placing it in a tea towel or paper towel. From there you squeeze the moisture from the zucchini into the sink.
How to Freeze Zucchini
Freezing zucchini is as easy as 1-2-3. If you have a plethora of zucchini from the garden or if zucchini is on sale at the grocery store freeze it for later!
- All you have to do is wash the zucchini and shred it with a cheese grater. What grate you use depends on what you’d like to use it for. I use the smallest grate for zucchini bread. Grate the zucchini into a bowl.
- Next, place zucchini in the middle of a tea towel or an in-between double ply paper towel and squeeze the water out of the zucchini.
- Finally, place zucchini in a freezer safe container or bag. Label the container with the date and place in the freezer and leave the zucchini in the freezer for between 3-6 months.
When you are ready to use the zucchini, remove from the freezer, let it thaw, and repeat the process of squeezing access water out of the zucchini. Just like that your zucchini is ready for this healthy zucchini bread!
Can I freeze this zucchini bread?
Yes, you can freeze this zucchini bread. To freeze zucchini bread, let the loaf cool completely before wrapping it up in a freezer safe bag, plastic wrap, or container. Freeze for up to 3 months.
Zucchini Bread Recipe
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar or light brown sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup coarsely shredded zucchini moisture removed* (~1 large zucchini)
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 cup plain, unsweetened almond milk
- 1 cup mashed banana or applesauce
- 2 tablespoons melted coconut oil
- First, preheat oven to 350ºF and spray a loaf pan with non-stick cooking spray.
- Next, place dry ingredients into a large bowl and mix to combine. Then, add in all of the wet ingredients minus the coconut oil and mix to combine. Add melted coconut oil and mix again.
- Pour the batter into the greased loaf pan and bake for 30 minutes.
- Place a tin foil tent over the zucchini bread and bake for an additional 20 minutes.
- Remove from the oven when the bread is done (stick a toothpick in the bread and if the toothpick comes out clean, it's done.).
- Let cool for 15 minutes before removing from the loaf tin to continue cooling.
Tips & Notes
- Coarsely grated zucchini- use a coarse grate cheese grater to grate your zucchini. Keep the skin on and grate zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup.
- This recipe was updated on September 9, 2020.
So good! And not too sweet.
So happy to hear it, Randy!
Hey fit foodie team, heads up, y’all have apple sauce listed in the description, but banana in the recipe – but ya know what? I went ahead and used apple sauce (cause that’s what we had). Since the applesauce was more watery than mashed banana would be I took out about a 1/4 cup of the almond milk (and then also added cinnamon) and this will now be my go-to recipe. LOVE! I’ve made it twice now…first one was still a little too wet/moist (but still delicious), the 2nd one I lightened the liquid and it was perfect (took it to a brunch, it was a hit). THANKS!
Thank you for calling this out! We’ve made it both ways so I updated the recipe to call for either 😀
Looking forward to
Great recipe! This had a great taste and texture! It was really simple to make. I added 1 tsp of cinnamon because I felt it would need a little spice, and I’m very glad I did.
Glad you loved it!
Wow, looks beautiful and very yummy. Wow, looks beautiful and very yummy
These are so delicious! Sarah made the muffin form and YUM YUM YUM – love you guys!
This was wayyyyyyyyy too moist. I can’t even eat it, had to throw out. At the time, it seemed like it required way too much almond milk, but I went along with it. I’m wondering if it was a typo? I left it in for 20 extra minutes and still, it couldn’t be fixed.
Love all your other recipes, but I think this one needs fixed!
Wow! It looks yummy and delicious. I love to eat healthy zucchini bread in the breakfast. I always prefer to eat this bread in breakfast. Thank you so much for sharing this post.
So glad you loved this George!
This looks amazing and very excited to try it out. Just wondering if you had the nutrition details as it has been included at the end of.your other recipes but couldn’t seem to find it on this one xx
Yes I agree, way too moist!! I squeezed the zucchini out as well. I agree that there was too much milk!! I am cooking it for another 10 minutes past 1 hour to see if it dries out any!
I made this and it had excellent flavor, however it was wayyy too moist. I squeezed out the zucchini very well and baked it longer because I could tell it was so moist. Even the batter seemed too liquidy….1 and 1/4 cup of almond milk seems like quite a bit with 1.5 cups of flour. Maybe I’ll try again with more flour/less almond milk. Thanks for the recipe:)
I live in Utah, and have to make recipes with the high altitude in mind! Any tips?
I didn’t have a loaf pan available so I baked them in a muffin tin for a half hour – they came out great!!
LOVE! Thanks for leaving a comment with your method…it’s super helpful!
looks great! can i use regular sugar instead of coconut sugar? same portion? thank you!!
I haven’t tried it myself, but I don’t see why not! Yes I would sub 1 to 1!
Made this last night and added dark chocolate chips. So moist – maybe I should have squeezed the zucc like you said 😉
🙂 Seriously I squeezed mine like a bajillion times! Did it still turn out okay?!
Oh my gosh Lee this bread looks stunning! I have yet to make a zucchini bread (I know what rock have I been living under?!) but this is SO on my baking-to-do list this weekend 🙂
Looks amazing 🙂 Could you make this with coconut flour? if so what kind of proportion would you use?
Hi Becka! I wouldn’t suggest using coconut flour. The properties of coconut flour to regular flour is extremely different!
Zucchini bread is probably one of the few that I haven’t tried making at home, but it looks like that’s about to change 😀
My mum makes a lovely version of this. I’ll definitely be telling her to add coconut oil and apple sauce. Can’t wait to taste the result!!
I love that you say mum 🙂
That made me laugh!
I’ve mentioned your blog on mine, you’re definitely one of my favourites. Thanks again for the great post!
I could definitely use a little bit of this bread in my life. =)