Zucchini bread slices on a plate.

Zucchini Bread Recipe

Do you have a bunch of zucchinis you have to use? 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!

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes
Fat 5 Carbs 45 Protein 5
Yield 8 1x


Dry Ingredients

  • 1.5 cups white whole wheat flour
  • ½ cup coconut sugar
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup coarsely shredded zucchini, moisture removed* (~1 large zucchini)

Wet Ingredients

  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 cup mashed banana (or applesauce)
  • 2 tablespoons melted coconut oil


  1. First, preheat oven to 350ºF and spray a loaf pan with non-stick cooking spray.
  2. 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.
  3. Pour the batter into the greased loaf pan and bake for 30 minutes. 
  4. Place a tin foil tent over the zucchini bread and bake for an additional 20 minutes. 
  5. 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.).
  6. 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.

Nutrition Facts

Serving Size: 1/8 Calories: 244 Sugar: 26 Fat: 5 Carbohydrates: 45 Fiber: 4 Protein: 5
Author: Lee HershCategory: SnackMethod: OvenCuisine: American

Keywords: zucchini bread recipe

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