This Healthy Zucchini Bread is the perfect way to indulge in something delicious while keeping it nutritious. Made with wholesome ingredients, it’s naturally sweetened and packed with the goodness of zucchini. Whether you’re looking for a hearty breakfast or a satisfying snack, this bread delivers on flavor and nutrition.
I often bake this bread when I want to treat my family without compromising on health. It’s a favorite in our home, especially with a warm cup of tea in the afternoon. The zucchini keeps the bread moist, while the use of whole wheat flour and natural sweeteners ensures we’re getting a nourishing, guilt-free treat.
Healthy Zucchini Bread
This Healthy Zucchini Bread is the perfect way to indulge in something delicious while keeping it nutritious. Made with wholesome ingredients, it’s naturally sweetened and packed with the goodness of zucchini. Whether you’re looking for a hearty breakfast or a satisfying snack, this bread delivers on flavor and nutrition.
Ingredients
- 1 1/2 cups grated zucchini about 1 medium zucchini
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1/4 cup olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup almond milk or any plant-based milk
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Gently press out excess moisture, but don’t overdo it; you want the zucchini to keep the bread moist.
- In a medium bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup almond flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/4 cup maple syrup or honey, 1/4 cup unsweetened applesauce, 1/4 cup olive oil or melted coconut oil, and 2 teaspoons vanilla extract. Stir until smooth.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, mixing well.
- Slowly fold in the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the grated zucchini and, if using, the 1/4 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 6%
- Iron: 5%
- Calcium: 3%
- Magnesium: 6%
Recipe Details
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
Ingredients
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups whole wheat flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened applesauce
- 1/4 cup olive oil or melted coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans (optional)
Required Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Grater
- Whisk
- Wooden spoon or spatula
- 9×5 inch loaf pan
- Parchment paper (optional)
- Measuring cups and spoons
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- Grate the zucchini to measure 1 1/2 cups. Gently press out excess moisture, but don’t overdo it; you want the zucchini to keep the bread moist.
- In a medium bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup almond flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine 1/4 cup maple syrup or honey, 1/4 cup unsweetened applesauce, 1/4 cup olive oil or melted coconut oil, and 2 teaspoons vanilla extract. Stir until smooth.
- Add the almond milk (1/4 cup) and 1 tablespoon apple cider vinegar to the wet ingredients, mixing well.
- Slowly fold in the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the grated zucchini and, if using, the 1/4 cup chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 3%
- Vitamin C: 6%
- Iron: 5%
- Calcium: 3%
- Magnesium: 6%
This Healthy Zucchini Bread is a wonderful way to enjoy a sweet treat while staying mindful of your health. Whether you’re serving it as breakfast, a snack, or a light dessert, it’s sure to become a household favorite. Happy baking!
