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overhead view of the healthy zucchini bread recipe, sliced on a cutting board
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5 from 1 vote

Healthy Zucchini Bread

Healthy zucchini bread is perfectly moist, slightly sweet, with bites of chocolate chips and walnuts. With no refined sugar, just a touch of coconut oil, and whole wheat flour, it's a healthier treat to enjoy with a cup of coffee.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 235kcal

Ingredients

  • 1 ½ cups zucchini shredded; firmly packed; 160 g
  • 1 ½ cups whole wheat flour 180 g
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ cup coconut oil, melted 52 g
  • ½ cup apple sauce 130 g
  • ½ cup maple syrup 130 g; or honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup walnuts chopped; 58 g
  • ¼ cup mini chocolate chips 48 g

Instructions

  • Heat oven to 325°F. Spray and flour a 9 x 5 inch loaf pan, set aside.
  • Shred zucchini on a box grater. Place on a paper towel and cover with a second paper towel. Allow to sit for ten minutes, and gently press to transfer extra liquid to the paper towels.
  • In a large bowl, stir together the flour, salt, baking powder, baking soda and cinnamon.
  • In a large microwave safe bowl, melt the coconut oil. Stir in the applesauce, maple syrup, vanilla and eggs. If coconut oil starts to solidify, microwave the liquids for 20 seconds at a time until coconut oil is melted again.
  • Stir the wet ingredients into the dry and mix until no flour clumps remain.
  • Fold in the zucchini, chocolate chips and walnuts.
  • Transfer to the loaf pan and bake for 55- 1h5m, until a toothpick inserted in the middle comes out clean.
  • Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.

Storage

  • Store in a sealed container in the fridge for up to 5 days.
  • Wrap in plastic and store in a sealed container or bag in the freezer for up to 3 months.

Notes

I used a 9 x 5 inch loaf pan similar to this one. If you have an 8 x 4 inch loaf pan, keep an eye on the zucchini bread, it may be baked through sooner (start checking at 40 min)
Storage
  • Fridge- store for up to 1 week wrapped in plastic or beeswax wrap in the fridge.
  • Freeze- for up to 3 months.
  • Thaw- overnight in the fridge.
Swaps + variations
  • zucchini- swap for yellow squash, shredded carrots or shredded apples
  • walnuts- swap for pecans, almonds, or any other nut you’d like (or leave them out!)
  • flour- swap the whole wheat flour for white whole wheat or all purpose; it has not been tested with gluten-free or any alternative flours
  • coconut oil- swap for vegetable oil or butter
  • maple syrup- swap for honey

Nutrition

Serving: 1/10 of the loaf | Calories: 235kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 190mg | Potassium: 217mg | Fiber: 2g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 3.5mg | Calcium: 55mg | Iron: 1.2mg