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.
When it comes to baking, I like to keep things simple. Quick breads like lemon blueberry bread or pumpkin bread are great because you need just one bowl and ten minutes to mix up the batter and get them into the oven!
This healthy zucchini bread is another great quick bread option, especially when you have a garden that over-produces zucchini.
Slightly sweet, perfectly moist, with a crunch from the walnuts and a little hit of chocolate from the mini chocolate chips, this zucchini bread is a great way to satisfy your sweet tooth without overdoing it.
Some zucchini bread recipes have a TON of oil and sugar in them, and I love that this recipe only uses a touch of coconut oil and no refined sugar.
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Reasons you'll ♡ this recipe
- it's tender and moist, and studded with mini chocolate chips and walnuts
- contains whole wheat flour, a touch of coconut oil, and has no refined sugar
- it comes together quickly, and is freezer (and kid) friendly
Recipe video
Watch the video below to see how I make healthy zucchini bread! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- flour- we are using whole wheat flour for this recipe; you may swap for all purpose or white whole wheat flour. Alternative flours have not been tested
- zucchini- you should need 1 medium-sized zucchini, or 2 small. Since zucchini is a very watery vegetable, and we need to press out the extra liquid to allow our zucchini bread to bake through properly.
- maple syrup- provides moisture and sweetness to the bread; you can swap for an equal amount of honey
- coconut oil- provides moisture to the loaf; make sure you use refined coconut oil to avoid a strong coconut flavor; you may also swap for melted butter or vegetable oil
- walnuts- add crunch and a nice nutty flavor that compliments the zucchini and chocolate chips. You can leave them out, or swap for almonds, hazelnuts, pumpkin seeds or even pistachios.
Step by step directions
1. Squeeze out zucchini
Zucchini is a very watery vegetable, and we need to press out the extra liquid to allow our zucchini bread to bake through properly.
After shredding the zucchini, scatter it on a paper towel-lined plate and allow it to sit for ten minutes. Use a second paper towel to gently press the liquid out of the zucchini.
2. Grease and flour the pan
This recipe requires a standard 9 x 5 inch loaf pan. To ensure that your healthy zucchini bread comes out of the pan easily, we have a two-step method to prepare the pan:
- grease- To grease the pan, spray with spray oil, or rub softened butter all over. Make sure you get the bottom and the sides, and that you get the corners as well.
- flour- Next, take ¼ cup of flour and add into the pan. Tap the pan while changing its position to get the flour to stick to the greased surface. If you have extra flour leftover, simply tap it back into your flour container.
3. Mix ingredients separately- Combine the dry ingredients on one bowl (flour, salt, baking soda, baking powder and cinnamon). In a separate bowl, mix together the wet ingredients (melted coconut oil, applesauce, maple syrup, vanilla and eggs).
Mix together the wet and dry ingredients, stirring until no lumps of flour remain.
4. Fold in zucchini- To the mixed batter, add the zucchini, chocolate chips and walnuts. Fold it in, and do not overmix.
5. Bake- Scrape the mixture into the prepared loaf pan, and scatter some extra chocolate chips across the top. Bake at 325°F for 55- 1h5m, until a toothpick comes out cleanly.
TIP- How to tell when it's done
There are a few different ways to tell when your zucchini bread is baked through. The standard way is to insert a toothpick into the center of the loaf. If it comes out clean, your bread is ready. If sticky crumbs are stuck to the toothpick, it needs to go back into the oven.
Another way to check is to use a digital thermometer inserted into the center of the bread. Once it reaches 200°F, it's ready to come out.
6. Cool- It's important to cool this loaf completely before removing it from the pan. Once cooled completely, work a knife around the edges. Invert the loaf pan on a wire rack and smack the bottom of the pan firmly. It should pop out onto the rack.
How to serve it
Serve zucchini bread with a smear of butter. As this loaf is only mildly sweet, you may also want to serve with a little drizzle of honey.
FAQ
Yes. There is a lot of water in zucchini, and it can mess the the ratios in this recipe. Baking is a science, so we want to control as many variables as we can.
This bread benefits from oil to keep it moist. You can swap the coconut oil for melted butter or vegetable oil.
Try shredded carrots or shredded apples!
Storage + freezer directions
We love to double this recipe and freeze one loaf. Cool completely, then wrap in plastic wrap (or beeswax wrap) and store in an air tight container or freezer bag (use a straw to suck out any air).
- 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
More summery snacks
☆ Did you make this recipe? I'd love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!
Healthy Zucchini Bread (Chocolate Chips + Walnuts)
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 applesauce 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
- Prepare- Heat oven to 325°F. Spray and flour a 9 x 5 inch loaf pan, set aside.
- Zucchini- 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.
- Dry ingredients- In a large bowl, stir together the flour, salt, baking powder, baking soda and cinnamon.
- Wet ingredients- 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.
- Combine- Stir the wet ingredients into the dry and mix until no flour clumps remain. Fold in the zucchini, chocolate chips and walnuts.
- Pan- Transfer to the loaf pan and bake for 55- 1h5m, until a toothpick inserted in the middle comes out clean.
- Cool- 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.
Notes
. 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.
- 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
