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.

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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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.

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.

FAQ

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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.

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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

• Creamy Chocolate Dessert Hummus
• Smoky Sweet Potato Hummus
• Ultra Crispy Air Fryer Chickpeas