Healthy Zucchini Bread Recipe

Introduction

This Healthy Zucchini Bread is a moist and flavorful treat that’s perfect for breakfast or a snack. Made with fresh zucchini and natural sweeteners, it offers a nutritious twist on the classic favorite.

Ingredients

• 1 ½ cups grated zucchini
• 2 cups all-purpose flour
• 2 large eggs
• ¾ cup natural sweetener (like honey or maple syrup)
• ⅓ cup vegetable oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
2. Step 2: In a large bowl, combine the grated zucchini, eggs, sweetener, and oil. Mix well until fully incorporated.
3. Step 3: Gradually add the flour to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
4. Step 4: Pour the batter into the prepared loaf pan, spreading it evenly.
5. Step 5: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the bread is set.
6. Step 6: Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For added flavor, try adding 1 teaspoon of cinnamon or a handful of chopped nuts to the batter.
• You can substitute whole wheat flour for a healthier option, but reduce the amount slightly to keep the bread moist.
• If you prefer a less sweet bread, reduce the sweetener by ¼ cup.

Storage

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. To reheat, warm slices briefly in the microwave or toaster oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze zucchini bread?

Yes, zucchini bread freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Do I need to peel the zucchini?

No need to peel the zucchini; the skin softens during baking and adds nutrients and texture to the bread.

Healthy Zucchini Bread Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

This Healthy Zucchini Bread is a moist and delicious twist on traditional banana bread, packed with fresh zucchini and made with wholesome ingredients. It’s lightly sweetened with a natural sweetener and uses oil for a tender crumb, making it a perfect guilt-free treat for breakfast or snack time.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 ½ cups whole wheat flour
• 2 large eggs
• ⅔ cup natural sweetener (such as honey, maple syrup, or coconut sugar)
• ⅓ cup vegetable oil (can use olive oil or avocado oil)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare Zucchini: Wash and grate the zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels to avoid a soggy bread texture.
3. Mix Wet Ingredients: In a large bowl, whisk together the eggs, sweetener, oil, and vanilla extract until smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon if using.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
6. Add Zucchini: Fold the grated zucchini into the batter evenly.
7. Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Remove from oven and let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Make sure to squeeze the zucchini well to prevent excess moisture, which can make the bread soggy.
• This bread keeps well in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
• You can add nuts or chocolate chips for extra texture and flavor.
• Substitute all-purpose flour if whole wheat is not available, but expect a slightly lighter texture.
• Adjust sweetener amount to taste depending on your preference and the sweetness of zucchini.

Keywords: healthy zucchini bread, zucchini bread recipe, low fat bread, whole wheat zucchini bread, easy zucchini bread