Healthy Zucchini Bread

This healthy zucchini bread is super moist! It’s easy to make with 100% whole wheat flour, Greek yogurt, coconut oil, and it’s naturally sweetened with pure maple syrup. It has the perfect balance of warm spices, toasted walnuts, and a hint of fresh orange zest.

This is one of my favorite quick bread recipes to make during the summer months when zucchini is abundant in my mom’s garden.

It’s a delicious healthy treat to enjoy for breakfast or an afternoon snack slathered with salted butter or nut butter.

Since zucchini has such a mild flavor, most recipes are loaded with white or brown sugar, which make it more like a dessert than a breakfast food.

I found that using pure maple syrup and the right blend of spices make this healthy zucchini bread extra yummy without the need for added sugar. The whole wheat flour also gives this bread a nice nutty flavor without weighing it down.

Healthy zucchini bread ingredients

Whole wheat flour: I use regular whole wheat flour because it’s easy to find at my local grocery store.

Baking powder and baking soda: These are leavening agents that helps the bread rise and results in a light, fluffy loaf. It’s important to make sure your baking powder and baking soda are fresh to ensure a proper rise.

Fine sea salt: This helps balance the sweetness and enhances the flavor of the other ingredients.

Cinnamon and cardamom: Both cinnamon and cardamom taste great in this bread and pairs well with the zucchini and fresh orange zest.

You can use cinnamon and ginger or nutmeg if you prefer, which is also delicious.

Eggs: I use two eggs for this recipe which help make the bread moist and binds the ingredients together.

Maple syrup: This helps to naturally sweeten the banana bread without adding refined sugar.

Greek yogurt: This helps keep the bread moist and adds a boost of protein. I usually use 0% plain yogurt. 

Butter or coconut oil: You can use melted coconut oil or unsalted butter for this recipe. I usually use butter because it gives it better flavor.

Vanilla extract: This gives the bread good flavor.

Fresh orange zest: This helps brighten the earthy flavor of zucchini and pairs well with cinnamon, ginger, or cardamom.

Grated zucchini: This adds moisture to the bread and gives it a delicious tender crumb without altering the flavor. It also adds extra fiber and nutrition, which is a win-win.

Toasted nuts or chocolate chips: Toasting the walnuts or pecans before adding them to the zucchini bread helps give them better flavor, which gives you a richer loaf.

If you prefer chocolate, add some mini chocolate chips, either dark or semi-sweet.

How to toast the nuts: Set a dry medium skillet over medium heat. Once the skillet is hot, add the walnuts in a single layer.

Stir the walnuts for 3 to 6 minutes until they’re fragrant and a deep shade of brown. Keep a close eye on them since they can burn quickly if left unattended. Transfer the walnuts to a cutting board to let cool, then chop them.

Turbinado sugar: When you sprinkle turbinado sugar on top of the zucchini bread batter just before baking, it creates a delicious, crunchy crust and a slight caramelized flavor.

How to make healthy zucchini bread

Preheat the oven to 350°F. Grease and line a standard loaf pan (8.5 × 4.5 inches) with parchment paper.

In a large mixing bowl, add the whole wheat flour, baking powder, baking soda, salt, cinnamon, and ground cardamon (or ginger or nutmeg if using). Whisk to combine.

In a medium mixing bowl, add the eggs, maple syrup, and Greek yogurt. Whisk to combine. Add the melted butter or coconut oil, vanilla extract, and fresh orange zest, and whisk again to combine. Add the grated zucchini and whisk to combine.

Add the wet ingredients to the dry ingredients and whisk or stir just until combined. AVOID OVERMIXING. You just want to make sure there are no dry clumps of flour left in the batter.

Fold in the toasted nuts or chocolate chips if using. The batter will be very thick.

Spread the batter evenly in the greased loaf pan. Sprinkle the sugar on top if using. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the middle of the bread comes out mostly clean with no raw batter.

Remove the bread from the oven and set on a wire rack for 10 to 15 minutes. Carefully remove the bread from the pan to let cool completely on the wire rack.

I like to let the bread cool on it’s side. This helps circulate the air flow better and prevents the bottom from getting soggy.

Use a serrated knife to slice and enjoy when the bread is cool. I like it slathered with salted butter or nut butter and a drizzle of honey.

Tips for making zucchini bread

Choose the right zucchini. Use small to medium size zucchini.

These are younger squashes, which are more tender and less watery than larger zucchini. They also lack the tough, bitter seeds and fibrous skin found in overgrown zucchini.

It’s easy to find small to medium size zucchini at the grocery store. If using zucchini from the garden, pick it when the squash is young, before it becomes overgrown.

Don’t peel the zucchini. Leave the skin on. It adds beautiful flecks of green color throughout the bread. You don’t taste or notice it once it’s baked.

Be mindful of the moisture. I use small to medium size zucchini to make this recipe and grate it on the large holes or a box grater. I never have to blot the zucchini dry or squeeze out the excess water.

The extra moisture helps to keep the bread soft and moist, which I like.

If you notice after grating the zucchini that it’s visibly dripping a lot of water (or sitting in a pool of water), then I recommend using a paper towel to gently blot the zucchini. But there’s no need to squeeze out the excess water.

Avoid overmixing. Mix the wet and dry ingredients just until you no longer see any dry clumps of flour and everything is combined.

Overmixing the batter develops the gluten, which can result in a dense, tough loaf.

Measure the ingredients correctly. I use a $15 kitchen scale that I bought from Amazon to weigh the ingredients. I’ve included the weighted measurements in the recipe to help you achieve perfect results every time.

If you don’t have a scale, make sure to lightly spoon the flour into a measuring cup and level it off with a knife. Using too much flour that’s tightly packed will result in a dry or crumbly loaf.

Keep an eye on your loaf while baking. If the top of your loaf is getting too brown before the center is fully baked, you can loosely tent a piece of aluminum foil over the top of the loaf. It will continue to bake without overcooking the top.

Zucchini bread is finished when a toothpick (or wooden skewer) inserted in the center of the loaf comes out clean, or with only a few moist crumbs and no raw batter.

Cool completely before slicing. Let the bread cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

While it’s tempting to cut the zucchini bread while it’s still warm, this allows the steam to escape, which can leave the inside of your loaf with a gummy and dense texture.

Cool the bread on its side while warm. After removing the bread from the pan, place the loaf on its side on a wire rack to prevent the bottom from getting soggy.

It also improves air circulation around all sides and prevents the loaf from getting a dense or gummy crust.

Make Ahead and Storage Suggestions

Leftover zucchini bread will last 1 to 2 days at room temperature. Because this is a moist quick bread, it tastes best within the first 48 hours.

Room temperature: Let cool completely. Wrap leftover zucchini bread in plastic wrap, aluminum foil, or covered in an airtight continer. Store at room temperature for 1 to 2 days.

Freezer: Let cool completely. Wrap the entire loaf or individual slices in plastic wrap, then a layer of aluminum foil. Place the entire loaf or individual slices in a freezer-safe container or bag. Store in the freezer for up to 3 months.

Please let me know how you like this healthy zucchini bread recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this zucchini bread as much as I do.

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