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Healthy Zucchini Bread

A delightful and moist zucchini bread that's perfect for breakfast, snacks, or light desserts, and packed with wholesome ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini about 1 medium zucchini
  • 3/4 cup maple syrup or honey natural sweetener that adds richness
  • 1/2 cup apple sauce keeps the bread moist; can also use Greek yogurt
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour can swap with gluten-free flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Optional Ingredients
  • 1/2 cup chopped walnuts or chocolate chips for added texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the grated zucchini, maple syrup, apple sauce, beaten eggs, and vanilla extract. Stir until well combined.
  3. In another bowl, mix together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to over-mix.
  5. Fold in any optional ingredients like walnuts or chocolate chips if desired.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the bread cool in the pan for about 10 minutes, and then transfer to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.