Time for another recipe from the AK archives that never really got the love it deserved: my healthy zucchini bread!
Originally, I first created this recipe back in 2018 but wanted to bring it back with a few small changes and new photos to lure all my zucchini lovers in. I promise you won’t regret making this bread. There’s so many ways to customize it, plus it’s easily dairy free and perfect when slathered with a little nut butter + sprinkle of sea salt.
Healthy zucchini bread ingredients
This simple, delicious and healthy zucchini bread recipe is bursting with notes of honey, cinnamon, a hint of citrus and coconut. You’ll seriously never go back to another zucchini bread again! Here’s what you’ll need to make it:
- Zucchini: shredded zucchini adds moisture to the bread so that we don’t have to use a ton of extra oil.
- Honey: this healthy zucchini bread recipe is naturally sweetened with honey.
- Eggs: you’ll just need 2 eggs for the bread. I haven’t tested it using flax eggs but let me know if you do!
- Milk: feel free to use any milk you’d like. I like to keep the zucchini bread dairy free by using unsweetened vanilla almond milk. You could also use freshly squeezed orange juice for more of a citrus flavor.
- Vanilla: for extra flavor.
- Orange zest: this is optional but I absolutely love the brightness it adds.
- Whole wheat pastry flour: the whole wheat pastry flour keeps this bread fluffy while including whole grains. You can also use white whole wheat flour or 1:1 all purpose gluten free flour.
- Cinnamon & nutmeg: you’re going to love the cozy flavor that cinnamon & nutmeg add to the bread.
- Baking soda & salt: to help it bake up properly.
- Coconut oil: we’re adding a bit of additional melted coconut oil so that the zucchini bread is perfectly moist. If you don’t have coconut oil, feel free to use olive oil or melted butter or vegan butter.
- Mix-ins: I love adding toasted chopped walnuts and dark chocolate chips in the batter + on top for a beautiful, super delicious zucchini bread, but you can really get creative with your mix-ins!
What makes this easy zucchini bread healthy?
Traditional zucchini bread recipes tend to have plenty of oil and refined sugar to keep them moist and sweet. In this healthy version of zucchini bread:
- We’re only using a bit of coconut oil. The rest of the moisture comes from nutrient-dense zucchini!
- The zucchini itself adds a boost of veggies & fiber to the bread. The perfect breakfast or snack.
- It’s naturally sweetened with honey instead of refined sugar.
- It’s also dairy free! Just be sure to use dairy free milk and dairy free chocolate chips (if you’re adding those).
Tips for making zucchini bread
- Be sure to squeeze out all of the extra moisture after shredding your zucchini, and remember to measure the shreds before squeezing it out.
- You can use frozen, shredded zucchini, too! Check out my tutorial here.
- Make sure your coconut oil is completely cooled before adding it to the bowl.
- Do not overmix the batter, otherwise you’ll end up with a bread that’s more dense and gummy instead of fluffy and soft.
Customize your healthy zucchini bread
While this healthy zucchini bread recipe is very straightforward, it’s also incredibly versatile.
- You can add chocolate chips, coconut, dried fruit or basically whatever your heart desires. Time to get wild!
- Make it gluten free by using 1:1 all purpose gluten free flour.
- Make it nut free by skipping the nuts in the recipe and using a nut-free milk.
I’m a little obsessed with this bread. I love serving it warm or slightly toasted with peanut butter. Another great way to enjoy it is with a drizzle of honey + a sprinkle of sea salt. SO GOOD.
How to store homemade zucchini bread
This healthy zucchini bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
How to freeze zucchini bread
This healthy zucchini loaf freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Other healthy zucchini recipes you might love:
I hope you love this healthy zucchini bread recipe! Be sure to let me know how you liked it by leaving a comment below and rating the recipe. You can also upload a photo to Instagram and tag #ambitiouskitchen. Enjoy, xo!
Healthy Zucchini Bread
The best healthy zucchini bread made with whole wheat flour, coconut oil and naturally sweetened with honey instead of sugar. This easy, healthy zucchini bread recipe is bursting with flavor thanks to the hint of coconut, orange zest and toasted nuts. Great for breakfast and can easily be made into healthy zucchini muffins!
- 1 ½ cups packed shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1 medium zucchini)
- 1/2 cup honey
- 2 large eggs
- ⅓ cup unsweetened vanilla almond milk (any milk will work) or sub fresh squeezed orange juice
- 2 teaspoons vanilla extract
- Optional: zest from 1 large orange
- 2 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1/3 cup coconut oil, melted and cooled (can sub melted butter or vegan butter)
- Optional add-ins:
- ½ cup chopped toasted walnuts (or chopped macadamia nuts)
- 1/2 cup dark chocolate chips, plus more for sprinkling on top of bread
Preheat oven to 325 degrees F. Grease a 8x4 inch loaf pan with nonstick cooking spray.
In a large bowl, zucchini, honey, eggs, almond milk, vanilla extract and optional orange zest until smooth.
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients until mix with a wooden spoon until just combined. Next add in coconut oil and mix again until well combined. Fold in toasted nuts and/or chocolate chips if desired
Pour into prepared loaf pan, sprinkle with extra chocolate chips if using, and bake for 50-60 minutes until tester comes out clean. Cool in pan for 10 minutes, then remove and transfer to a wire rack to finish cooling. Cut into 12 slices.
To make vegan: Use two flaxeggs instead of regular eggs. I haven't tested it, but let me know if you do.
To make gluten free: Feel free to use a 1:1 gf all purpose flour.
To make nut free: Sub almond milk with a nut free milk and skip the nuts in the recipe.
To freeze: Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats