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healthy zucchini bread sliced on a wire rack

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!

Course Bread, Breakfast, Dairy Free, Snack
Cuisine American
Keyword healthy zucchini bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 202 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 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
  • 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

Instructions

  1. Preheat oven to 325 degrees F. Grease a 8x4 inch loaf pan with nonstick cooking spray.
  2. In a large bowl, zucchini, honey, eggs, almond milk, vanilla extract and optional orange zest until smooth.
  3. 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

  4. 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.

Recipe Notes

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.

Nutrition Facts
Healthy Zucchini Bread
Amount Per Serving (1 slice)
Calories 202 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 4.5g28%
Carbohydrates 28.5g10%
Fiber 3.4g14%
Sugar 11.3g13%
Protein 3.9g8%
* Percent Daily Values are based on a 2000 calorie diet.