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Healthy Zucchini Bread

Healthy zucchini bread with a golden-brown crust and tender, oat-packed crumb. Made with whole wheat flour, honey or maple syrup, and squeezed-dry zucchini for natural sweetness.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 0.5 cup rolled oats
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
Wet ingredients
  • 0.33 cup honey or maple syrup
  • 2 eggs
  • 0.33 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups zucchini, grated and squeezed dry
  • 0.33 cup walnuts, chopped (optional)
  • 0.25 cup dark chocolate chips (optional)

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
Mix dry ingredients
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined and no dry pockets remain.
Mix wet ingredients
  1. Whisk honey or maple syrup, eggs, coconut oil, applesauce, and vanilla extract until smooth and glossy.
Combine and add zucchini
  1. Stir in the grated zucchini that’s been squeezed dry until the batter looks evenly speckled with zucchini.
  2. Fold the dry ingredients into the wet mixture just until combined, then fold in walnuts and dark chocolate chips if using—stop when the batter is uniform.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake at 350°F for 50–58 minutes, until a toothpick inserted in the center comes out clean.
  2. Cool for 15 minutes before slicing; the loaf will set and the crumb will look tender and cohesive.

Notes

For best texture, squeeze the grated zucchini very dry so the loaf bakes up with a tender crumb instead of turning gummy. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. For a dairy-free option, keep this recipe as written; for a lower-sugar swap, choose maple syrup rather than honey in the same amount.