Healthy Zucchini Bread
This amazing zucchini bread recipe is made healthy with whole grains, honey (or maple syrup) and coconut oil instead of butter. Easily vegan/gluten free.
Updated by Kathryne Taylor on August 29, 2024
My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.
This dog is my soulmate, I tell you. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.
If you’ve enjoyed zucchini bread before, let me point out a few differences between my recipe and standard recipes. Here are five reasons to love this healthier zucchini bread:
- I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It’s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired.
- I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains.
- I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.
- Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can’t say there’s a pronounced zucchini flavor to it, because zucchini doesn’t have a ton of flavor in itself.
- It’s easily made vegan and/or gluten-free, too—just check my recipe notes.
Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.
If you love this zucchini bread, you’ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you’re going to love this one. Don’t miss the maple-sweetened blueberry muffins in my cookbook!
Watch How to Make Zucchini Bread
Healthy Zucchini Bread
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Ingredients
- Optional: ¾ cup roughly chopped raw walnuts or pecans
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
Notes
Recipe adapted from my banana bread and carrot muffins, with references to Once Upon a Chef and All Recipes.
*A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts.
Make muffins: Follow this recipe!
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: I haven’t tried myself, but I have heard from a reader that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.
Make it nut free: Just omit the nuts, and don’t use nut milk.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This recipe seemed so promising from the wholesome ingredients, but in baking it would not set for me!
I’m sorry to hear that, Lauren. Did you get the moisture from the zucchini? Sometimes zucchini moisture can vary.
Good but wish it was sweeter and more moist. Cooked for less than the time here and still a little dry. Also wish it was sweeter. Used coconut oil, maple syrup and honey, and regular flour.
This recipe is just too good! Omg ! I already can’t wait to make it again!
Made this according to the gf/vegan suggestions with oat flour and flax egg. Squeezed the zucchini dry but the bread still came out squashed and raw, which I didn’t realize until after it had cooled and I sliced into it. Tossed the whole thing in the compost, sadly. It smelled great, just inedible. Any idea what I did wrong? More cooking time needed?
Hi Dana, Choosing the gluten free and the flax egg version likely impacted your results. Without the gluten, it will have a harder time binding together.
I loved it, I did use olive oil, instead of butter. I used one cup of coconut sugar and 1/4 cup of honey. I did not have whole wheat flour. But I will be buying me some w w flour soon! TX for recipe. I did double recipe, cause my sweet daughter in law requested a loaf.
Hi, could I use almond flour instead in this recipe?
Thanks!
Unfortunately, almond flour isn’t a great 1:1 substitute and typically requires different requirements to work.
Ok, thank you.
I made today. It was delicious and light. I used whole wheat flour, syrup, and flax milk.
Liked this recipe, but it came out a bit dry. Used olive oil instead of coconut oil and honey. Maybe next time I won’t squeeze the moisture out of the zucchini. Baked at 325 for 50 minutes but seemed like it needed less time in the oven.
We totally enjoyed! Will make again.
Great to hear, Phyllis!
Made this yesterday (2 loaves) because my first attempt at zucchini bread had two cups of sugar and one cup of oil and i could feel myself getting fatter as i consumed it! My fist taste was that it lacked flavor but i took the second loaf to a party and they loved it more than the banana bread (had a cup of sugar), and i just had some more zuchini bread this morning with coffee and this just may be my favorite bread recipe!!
Thank you!
It was delicious! Had to bake it for longer though, 85 minutes.
This turned out wonderful. I added walnuts and raisins and 1 tsp baking powder. I sprinkled some Splenda brown sugar on the top with cinnamon. This turned out very moist and delicious.
This is delicious! I made this because a family member has cancer and we are looking for sugar free alternatives. It is just the right amount of sweet! THANK YOU!!
You’re welcome, Cassandra!
I’ve made your healthy banana bread and muffin recipe many times, and this adaptation for zucchini is just as good! I used olive oil, walnuts (didn’t bother toasting),a 50/50 mix of WW and AP flour, and just a little over 1/2 cup maple syrup. I squeezed the excess moisture from the grated zucchini and didn’t have the problem some others did with underbaking. I baked at 335 degrees for 50 minutes. I will be making this one again — thanks!
Thank you so much for sharing this wonderful content! It will do wonders in my life!
This bread was so yummy. I used maple syrup, half cup as recommended. I only had organic white flour so I added a mix of ground chia and flax seed about a quarter cup. It was moist and I enjoyed the mild sweetness. A good breakfast bread!
I’m happy to hear you loved it, Nancy!
Kate, Too many wonderful recipes! Do you by chance have one for a healthier cinnamon roll? Thank you for all your great recipes, and I can’t wait to try more.
Sincerely,
EvyH
I don’t, sorry!
Thanks for the less sweet version! So good not to have a sugar crash for breakfast! I had to cook for an additional 10 minutes and it wasn’t dry; I did squeeze the excess water out of the zucchini.
Thank you for your review, Marabeth!
I made two loaves today: one gluten-free and one regular. I used Bobs 1:1 for the GF and regular whole wheat for the other. I used half honey/half maple syrup in both, and I did use grapeseed oil as I wasn’t sure how my guests would feel about coconut or olive oil. Both turned out perfectly! I’m planning to make another, just for us, and will try it with the coconut oil.
Fantastic. Easy. Moist. Healthy. Delicious. And Thank You for putting the zucchini in ounces.
We made this dish but ours was spongy, do you know why this would of happened?
Did you squeeze out the excess liquid from the zucchini?
Made it with olive oil, honey and oat milk and it was delicious! So easy, we’ll definitely make it again :)
That’s great to hear, Gavrielle!
Hi Kate! I made this recipe a few times earlier in the year and loved it! I see it was updated in August this year, did you change any ingredients, perhaps the addition of nutmeg? The reason I ask is that I made it tonight and it tasted quite different!
Came out perfect and was super easy to make… highly recommend!
Great to hear, Desiree!
I’m just loving this recipe, must have made it about 100 times over the years Have you ever tried making it with shredded carrots instead of zucchini?
You could try Healthy Carrot Muffins.
This bread was delicious! It was just sweet enough without being a sickeningly-sweet bread (i.e. it definitely counts as a healthy meal). I can’t wait to try the muffin version.
AMAZING recipe! This bread is moist, delicious and easy to make. My family ate the whole thing before it cooled! I didn’t have buttermilk (and couldn’t make any) so I used part milk and part heavy cream. Toast the walnuts for sure! SO good!
Thank you for your review, Jen!
Lovely moist cake. I did everything according to the recipe, olive oil, organic honey, good free range eggs, I used half organic plain flour and half sesame flour. I put the zucchini into a tea towel and twisted it tightly to extract excess moisture. I cannot understand why some reviews say it was dry? Perhaps oat flour would contribute to dryness if that was used as oats really suck up moisture. Unless someone is allergic, I certainly wouldn’t be using fake eggs.
Made this one & like it , will be doing with grapeseed oil next time
Blessings
Eve
Definitely saving this recipe to make again! I replaced the oil with applesauce, omitted the nutmeg (personal taste preference, and used the King Arthur gluten free measure for measure flour and Chobani extra creamy oat milk for the flour and milk respectively. I ended up baking my loaf for about 75 minutes which I find is pretty standard for any loaf I make in my oven.
I love this recipe. I use olive oil for my choice of oil. Almond milk or regular milk. Lastly, I normally double the recipe and add 2-3 bananas and it’s perfect every time! Thank you!
Made this bread today. All the details of recipe made it super easy for me to bake it and it is delicious.
Thank you
Looks great! Can you use Agave syrup in this instead of honey or maple syrup?
Hi Charlotte, agave works as a substitute for honey or maple syrup in baked goods in terms of sweetness, but has a more neutral and mild flavor profile.
I baked my zucchini bread today.
Came out so well.
Soft and delicious.
Thank you so much for sharing your recipe with us.
God bless!!
How could this recipe possibly work with bakinig soda and no acid? Seems like AI !
Hi David, the honey (or maple syrup) is acidic enough to cause the reaction. I also assure you that all my recipes are tested multiple times by me and other avid cooks. I will never use AI to produce content.
This is a really great recipe! I made the recipe as described using maple syrup and AP flour. I weighed my zucchini to ensure it was the right size and didn’t have any issues with dryness or batter not setting.