Healthy Zucchini Bread for a tasty breakfast or snack. Seriously delicious with no sugar, no dairy and no oil. Applesauce makes it so moist, everyone will love this vegan treat.
My kids are always asking for “real” desserts…you know, the kind with sugar and butter, white flour…the “OG” as they call it.
When I had to make another batch of this delicious zucchini bread 4 days in a row (shh…..they don’t have to know that this one isn’t OG at all, but Debra approved instead) I knew I had a winner on my hands.
I created this crave-worthy, moist zucchini bread recipe for you because I know, like me, you don’t want to settle for healthy-ish on your way to tasty.
Do you need to peel the zucchini for zucchini bread?
Nope. It is not necessary to peel the zucchini before grating it for zucchini bread. It may be harder to disguise the green in the batter, but I kinda like those little flecks of green. I mean, this is Zucchini Bread, not Banana Bread.
How many zucchini do you need for 2 cups of shredded zucchini?
One medium sized zucchini will yield approximately 1 cups of shredded zucchini. So, you can get 2 cups from 2 medium sized zucchini. You can also use 3 small or one small and one large zucchini.
I find it easiest to use a box grater to shred the zucchini, but you can also use a food processor.
Do I have to squeeze the water out of the zucchini?
NO!!! First of all, that sounds like a lot of work! It’s one of the reasons I never made zucchini bread until now. Seriously, who has time? Plus, who wants to clean up the mess?
Second of all, I’ve taken the water content of the zucchini into account when I wrote the recipe. Seems like a much tastier and flavorful (not to mention healthier) way to get moisture into this loaf than adding oil or water, no?
1/4 cup of flax meal will take care of absorbing all that moisture without making this moist and easy recipe too complicated or dry. Added bonus: extra nutrition in the form of omega 3s and protein. Double Bonus: this recipe is naturally vegan becauses the applesauce and flax activate the baking powder for a fluffy loaf without eggs.
Healthy Zucchini Bread Recipe is as Easy as 1-2-3.
What kind of flour should I use for Zucchini Bread?
Well, that depends. First, check your pantry and see what kind of flour you HAVE! Next check if there are any dietary restrictions for anyone who will be eating the zucchini bread. I like to use whole grain flour whenever possible. I used sprouted spelt flour. Whole Wheat flour would be another good choice.
If you need your healthy zucchini bread to be gluten-free, you can use all purpose gluten-free flour or oat flour. I wouldn’t recommend almond flour for this recipe though.
Ooey Gooey, rich and delicious. There’s no need to compromise on this one. Even with whole grain flour this applesauce zucchini bread recipe is light and moist.
If you’re going to use chocolate chips, I recommend letting the zucchini bread cool completely before slicing.
The best zucchini bread is one that is both nutritious AND delicious. This easy recipe is so addictively good no one will believe it’s healthy too.
This recipe for zucchini bread is exactly what you want to eat and serve your family or friends. The perfect choice for a grab and go breakfast, a healthy after-school snack or a great match for an evening cup of tea.
I’m so excited to share this recipe with you because I know it will quickly become a favorite in your house, like it is in ours. No judgement here if you like to bake with butter and sugar, but just know that you don’t have to give up that moist and decadent taste for a healthy zucchini bread that only uses wholesome, clean ingredients.
- 2 medium zucchini (approximately 2 cups grated)*
- 1/2 cup unsweetened applesauce
- 2/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole grain flour*
- 1/4 cup ground flax seeds
- 1/3 cup dark chocolate chips
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 350. Line a 9 x 5" loaf pan with unbleached parchment paper.
- Grate zucchini. There is no need to peel. You should have around 2 cups.
- In a medium sized bowl, miix grated zucchini, applesauce, honey and vanilla together until well combined.
- In a large bowl, stir dry ingredients together: flour, flax, cinnamon, baking powder, baking soda and salt....plus chocolate chips and nuts if using.
- Pour the wet into the dry and mix well.
- Pour into prepared pan and let sit for 5 minutes. This will allow the applesauce to activate the baking powder.
- Bake for 55 minutes, or until a toothpick comes out clean.
- Let zucchini bread cool in pan for 10 minutes and then carefully lift the parchment paper out and onto a wire rack to continue to cool.
- Wait until completely cool to slice.
ZUCCHINI: 2 medium sized zucchini will yield about 2 cups grated zucchini. You can also get 2 cups from 3 small or 1 small and one large zucchini.
FLOUR: Use whole wheat, whole spelt, gluten-free all purpose flour, oat flour or any combination. Always opt for a whole grain variety with minimum processing. I used sprouted whole spelt flour in these photos.
APPLESAUCE: You can make my healthy applesauce in just 5 minutes with just apples.
OPTIONAL: Chopped nuts. I used 1/3 cup chopped walnuts in the photos. I thought it could have used more nuts, my kids thought the zucchini bread would have been better without the nuts. PRO TIP: know your audience!
CHOCOLATE: I have made this both WITH the chocolate chips and without. I think both varieties are delish. I prefer dark chocolate chips and if I can't find them I use a high cacao dark chocolate bar and chop it into chunks. I love a slice sans chocolate at night with a cup of tea.
FOR MINI LOAVES: Follow directions through step 5. Evenly divide batter into 4 mini loaf pans. Allow to sit for 5 minutes and then bake for 35-40 minutes.
Zucchini Bread will stay good at room temperature for up to 3 days, refrigerated for 5 days or frozen for up to 3 months. Be sure to wrap zucchini bread well or seal in an air-tight container.
Amount Per Serving Calories 224Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 335mgCarbohydrates 47gFiber 3gSugar 25gProtein 4g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Looking for more grab and go breakfast ideas?
- Chewy Energy Bars
- Apple Muffins
- Blueberry Muffins
- Chocolate Muffins
- Overnight Oats
- Lemon Zinger Smoothie
- Cherry Smoothie
- Crunchy Granola Bars
Absolutely! Make sure your loaf is COMPLETELY cooled before wrapping to freeze. Once cooled, wrap tightly in plastic wrap. Then wrap in aluminum foil. That’s it. You can thaw the frozen Zucchini Bread on the counter for 4 hours.
3-4 days on the counter. Ours never lasts that long. This delicious recipe is usually gobbled up in 1 day! You can store it in the fridge for up to a week, the freezer for 3-4 months.
Zucchini is high in fiber, low in calories. This, plus it’s high water content helps with satiety….making you feel full and reduce hunger. As part of a well rounded diet and exercise plan, eating zucchini can help you lose weight over time.