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Healthy Zucchini Bread
This Healthy Zucchini Bread is made with whole wheat flour, coconut oil, and naturally sweetened with honey instead of sugar. It is easy to make, perfectly moist, and is great for breakfast or a snack. Feel free to stir in chocolate chips!
Prep Time
10 mins
Cook Time
10 mins
Total Time
52 mins
Servings: 10
Calories: 225 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup honey
- 1/3 cup coconut oil, melted and slightly cooled
- 2 large eggs, at room temperature
- 1/3 cup buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini, see note
- 3/4 cup dark chocolate chips, plus more for sprinkling on top, optional
- 1 tablespoon turbinado sugar, for sprinkling on bread
Instructions
- Preheat oven to 350 degrees Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, stir together the honey, melted coconut oil, eggs, buttermilk, and vanilla until smooth. Add the shredded zucchini and stir until well combined.
- Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in the chocolate chips, if using.
- Pour the batter into the prepared loaf pan and sprinkle turbinado sugar over the top. If you are using chocolate chips, you can sprinkle a small handful on top.
- Bake until golden brown and a toothpick or cake tester comes out clean, about 42 to 55 minutes. Don’t over bake.
- Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Cup of Yum
Notes
- Use a box grater or food processor to shred the zucchini. Gather a handful of shredded zucchini and give it a little squeeze over the sink or in a paper towel. Don’t squeeze out all the liquid though, if you do, your bread will be dry.
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
195mg
(8%)
Potassium
187mg
(5%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
111IU
(2%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 195mg | 8% |
| Potassium | 187mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.