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Healthy Zucchini Bread

This Healthy Zucchini Bread recipe is made with whole wheat flour, lightened up with applesauce, and loaded with cinnamon. It's a soft, moist, and easy quick bread the whole family will love! Gluten free friendly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12 servings
Calories: 204 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup Bob’s Red Mill Whole Wheat Flour
  • 1 cup + 2 tablespoons Bob's Red Mill Unbleached All-Purpose Flour see notes
  • 1 tablespoon ground cinnamon
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
Wet Ingredients
  • 2/3 cup brown sugar
  • 1/2 cup applesauce
  • 1/3 cup + 1 tablespoon avocado oil or light olive oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ cup non-dairy milk
  • 1.5 cups finely shredded zucchini lightly packed (water squeezed out then measured)

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line a 9x5 loaf pan with parchment paper; set aside.
  2. Shred zucchini: Make sure zucchini is shredded, all water squeezed out and shredded zucchini measures 1.5 cups slightly packed; set aside.
  3. Mix dry ingredients: In a medium bowl whisk together flours, cinnamon, baking soda and salt; set aside.
  4. Mix wet ingredients: In a large bowl whisk together brown sugar, applesauce, and oil. Add in egg and vanilla, whisking until smooth.
  5. Combine: Add in about half of the flour mixture, stir a couple times, then add in the rest of the flour and milk until almost combined, then fold in shredded zucchini until fully incorporated.
  6. Bake: Transfer batter to prepared loaf pan and bake for 30 minutes uncovered. Cover with foil and continue baking another 15-20 minutes, or until inserted toothpick in center comes out clean. Edges will be brown and top somewhat high. I suggest checking on the bread after a total of 40-45 minutes.
  7. Cool: Allow bread to cool in pan for 15 minutes before transferring to wire rack to cool completely.
  8. Slice into cooled bread, enjoy with a slab of butter or your favorite nut butter for the ultimate slice.

Notes

  • FLOUR - you can also use all Bob's Red Mill Whole Wheat Pastry Flour. If using whole wheat white flour, just use 2 cups. If you're looking for a grain free version, make my paleo zucchini bread! If looking to make this gluten free, try 2 cups of Bob's Red Mill 1:1 Gluten Free Baking Flour.
  • EGGS - I have not tried this recipe with an egg substitute, so I can't say for sure how it will turn out. Flax seed eggs are usually my go-to. If trying this, the texture of the bread may change slightly. I do not recommend using gluten free flour in combination with an egg replacement as the bread will likely turn out gummy.
  • APPLESAUCE - you can sub the applesauce with banana, or use this recipe.
  • SUGAR - use up to 1 cup sugar for a sweeter bread. You can use the granulated sugar of your choice (i.e. coconut sugar, Swerve, etc.). I have not tested this version with maple syrup.
  • STORAGE - store leftover bread tightly wrapped with plastic wrap or in an airtight container at room temperature for 2 days or in the fridge for 5 days.
  • REHEAT - pop a slice in the toaster oven for 5 minutes or in the microwave for 30 seconds, until warm.

Nutrition Information

Serving 1piece Calories 204kcal (10%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 268mg (11%) Fiber 3g (12%) Sugar 14g (28%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 204

% Daily Value*

Serving 1piece
Calories 204kcal 10%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 268mg 11%
Fiber 3g 12%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.