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Healthy Zucchini Bread

Healthy zucchini bread with whole wheat flour, oats, and natural sweetness for a golden-brown crust and tender crumb. This easy loaf is made by mixing zucchini into a lightly sweet batter and baking until a toothpick comes out clean.
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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: 290
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
  • 1.5 cups zucchini, grated and squeezed dry
Optional mix-ins
  • 0.33 cup walnuts, chopped Optional
  • 0.25 cup dark chocolate chips Optional

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, leaving it ready to receive the batter.
Mix the dry ingredients
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Whisk honey or maple syrup, eggs, melted coconut oil, unsweetened applesauce, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry, distributing it evenly through the wet mixture.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, avoiding overmixing.
  2. Fold in the walnuts and dark chocolate chips if using, so the mix-ins are dispersed without breaking up the batter too much.
  3. Pour the batter into the loaf pan and bake at 350°F for 50–58 minutes, until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and slices cleanly.
  2. For best texture, let it cool a bit more after slicing, since the loaf tastes even better the next day.

Notes

Squeeze the zucchini very well to prevent a wet center and keep the crumb tender. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a gluten-aware option, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.