Why You’ll Love Healthy Zucchini Bread Recipe
This recipe uses simple, nourishing ingredients that add both flavor and texture. It’s easy to make and suitable for bakers of all skill levels, requiring no special equipment or techniques. The bread stays moist and tender without using oil or butter, making it a lighter option that doesn’t sacrifice taste. It’s also versatile, allowing you to add your favorite mix-ins, and it works well for meal prep or make-ahead snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour or whole wheat flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1/2 cup Greek yogurt
2 large bananas, mashed
1 large zucchini, shredded
1/2 cup mix-ins such as chocolate chips or walnuts
Directions
Preheat your oven to 350°F (180°C). Grease and line a 9 x 5-inch loaf pan with parchment paper.
In a large bowl, mix together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a separate bowl, whisk the egg, Greek yogurt, and mashed bananas until smooth.
Add the wet ingredients to the dry ingredients and gently fold until just combined, being careful not to overmix.
Fold in the shredded zucchini and your chosen mix-ins until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the bread cool completely in the pan before slicing and serving.
Servings and timing
Servings: 1 loaf, approximately 10 to 12 slices
Prep time: About 15 minutes
Cook time: About 50 minutes
Variations
Use dried fruit such as raisins or cranberries instead of chocolate chips or nuts.
Swap all-purpose flour for whole wheat flour to increase fiber.
Replace Greek yogurt with a dairy-free yogurt and adjust the egg to suit a vegan version.
Add spices like nutmeg, cloves, or ginger for extra warmth and depth of flavor.
Storage/Reheating
Store the bread at room temperature in an airtight container for up to 2 days.
For longer storage, keep it in the refrigerator for up to 1 week.
Freeze individual slices or the whole loaf for up to 3 months, then thaw before serving.
To reheat, warm slices in a 350°F oven for about 10 minutes or microwave briefly until heated through.
FAQs
What kind of zucchini should I use?
Fresh, firm zucchini works best. Grate it just before using to maintain moisture.
Do I need to peel the zucchini?
No, the skin is thin and softens during baking while adding color and nutrients.
Can I make this bread gluten-free?
Yes, you can use a 1:1 gluten-free flour blend designed for baking.
Can I replace the bananas?
Applesauce or extra yogurt can be used, but bananas provide natural sweetness and moisture.
How do I know when the bread is done?
Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs.
Can I add nuts?
Yes, chopped walnuts or pecans add crunch and pair well with the flavors.
Can I reduce the sugar?
You can slightly reduce the coconut sugar, but reducing it too much may affect texture.
What’s the best way to grate zucchini?
Use the large holes of a box grater for the best texture.
Can I make muffins instead of a loaf?
Yes, divide the batter into a muffin pan and bake for 20 to 25 minutes at 350°F.
Is this recipe kid-friendly?
Yes, the mild sweetness and soft texture make it appealing to kids and adults alike.
Conclusion
Healthy Zucchini Bread is a simple and satisfying way to enjoy a classic baked good with a more wholesome twist. With its moist texture, balanced sweetness, and flexible ingredient options, it’s a recipe you can return to again and again. Whether enjoyed fresh, stored for later, or customized with your favorite add-ins, it’s a reliable choice for any time of day.
