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Healthy Zucchini Bread

Healthy zucchini bread made with whole wheat flour, rolled oats, and natural sweetness for a tender, golden-brown loaf. This easy healthy bread bakes up with a clean toothpick test and a wholesome crumb that’s great sliced the next day.
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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: 320
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
  • 0.333 cup honey or maple syrup Choose one; use honey for more classic flavor or maple syrup for a vegan-friendly option.
  • 2 eggs
  • 0.333 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1.5 cups zucchini, grated and squeezed dry Squeeze well to prevent a dense loaf.
Optional mix-ins
  • 0.333 cup walnuts, chopped (optional) Optional for crunch and nutty flavor.
  • 0.25 cup dark chocolate chips (optional) Optional for small pockets of sweetness.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Lightly grease the loaf pan so the loaf releases cleanly after baking.
Mix dry and wet
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  2. Whisk honey or maple syrup, eggs, melted coconut oil, applesauce, and vanilla extract until smooth.
Combine and bake
  1. Stir the grated, squeezed-dry zucchini into the wet mixture.
  2. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  3. Fold in walnuts and dark chocolate chips if using.
  4. Pour the batter into the prepared loaf pan and smooth the top.
  5. Bake at 350°F for 50–58 minutes, until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing to help set the crumb.
  2. Slice and serve; this bread tastes even better the next day.

Notes

Pro tip: squeeze the grated zucchini very well—extra moisture is the main cause of a gummy loaf. Store tightly wrapped in the fridge for up to 4 days; freeze sliced portions up to 2 months. For a dietary swap, use maple syrup instead of honey to keep it suitable for a vegan-friendly version (the rest of the recipe stays the same).