Healthy Zucchini Bread
A delicious, healthy zucchini bread recipe that is made with half the amount of sugar, half whole wheat flour, greek yogurt and coconut oil. A healthier zucchini bread you can enjoy without the guilt!
I just finished reading the best book! Have you read Ready Player One? I’m a little late to the game on this one, but it might be my favorite book I’ve read all year. And this summer, I am reading a lot of books.
IÂ spent the entire weekend lounging around reading it. Could not put it down! It’s set in the future, and this billionaire who dies leaves his entire fortune to whoever can solve this gigantic mystery puzzle. If you solve it first, you win all of his money.
I finished the book last night, but then I couldn’t go to bed because I started fantasizing about what I would do if I won a billion dollars. Can you even imagine? I’d be as rich as Oprah!
I decided the first thing I would do would be to buy a brand new Tesla. Because I must have a Tesla. Never having to buy gas again? Yes please. And I’m sure there’s a long wait to get one, so I should get that done first. And we’ll get a Shawn a new 4Runner, because his 1997 is getting…old. And that’s putting it nicely.
Then I would pay off our house, my parent’s house and sister’s house, and take us all to Hawaii on the best vacation ever.
After that, I got stumped. I wouldn’t really want to move, because I love our little ranch house so much. Maybe fix it up some. But I can’t imagine buying a huge mansion. I like living small.
And I’d still want to do our wedding videography business. Just about 10 weddings a year. I can’t imagine spending the rest of our lives just “hanging out”. We would need a little something to make us feel like we have a purpose. And of course I would want to keep sharing recipes here.
It made me realize that I am basically living my dream life. Just without the Tesla. Haha!
While I Â don’t have a billion dollars, I do have a billion zucchini’s. We planted 3 zucchini plants and 2 yellow squash plants in our garden. And now I have more zucchini than I know what to do with. It’s the best problem ever!
One of my favorite ways to make zucchini is to shred it and bake zucchini bread. My previous go to zucchini bread recipe was from America’s Test Kitchen. Their recipes always turn out perfect, every time. They also taught me the great tip of squeezing all the juice out of the shredded zucchini in a dish towel so the bread doesn’t get too dense and soggy.
But that recipe used 1-1/2 cups sugar, 6 tablespoons butter, and all white flour. I would feel guilty eating it, because it was essentially just cake with zucchini in it. And sadly, I knew all that zucchini didn’t cancel out all that sugar.
I started tweaking the recipe to make it even healthier. I cut down on the sugar a ton. Now, there is only 1/2 cup white sugar, and 1/4 honey. Much better. And it still tastes sweet and delicious. Compared to 1-1/2 cups sugar, this was a much healthier amount.
When I tried using all whole wheat flour, it was too dense and thick and just didn’t taste right. Then, I experimented with half white flour, half whole wheat flour. I liked it even more than when it was made with all white flour. The whole wheat flour gives it a nuttier and fuller bodied flavor.
I’m making a loaf of this healthy zucchini bread once a week, and Shawn and have toast a slice of it for dessert. But now that I’ve made it so much healthier, I really shouldn’t even call it dessert. More like “healthy after dinner treat.”
Healthy Zucchini Bread
Ingredients
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1-1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1/2 cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
Instructions
- Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
- In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
- In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
- Wrap bread in plastic wrap and store at room temperature for 3 days.
adapted from America’s Test Kitchen
More Sweet Breads and Muffins
Moist Blueberry Muffins with Greek Yogurt
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59 Comments on “Healthy Zucchini Bread”
Using the yummly app on my iPad I stumbled across this recipe. I live in Ontario Canada and zucchini is abundant right now. I love to bake and have made a variety of zucchini breads. Last night I made yours and it turned out amazing. It looked exactly like the picture and it tasted exactly as it looks….delicious! My husband loved it and took some to work. He didn’t get to eat any though cause his boss ate both of the pieces he brought….now she’s in love with it too and wants the recipe! Keep up the good work you’re definitely getting the combination of ingredients right. Thank you so much for sharing!
You are so nice Donna! I’m so happy to hear you loved my zucchini bread recipe. It is my FAVORITE! I am seriously making it once a week for the past 2 months and we’re not even close to sick of it. And that’s so funny that your husbands boss swiped his slices. Sounds like you’re going to have to make this again!
Really appreciate you taking the time to tell me you liked me recipe Donna. You made my DAY!
Hi!
Can you substitute the Greek yogurt with almond milk? Need to be dairy free!
Thanks!
The almond milk might make it a little too soggy. I haven’t tried that. But I think they make dairy free/vegan yogurt! I tried it before when I was vegan. That may work. Let me know how it turns out!
This didn’t work for me! I did everything according to the directions and at 50 min it was totally raw in the centre!! Is 325 the correct temperature?? I am so disappointed as I am sure it would be delicious:(
Oh no! So sorry Leigh! I hate when that happens. The temperature in your oven may be off, and not getting warm enough. I like to check my oven temperature with a thermometer every few months to make sure it is heating to the correct temp. The best way to know if something is baked thru is to check with with a wooden skewer. If it comes out with raw dough on it, it’s not ready yet. Bake another 10 minutes and check again. You want the wooden skewer to come out dry, with a few dry/baked crumbs attached.
It’s been a long time since I’ve had zucchini bread and although I love it I’ve yet to make it myself. Love this recipe Nat. :)
Umm can I have a billion dollars and this bread stat?! Looks amazinggggggg! I love using coconut oil in baked goods…and my sister has been begging me to make zucchini bread so it looks like I know what I will be up to this weekend! Hope you are feeling well and everything is going smoothly with the baby!!
I have never baked with zucchini! but this looks so good!
Hooray for healthier zucchini bread, Nat! :D I’m so glad you did this… I too have an abundace of zucchini comin in from my CSA! I’m amazed at how much zucchini plant can produce. One of my refrigerator drawers is full right now! I am a big fan of baking with zucchini… and reducing sugar – okay – sometimes reducing sugar my baked treats. The crumb in your bread is gorgeous with all those flecks of zucchini – perfection. Thank you for this!
I love that you made one of my favorite breakfasts/snacks healthier! I can tell that this is still just as moist and delicious too!
This zucchini bread looks perfect, Natalie! So moist and delicious! I love that it’s healthy with less sugar, coconut oil and greek yogurt! We have a ton of zucchini to use up and I am trying to find an excuse to sneak them into everything and this quick bread is next on the list :)
This zucchini bread looks so moist and fluffy! I’ve been making a lot of chocolate zucchini bread lately and I really need to get back to the classic — this looks perfect!
Can i use all white wheat flour. I dont have all.purpose white
I haven’t recipe tested it with wheat flour but I think it would work Lisa. The bread may be somewhat denser with wheat flour as opposed to all purpose flour. I sure hope you like it!
I love making healthy quick breads and this zucchini bread is next on my must-make list! I think I’d snack on it at night and for breakfast!!
Okay, how genius is the way you clamp your parchment paper to the pan??? I have like 20 billion of those clips lying around the house from my hubby and have never thought to do that. But besides that, I love the healthy version of zucchini bread. LOVE zucchini bread. I’m pretty sure that’s the whole entire reason these veggies exist.
Good-looking zucchini is everywhere this summer and we’re always looking for new ways to use it. Love this recipe, especially the use of coconut oil.
Healthy zucchini bread?! I’ll take it! I’ve been reading a lot too this summer… it’s kind of strange actually lol. It’s a great way to spend those summer days!
Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon ;-) Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!
Mmm gotta love a healthier zucchini bread! This looks fantastic, Natalie! Love the use of greek yogurt and coconut oil, two of my faves to bake with!
Ok, sad to admit this, but I’ve never made zucchini bread and only have tasted it once…. on accident. I gotta get on the zucchini bread train!
That’s my favorite thing to do with recipes too. Cut it back and still enjoy it.
I love those boatloads of zucchini too. Looks fabulous!
Can I jump in on that vacation in Hawaii? ;-)
Oooh, thanks for the book recommendation! I totally just clicked over and bought it, I need a new one to read! This zucchini bread looks marvelous! Love the heathier ingredient list.
Nat!! We’re both TOTAL zucchini bread buddies! How cool is that?? Your recipe looks SO similar to my beloved zucchini bread recipe, so yep: I know without a doubt that this is the ultimate bread!
P.S. glad to know I’m not the only one with zucchinis literally EVERYWHERE!