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5 from 7 votes

Healthy Zucchini Bread

This Healthy Zucchini Bread Recipe is easy, delicious and makes for a great snack, breakfast or healthy dessert. Naturally sweetened, made from whole grains & kid-approved!
Prep Time10 mins
Cook Time45 mins
Course: Breakfast
Cuisine: American
Keyword: easy zucchini bread, healthy zucchini recipes, hidden veggies
Servings: 10 servings
Calories: 204kcal


  • loaf pan


  • 1 cup grated zucchini
  • 3/4 cup unsweetened applesauce
  • 1/3 cup honey* or maple syrup
  • 1/2 cup milk of choice I used unsweetened almond milk
  • 2 large eggs
  • 1/2 tbsp pure vanilla extract
  • 2 Tbsp olive oil
  • 2 cups white whole wheat flour or sub cup-for-cup gluten free flour blend
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup chocolate chips optional


  • Preheat oven to 350℉ and line a 8x4 loaf pan with parchment paper or grease it with a little extra oil.
  • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
  • In a large bowl, combine olive oil, eggs, vanilla extract, applesauce, honey/maple syrup, and milk. Mix.
  • Add remaining ingredients except zucchini and chocolate chips to the bowl. Mix well until batter has an even consistency.
  • Add drained zucchini and chocolate chips to the batter. Fold them in.
  • Pour batter into prepared loaf pan and top with extra chocolate chips if desired
  • Bake for 40-45 minutes, or until bread is golden on top and a toothpick inserted into the middle of the bread comes out clean. Allow bread to cool in pan for 20 minutes before slicing and enjoying.
  • Once cool completely, store in fridge for 4-5 days or in freezer for up to a month.


*If making bread for a child under age 1, use maple syrup instead of honey. 

Suggested adaptations for Healthy Zucchini Bread

  • Make it gluten free. Replace the white whole wheat flour with a gluten free cup-for-cup flour blend. I like this one.
  • Make it egg-free. Replace the eggs with 2 flax eggs.
  • Make it dairy-free. Use unsweetened almond milk , coconut milk or your favorite plant-based milk.
  • Replace the zucchini with grated summer squash.
  • Make it as muffins. Bake at the same temperature for 15-20 minutes in a 12-hole muffin tin.
  • Reduce the sugar. Skip the chocolate chips and enjoy the natural sweetness from the applesauce and honey or maple syrup
  • No white whole wheat flour? Replace it with 1 cup all-purpose and 1 cup whole wheat.


Serving: 1slice | Calories: 204kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 184mg | Fiber: 3g | Sugar: 16g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg