Gently spiced with cinnamon, healthy zucchini bread is wholesome and delicious, a traditional quick bread recipe that’s better for you. Enjoy it for breakfast, brunch, snack, or lunchbox treat.
Is your summer garden bursting with zucchini? It’s almost shocking how fast zucchini grows. Turn your back for a second and a little finger-sized zucchini grows into a green submarine. How does that happen?
It’s a good thing that zucchini is so delicious, and nutritious, too. I love cooking with zucchini and you’ll find a bunch of zucchini recipes on my site. Zucchini rice casserole has the magic trifecta of cheese, rice, and zucchini — irresistible! And classic minestrone soup wouldn’t be the same without zucchini. You’ll love this grilled vegetable salad with lots of zucchini, summer squash, and mushrooms.
Cooking with zucchini is great but don’t forget about baking with zucchini. Who doesn’t like freshly baked cinnamon-scented zucchini bread? My daughter, eying the green shreds in a sample slice of zucchini bread, asked, “But why do you have to put zucchini in it?” Well, why not? Shredded zucchini adds so much moisture to the bread, and it’s nutritious.
Try a loaf today. It’s easy to make and so tasty! Serve it for breakfast, brunch, or as a snack. Zucchini bread is great for lunchboxes, too.
About this healthy zucchini bread
If you follow my site, you’ll know that I always look for ways to make recipes more healthy. Why not cook food that tastes great and is good for you?
So how is this zucchini bread recipe different from grandma’s? I substitute Greek yogurt for most of the oil or butter traditionally found in quick bread recipes, for less fat. I use about half the amount of sugar because we all eat way too much of that already. I replace half of the all-purpose flour with better-for-you whole wheat flour (more fiber, more nutrition).
Does this altered zucchini bread taste good? Well, yes! I bet you won’t be able to tell the difference between this recipe and grandma’s.
You’ll love my one bowl method. You can stir up the batter in about fifteen minutes, with easy clean-up, and just wait until the aroma comes wafting from the oven.
Fresh zucchini bread coming up!
How To Prep Zucchini
The recipe calls for shredded zucchini. Good news, there’s no need to peel tender skinned zucchini. Simply wash the zucchini, big or small, doesn’t matter, and shred it with a box shredder or food processor.If you have excess zucchini this summer, freeze it. Shred a bunch of it, and put it into freezer bags or containers in one and a half cup portions. You’ll be all set to make this zucchini bread recipe. Just thaw it out, drain off any excess juice, and it’s ready to add.
Make a double batch of zucchini bread and freeze one loaf to eat later. It’s just as easy to make two loaves and you’ll be glad you did.
A whole-hearted Yes! to this question. This recipe calls for shredded (grated) zucchini. There’s no need to peel tender skinned zucchini. Simply wash the zucchini, big or small, doesn’t matter, and shred it with a box shredder or food processor. More nutritious and easier!
I hear echoes of my daughter’s question when she saw the green shreds in her bread. Zucchini adds nutrition (Healthline), texture, and moisture to this quick bread. The zucchini itself really has very little taste but this bread is really delicious!
Uncooked zucchini squash can be left on the counter for a few days but it will keep in the refrigerator up to 2 weeks in a paper bag or plastic bag left slightly open. Try to keep it dry — wet zucchini will spoil faster. See the Make-Ahead Idea (above) for freezing zucchini.
Make It Your Own
- Fold in extra goodies like chopped nuts, chocolate chips, raisins, or shredded coconut.
- Give it a glaze: Brush the outside of the baked loaves with cinnamon flavored simple syrup to add extra flavor and sweetness.
- Chocolate zucchini bread. Substitute ¼ cup cocoa powder for ¼ cup of the flour.
- Don’t have Greek yogurt? Make this recipe with applesauce instead. You could also use regular yogurt, sour cream, or milk.
- Not crazy about whole wheat flour? You can make the bread using 100 percent all-purpose flour, or white whole wheat flour. I almost always make my bread with all whole wheat flour because we love the nutty flavor. It’s up to you.
- Make muffins. Use the same batter and portion it evenly into greased muffin tins instead of a loaf pan. Keep reading for specific baking directions.
This bread keeps well for a week. It’s quite moist so if the weather is warm, you may want to refrigerate the bread to prevent it from getting moldy.
Freeze: You can also freeze zucchini bread in freezer bags. I like to slice it before freezing so I can take out one slice at a time. Perfect when you need something to enjoy with your cup of coffee.
Zucchini bread makes a great lunchbox treat, too. Put individual slices in sandwich bags and freeze, ready to drop into lunchboxes.
More Quick Breads
Healthy Zucchini Bread – whole wheat
Ingredients
- 2 eggs, slightly beaten
- ½ cup plain Greek yogurt
- 3 tablespoons canola oil (or any mild tasting oil)
- ½ cup sugar
- ¾ cup all purpose flour
- ¾ cup whole wheat flour
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups shredded zucchini (leave peel on)
Instructions
- Preheat oven to 350°F. Lightly grease a 8- or 9-inch loaf pan or spray with non-stick cooking spray.
- In a large bowl, stir together eggs, yogurt, and oil until combined. Stir in sugar.
- Add flour, cinnamon, baking powder, baking soda, and salt on top of wet ingredients. Lightly stir the dry ingredients right on top of the wet, then fold in, just until combined. Fold in shredded zucchini.
- Spoon mixture (it will be quite thick) into prepared loaf tin.
- Bake 50 to 55 minutes or until lightly browned and toothpick inserted near the center comes out clean.
- Cool completely on wire rack before removing from loaf pan and slicing.
Notes
- Fold in extra goodies like chopped nuts, chocolate chips, raisins, or shredded coconut.
- Chocolate zucchini bread. Substitute ¼ cup cocoa powder for ¼ cup of the flour.
- Substitute applesauce, regular yogurt, sour cream, or milk for the Greek yogurt.
- If you prefer, use all whole wheat flour, white whole wheat flour, or all-purpose flour, or any combination.
- For muffins: Preheat oven to 400°F and prepare 12 well muffin tin by lightly spraying with cooking spray or greasing. Divide bread batter evenly in muffin tins. Bake 15 to 17 minutes or until lightly browned and toothpick inserted near the center comes out clean. Cool 5 minutes before removing from muffin pan and continue to cool on wire rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This zucchini bread was delicious! I substituted the whole wheat flour with 100 % white flour. I didn’t have yogurt so I used cinnamon applesauce. My husband and I love chocolate so I threw in some milk chocolate chips.
I haven’t made zucchini bread in years but I’m going to make more loaves and freeze them for family and friends.
So glad you enjoyed it! Thanks for taking the time to leave a review!
I haven’t had zucchini bread in forever, and now I”m hankering for it.
Sounds like it is time!