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Healthy Zucchini Bread

Healthy zucchini bread made with whole wheat flour, rolled oats, and grated zucchini for a tender crumb and golden-brown crust. This easy healthier zucchini loaf uses honey or maple for natural sweetness and bakes until a toothpick comes out clean.
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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: 260
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
  • 0.33 cup honey or maple syrup
  • 2 eggs
  • 0.33 cup coconut oil, melted
  • 0.5 cup unsweetened applesauce
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups zucchini, grated and squeezed dry
  • 0.33 cup walnuts, chopped (optional) Optional add-in.
  • 0.25 cup dark chocolate chips (optional) Optional add-in.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the dry ingredients
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients and combine
  1. Whisk honey or maple syrup, eggs, melted coconut oil, applesauce, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
  3. Fold the dry ingredients into the wet just until combined, then fold in walnuts and chocolate chips if using.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 50–58 minutes, until a toothpick comes out clean.
  2. Cool the bread for 15 minutes before slicing, so the tender crumb sets up better.

Notes

For the best texture, squeeze the grated zucchini very dry to prevent a dense loaf, and do not overmix once the dry ingredients go in. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a dairy-free variation, keep the recipe as written; for a nut-free option, omit walnuts and use sunflower seeds or skip add-ins.