Healthy Zucchini Bread
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This healthy zucchini bread is perfectly moist in the middle and has a lovely, tender crumb! No white flour, no butter, and no oil needed; it’s so easy to make.
Are zucchini plentiful at your grocery store? Great, it’s your excuse to use them to make my quick bread. This healthy zucchini bread recipe may look familiar because it is a spin on my healthy zucchini muffins. The only real difference is removing oil, but it’s just as delicious and as easy!
It did take some testing to get things right, because oil-free baked goods can easily turn gummy or underdone. The secret is to use a mix of overripe bananas and yogurt to keep the moisture in and add ample sweetness.
This bread is moist and fluffy in the middle, and each slice is studded with walnuts and a hint of cinnamon. It doesn’t taste healthy for such a wholesome loaf and has NO zucchini flavor.
Table of Contents
Why make my healthy zucchini bread recipe
- Perfect texture. This bread is moist and fluffy in the middle with a tender crumb.
- Smart ingredient swaps. No white flour, oil, or butter is needed, but you’d never tell.
- Quick and easy. All up, my oil-free zucchini bread bakes up in about 45 minutes.
★★★★★ REVIEW
“Another great recipe! It is super easy and has a nice texture. Added some extra chocolate chips in… 🙂 Again, it was sensational!!” – Megan
Key Ingredients
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- All-purpose flour. Either whole wheat flour, white whole wheat flour (my favorite), or whole wheat pastry flour works. You can easily make this gluten-free by using a cup-for-cup gluten-free flour. I had success using Bob’s Red Mill GF flour.
- Brown sugar OR coconut sugar. Choose coconut sugar if you’d like this zucchini bread to be refined sugar-free. Liquid sweeteners, such as honey and maple syrup, will also work, but the baking time should be increased to compensate (approximately 5-7 minutes is sufficient).
- Baking powder and baking soda. Both leavening agents are used for some rise and stability.
- Salt. A must to balance out the sweetness.
- Spices. I like to use ground cinnamon and nutmeg.
- Egg. Room temperature, please.
- Yogurt. Plain Greek yogurt is my favorite because it’s higher in protein and lower in fat. Saying that, any plain yogurt works.
- Bananas. The riper they are, the sweeter the bread will be.
- Zucchini. Finely shredded with excess moisture removed. I like to use a box grater to shred.
- Vanilla extract. A must for any baked good.
- Mix-ins. Chocolate chips, walnuts, or anything you like.
How to make a healthy zucchini bread
Step 1- Mix. Stir the dry ingredients in one bowl and the wet ingredients in another bowl. Combine the two until combined.
Step 2- Combine. Gently fold through the shredded zucchini and walnuts (or mix-ins).
Step 3- Assemble. Transfer the bread mix into a greased 9 x 4-inch loaf pan.
Step 4- Bake the zucchini bread for 45-55 minutes or until a toothpick comes out mostly clean.
Arman’s recipe tips
- Squeeze out all moisture. Zucchini contains a hefty amount of water. Once you’ve shredded it, squeeze out every bit of liquid you can. There are enough wet ingredients in the batter to keep the bread moist.
- Overripe bananas are key. While sugar is already in the batter, it’s still considerably smaller than in other recipes. If the bananas are super ripe, they add an extra layer of sweetness.
- Avoid overmixing the batter, as it can turn the bread gummy. Just mix until no flour pockets remain.
- Do not open the oven door. Regularly opening the door to check on the zucchini bread affects its rise. Try to only open it towards the end of the bake time (around the 45-minute mark).
- If you notice the tops of the bread cooking too fast, add some aluminum foil halfway through the baking process.
Recipe variations
I’ve tested this oil-free zucchini bread with a few different dietary swaps, and here are my notes:
Make it dairy-free. Swap out the yogurt for coconut yogurt or soy yogurt.
Make it egg-free. I tested this bread with a flax egg and a chia egg, and it did not hold up well. I did, however, have success with an egg replacer (En-Ergy brand).
Gluten-free: Swap out the flour for a gluten-free flour mix with added xanthan gum. I successfully tested this with Bob’s Red Mill.
Mix-in ideas. Chocolate chips and walnuts are my go-tos, but any nut or seed can work well, too.
Frequently asked questions
If you place the loaf pan on the top rack of the oven, you risk the bread’s exterior cooking quickly while the inside remains raw. To ensure this doesn’t happen, I recommend baking the bread on the lower or middle rack.
Using a smaller loaf pan will yield a heavier zucchini bread. Opt for one that is at least 9 inches.
There is no need to peel the zucchini before shredding it for zucchini bread. It adds a pop of color, and the skin contains hidden nutritional benefits.
Yes, if you don’t want to use bananas, I’ve had success making this with unsweetened applesauce and pumpkin puree. You will need one full cup to replace the bananas.
✅ Nutrition reviewed
“This healthy zucchini bread sneaks in vegetables while using whole-grain ingredients and natural sweeteners. It’s a fiber-rich, lightly sweet option that supports satiety and balances blood sugar.” – Felicia Newell, MScAHN, RD, CPT.
Healthy Zucchini Bread
Video
Ingredients
- 1 1/2 cups all-purpose flour or whole wheat flour, * see notes
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 large bananas mashed
- 1 large zucchini shredded and excess moisture removed, about 1 1/2 to 1 3/4 cups shredded
- 1/2 cup mix-ins I use either chocolate chip or walnuts.
Instructions
- Preheat the oven to 180C/350F. Grease and line a 9 x 5-inch pan and set aside.
- In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the egg, yogurt, vanilla, and bananas.
- Gently add the wet ingredients into the dry ingredients until combined. Fold through the zucchini and any mix-ins of choice. This loaf is using walnuts.
- Transfer the batter into a lined pan and bake for 45-55 minutes, or until a skewer comes out mostly clean. The cooking time depends on the oven, so check at the 45-minute mark.
- Remove the zucchini bread from the oven and let it cool in the pan completely before slicing and serving.
Notes
- Almond flour sub: Several readers have enquired if almond flour works, and I’ve had a fair few make it with it successfully. It is the same amount as regular flour, and the loaf bakes up tender and moist. It just won’t rise as much.
- Tips: See my recipe tips for making the best healthy zucchini bread.
- Leftovers: Keep at room temperature for up to 3 days or in the fridge for up to 1 week. Slices can be frozen for up to 6 months.
Nutrition
More healthy quick bread recipes
- Healthy blueberry bread– This works with both fresh and frozen blueberries, and bakes up beautifully!
- Almond flour banana bread– Using almond flour gives this a lighter crumb, but still super moist in the middle. It’s also naturally gluten-free.
- Flourless banana bread– One of my oldest and most-made quick breads- you won’t miss the flour!
- Low calorie banana bread– With just 100 calories per slice, you can enjoy this mid-morning or mid-afternoon!
If you tried this Healthy Zucchini Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Originally published June 2019
Recipe didn’t include vanilla, but in your text above the recipe you state it’s a key ingredient. Also, it would have been nice in the instructions in the recipe to tell us to wring out the shredded zucchini. Again, you stated it above the recipe, but many of us govright to the recipe.
You are absolutely right, Diane- and I appreciate this feedback. I’ll amend the recipe card right now to be easier.
Has anyone tried this with Almond flour?
Hi Megan- I had several readers use almond flour successfully. I haven’t myself, but it will yield a more tender loaf but won’t rise as much- still delicious! Let me know how you go!
Can almond flour be used instead of ap flour?
Thank you
Hi Linda- several readers have asked and have also tried it successfully. It’s the same amount as the regular flour- the loaf just won’t rise as much, but still very tender and moist.
I would also like to know what you consider a large zucchini and how many cups of shredded zucchini are needed. Sizes vary greatly.
Hi Tina- apologies for the oversight. The recipe card has been amended to rectify this- It’s 1 1/2 to 1 3/4 cups shredded zucchini 🙂
Easy, healthy, and delicious. You cannot tell it is oil-free.
Thanks for the lovely review, Levon- It was super important for me to replicate a quick bread that tasted delicious without oil!
Zucchinis are so much healthy.
I want to try this recipe. Usually I only cook zucchini.