Healthy Zucchini Bread

This healthy zucchini bread is perfectly moist in the middle and has a lovely tender crumb! No butter or oil needed. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 115kcal

Author Arman Liew

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.

Video

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