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Healthy Zucchini Bread

Healthy zucchini bread with whole wheat flour and rolled oats, baked into a golden loaf with a tender, moist crumb. Grated zucchini is squeezed dry for structure, and low-sugar sweetness comes from honey or maple syrup.
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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: 250
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
Zucchini and mix-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 0.33 cup walnuts, chopped optional
  • 0.25 cup dark chocolate chips optional

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set up the pan and let it be ready while we mix the batter.
Mix dry and wet
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
  2. Whisk honey or maple syrup, eggs, melted coconut oil, unsweetened applesauce, and vanilla extract until smooth.
Combine zucchini and bake
  1. Stir in grated, squeezed-dry zucchini until the batter is evenly distributed.
  2. Fold dry ingredients into wet until just combined, then fold in walnuts and dark chocolate chips if using.
  3. Pour batter into the greased loaf pan, smooth the top, and bake 50–58 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and slices cleanly.
  2. Slice and serve, or cool completely and refrigerate; it tastes even better the next day.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf bakes up with a tender, not gummy, crumb. Store covered in the fridge up to 4 days; freeze slices in a freezer-safe bag up to 3 months. For a lower-sugar option, swap honey/maple syrup for a sugar-free baking syrup of similar volume (and check that it browns well).