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Home By Meal Breakfast

Healthy Zucchini Bread

★★★★★ 20 Reviews Recipe Print
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By: ErinPosted: 5/30/19Updated: 7/23/22

This post may contain affiliate links. Please read my disclosure policy.

healthy zucchini bread

This healthy zucchini bread is an easy and delicious summer bread recipe made from whole wheat flour, Greek yogurt, no added sugar, and simple wholesome ingredients. It’s so easy to make and everyone loves it!

zucchini bread on rack

I think zucchini bread will forever remind me of my childhood. We had this local supermarket that made the best zucchini bread. It was always such a treat when my mom would bring home a loaf.

It was a traditional zucchini bread made with regular flour, white sugar, butter, eggs, and all of the stuff that makes us remember why we love zucchini bread so much.

As I got older and my love for turning traditional baked goods into healthier desserts grew, I knew I wanted to make an updated and healthier version of the delicious zucchini bread I loved as a child.

slice of zucchini bread

What makes this zucchini bread healthy?

Glad you asked 🙂 It’s simple. This bread is made with simple, more nutrient dense ingredients like whole wheat flour, coconut oil, greek yogurt, and no refined white sugar.

My favorite type of flour for this bread is white whole wheat flour, as I find that it is lighter than regular whole wheat. It helps to keep things a little bit more moist than all whole wheat, however both will work just fine for this recipe.

By using maple syrup in place of sugar, we are able to still enjoy the sweet taste that the bread has to offer but without all of the refined sugar. In addition to using maple syrup, we also use dairy-free chocolate chips. Sometimes I even use the chocolate chips from Lily’s because they are made without any sugar.

Greek yogurt is also used in this recipe because it helps keep it moist and flavorful. Sometimes, when baking with whole wheat flour, breads can get dry and too crumbly for our liking. The Greek yogurt helps to keep the moisture in and leaves the bread with a delicious fluffy texture.

stacks of slices of zucchini bread

Ingredients and substitutions in healthy zucchini bread

White whole wheat flour – you can use any other type of all-purpose, whole wheat, or even gluten-free 1:1 flour here. I prefer white whole wheat for texture and moisture but any will work.

Coconut oil – I love to use coconut oil in my baking and I buy the refined version so that my baked goods don’t taste like coconut. If you’ve ever baked with coconut oil and was wondering why they taste like coconut, that would be because your oil wasn’t refined and still keeps a lot of the coconut flavor.

Greek yogurt – as mentioned above, this helps keep the bread really moist. I’ve made it with and without the yogurt and there is a noticeable difference in texture. It’s key to use one with fat in it and I prefer to use a 2% fat yogurt version. The more fat, the more moist.

Maple Syrup – maple syrup replaces white sugar in this recipe, but you can also use honey. Those are two versions of liquid sugar that I like to use more than any other because they are both healthier alternatives to white sugar.

Eggs – I haven’t tested this recipe with flax eggs, but you may be able to make it work!

Zucchini – If you’re zucchini is really wet, you’ll want to squeeze the extra moisture out in a paper towel over the sink, but if it’s not, no need to bother. This is a judgment call as some zucchini are wetter than others.

Healthy zucchini bread is really easy to make because it’s really just a matter of shredding some zucchini, then mixing things in bowls and baking in the oven. The hardest part is waiting for it to be done cooking!

zucchini bread on cooling rack

Storing zucchini bread

This zucchini bread will stay fresh on the counter wrapped in aluminum foil or an airtight container for up to 5 days. You can also freeze it for up to 3 months, just let it thaw out on the counter for a few hours before eating.

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

If you liked this recipe, you’ll want to try these!

  • Paleo Zucchini Bread
  • Zucchini Brownies
  • Paleo Tahini Banana Bread

Enjoy!

healthy zucchini bread
★★★★★ 5 from 20 reviews

Whole Wheat Zucchini Chocolate Chip Bread

This healthy zucchini bread is an easy and delicious summer bread recipe made from whole wheat flour, Greek yogurt, no added sugar, and simple wholesome ingredients. It’s so easy to make and everyone loves it!

Prep: 10Cook: 45Total: 55 minutes
Yield 1 loaf 1x
Print Pin it Rate

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 eggs
  • 3/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup Greek yogurt (using one with fat will yield more moist result, I use 2% plain)
  • 1 tsp. vanilla
  • 1 1/2 cups grated zucchini (skin left on, grated and excess water squeezed out if very wet)
  • 1 cup chocolate chips – saving extra to sprinkle on top.

Instructions

  1. Preheat oven to 350F and grease a bread pan. I like to also line with parchment paper on the bottom.
  2. In a small bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk eggs. Add in oil, maple syrup, yogurt, and vanilla
  4. Slowly add the dry ingredients into the wet, and stir to combine.
  5. Fold in the grated zucchini and chocolate chips until just combined.
  6. Pour into a greased baking loaf and sprinkle with more chocolate if desired.
  7. Bake for 45-50 minutes, or until toothpick comes out clean. 
Author: Erin MorrisseyCategory: nut-freeCuisine: Bread

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rachel S says

    Posted on 8/8 at 3:13 pm

    Great recipe! Have made several times recently and it’s perfect each time.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/8 at 3:59 pm

      Hi Rachel, so glad you loved it again and again! Thanks for your support! 🙂

      Reply
  2. Rachael says

    Posted on 8/5 at 12:12 pm

    This zucchini bread is perfect! I usually find zucchini bread heavy and dense, this isn’t! It’s light, not too sweet, and such an easy recipe to follow. Thanks for perfecting this!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/5 at 1:13 pm

      Hi Rachael, so glad you loved it!

      Reply
  3. Sam says

    Posted on 8/3 at 8:14 pm

    This was so moist and delicious! And easy to make! Thanks Erin for the tip about making two loaves at once! Everyone really enjoyed them 😊

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 4:04 pm

      Hi Sam, so happy you loved it!!

      Reply
  4. jenna says

    Posted on 7/28 at 3:08 pm

    Mine took an hour to bake, but I added probably too much zucchini. Just make sure you squeeze out all the water from the zucchini and you’ll get the perfect texture!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/29 at 3:33 pm

      Hi Jenna, so glad you liked it and great tip!

      Reply
  5. Sarah says

    Posted on 7/25 at 5:41 pm

    Erin or anyone try to sub the maple with agave? Maples syrup is always breaking the bank and I always have agave on hand😆

    Reply
    • Erin says

      Posted on 7/26 at 2:35 pm

      Hi Sarah, I have not yet but that should be ok. Let me know if you try it and how the break comes out!

      Reply
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