Healthy Zucchini Bread Recipe

Name: Healthy Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for coating loaf pan; 1/3 cup walnuts; 1 large zucchini; 1 1/2 cups whole wheat pastry flour; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup sugar; 1/3 cup vegetable oil; 3 tablespoons no-sugar-added apple butter; 1 1/4 teaspoons pure vanilla extract; 2 large eggs

Servings: persons

Nonstick cooking spray, for coating loaf pan
1/3 cup walnuts
1 large zucchini
1 1/2 cups whole wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup sugar
1/3 cup vegetable oil
3 tablespoons no-sugar-added apple butter
1 1/4 teaspoons pure vanilla extract
2 large eggs

1
Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray.
2
Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes.
3
Cool and roughly chop.
4
Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini.
5
Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
6
Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl.
7
Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds.
8
Stir in the zucchini and nuts until evenly combined.
9
Pour the batter into the loaf pan.
10
Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.
11
Cool in the pan on a wire rack for 20 minutes.
12
Remove the bread from the pan and completely cool.
13
Cut into 24 slices and serve at room temperature.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Nonstick cooking spray, for coating loaf pan, 1/3 cup walnuts, 1 large zucchini, 1 1/2 cups whole wheat pastry flour, and more.

Yes, Healthy Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions