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Healthy Zucchini Bread

Healthy zucchini bread made with whole wheat flour and rolled oats for a tender, whole-grain crumb. Golden-brown loaf comes from baking until a toothpick comes out clean, then cooling 15 minutes for easy slicing.
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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: 230
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
Add-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
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the bread releases easily after baking.
Mix dry ingredients
  1. Whisk whole wheat flour, all-purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients
  1. Whisk honey or maple syrup, eggs, melted coconut oil, applesauce, and vanilla extract until smooth and glossy.
Combine and bake
  1. Stir in the grated, squeezed-dry zucchini so the batter is evenly speckled.
  2. Fold the dry ingredients into the wet just until combined, then fold in walnuts and dark chocolate chips if using for a tender crumb.
  3. Pour the batter into the prepared loaf pan and spread into an even layer so it bakes uniformly.
  4. Bake at 350°F for 50–58 minutes, until a toothpick inserted in the center comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it sets and the crumb holds together.

Notes

For best texture, squeeze the grated zucchini very well so the loaf bakes up with a tender, not gummy, crumb. Store in an airtight container at room temperature up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months (thaw overnight). If you want it lower sugar, use maple syrup (or slightly reduce the amount of honey/maple) while keeping the loaf’s structure balanced.