Healthy Zucchini Bread
This Healthy Zucchini Bread is a delightful, moist loaf made with whole wheat and almond flours, natural sweeteners, and packed with zucchini. Perfect for breakfast, snacks, or potlucks.
Ingredients
Wet Ingredients
- 2 cups grated zucchini (about 1 medium-large zucchini)
- 1/2 cup honey or maple syrup (maple gives a deeper flavor)
- 1/4 cup unsweetened applesauce (replaces oil)
- 2 large eggs Use room temperature for better rise.
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1/2 cup almond flour (blanched if possible for a finer texture)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional: add 1/4 tsp nutmeg)
Optional Ingredients
- 1/2 cup chopped walnuts or pecans (optional; sub sunflower seeds for nut-free)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan and line with parchment if you prefer an easy release.
- Grate the zucchini and gently squeeze out excess water if it seems very wet, retaining some moisture.
- In a large bowl, whisk together the grated zucchini, honey or maple syrup, applesauce, eggs, and vanilla until smooth.
- In a separate bowl, whisk the whole wheat flour, almond flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined; do not overmix. Fold in the nuts if using.
- Transfer the batter to the prepared loaf pan and smooth the top.
Baking
- Bake for 50–60 minutes, beginning to check at 50 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but not batter. If the top browns too quickly, tent with foil.
- Cool the loaf in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
Store leftovers promptly due to the use of eggs. For great serving options, pair it toasted with nut butter, Greek yogurt, or with fresh berries and ricotta.