Health Nut Zucchini Bread
Packed with wholesome ingredients and bursting with flavor, this Health Nut Zucchini Bread is the ultimate guilt-free treat for breakfast or snacking. Made with freshly grated zucchini, whole wheat flour, and a touch of honey for natural sweetness, this recipe skips refined sugars without skimping on taste. Chia seeds and chopped walnuts or pecans add a satisfying crunch and boost of nutrients, while unsweetened applesauce and melted coconut oil ensure every slice stays moist and tender. Infused with warm cinnamon and a hint of vanilla, this lightly spiced zucchini bread bakes to perfection in under an hour. It’s an easy, nutritious way to use up summer zucchini and can be stored for days of snacking! Perfect for health-conscious bakers seeking a delicious way to balance indulgence with nutrition, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups Zucchini, grated
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 2 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts or pecans
- 2 tablespoons Chia seeds
- 0.25 cups Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
Grate the zucchini using the large holes of a box grater. Squeeze out excess moisture with a clean kitchen towel, then measure out 2 cups of packed grated zucchini. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs, then mix in the applesauce, honey, vanilla extract, and melted coconut oil until well combined.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender bread.
Fold in the grated zucchini, chopped nuts, and chia seeds until distributed evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cool, slice and serve. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 18.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
