Healthy Zucchini Bread
Discover the perfect balance of wholesome ingredients and irresistible flavor with this Healthy Zucchini Bread recipe! Made with a blend of whole wheat and all-purpose flour, naturally sweetened with honey and unsweetened applesauce, and infused with warm cinnamon spice, this moist and tender loaf is a guilt-free treat you’ll love any time of day. Shredded zucchini adds both nutrition and incredible moisture, while the optional addition of dark chocolate chips and crunchy walnuts elevates the flavor and texture to the next level. Ready in just over an hour, this easy-to-make bread is ideal for breakfast, snack, or even dessert. Serve it fresh out of the oven or enjoy it conveniently stored for up to three days. A delicious way to use up summer zucchini while staying healthy!
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Recipe Information
Ingredients
- 2 cups (shredded) Zucchini
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 0.25 cups Olive oil
- 0.5 cups Chopped walnuts
- 0.25 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
Wash and dry the zucchini, then shred it using a box grater. Place the shredded zucchini in a clean kitchen towel, squeeze out the excess moisture, and 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 another bowl, beat the eggs until frothy, then stir in the unsweetened applesauce, honey, vanilla extract, and olive oil until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the shredded zucchini, chopped walnuts, and optional dark chocolate chips until evenly distributed in the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4908 mg | 213% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 159.0 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 302 mg | 23% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2339 mg | 50% | |
*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.
