Whole Wheat Zucchini Bread Reduced Sugar
Indulge in the wholesome goodness of this Whole Wheat Zucchini Bread with Reduced Sugar—a lighter, healthier twist on a classic favorite. Packed with nutrient-rich whole wheat flour, naturally sweetened with a touch of honey and unsweetened applesauce, this recipe skips the refined sugars without compromising on flavor. Grated zucchini lends natural moisture and a subtle sweetness, while warm cinnamon adds aromatic depth. Greek yogurt ensures a soft, tender crumb, and optional mix-ins like chopped nuts or semi-sweet chocolate chips bring delightful texture to every slice. Perfect for breakfast or a guilt-free snack, this easy-to-make zucchini bread is a nutritious treat the whole family will love. With minimal prep time and a straightforward baking method, you'll have a wholesome loaf ready to enjoy in under an hour!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
- 0.25 cup Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt until well combined. Set aside.
In a separate medium bowl, whisk together the eggs, Greek yogurt, unsweetened applesauce, honey, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix to keep the bread tender.
Fold in the grated zucchini until evenly distributed in the batter. If adding chopped nuts or chocolate chips, gently fold those in as well.
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy the zucchini bread as a wholesome breakfast or a healthy snack. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 303.2 g | 110% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 103.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 447 mg | 34% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3051 mg | 65% | |
*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.
