You don't have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
Just like my recipe for Healthy Banana Bread and Whole Wheat Blueberry Muffins, this recipe for Zucchini Bread produces a whole grain baked good that is moist, tender, and perfectly sweet.
The Secret to Healthy Zucchini Bread
I know a lot of people say their recipe for zucchini bread is the best, but my mom's recipe for Zucchini Bread truly is the best.
Her secret to making the best zucchini bread was to add crushed pineapple to the quick bread along with shredded zucchini. The pineapple keeps the zucchini bread super moist and helps to sweeten the bread naturally while adding flavor to boot.
This tip allows you to use whole grain and reduce the added sugar, without sacrificing ANY flavor.
Notes on Ingredients
- Whole Wheat Flour: While you can use traditional whole wheat flour, I recommend using whole white wheat flour for baked goods such as muffins and quickbreads, as it is still 100% whole grain but bakes up lighter.
- Applesauce: The addition of applesauce helps this recipe cut back significantly on the amount of oil needed. Be sure to use unsweetened applesauce to control the added sugars.
- Honey: Instead of relying on refined sugar, this recipe calls for honey. If you would prefer, replace the honey with maple syrup. Just keep in mind that the maple syrup will add a bit of maple flavor to the bread, while the honey is a more neutral sweetener.
- Oil: While this recipe uses less oil, you still need some to keep the bread tender and moist. Use either canola oil or melted, cooled coconut oil.
- Zucchini: For this recipe, you will need about 1 large or 2 medium zucchini.
- Crushed Pineapple: Use drained, canned crushed pineapple that has been canned in 100% juice.
∗ Kristen's Tip ∗
Don't throw away the pineapple juice from the canned pineapple. Use it to make Pina Colada Smoothies or to make Instant Pot Chicken Breast.
How to Prepare Zucchini for Zucchini Bread
Before you begin preparing the quick bread, you need to prep the zucchini. It is an easy process, but pay attention to my tips to ensure the perfect Zucchini Bread.
- Do not peel. There is no need to peel the zucchini as the peel is very soft and is full of nutrients.
- Grate the zucchini. Use a food processor or handheld box grater to grate the zucchini.
- Squeeze out Excess Moisture. Some recipes do not call for you to wring out the excess moisture in shredded zucchini, but for this recipe, it is crucial to rid the zucchini of excess moisture as we are adding in applesauce and crushed pineapple which adds moisture to the bread as well. Place the shredded zucchini and place it into a clean kitchen towel or cheesecloth and wring out any excess moisture.
- Measure Correctly. Once excess moisture is wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup.
How to Make Zucchini Bread
Once your zucchini is prepped, this Zucchini Bread comes together quickly.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt until all lumps are broken up and the ingredients are fully incorporated.
- In a separate small bowl, mix together eggs, honey, oil, applesauce, and vanilla.
- Combine the wet ingredients into the flour mixture, and gently fold together until the flour is fully moistened and the ingredients are combined. You want to be careful to not overmix so that the bread does not become tough.
- Finally, fold in the prepared zucchini and drained pineapple. Again, do not overwork the dough, or your bread will be tough and dense.
- Pour the zucchini bread batter into a greased loaf pan.
- Bake until the bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry.
- Once baked, remove the zucchini bread from the oven and place it on a cooling rack, and let sit in the pan for 10-15 minutes.
- After 15 minutes, remove the zucchini bread from the loaf pan and allow it to finish cooling completely on a cooling rack.
How to Store Zucchini Bread
Whole wheat zucchini bread is very moist, therefore the bread will grow mold quickly if left at room temperature for more than one day.
I recommend allowing your zucchini bread to cool completely and then storing the zucchini bread in an airtight container in the fridge for 3-5 days.
Alternatively, you can freeze your cooled bread in a freezer-safe bag for up to 3 months. I highly recommend wrapping the cooled bread in plastic wrap followed by foil before placing it into the freezer-safe bag, to prevent freezer burn. Defrost the bread overnight in the refrigerator and then enjoy it within 5 days.
More Zucchini Recipes
- Skinny Chocolate Zucchini Muffins
- Zucchini and Squash Saute
- Ratatouille
- Air Fryer Zucchini Fries
- Instant Pot Minestrone Soup
- Air Fryer Squash
If you enjoyed this healthier recipe for Zucchini Bread, I would love for you to leave a comment and review below.
Healthy Zucchini Bread
Ingredients
- 1 ¾ cups whole white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- â…“ cup canola oil or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1-½ cups coarsely grated zucchini drained of excess moisture
- ½ cup crushed pineapple drained well
Instructions
- Preheat oven to 350℉. Grease a 9x5 loaf pan.
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture. Once the excess moisture has been wrung out, measure out 1.5 cups of loosely packed shredded zucchini. Gently press or pat, on the zucchini when placing it into the measuring cup. Set aside.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon until the ingredients are evenly combined.
- In another bowl, mix together eggs, honey, oil, applesauce, and vanilla.
- Pour the wet ingredients into the dry ingredients, and stir until just combined. Fold in the drained zucchini and drained pineapple.
- Pour batter into prepared loaf pans and bake for 50-60 minutes or until a toothpick comes out clean. The time varies, depending on your oven.
- Cool the bread in the pan for 10 minutes on a baking rack, and then remove from the pan to cool completely.
- Store the cooled bread in the fridge for 3-4 days in an airtight container or in the freezer for up to 3 months.
Equipment Needed
Notes
Nutrition
This post was originally published in 2017 but updated in 2021 with new photos and a video.
Lynne Alarie
This was excellent! My husband and I both love this Healthy Zucchini Bread! I actually used whole wheat flour, instead of whole white wheat flour, since that is what I had and having fresh pineapple chunks, instead of a can of crushed pineapple, followed your answer to Christine above, to puree it. I did also add 1/2 cup of chopped walnuts, as suggested by other writers. This loaf is so moist and delicious! My husband always tells me not to make dessert since he is "trying to watch it", but he has had a nice big slice every night since I made it, and actually said that he didn't want to eat too much first course since he wanted to leave room for the zucchini bread! I was trying to make something tasty and healthy since he has not been feeling well lately and I was trying to tempt his appetite, and give him something healthy as well, and this Healthy Zucchini Bread certainly did just that! He's already looking forward to me making it again, and I certainly will, after we finish this one! Thank you for a wonderful recipe!
Kristen Chidsey
Hi Lynne! I love hearing that this was something your husband (and you) enjoyed so much! I hope he feels better soon!
Lynne Alarie
Thank you for your well wishes for my husband Kristen! I hope so too! I am so glad that I found your great website! I have signed up for your emails and love receiving them and looking at all of your wonderful recipes! I'm looking forward to trying them and I'm certain that I will be able to tempt my husband's appetite with your yummy looking recipes and I know that I will love them too! Thanks again 🙂
Kristen Chidsey
I am so happy you signed up for my emails! Take care and reach out with questions anytime!
Kim
This looks delicious. Can you make muffins from this recipe as is?
Kristen Chidsey
Hi Kim! I have made this recipe into muffins. Fill greased or lined muffin tins 3/4th of the way full with the batter and bake at 350 degrees F for 20-25 minutes.
Renee
I always have trouble when making loaf bread like this one. I think it is because I use the fake eggs (Egg Beaters). I always end up with a center portion of the bread on the very top that is not cooked -- even though I always bake it the recommended time (the latest time suggested) and I always test it with a toothpick to be sure it is done. Then when I slice it, I notice a very wet center, like a V-shape at the top of each slice. This has happened to me many times -- SOOO frustrating. I now make everything in muffin tins and have solved the problem. If I made this as a muffin, would I bake it at 375? And for how long do you think? Thank you.
Kristen Chidsey
Hi Renee, well this recipe may work out for you to try in a loaf pan, but I understand your hesitation 🙂 To bake as muffins, I would bake at 350 degrees F for 18-20 minutes. Be sure to drain your zucchini well--that would be my guess as to why your loaves have so much excess moisture (and fold in like a v). I doubt it is the egg beaters.
Cyndi
I love the idea of a healthy zucchini bread! I substituted more applesauce for the oil, which made it even healthier. Also added grated carrot for additional sweetness. The grandkids love it! This is a keeper!
Renee
Very good muffins! Added walnuts. Love the pineapple in this recipe
Kristen Chidsey
Thanks for sharing Renee!
Maureen
Wow! This was excellent! My husband, who is a picky eater, thought this recipe was keeper. Although we haven’t eaten it yet, I have experimented with cooking it in my 6 quart Instant Pot. It looks great. Can’t wait until it cools. 😋
Kristen Chidsey
Let me know how it turned out in the Instant Pot. I am typically not a fan of baking in the pressure cooker, as the bread turns out really dense and moist.
Maureen
Sorry for the delay in responding but, this being the season of zucchini and yellow squash, I have been busy baking loaves of Healthy Zucchini Bread. Because of the heat and the cost of electricity to keep the house cool, I was extremely satisfied with my Instant Pot results. You are correct that baking in the pressure cooker makes the bread dense but I did not find it too moist - especially after reheating the bread in the microwave.
So impressed with this recipe that I’ve used it to make Healthy Cherry Bread (in the oven rather that the Instant Pot). I simply substituted the zucchini with about 1.5 cups of left over cherries and, only because I did not have it own hand, left out the crushed pineapple. It turned out great. I think it will be fantastic with the pineapple. Thanks for a great recipe.
Debra
Hi! I’ve been baking with monk fruit sweetener. Could I use it as a replacement for the honey? I’m trying to control my sugar intake.
Also, how would almond flour work with this recipe? Thanks for your thoughts.
Kristen Chidsey
Hi Debra. Unfortunately, using monk fruit sweetener and almond flour would greatly impact the ratios of the remaining ingredients. I can't advise on how to proceed with using those substitutions, but here is a recipe for low-carb zucchini bread on Low Carb with Jennifer, I found that uses almond flour. It has good reviews, but I have not made it myself.
CHARLES H SLACK
I love the flavor. This is truly a great recipe. My wife and I add chopped walnuts. (I forgot to fill in the 5 stars first time I entered a comment).
Kristen Chidsey
Thank you so much for taking the time to leave a review, Charles! I am so glad you and your wife enjoyed this recipe!
Susanne Stroupe
How about adding a banana?? Would that work?
Thanks,
Susanne
Kristen Chidsey
Here is my recipe for banana bread you may enjoy. Adding a banana to this recipe would require you to reduce a bit of the zucchini so that the bread is not overly wet.
Chuck
I love the flavor! I can't stop eating this! My wife and I love to add chopped walnuts.
Rachelle Lemke
Can this be made gluten free with 1:1 replacement flour?
Kristen Chidsey
Yes, I have made it with 1:1 Bob's mill gluten free blend with success.