Super easy and healthy take on the classic zucchini bread. Perfectly spiced and very moist, plus no oil required and refined sugar free! This bread is perfect for breakfast or snack.
This year we joined a local Community Supported Agriculture (CSA). If you haven’t heard of a CSA, it’s a great way to buy local, seasonal produce directly from the farmer. It’s basically a farm share that we purchased prior to the start of the crop season. I love being able to support the local farm, plus we get fresh produce weekly! Thanks to our local farm we have had lots of fresh zucchini. What better way to use some of it up than zucchini bread!
Like most of my baking, I made this bread using wholesome ingredients. Instead of white sugar, I used a combination of honey and coconut sugar. No oil is needed and the bread is still oh-so moist, thanks to the addition of applesauce and Greek yogurt. My daughter has announced that this is a favorite, she likes it more than banana bread! We love to slice it, toast it, and smother it with almond butter for breakfast.
Tidbits
– I use a standard grate box to grate my zucchini. You can use either size. The smaller size will make it a little easier to “hide” the zucchini in the bread. I use the larger size grates in my bread.
-If you don’t have honey on hand, use pure maple syrup in its place (1 for 1 ratio).
Healthy Zucchini Bread
Ingredients
- 1 ½ cups white whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 egg large
- ½ cup Greek yogurt plain
- ¼ cup applesauce unsweetened
- 1/3 cup honey
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 cup zucchini grated, about 1 medium zucchini
Instructions
- Preheat the oven to 350 °F and grease or line with parchment paper a 9x5” loaf pan.
- Using a clean kitchen towel or paper towels, squeeze out the excess moisture in the shredded zucchini. Set aside.
- In a large bowl mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a medium bowl lightly beat the egg. Add the yogurt, applesauce, honey, coconut sugar, and vanilla. Whisk until fully combined. Mix in the zucchini.
- Pour the wet ingredients into the dry ingredients. Using a spatula/large spoon, carefully stir until just combined. Do not over mix!
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, until inserted toothpick of the center of the loaf comes out clean. Let the loaf cool in the pan for 5 minutes and then transfer the loaf to a cooling rack. Let loaf cool for 20 minutes before cutting into it. Enjoy!