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Ultimate Healthy Zucchini Bread

Ultimate Healthy Zucchini Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 large eggs room temperature
  • ½ cup unsweetened applesauce
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1½ cups grated zucchini squeezed dry
  • ¼ cup chopped walnuts optional

Equipment

  • 9×5-inch non-stick loaf pan (e.g., OXO Non-Stick Loaf Pan, $24.99, 4.7★, 2,300 reviews)
  • Mixing bowls (large and medium)
  • Whisk and spatula
  • Box grater or food processor with grater attachment
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  3. In a medium bowl, beat the eggs with applesauce, honey, and vanilla until smooth.
  4. Stir the grated zucchini (and walnuts, if using) into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  6. Transfer the batter to the prepared loaf pan and smooth the top.
  7. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Substitutions
For vegan: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) instead of eggs
Gluten-free: swap in a 1:1 gluten-free flour blend
Nut-free: omit walnuts or replace with sunflower seeds
Cooking Tips
Beginner tip: Hand-shred zucchini for a coarser texture and better moisture release.
Advanced technique: Sift your dry ingredients for an extra light, tender crumb.
Storage & Scaling
Store in an airtight container in the refrigerator for up to 4 days or freeze slices for up to 3 months.
To double the recipe: divide the batter between two loaf pans and bake 5–10 minutes longer.
To halve the recipe: use a smaller 5×9-inch pan and bake for 35–40 minutes.
Serving Suggestions
Serve warm with almond butter, Greek yogurt, or a drizzle of nut butter.
Toast leftover slices and top with a smear of jam or cream cheese for breakfast.
Nutrition Highlights
High in dietary fiber from whole wheat and zucchini
Provides vitamin C, potassium, and antioxidants
Reduced saturated fat by using applesauce in place of oil