You don't have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini, and sweet pineapple, this zucchini bread recipe is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
I know a lot of people claim their recipe for zucchini bread is the best, but I believe my mom's recipe for Zucchini Bread is truly the best.
Not only because of the sweet memories it brings back to me of my childhood, just like my great-grandma's lemon bread and hot milk cake, but because this wholesome recipe for zucchini bread is incredibly flavorful.
Reasons to Love This Zucchini Bread Recipe
- Crushed Pineapple. My mom's secret for 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.
- Wholesome Ingredients. Made with whole grains, naturally sweetened, and filled with fruit and veggies, this recipe for zucchini bread is not only delicious, but bursting with fiber and nutrients.
- Amazing Flavor and Texture. Just like my recipes for Banana Bread, Pumpkin Muffins, and Blueberry Muffins, this recipe for Zucchini Bread proves baking with whole grains can still result in tender quick breads and muffins.
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
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Combine Dry Ingredients. Sift, or whisk the flour, baking soda, cinnamon, and salt until all lumps are broken up and the ingredients are fully incorporated.
- Combine Wet Ingredients. In a separate small bowl, whisk eggs, honey, oil, applesauce, and vanilla together.
- Combine Ingredients. Gently fold the wet ingredients into the flour until the flour is fully moistened. You want to be careful to not overmix so that the bread does not become tough. Fold in the prepared zucchini and drained pineapple. Again, do not overwork the dough, or your bread will be tough and dense.
- Bake. Pour the batter into a greased loaf pan and bake until the bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry.
Storage Instructions
Whole wheat zucchini bread is very moist, therefore the bread will grow mold quickly if left at room temperature for more than one day.
- Refrigerate: 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.
- Freeze: 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!