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.
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.
Christine
Can i use blended fresh pinapple? And pureed apple for the applesauce? I try to use as many fresh ingredients as possible.
Kristen Chidsey
Hi Christine--you absolutely can use fresh pineapple and fresh apple. I would puree them both as you stated. Enjoy 🙂
Nellie Tracy
This recipe is the perfect - healthier option to my favorite fall snack!
Kristen Chidsey
We love the healthier spin at this house as well. So glad you enjoyed.
Sandra
Zucchini and pineapple are a amazing duo! They add so much moisture. Delicious bread!
Kristen Chidsey
That moisture is key to making a delicious whole wheat bread.
Parnie
YUM!!! i just have to ask baby to give me some time to make this! do you think i could sub an agave/maple syrup blend for the honey?
Kristen Chidsey
Absolutely!!!! I love to use maple syrup in this bread as well 😉 Love seeing pics of that sweet baby girl BTW 🙂
Cynthia | What A Girl Eats
I love zucchini bread! I have scads of it too this summer...I've got to get baking!
Kristen Chidsey
Yes, you must get baking!
Jessica @ A Kitchen Addiction
Love the addition of pineapple!
Kristen Chidsey
Thanks Jessica!
allie @ Through Her Looking Glass
Good morning Kristen! I have a few zucchini I harvested out of the garden, but now my zucchini plants are all dead. There is some kind of a worm that burrows into the vine and kills them each year. Grrr.... I still have a few zucchini left in my refrigerator and I'm definitely going to try your mom's bread. Sweet pineapple must be so delicious in this loaf!
Kristen Chidsey
Oh man, gardening can be so frustrating! I hope you do try this bread--pineapple adds so much!
Heather Kinnaird
I bet the pineapple makes this loaf so sweet! I bet it is delicious
Kristen Chidsey
Perfectly sweet Heather!
Lauren Kelly Nutrition
Oh how I love this! I have so much zucchini I need to use up, I can't think of a better way!
Kristen Chidsey
Enjoy my friend! I bet your boys will love this!
Ashley @ Big Flavors from a Tiny Kitchen
Love the addition of pineapple here. And YAY for making it a healthier treat!
Kristen Chidsey
Thanks Ashley!! It is a healthy, but still sweet tasty treat!