This Healthy Zucchini Bread is made with fresh zucchini, whole wheat flour, and is lower in sugar and fat than other zucchini bread recipes, yet 100% delicious.
Just like my recipe for Healthy Banana Bread, this recipe for Zucchini Bread is not only better for you, but perfectly tender, sweet, and irresistible.
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.
Made with a crushed pineapple which keeps this quick bread moist and full of flavor, Pineapple Zucchini bread is not only better for you, but it is the absolute best! It has been naturally sweetened and lightened up with applesauce, but lacks nothing in flavor! This Healthy Zucchini Bread makes a delightful snack and is the perfect way to enjoy your veggies!
Notes on Ingredients for Zucchini Bread
- Whole Wheat Flour: This recipe can be made using whole wheat flour or whole white wheat flour. I recommend using whole white wheat, as it is still a whole grain, but bakes up lighter.
- Applesauce: With the addition of applesauce, this recipe cuts back significantly on the amount of oil needed. Be sure to use unsweetened applesauce to control the added sugars.
- Honey: Refined sugars have been replaced with honey. Feel free to use maple syrup in place of honey.
- Oil: While this recipe uses less oil, you still need some to keep the bread tender and moist. Use either canola oil or melted and cooled coconut oil.
- Zucchini: For this recipe, you will need about 1 large or 2 medium zucchini.
- Crushed Pineapple: This is my mom's secret and boy, does it make a difference in the texture and taste when added to Zucchini Bread. Be sure to drain well and use the leftover pineapple juice to make a Pina Colada Smoothie or for Instant Pot Chicken Breast.
How to Prepare Zucchini for Zucchini Bread
- Do not peel. There is no need to peel the zucchini as 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. 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
- Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan with butter, canola oil, or coconut oil.
- 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 the prepared loaf pan.
- Bake until zucchini bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry--about 55-60 minutes.
- Once zucchini bread has been baked, remove it from the oven and place it on a cooling rack, and let sit in the pan for 10-15 minutes.
- Remove 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 it can grow mold quickly if left at room temperature more than one day.
I recommend allowing your zucchini bread to cool completely, and then storing zucchini bread in an airtight container in the fridge for 3-5 days.
Alternatively, you can freeze your Zucchini Bread in a freezer-safe bag for up to 3 months. Just be sure to cool the bread fully. I also highly recommend wrapping the cooled bread in plastic wrap and then in foil to prevent freezer burn. Defrost overnight in the refrigerator and then use it within 5 days.
More Zucchini Recipes
- Skinny Chocolate Zucchini Muffins
- Zucchini and Squash Saute
- 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
- 1 ¾ cups whole white wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- ⅓ cup canola oil or melted and cooled butter or coconut oil
- ½ cup honey
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1.5 cups coarsely grated zucchini drained of excess moisture
- ½ cup crushed pineapple drained well
- Grate the zucchini and then place into a kitchen towel or cheesecloth to ring out any excess moisture.
- 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.
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan.
- In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
- 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 up to 5 days.
This post was originally published in 2017 but updated in 2021 with new photos and a video.