You don't have to sacrifice taste or texture to enjoy Healthy Zucchini Bread. Made with whole grains, shredded zucchini, and sweet pineapple, this recipe for zucchini bread is low in fat, naturally sweetened, and most importantly, irresistibly delicious.
The Secret to 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.
Her secret to 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.
This tip allows you to use whole grain and reduce the added sugar, without sacrificing ANY flavor.
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.
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
Once your zucchini is prepped, this Zucchini Bread comes together quickly.
- 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 a greased loaf pan.
- Bake until the bread is no longer wobbly, or when a toothpick inserted into the bread comes out dry.
- Once baked, remove the zucchini bread from the oven and place it on a cooling rack, and let sit in the pan for 10-15 minutes.
- After 15 minutes, remove the 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 the bread will grow mold quickly if left at room temperature for more than one day.
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.
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
- 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
- 1-½ cups coarsely grated zucchini drained of excess moisture
- ½ cup crushed pineapple drained well
- 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.
This post was originally published in 2017 but updated in 2021 with new photos and a video.