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    Home » Real Food » Breads and Muffins » Healthy Zucchini Bread

    Healthy Zucchini Bread

    By Kristen Chidsey | 35 Comments | Published June 12, 2021 | Updated June 12, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    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.

    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.

    Sliced zucchini bread on wooden cutting board.

    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

    Labeled ingredients for healthy 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.
    Side by side collage of grated zucchini in bowl and squeezing out excess moisture using a kitchen towel.

    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.
    Collage showing step by step directions for making zucchini bread.
    • 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.
    Zucchini bread baked in loaf pan.

    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
    • 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.

    Close up of sliced zucchini bread on wooden cutting board.

    Healthy Zucchini Bread

    A tender whole grain loaf of naturally sweetened zucchini bread made with crushed pineapple. 
    5 from 7 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12
    Calories: 183kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    Prepare Zucchini

    • 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.

    Zucchini Bread

    • 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.

    Equipment Needed

    • Loaf Pan

    Notes

    Whole Wheat Flour: This recipe can be made using whole wheat flour, all-purpose, or whole white wheat flour. I recommend using whole white wheat, as it is still a whole grain, but bakes up lighter.
    Honey: Feel free to use maple syrup in place of the honey.
    Oil: Use either canola oil or melted and cooled coconut oil.
    Freezing Zucchini Bread: Cool the bread fully, then wrap it in a layer of plastic wrap followed by a layer of foil. Place into a freezer-safe storage bag and freeze for up to 3 months.  Defrost overnight in the refrigerator and then use it within 5 days
     

    Nutrition

    Calories: 183kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 202mg | Potassium: 167mg | Fiber: 2g | Sugar: 13g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2017 but updated in 2021 with new photos and a video.

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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Christine

      November 05, 2018 at 7:18 pm

      Can i use blended fresh pinapple? And pureed apple for the applesauce? I try to use as many fresh ingredients as possible.

      Reply
      • Kristen Chidsey

        November 05, 2018 at 7:44 pm

        Hi Christine--you absolutely can use fresh pineapple and fresh apple. I would puree them both as you stated. Enjoy 🙂

        Reply
    2. Nellie Tracy

      September 14, 2018 at 12:01 am

      5 stars
      This recipe is the perfect - healthier option to my favorite fall snack!

      Reply
      • Kristen Chidsey

        September 14, 2018 at 8:02 am

        We love the healthier spin at this house as well. So glad you enjoyed.

        Reply
    3. Sandra

      September 13, 2018 at 10:54 pm

      5 stars
      Zucchini and pineapple are a amazing duo! They add so much moisture. Delicious bread!

      Reply
      • Kristen Chidsey

        September 14, 2018 at 8:04 am

        That moisture is key to making a delicious whole wheat bread.

        Reply
    4. Parnie

      July 31, 2017 at 2:46 pm

      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?

      Reply
      • Kristen Chidsey

        August 04, 2017 at 3:35 pm

        Absolutely!!!! I love to use maple syrup in this bread as well 😉 Love seeing pics of that sweet baby girl BTW 🙂

        Reply
    5. Cynthia | What A Girl Eats

      August 11, 2016 at 11:32 pm

      I love zucchini bread! I have scads of it too this summer...I've got to get baking!

      Reply
      • Kristen Chidsey

        August 14, 2016 at 9:16 pm

        Yes, you must get baking!

        Reply
    6. Jessica @ A Kitchen Addiction

      August 11, 2016 at 12:06 pm

      Love the addition of pineapple!

      Reply
      • Kristen Chidsey

        August 11, 2016 at 12:20 pm

        Thanks Jessica!

        Reply
    7. allie @ Through Her Looking Glass

      August 11, 2016 at 10:00 am

      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!

      Reply
      • Kristen Chidsey

        August 11, 2016 at 11:13 am

        Oh man, gardening can be so frustrating! I hope you do try this bread--pineapple adds so much!

        Reply
    8. Heather Kinnaird

      August 11, 2016 at 10:00 am

      I bet the pineapple makes this loaf so sweet! I bet it is delicious

      Reply
      • Kristen Chidsey

        August 11, 2016 at 11:14 am

        Perfectly sweet Heather!

        Reply
    9. Lauren Kelly Nutrition

      August 11, 2016 at 9:05 am

      Oh how I love this! I have so much zucchini I need to use up, I can't think of a better way!

      Reply
      • Kristen Chidsey

        August 11, 2016 at 11:14 am

        Enjoy my friend! I bet your boys will love this!

        Reply
    10. Ashley @ Big Flavors from a Tiny Kitchen

      August 11, 2016 at 8:54 am

      Love the addition of pineapple here. And YAY for making it a healthier treat!

      Reply
      • Kristen Chidsey

        August 11, 2016 at 11:15 am

        Thanks Ashley!! It is a healthy, but still sweet tasty treat!

        Reply
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