Healthy Zucchini Bread
This amazing zucchini bread recipe is made healthy with whole grains, honey (or maple syrup) and coconut oil instead of butter. Easily vegan/gluten free.
Updated by Kathryne Taylor on August 29, 2024
My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn’t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.
This dog is my soulmate, I tell you. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It’s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.
If you’ve enjoyed zucchini bread before, let me point out a few differences between my recipe and standard recipes. Here are five reasons to love this healthier zucchini bread:
- I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It’s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired.
- I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains.
- I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.
- Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can’t say there’s a pronounced zucchini flavor to it, because zucchini doesn’t have a ton of flavor in itself.
- It’s easily made vegan and/or gluten-free, too—just check my recipe notes.
Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.
If you love this zucchini bread, you’ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you’re going to love this one. Don’t miss the maple-sweetened blueberry muffins in my cookbook!
Watch How to Make Zucchini Bread
Healthy Zucchini Bread
This fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf.
Ingredients
- Optional: ¾ cup roughly chopped raw walnuts or pecans
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking. If you’ll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
- Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
- In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
- This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.
Notes
Recipe adapted from my banana bread and carrot muffins, with references to Once Upon a Chef and All Recipes.
*A note on oils: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil will lend an herbal note to the bread, if you’re into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
Change it up: Use chocolate chips or small/chopped dried fruit instead of the nuts.
Make muffins: Follow this recipe!
Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
Make it dairy free: Choose non-dairy milk (I used almond milk) or water.
Make it egg free: Replace the eggs with flax eggs.
Make it gluten free: I haven’t tried myself, but I have heard from a reader that Bob’s Red Mill’s all-purpose gluten-free mix worked well here.
Make it nut free: Just omit the nuts, and don’t use nut milk.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This is the best zuchinni recipe I have found yet. Its a new favorite of my family and I keep making it again and again. Using maple syrup as the sugar is genious and gives the bread such amazing flavor!
You need to try this recipe!!! 100/10
My husband and I found this bread to be very bland and I’m not sure why after reading the great reviews. I followed the directions explicitly using the correct amounts of vanilla, honey and even extra cinnamon on the top. Drained the zucchini well. I just subbed Oat milk for regular milk as that is all I had.
Hi Karlyn, I’m sorry you didn’t love this one.
Basically all of cookie and kates recipes are super healthy- we are used to having zucchini breads super super sweet- you’re not going to find that with this one. You could use real sugar as a sub for the honey- I’ve done this before and it has more “flavor”, you can also add in 1/4 tsp allspice and use fresh ground nutmeg instead of just the nutmeg in a ocntainer from the store. I always add in walnuts and chocolate chips- it helps a lot!
Hello, Kate! There are numerous scientific facts about honey cooked at high temperature and the risks behind it. Even when it’s put in hot tea. Can I use Stevia instead of honey? What quantity?
Hi Diana, I haven’t read concerning studies, but feel free to do what you find is best. Maple syrup would be a better alternative to use instead of honey.
Hi from an Ayurvedic perspective This is also true heated honey is considered toxic and creates Ama – while I get the keto paleo folks liking honey instead of maple or coconut sugar – when heated it is not as healthy and also it kills all the good ness that raw honey offers.
But if the honey is pasteurized it has already been heated. I haven’t been able to find these “numerous scientific facts” anywhere online.
Excellent recipe! I added walnuts and will try chocolate chips next time.
Very bland
I’m sorry you didn’t love it. What did you fee like it was missing, Karlyn?
It’s not bland at all. It’s healthy and tasty. The more healthy recipes you eat, the more you get used to and enjoy these types of recipes. You’ll find usual recipes way too sweet.
Hi can I make it with regular whole wheat flour.thanks
Hi, Yes that should be ok.
Delicious! I used spelt whole meal flour and it came out moist and fluffy, great with the walnuts and hint of nutmeg.
This recipe is delicious! I was impressed at how yummy it was even without butter or sugar!
I found your recipe and am getting ready to make it! I will use butter instead of oil. I love zucchini bread and a healthy recipe is spot on!
Another winner! Our whole family loves your recipes because they taste amazing and are not too sweet! (Why is everything else so sweet??) we used a darker chocolate chip in this and it made for a real treasure that blended perfectly with the zucchini.
I’m going to try this recipe in muffin tins next since we love the carrot muffins so much (we make them once a week).
I’m glad you loved it, Paul! Thank you for sharing.
Can you use almond flour?
Unfortunately, almond flour isn’t a great 1:1 substitute. You could try oat flour. How to Make Oat Flour
I have been making zucchini bread for almost 50 years, and I think this was the best recipe I have ever made–light (for zucchini bread), flavorful, not too sweet, and crunchy with walnuts. I love the idea of changing out the sugar. My husband suggested we use buckwheat honey when I asked “maple syrup or honey”, giving it a deeper flavor. This bread did not last more than a couple of days, with the two of us taking bite here and there and big pieces for breakfast two days running. This goes to the very top of “repeat me very soon and over and over” recipes.
That’s quite the compliment, Mary! Thank you for your review!
I make this zucchini weekly for my 11 month old son. He eats it for breakfast. We love it! Not overly sweet and not dry! We use egg replacer due to his egg allergy. We also use the maple syrup and sometimes apple sauce instead of oil! Always turns out delicious!
This is a very tasty recipe. I even skipped the maple syrup and substituted Splenda since I am diabetic and it baked great. Other recipes with whole wheat ended up wet in the middle no matter how long it baked. I will make this again
Hi! How much Splenda did you use?
Thanks
This is not sweet, so don’t think that’s what you’re going to get with this. That being said, they are one of my favorite recipes I have ever found. Amazing texture. I make them into muffins and they’re gone before I can get one. So, so good. I’m obsessed.
Very bland , was very fluff though. Drizzled some honey on top of the bread and left it soak. Kinda fixed it… over all… ehhh
I’m sorry you didn’t love this version, Chi. Thank you for your feedback.
Just finished baking this and am eating my second piece. (The 2 pieces have equaled about 1/4 of the loaf!) Super yummy! I used maple syrup, coconut oil, milk and then used oat flour (which is not a 1:1 substitute, so I was glad to find that out! I normally use just regular white flour in my baking, but wanted to try something a little healthier.). I also added dark (85%) chocolate pieces. I cut it while it was still warm, slathered Irish butter on it, and am willing myself not to eat a third slice right now! :) We have so much zucchini growing in our garden! I’m happy for this recipe to make use if it! :)
I love your notes. Please add sugar replacement sweetener and measurement to your suggestions. Also can you substitute almond flour? Grateful for your recipes and commentary. Just received your book from Amazon. Got to get busy. Thank you, judy
Hi Judy, I don’t have a sugar replacement as that would be a completely different recipe. Almond flour isn’t a great substitute as it isn’t a 1:1 and require more binding and leavener. I hope you love my book!
The absolutely best zucchini recipe ever. Hands down.
Loved baking and following your recipe .Made it with homegrown zucchini (I doubled the zucchini),came out perfect,used pancake n date syrup with a little honey,whole wheat flour and rest of the ingredients.
Sounds delicious! I’m glad that worked for you, Monya. Thank you for your review!
Amazing….I am switching to a healthier life style and this is what I needed. I did double the recipe and added golden raisins instead of nuts because of my daughter. I added a little more cinnamon than what the recipe called for because hey you can’t go wrong with cinnamon. It is very moist with the right amount of sweetness. Perfect recipe and will definitely make again. Since I have extra I will be making French toast in the morning with it
Thank you for sharing, Jennifer!
This is definitely not your typical, sweet zucchini bread. I used regular flour bc that’s all I had on hand. Skipped the oil, used natural applesauce, and used raw honey but didn’t really taste it. I doctored it up for my husband with some whipped topping and cinnamon, and that helped make it a nice mid morning snack. I felt better (healthier) making this recipe than I did the previous zucchini bread that I tried; this time there was no granulated sugar added.
I have made this recipe at least a half a dozen times in the last 2 weeks! It’s zucchini season. It’s the best I have found if you dislike overly sweet, greasy zucchini bread. This one is so healthy and refreshing. I eat it every morning. I’ve used whole wheat/AP flour, also whole wheat with WW pastry flour mix. Both came out great! I also have tried different spices like cardamom, ginger in addition to the ones listed. I even tried adding 2 heaping tablespoons of Cacao powder. This recipe is always good!
Thank you so much for such healthy & delicious recipe!
I just made this the other day, I used spelt flour and it worked beautifully! I would like to try making it with fresh blueberries instead of nuts, do you think I need to change the recipe at all since the blueberries will add more moisture?
HI Annalise, changing that will likely impact your results. Sorry I don’t have direction for you!
I love your recipes but I have to admit I didn’t think this one would work out after I veganized it. I was wrong. It came out really good. The only change I made to your vegan instructions was to add a bit of vinegar to the milk because I wasn’t certain if I’d get enough of a rise with using flax eggs. You’re right about it not being very sweet but it’s perfect for me. Thanks for another great recipe.
Hooray! I’m excited it worked for you vegan, Pat. Thank you for sharing.
Love your recipe!
When I print it, it goes to 1x.
Set it on 2x, however it goes back to 1x…
Thanks for your yummy recipe!
Hi Diane, When you select print, you will then select the scale option again in the printer friendly window. I hope that helps!
This is such a great recipe! Flavorful, and a great way to use some of our CSA zucchini.
Yes! This is a great way to use that up. Thank you for sharing, Alison.
Could you substitute the maple syrup/honey with very ripe bananas?
Hi Shelly, I haven’t tried that so I can’t say for sure.
Hello, did you get a chance to try this? Did it work?
Used applesauce and maple syrup and added some dried currants with the walnuts.Bobs Red Mill whole wheat pastry flour.Great recipe,Thanks.
Perfect!!!
I would like to make it in a bundt pan in my ninja foodie with the baking time be the same for that
Loved this zucchini bread. Just the right sweetness and lots of healthy ingredients that you can feel good about eating. How might I make chocolate zucchini bread with this recipe as a starter?
Don’t squeeze the “excess moisture” out over the sink! It is zucchini juice. Save it to use in soups, smoothies or sauces, as you would with any other vegetable juice.
Love this recipe. I tried it with 1/3 cup maple syrup and 1/2 cup unsweetened applesauce instead of oil (apple sauce came in 1/2 C cups). Just as delicious and almost fat-free, 1 gram per serving, and 110 calories.
Came out really delicious, but much denser than your photos. We used 100% light spelt flour, could that be the reason? Also wondering if I should have used convection bake instead of regular bake setting?
Hi! That could be the reason as I didn’t test it with spelt. Sorry! I do know my Gluten-Free Banana Bread (Made with Almond Flour) works with spelt.
I tried this recipe several times and it causes a bitter floury aftertaste. What would cause this
Hi Cindy, did you use aluminum free baking soda?
I’ve made this zucchini bread so many times! It’s delicious as written for sure. Typically I use coconut oil, oat milk, and maple syrup. Recently I’ve been adding chopped pecans and some chai spiced sugar on top.
I’m glad you love this one, Laura!
I tried the base recipe but used rice malt syrup instead of maple , oatmeal milk, cocoa nibs, cranberries, blueberries few dates and the flavours, aroma and taste was exceptional and super moist texture.
I made your bread and loved it! Not overly sweet but just enough to feel like a (healthy!) slice of cake! (I admit to sprinkling my slice with a bit of powdered sugar to add a bit more sweetness) So easy and so satisfying. I made it with whole wheat flour and did add the walnuts because I love them in baked goods. Thanks for this wonderful recipe.
I’m happy you enjoyed it, Rosemary! Thank you for your review.
I made this today. I have made the banana bread before with similar instructions/ ingredients. I love the way the cookie and kate breads come out. Unfortunately most people are used to unhealthy versions of things so making healthier versions taste “bad.” That’s their unfortunate pallets. These breads are always amazing. I will definitely make this one again.
Delicious! My husband and I both agreed that it was a “must make again soon” recipe. But keep in mind that taste pallets change according to your diet, so don’t expect it to taste like Starbucks’ bread if that’s what you’re looking for. 10/10 in my book!
That’s wonderful, Heidi! Thank you for your review.
Best recipe I’ve found to date. I didn’t feel like softening my crystallized honey last time, so I subbed out the honey for coconut sugar – same ratio – and added chocolate chips, so it was perfectly sweet/non-sweet. Like your original recipe. You nailed it!
I’m happy you enjoyed it, Katrina.
Hi Kate,
I just picked a beautiful zucchini from my garden and looked up this recipe. I have looked everywhere for Red Mill Ivory White Whole Wheat Flour and finally after calling the company found it was discontinued in 2018. What flour would you substitute?
Thank you for your reply so I can get my bread in the oven.
Linda Carter
Hi, sorry for my delay! You can use regular whole wheat flour. I hope you enjoy it!
I Love this recipe! And I love that it’s not crazy sweet, so you can really enjoy the flavors instead of the sugar. This is the second time in a week I’ve made it. The first time I managed to forget the zucchini but it was still surprisingly good, if not maybe a little dry :). I just toasted it and drizzled honey on top and that was great. I can say with certainty this time around that it’s much better to not forget that ingredient. Toddler approved, too. We swapped out the nuts for shaved dark chocolate. Thanks, Kate!
Hi Kate, hope you’re doing well!
Could I substitute cassava flour for this recipe?
Hi Mel, I haven’t tried it so I can’t say for sure.
Turned out great! I drained the zucchini really well and used honey, almond milk unsweetened, Trader Joes’ Gluten free flour, coconut oil and pecans. I used 2 cups of the zucchini. It’s delicious! Definitely not as sweet as my Mom’s recipe but I don’t feel overly guilty when I eat several slices! I even just use coconut oil when I warm it up or toast it instead of butter, or really, it doesn’t even need anything on it. I think next time I’ll shred the zucchini with a medium shredder instead of a small one. Wish I knew the calorie/carb content but at least I know exactly what’s in it vs buying it from some place.
Thank you for sharing, Paula!
We loved this recipe! The sweetness was perfect. Thank you thank you for a healthier alternative. Oh and King Arthur’s gluten free all purpose baking flour worked well.
Really good. Ive eaten almost half a loaf since I made. I love the fact that Kate expects her recipes to be adapted to different diets. I’m gluten free, but can eat dairy and made a GF version using oat, buckwheat, and flaxseed, butter and milk. For the sweet I used mostly honey and a bit of blackstrap molasses. Doubled the cinnamon and used pecans. I have more squash than I know what to do with and I will be making again and changing my flour ratios, adding more cinnamon and maybe trying other spices in my pantry like cardamom. Thank you, Kate!
Love this recipe! Quick question: your banana and pumpkin bread recipes mention an option to substitute 2-1/2 cups of oat flour for the wheat flour. Can that same substitution be made successfully for the zucchini bread, too?
Hi Christine, if you follow the How to Make Oat Flour guide, it should be ok. I haven’t tried it with the bread recipe yet, so let me know how it turns out for you!
Well, I tried substituting 2-1/2 cups of oat flour for the wheat flour, but it didn’t work out as well for me as it did in the banana bread unfortunately. I couldn’t seem to bake it all the way through without it seeming a tad burnt. Maybe it’s just me…? Glad I tried it, just to see, but I think I’ll stick with your original recipe using the wheat flour– that one’s so tasty. :)
Hi Christine, I’m sorry to hear that! I wonder if it was too wet.
I made this recipe with regular whole wheat flour. I used pecans, they really made the bread tastier. Next time I’ll try raisins. I loved it! It wasn’t too sweet.
Thank you for sharing, CeeCee! I appreciate your review.
I made this recipe with Bob’s Red Mill’s all-purpose gluten-free mix. It came out perfectly, and I liked that it wasn’t too sweet. It freezes well, so it’s a great way to use the abundance of zucchini in your garden.
Loved it – perfectly moist, not too sweet, the addition of nuts gave a nice crunch – definitely a keeper. Thank you!
You’re welcome, Katherine!
Thank you fir this amazing recipe! I have already made this bread 4 x in 2 months
I used Whole Foods pasty whole wheat flour and it turned out great.
I’m glad you loved it, Katelyn!