This Healthy Zucchini Bread is a moist, flavorful treat that’s as nourishing as it is delicious. Packed with fresh zucchini, it offers a subtle sweetness and a tender crumb that’s impossible to resist. The warm hints of cinnamon and nutmeg create a cozy aroma that fills your kitchen in just 45 minutes of baking. Perfect for breakfast or a snack, it’s a guilt-free way to enjoy something indulgent.
With only 15 minutes of prep, this recipe is a breeze to whip up, making it ideal for busy mornings or last-minute cravings. The zucchini keeps the bread incredibly moist, while a touch of honey adds natural sweetness. Each slice is a delightful balance of soft texture and rich flavor, proving that healthy can still be utterly satisfying. In just one hour, you’ll have a loaf that’s as wholesome as it is comforting.
Ingredients for Healthy Zucchini Bread
- 2 cups packed shredded zucchini (about 2 medium zucchini)
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs (see note below for vegan option)
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F and grease or lightly spray two 8×4” loaf pans.
- Prepare the zucchini: Place the shredded zucchini on paper towels to drain. Set aside.
- Mix dry ingredients: In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla.
- Add zucchini: Gently squeeze any excess moisture from the zucchini, then stir it into the egg mixture.
- Combine wet and dry ingredients: Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Pour the batter: Divide the batter evenly between the prepared pans. Sprinkle the chocolate chips on top, if using.
- Bake: Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Delicious Toppings and Serving Ideas
Take your Healthy Zucchini Bread to the next level with a drizzle of honey or a smear of almond butter. For a decadent twist, serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or coffee for a cozy treat!
How to Store and Reheat for Freshness?
Store your zucchini bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, pop a slice in the toaster or microwave for 10-15 seconds to bring back that warm, just-baked texture. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
Easy Recipe Variations to Try
Swap out the chocolate chips for chopped nuts or dried fruit for a different flavor profile. For a vegan version, replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). You can also experiment with different flours, like oat flour or whole wheat flour, for a unique twist.
Time-Saving Tips for Busy Bakers
Shred your zucchini ahead of time and store it in the fridge for up to 2 days to save prep time. Use a box grater or food processor to make shredding quick and easy. If you’re short on time, bake the batter in a 9×13” pan for a single, larger loaf that’s ready in about the same time.
Common Questions Answered
Can I skip draining the zucchini? It’s best to drain it to avoid a soggy loaf. What if I don’t have almond flour? Substitute with an equal amount of all-purpose flour. Can I use a different oil? Yes, coconut oil or avocado oil work well too. These small adjustments ensure your zucchini bread turns out perfectly every time!
Healthy Zucchini Bread
Ingredients
- 2 cups packed shredded zucchini, about 2 medium zucchini
- 2 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs, see note below for vegan option
- 1 cup cane sugar
- ½ cup extra-virgin olive oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup chocolate chips, optional
Instructions
- Preheat the oven to 350°F and grease or lightly spray two 8×4” loaf pans.
- Place the shredded zucchini on paper towels to drain. Set aside.
- In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla.
- Gently squeeze any excess moisture from the zucchini then stir into the egg mixture.
- Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using.
- Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool.