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. I captured it on video, if you’d like to see it. 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 the 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
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Baked good
- Method: By hand
- Cuisine: American
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°F. 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 reference 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.
If you love this recipe: You will also love my pumpkin bread, banana muffins and pumpkin muffins and banana nut scones!
Recommended equipment: I am totally in love with my Fiesta Loaf Pan in turquoise (affiliate link).
▸ Nutrition Information
Laura
OH MY!!! I LOVE Zucchini loaf and this was BY FAR the best I have ever had!
I kept the recipe the same. I used fresh Maple Syrup and coconut oil as above. SOOO moist. I honestly snuck at least a 2″ piece just as it came out of the oven. PERFECTION.
Kate
Awesome all around, Laura!
Riley
I have had zucchini bread in the past, but I’ve learned that it, like most things, is loaded with added sugar unfortunately. I love that your recipe contains a natural source of sugar and the ability to be dairy free, GF, and vegan! As a Nutritional Science major, I appreciate this recipe!:) I used almond milk, walnuts, and whole wheat flour and it turned out perfectly. It was just the right amount of sweetness and the deep cinnamon flavor was just lovely. I’m planning on making it GF next time for my brother! (P.S.Your banana bread is delicious as well- I made that yesterday!)
Also, I’m enjoying a slice of bread as I write this! Delicious way to start the day! :)
Kate
Thank you, Riley! Delighted to hear that your bread turned out great. Your version sounds perfect!
Diana
I just baked up a loaf of this for my ladies as a pre-Women’s March fuel-up, but I had to sneak an early slice for quality control! So delicious! Tender and hearty with just the right amount of sweetness. I subbed avocado oil, regular whole wheat flour, and chopped hazelnuts for their respective ingredients. Perfect breakfast/tea-time snack!
Kate
So happy you decided to bring this along, Diana! I hope your crew enjoyed :)
Elise
I was super excited to make this, but unfortunately I found that it didn’t cook in the middle at all, even after nearly two hours in the oven :/ Apart from replacing the eggs with flax eggs, I followed this recipe to the letter and my oven definitely runs at the right temperature (they’re brand new!)- any ideas on what went wrong?
Thanks!
Kate
I am so bummed to hear that, Elise! I can’t imagine how it couldn’t bake through after two hours. You might actually want to invest in an oven thermometer to be sure. Some other thoughts—are you sure you used baking soda, not baking powder? And/or, was your zucchini super watery? Some recipes suggest squeezing excess moisture out of the zucchini, but I couldn’t get a drop out of mine, so I didn’t suggest doing so.
Paula
I made this bread using Spelt flour in place of the whole wheat flour and it came out wonderful!! Thank you for posting!!
Kate
You’re welcome, Paula! Glad the Spelt substitution turned out great.
Marie
Hello!!!
Love your banana bread recipe and I was looking if you had something similar for carrot bread/loaf, but didn’t see anything. Do you think I could switch the zucchini for carrots in this recipe??
Kate
Hi Marie! Yes, I bet that would work.
Kate
Actually, I do have carrot muffins over here!
Gillian | Miss Clean Eats
This recipe looks delicious! I never thought of using zucchini in a bread recipe but after seeing this I must imagine that the zucchini definitely gives moisture to the bread. This is so creative! Can’t wait to try it!
Kate
Let me know how it goes!
Erin
This was delicious! A very easy recipe to follow and the bread came out perfectly. I will definitely be making this again!! :)
Kate
Wonderful! So glad to hear this, Erin.
Jennifer
Came out delicious and nutritious. Thank you!!!
Kate
You’re welcome, Jennifer!
Colleen
Made the recipe GLUTEN FREE using 2 cups King Arthur All Purpose Baking Flour… with olive oil, 1/4 cup honey and 1/4 cup maple syrup, and almond milk. Delicious and no one knew the difference!!!
Kate
Perfect! Thanks, Colleen!
Elisa
Hi Kate, thanks for this great recipe! I wanted a quick bread to eat with veggie soup (because I was too late for the bread machine) so I used 1/3 cup honey to make it less sweet. It was perfect. Have saved the recipe for the future–my husband wants to try it with the 1/2 cup honey as a dessert bread. BTW, I used frozen grated zucchini, and it normally makes about 1/2 cup “zucchini juice” to 1 1/2 cups grated,(when it thaws) so I just used that instead of the milk or water. And it was fun to have an excuse to hand-grate my special nutmeg — gathered from the forest floor from ancient trees in Barbados!
Kate
Oh my goodness, that nutmeg sounds heavenly! I’m glad this worked out well for you, Elisa!
Georgia
I just made this with a mashed banana in place of some of the honey, a bit nervy seeing how I haven’t made it before but I’ll let you know how it goes. This is partly because I think my family might be more inclined to eat Banana Bread (((with zucchini))) than self-proclaimed Zucchini Bread. We’re not a zucchini family. I’m a convert and I’m trying to bring my family around. Super excited either way! I’ll eat the whole loaf myself if necessary.
Kate
I think that’s an excellent way to deceive your family into eating more vegetables, which is the best thing deceit has ever been used for. I hope it went well!
Galia
Could I use Agave nectar instead of honey/maple syrup? I’m trying to make the healthiest thing for my very picky, very diabetic father in law
Kate
I haven’t tried it myself, Galia, but I think it could be subbed in for the maple syrup just fine.
Ave
Wonder why you call baking soda instead of baking powder? Made this and I can’t get over the aftertaste soda gives… Followed the recipe exactly, but because of the weird taste won’t repeat
Hannah
This is in the oven right now and it smells delicious. I am free of all added sugar, so used 2 small overripe bananas instead of the honey.
Also I was a bit confused as to why the ingredients were added in the order they were. I was taught to combine eggs + fat, then any other wet ingredients, while mixing all dry ingredients separately and adding them at the end… I did it this way and the batter turned out fine. May just be my virgo obsessive tendencies ;)
Stella
Thanks for the great idea! I tried and everybody loves it! Not overly sweet and totally guilt free :)
Kate
Yes! Perfect.
Charlene
I have a zucchini bread recipe with brown sugar and no flour. Could that be correct?
Kate
Sorry, I’m not following. I don’t have a recipe using those ingredients, so I’m really not sure.
Jennie
Hi! I just tried making this – and wow does it taste amazing, thank you! :) However, even though I used a non-stick pan AND greased it with a huge amount of olive oil, it still stuck that when I turned it over to pop out, the top half fell out, leaving the bottom stuck in. I eventually was able to get the bottom bit out easily enough – but any ideas; 1) Why it stuck in the first place & 2) Why it ‘broke in two’? Thank you in advance!!
Kate
Hi Jennie, that’s such a bummer! I’m really not sure why the bread stuck to the pan. I’ve not had that happen to me with this bread and haven’t received similar reports. Was it cooked all the way through the middle? If it was doughy in the center, it would be weak in that area. I wish I could offer more insight! I use stoneware loaf pans (both Le Creuset), if that helps at all.
Debbie
I used baking spray with flour and had no problems. Cheers!
Joy
Scarfing down a slice of this delicious bread right now! I love how moist and subtly sweet it is. Exactly what I was looking for. YUM.
Kate
Perfect! Thanks, Joy.
Lindsay
Really yummy!!
I made this with gluten free flour, topped it with chopped pecans, and ate it with whipped cream cheese, it turned out so good!
Kate
Ooh, whipped cream cheese. Yum!
Joan
Hi Kate and Cookie, I can’t wait to try this. Even tho most blogs don’t mention Fodmap free, this recipe fits fodmap guidelines for IBS Fodmap free foods.Yay.
Kate
Oh, this is great to know, Joan! I’ll look more into those guidelines–I know we have some readers out there who are FODMAP free, so this will be helpful for them. :)
Sarah
I made this recipe exactly as stated (with olive oil) and it’s way too moist. Damp. It tastes delicious tho. I even put it in for 65 minutes to try to dry it out but it didn’t work. My zucchini wasn’t very watery either. Any ide why?
Kate
Hi, Sarah. Sorry this didn’t turn out as well as we’d hope! First, what kind of flour did you use? Did you use any nut flour substitutes? Second, what type of pan? Glass, metal, dark, or light? All of these variables can change cook time and texture. Lastly, and most annoyingly, oven temperatures vary *greatly,* as do their accuracy. I hope you can change up some of these and find the right balance for the bread!
Jenny
Delicious! I made it vegan by using flax seeds (instead of eggs) and maple syrup (not honey). I also added vegan chocolate chips in addition to walnuts. Thanks for recipe!
Kate
Perfect! I’m glad the flax worked out for you, Jenny. Lots of other readers will benefit from knowing that.
Rachel
Delicious zucchini bread. Do you have nutritional information for the recipe?
Kate
Hi, Rachel! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Emma
This bread is incredible! I used Bob’s gluten free baking flour and it came out absolutely perfect. I can’t stop eating it! Best bread ever. Thanks for another great recipe! :)
Kate
Awesome! I love Bob’s GF blend, too. I highly recommend that to anyone who is gluten free.
Jazmin
Can I use oatmeal flour instead?
Kate
Hey, Jazmin! Oat flour doesn’t behave the same way as wheat flour does in recipes, so it’s difficult to find the right substitution ratio. If you’re looking to make them gluten free, I’d suggest using Bob’s Red Mill GF flour blend, which is a blend of rice flours, and substitutes using a 1:1 ratio.
Judy
I changed the recipe slightly and added pistachios and dried cherries since had no walnuts. It was a little dry the first day and ended up freezing it. It was much moister once defrosted. Good flavor and texture.
Kate
Great, I’m glad that worked out, Judy!
Donesa
This bread turned out beautiful and delicious. I substituted a sprite for the eggs as I’m allergic and used toasted pecans & honey. Wonderful!
Kate
Awesome! I’m glad those substitutions worked out for you, Donesa!
fran
Great! This bread has a perfect texture for eating plain as well as for toasting. Sugar is a problem for me so this recipe gives me a delicious treat without the sugar. Like using coconut oil as an alternative to butter, also. This bread is definitely worth a try.
Kate
Thanks, Fran! I love this bread toasted, too.
Danielle
I made this today and wow! It was soooooo delicious! I replaced the eggs with applesauce as my son is allergic and it worked beautifully and the end product was so moist! I love using coconut oil in things like this. Thanks for the fabulous recipe! I can’t wait to try more of your yummy recipes!
Kate
Great! I’m glad to hear the apple sauce worked out so well, Danielle.
Debbie
Used the first zucchini from my garden. Didn’t have whole wheat flour, so used a combo of almond meal and white flour. Didn’t have enough honey, so used part honey and part pure maple syrup. And I used olive oil and almond milk. The result? Deliciousness! I had to give away part of the loaf so I wouldn’t eat it all myself!!
Kate
Good to hear those swaps worked so well, Debbie! I know what you mean–I’m constantly trying to pawn off food to my neighbors and friends. Thanks for commenting!
Gabe
Unlike most of the commenters, I actually made this recipe. Turned out totally tasteless. Had to toss. :(
I’ve made other successful recipes from this site though. This one just did not work.
Gabe
oops! Correction: I actually made this recipe after the first fail and it’s delish! The above comment was for a different website and a different recipe that turned out horrible. Sorry about that. My detail oriented nature goes out the window past 10pm apparently.
Kate
Oh good! I’m relieved to hear that this recipe worked for you, Gabe. Thanks for coming back to let me know!
christine
Really nice! Love the nutmeg :) only thing is I had to cook it for nearly two hours at 160c (Australian here!) but that doesn’t matter. Really, really yummy.
Kate
Sorry about that extended cook time, Christine! I’m not sure what’s going on with that. It could be the moisture from the zucchini. BUT, I’m happy they tasted great.
CHRISTINE
Oh the extended cooking time is no problem at all! No apology necessary :) Will be making this recipe again and again and again… Thank so much!
Stephie
This turned out great! Mine came out darker than in your photos, but I also used more cinnamon (3-4 tsp) because I love cinnamon :) I will be making this more this month with any zucchini I can get my hands on at the farmer’s market!!
Kate
That sounds warm and delicious, Stephie! Thanks!
Annie
Hey! I made the bread–love it. About how many calories would you say a slice has, if I used honey, unsweetened almond milk, and coconut oil as substitutes.
Kate
Hey, Annie! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. In the meantime, here’s a nutrition calculator that might come in handy.
Rene
I love to cook, but actual baking is not my forte! :) However, this recipe was very easy to follow and it filled my kitchen with deliciousness while in the oven. I am now waiting for it to cool so I can try a bite, but I have no doubt it will be perfect. The zucchini came from our school garden, so that makes it even better. I tried to make those fancy zig zags w/the cinnamon, but it made the top look kind of different-yours is much prettier, but at least I didn’t burn it, or forget an ingredient! LOL! Thank you so much- plan on trying more.
Kate
Oh, I *love* that you made it with zucchini from the school garden. That’s perfect! I hope it turned out great, Rene.
Elizabeth
Could you substitute almound or coconut flour?
Kate
Hi, Elizabeth! Unfortunately, almond and coconut flour aren’t straightforward substitutes because they don’t behave the same way in recipes that wheat flour does. If you’re looking for a gluten free option, I’d recommend Bob’s Red Mill GF Flour Blend, which is a 1:1 substitution ratio.
Perry
Hi. I made chocolate muffins from this. I made them low fat as my wife and I are doing Weight Watchers, so I used applesauce to replace the oil. I also omitted the honey and replaced that with 3/4 cup splenda (yeah, I know) And lastly, I added 1/2 cup cocoa powder cuz why not. Yum and only 2 points per muffin…
Kate
Great! I’m so glad you could make the adjustments you needed.
SHawnie
Thank you for this recipe! We have been making Zucchini bread for years and used 3 cups of sugar! Yikes! Well since I am now being more careful and on a weight loss journey (160 lbs lost to date!) i needed something healthier! Found this recipe! I decided to use applesauce instead of oil, and it works great! Super moist! Super duper delicious! Best of all, it tastes just the same as the fattening version! Thanks for sharing!
Kate
Congratulations on your journey toward a healthier life, Shawnie! I’m so glad you found this recipe–no one should miss out on zucchini bread. :)
Sarah
This is my go to recipe for Zuchinni bread. Moist and delicious but not too sweet. I use half whole wheat and half white flour. Thanks!
Kate
You’re welcome, Sarah! I’m glad the half and half flour blend worked out so well.
Kristin
Hi Kate I love your recipes, but I need some advice with the bread not being cooked in the middle, or drying out if I cook too long. I made the banana bread and cooked it until done and the very top middle still was almost a tad “uncooked” but the edges were almost dry. So with making this recipe I watched and tested with a tooth pick every 2-4 mins after about 45 mins. the toothpick came out clean when put straight down, but the very top middle was not cooked, so i kept putting in back in, for about an additional 15 min total. I took it out when it came out clean, but after cooling, the bread was nice and moist but the center was not done towards the top.
Do I need to cook it longer on a lower temp? Does convection or regular bake work better, i hate to dry out the rest of the bread just to get the center cooked.
Very delicious otherwise, even the 1 year old approves :)
Jessica
Hi, I love all of your recipes. Is it possible to add banana to tris recipe or replace the honey with it? THanks.
Kate
Hi, Jessica! You could definitely sub out the oil with a banana, and you may want to reduce the honey a bit if you do that, since the sugars in the banana will add some sweetness.
coco
can u sub the flour for Oat and GF combo?
Kate
I always recommend using Bob’s Red Mill GF Flour blend, as that is a 1:1 substitution ratio for whole wheat flour. Oats tend to soak up more moisture and just behave differently in the recipe, so the GF flour blend is a safe bet.
June Lanoil
Kate,
Your recipes have changed not only my life but a handful of my friends, lives as well. We have purchased your cookbook and everyday we make a new recipe. We share them and rejoice in all the wonderful flavors. You have inspired us all to be more vegetarian.
You are all we talk about. We think you are amazing.
We would love to have you over for dinner sometime.
Thank you so much
Cheers,
June Lanoil
jlanoil@yahoo.com
Chiara
Hello Kate! I hope you will see this. I tried out this recipe yesterday, but I must’ve done something wrong because I had the bread in the oven for over 70 minutes and the inside was still raw and gooey. It was also super dense and the consistency just seemed off. I did use spelt flour instead of regular flour, could that be the culprit?
Kate
Yes, I think that’s definitely it, Chiara. Most resources say that if you’re using spelt flour, only sub in 1/2 the amount, and leave the other 1/2 whole wheat. Spelt still has gluten in it, but it doesn’t yield the same kind of structure that whole wheat gives a recipe, especially for breads and cakes.
Madina Sabri
Your recipes always turn out amazing! Thank you! I can truly know that I am making something yummy if it’s off your website!
Kate
Thanks, Madina! Too kind of you. :)
Gloriana
I just made this tonight and even baked it for an extra ten minutes. By the time I cooked it had gone totally flat and when I cut into it, was raw all the way through. I followed the recipe to a tee. Is there something I could be missing??
Kate
Hey, Gloriana! Sorry to hear that this didn’t turn out so great. Are you sure you used baking soda, and not baking powder? That’s usually the culprit when things turn out raw in the middle and the loaf doesn’t rise.
Gloriana
Yes I’m sure- it rose beautifully in the oven. But as it cooled it sunk. Sure just needed to cook longer? Not sure. I’ve made your banana bread before and loved it. So not sure what happened here.
Colby
When I first made this recipe, I had never tried zucchini bread before, and this definitely pulled me in! I find that this is a great way to use extra zucchini if you have a lot. You can double or triple the recipe and freeze the loaves you don’t eat within three days. I have tried three of the recipes on this blog so far, and they have all been some of my favorites–I look forward to trying out more as they unfold :)
Kate
Thanks again, Colby! I’m so glad you’ve enjoyed my recipes.
Katie
The zucchini in my garden is going crazy this summer so we have been trying all your zucchini recipes! So yummy!! We made this one with flax egg and it came out great! Thank you!!
Ps have you ever had or tried any lemon zucchini tea bread recipes? I had some in a coffee shop the other day, but haven’t been able to find a good recipe to make it myself yet.
Kate
Lucky you, with all that zucchini! And no, I haven’t tried lemon zucchini bread just yet. I’ll add that to my list of recipe suggestions–thanks!
Shannon
Love the bread! I would like to make a chocolate version of it using cocoa powder. How much would you suggest I use?? And would I have to make any other changes? ?
Kate
Hey Shannon, I’m glad you’re enjoying it. I think you could add some cocoa powder without making other substitutions, but I haven’t tried it myself, so I’m not sure I can answer your questions.
Denise
This was really moist and pleasing. I used olive oil and maple syrup. I like a sweeter taste but I know that has to balance with the healthy version. I added a little glaze which won’t add to the calories much but I look forward to seeing how I like it.
Taya dyck
This is the best bread I’ve made to date!!! Love all your recipe! I substituted agave for honey. Used 3/4 cup quinoa flour, half cup kamut flour and 1/2 cup white flour . Added hemp hearts and carob chips.
Leah
Hi Kate,
Thank so for sharing this absolutely delicious recipe! I made it for breakfast recently.
Joanne
I was able to whip this up quickly with some zucchini my friend had given me from her garden. It is so delicious and I don’t feel guilty eating a big piece of it! I followed the recipe exactly as it states and had no issues. It has only a hint of sweet, which is nice. It has a cake texture and is moist but holds together well. I think this might be nice with raisins too. I really like the crunch of the walnuts. Thanks for this recipe!
Chantal
tried these today as muffins
AMAZING!!! will be making more since I don’t know what else to do with all the zucchini in the garden haha
Thank you
Karen Cattell
This Healthy Zucchini Bread was soooo moist and delicious that I’m in the process of making it again. I can’t wait for it to come out of the oven…yum!
Kate
Awesome! Thanks, Karen!
Alexandria
This was a great recipe! I used almond flour instead of white whole wheat flour. I had to double the flour from 1 3/4 to 3 1/2 which is what I was told when using almond flour. I will add the pecans next time & I am gonna try adding crushed pineapple. It was slightly greasy so I might try a TBSP of chia seeds. I was given a zucchini that has yielded about 9 cup so so I’m gonna play around with the different variations.
Kate
Ooh, crushed pineapple sounds DELICIOUS in this, Alexandria! Let me know if you try that. Also– what a mega zucchini! Nine cups?! Holy moly.
Ramona DeJesus
How many calories per slice on the zucchini bread recipes
Kate
Hi, Ramona. The nutrition facts are right under the notes section of the recipe. If you click on it, the info will drop down. Looks like there are 262 calories per slice, with the recipe making 10 slices.
Lisa Campbell
Hi Kate! Tried the healthy zucchini bread. It was a hit. Super moist, flavorful and I didn’t feel guilty having a slice. Thanks. I’ll post a pic on instagram.
Kate
Awesome! Remember to tag it with #cookieandkate, and I’ll definitely see it. :) Thanks, Lisa!
Stephanie Gronholz
I love this recipe and have had so much fun making modifications based on what’s in the garden and my pantry. Today I swapped out the zucchini for summer squash and carrots. I added some chopped crystallized ginger too! The recipe also turns out well when I sub some of the wheat flour for a combination of almond flour, coconut flour, and oat bran. Thank you for creating a recipe I can play with and that my picky son loves!
Julia
I made four loaves of this bread a few weeks ago when I was like 37 weeks pregnant. We ate one, and pre-sliced and froze the other three for once baby came. Luckily I thought to tell my husband to throw a loaf into my hospital bag on our way out the door to have the baby. It was actually fine frozen, so we had some on the drive to the hospital (for some reason i was starving while i was in labor), and have been eating the rest to supplement the mediocre hospital meals. It’s even better after being frozen, nice and moist. So nice to be sitting here in the hospital with good home baked comfort food. I’ll definitely make it again…maybe as his birthday breakfast treat next year (but also before that!). Thanks!
Molly
I made one batch of this today in four mini loaf pans. It took about 30 minutes at 325. They turned out great! I picked this recipe because it called for ingredients I already had on hand, not because I have any dietary restrictions. So this is wonderful for everyone. Thanks!
Anne-Marie
Love, love, LOVE this recipe! So delicious, so moist, so yummy! I’ve never made zucchini bread before and was a bit discouraged when all I kept finding online were unhealthy recipes. This one is healthy and hits the spot! The only thing I changed was I made it egg free and submitted eggs with flax seed meal as recommended above. This will be made more than once for certain! A+
Lucia
Great recipe! I added extra (wringed) zucchini and used spelt flour instead of wheat and it still turned out delishly moist without being too dense!
Kate
Thank you, Lucia! Thanks so much for your comment and star review.
Emma
I think its funny that your dog is named cookie, yet enjoys all of the healthy foods! I am going to try this recipe, it sounds delicious! :)
Kate
When I adopted her, that was her name already so it was pretty fitting :) Thanks so much, Emma! Let me know what you think.
Mirabelle
I just made this and it turned out delicious!!! My family loves it, too :)
Kate
Thank you, Mirabelle for your review :) I appreciate it!
Jessica
Hi! I’m so excited to try this recipe. Do you think I can substitute the whole wheat flour with spelt flour? Would that work the same? Thx!
Kate
Hi Jessica! I haven’t tried spelt flour with this recipe so I can’t speak to that. Sorry I can’t help with that question!
Jessica
I took the chance and went for it! It was delicious!
Dana
Would u consider this a diabetic loaf since no sugar is used?
Kate
Sorry Dana, this is not my area of expertise so I don’t want to lead you in the wrong direction.
Amy
Just made this as a vegan loaf and ohh yum yum yum!! Thank you for another great recipe!!
Kate
Welcome!!
DeAnn
First of all, I need to say we love almost all your recipes – they have been a game changer for two athletes who need to eat healthy and stay full. That said…
I have made this bread, and the pumpkin bread, and had the same issue both times. The top center does not cook about 1″ down and almost the entire way across the length. Completely liquid. It is SO disappointing. Both times I tried to cook the bread a bit longer, but then the rest of the bread gets overcooked and dry and the whole thing is not edible. :*( I cook on the center rack, in the center, not on convection (regular bake).
I read through some of your replies, and yes my baking soda is fresh, and yes my oven is at the correct temperature. I can not figure out why I had this issue with the only two breads of yours I have made; my muffins from your recipes turn out fine. I use whole wheat, honey in the zucchini bread and maple syrup in the pumpkin, coconut oil, and a glass pyrex bread pan. My husband thinks something is separating in the mix and floating to the top center causing this. I would love to know what the issue is and how to remedy it. Help please and thank you.
Kate
Hi Deann, I’m so sorry to hear this and I’m sorry that I somehow missed your comment until now. I am really not sure what’s happening, although I do wonder if a different loaf pan might produce a better bread. I use a Fiesta stoneware pan.
You could also try, instead of the amount of baking soda given here, to use a combination of 1 teaspoon baking powder and ½ teaspoon baking soda instead. I’ve used that combination in similar muffin recipes to yield a lighter and fluffier texture with a higher rise.
Jackie
Made this a few days ago, it’s absolutely delicious! Went with honey instead of maple syrup. It’s still as moist as it was on day 1! Now I want to adapt it — what do you think of making a chocolate version?
Kate
You can definitely add some chocolate chips! I know others have liked that variation.
Alex
Just love this bread for my little ones. It’s the perfect antime healthy snack!
Kate
I’m glad it’s enjoyed by all in the family, Alex!
Jennifer
This was fantastic! My whole family loves it. I love that it is a healthier recipe!
Kate
Wonderful to hear, Jennifer!
Katie
My fave zucchini bread recipe! I make this with coconut oil and instead of stirring in the nuts I sprinkle them over the top and gently press them down before baking! Yummy!!
Kate
I’m happy to hear it, Katie!
Jill
Best zucchini bread ever – I love the texture and the fact that it’s not too, too sweet. I really like the substitution suggestions at the end of the recipe, so I was able to make it with what I had on hand: cranberries (instead of the walnuts), olive oil (instead of the coconut oil), and maple syrup as the sweetener. Will definitely be making this again and trying more of the substitution variations!
Kate
Best ever!? Thank you! I appreciate you sharing how you made it your own, Jill.
robyn
I made this and it came out wonderful. Replacing sugar with real maple syrup made the bread enjoyable and not too sweet. I still wish it was less calories as I want to have 2 or more pieces. Yummy!
Kate
Hard to not want more! That’s for sure. I appreciate the review.
Debbie
I have made this cake many times and my family love it, my son has it toasted with butter, my husband has it toasted with no butter and my daughter and I have it just how it is. It only lasts one day and then I get asked when I’m making it again. I have one in the oven now. Thank you for this fantastic recipe. ❤️❤️
Can’t wait to try your other recipes.
Kate
I love that! Yes, one that doesn’t last very long because it is so good. I would love to hear what you think about my other recipes too!
Holly
I just noticed in the comments that I’m not alone– I followed the recipe to (I used baking soda and regular whole wheat flour!) and I simply can’t get it to cook through! The baked parts are yummy and I have the ingredients to make 2 more loaves, but I’m feeling really nervous they’ll turn out the same. Any other tricks that you do that might not be explicit in the directions? Thanks!
Kate
Hi Holly, I’m very sorry to hear that. That’s strange. Have you checked the expiration date on your baking soda? You could also try, instead of the amount of baking soda given here, to use a combination of 1 teaspoon baking powder and ½ teaspoon baking soda instead. I used those amounts for my zucchini bread muffins just because they produced taller, lighter muffins. Hope that does the trick.
It’s also important to measure flour correctly—I spoon it into my measuring cups and level them off with a knife.
Linda G
I just got this in the oven. So I don’t know how it will taste yet. I did the vegan version with flax eggs, hemp milk and maple syrup. I also added slivered almonds and dried cranberries. I thought it a little different not keeping the dry and wet ingredients separate. But I did incorporate it all together successfully. Can’t wait to taste this and share with my ministry car group tomorrow morning. Thanks for the recipe.
Kate
How did it turn out?
dannie
the bread is a complete whole meal on itself,very much appreciated.
Kate
You’re welcome!
Jessica
Love this recipe. We had some giant zucchini from a local farm delivery bag and this was an obvious choice. I came here because we love your banana bread and we were not disappointed! In fact, I made two loaves in one week because the first was so good.
But I actually come with a question: Could I sub summer squash? I searched your site for a summer squash bread and didn’t find one. There’s quite a few recipes out there for summer-squash and lemon poppyseed bread, but they’re loaded with sugar. I might just adapt this and wing it, but wondered if you had any experience. Thanks for great recipes!
Jessica
Sorry, I guess I meant yellow squash!
Kate
Like, yellow squash? Any summer squash with a zucchini-like texture should work well here!
Michaela
This was the second zucchini bread recipe I tried this weekend. This one turned out AMAZING! My new favorite. Thank you!!
Kate
Happy to hear that, Michaela! Thank you, for your review.
Lesley
This recipe is missing baking powder. It came out heavy
Yamileth Munoz
Deliciously simple. Made vegan option and will definitely make it again!
Kate
Wonderful! Thanks for your review.
Anne Walters
BEST ZUCHINNI BREAD EVER! I used maple syrup, almond milk, coconut oil and extra walnuts.
Kate
I’m so glad you think so. Thanks for sharing and for your review, Anne!
Julia
This is a definite repeat. Probably will become my go-to zucchini bread recipe! I used agave instead of maple syrup, 2 flax eggs, the olive oil, and Bob’s Red Mill gluten free flour. This isn’t super sweet like a regular “unhealthy” zucchini bread but I love it.
Kate
Wonderful! Thank you, Julia for sharing.
Joanne
I may have already commented on this recipe because I have made it a bunch of times, and I felt the urge to tell you (again) how much I love it. My friends go wild over it too. We are big fans. Thanks!
Kate
I love it! Thank you, Joanne.
Jill
I made this AGAIN! I love this recipe so much. I tried it with almond flour this time, and used a zucchini I grew in the garden! The bread came out absolutely fabulous – it didn’t even make it a full 2 days before it was gone. This recipe is certainly going to be a keeper in my family. Thank you, Kate!
Kate
I love that, Jill! Thank you for your star review.
Lily
This recipe is incredible! I’m on a diet, so to have a guilt free sweet treat was great. I added cocoa powder and a few coconut flakes to make it more fun, and was really happy with it!
Kate
Thanks for sharing, Lily! I appreciate the review.
Ellie
First, let me start with the fact that I’ve never posted a review/comment for a recipe. I felt compelled to write one here for the sheer fact that this recipe is not only detailed and thorough, but well planned out and easy to navigate. I followed your recipe to the T. Your details throughout the recipe were more useful than any other blog or PIN I’ve come across. I could not be more happy about the finished product. Perfect in texture, flavor, and finish.
Thank you for the time and effort you put into your recipes, Kate!
(P.s. your dog makes this extra special. He obviously has good tastes )
Kate
I’m so glad you did, Ellie! Thanks so much for your kind words. I’m happy you thought the recipe instructions and recipe were great.
julie
Delicious. Love that it is not super sweet like so many quick breads. Just perfect.
Kate
Wonderful to hear, Julie! Thanks for your review.
Joyce
Hello Kate,
I was wondering if I can use coconut flour in your zucchini bread recipe, instead of whole wheat flour?
Thank you!
Kate
Unfortunately, coconut flour is not a 1:1 substitute. It will soak up too much of the moisture and not hold together the same.
Shawna
Delicious- even if I reduce amount of honey to about 1/4 cup. Kids loved it too. Thank you!!
Kate
Great! Thank you, Shawna.
Chantel
I make this recipe ALL OF THE TIME! I do prefer it with maple syrup instead of honey. The whole family loves it!
Kate
Thank you, Chantel for sharing!
Kitty
Thank you for this recipe. And thank you for all the alternative ways to prepare it. It is in the oven as I write this Skylar and Spencer (my mutts) are patiently waiting for crumbs.
I recently got this honey from a local fruit stand and it is a bit to overpowering for my tea so I used it in the loaf. Its a very intense Buckwheat honey. So intense I put half blackberry honey and half buckwheat. I think its going to turn out great. The batter was delicious so here goes nothing 25 more minutes to go!
Kate
You’re welcome, Kitty! Your pup names are so cute. Thanks for the review!
Kim Hoffman
So good!! I made it with coconut oil, Bobs Red Mill Organic Stone Ground Wheat flour and added a handful of mini semi sweet chocolate chips. It was super yummy!!
Kate
Thanks for sharing, Kim!
Kim Hoffman
Loved it. Not overly sweet. I used coconut oil, organic stone ground wheat flour, honey, and a handful of mini semi sweet chocolate chips.
Kate
Thank you, Kim for sharing!
Joy
I made this recipe with maple syrup, and used some ancient einkhorn wheat by Jovial that was past the optimal use-by date; nevertheless, the zucchini bread was wonderful, so moist and tasty, and just right for a couple of slices in my husband’s lunch bag for treats with his coffee breaks. Thank you.
Kate
Thanks for your review, Joy!
Hadassah Danielle
I made this zucchini bread last night, and it tastes wonderful!
Kate
Great to hear!
Quinn
This bread is 100% yum and super filling. I used mixed nuts with cashews, almonds, and walnuts and it adds a lot of texture. Thanks for the recipe, Kate!
Kate
You’re welcome, Quinn!