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:
- 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
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Marissa
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
★★★★★
Karlyn
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.
★
Kate
Hi Karlyn, I’m sorry you didn’t love this one.
Adrianna Piccone
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!
Diana
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?
Kate
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.
holistic chef
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.
Laura
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.
★★★★★
Karlyn
Very bland
★
Kate
I’m sorry you didn’t love it. What did you fee like it was missing, Karlyn?
Marsha
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.
★★★★★
Baljit hayer
Hi can I make it with regular whole wheat flour.thanks
Kate
Hi, Yes that should be ok.
Jane
Delicious! I used spelt whole meal flour and it came out moist and fluffy, great with the walnuts and hint of nutmeg.
Marissa R
This recipe is delicious! I was impressed at how yummy it was even without butter or sugar!
★★★★★
Eileen Alholinna
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!
★★★★★
Paul
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).
★★★★★
Kate
I’m glad you loved it, Paul! Thank you for sharing.
Jill Meli
Can you use almond flour?
Kate
Unfortunately, almond flour isn’t a great 1:1 substitute. You could try oat flour. How to Make Oat Flour
Mary Lewis
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.
★★★★★
Kate
That’s quite the compliment, Mary! Thank you for your review!
Caitlyn Taylor
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!
★★★★★
Carol
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
★★★★★
Daniela
Hi! How much Splenda did you use?
Thanks
Jo
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.
★★★★★
Chi
Very bland , was very fluff though. Drizzled some honey on top of the bread and left it soak. Kinda fixed it… over all… ehhh
★★★
Kate
I’m sorry you didn’t love this version, Chi. Thank you for your feedback.
April
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! :)
★★★★★
Judy Santora
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
Kate
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!
Pam Forsyth
The absolutely best zucchini recipe ever. Hands down.
★★★★★
Monya Anand
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.
★★★★★
Kate
Sounds delicious! I’m glad that worked for you, Monya. Thank you for your review!
Jennifer
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
★★★★★
Kate
Thank you for sharing, Jennifer!
Kristina
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.
Krista
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!
Annalise Barber
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?
★★★★★
Kate
HI Annalise, changing that will likely impact your results. Sorry I don’t have direction for you!
Pat
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.
★★★★★
Kate
Hooray! I’m excited it worked for you vegan, Pat. Thank you for sharing.
Dianne
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!
★★★★★
Kate
Hi Diane, When you select print, you will then select the scale option again in the printer friendly window. I hope that helps!
Alison
This is such a great recipe! Flavorful, and a great way to use some of our CSA zucchini.
★★★★★
Kate
Yes! This is a great way to use that up. Thank you for sharing, Alison.
Shelley Wilcox
Could you substitute the maple syrup/honey with very ripe bananas?
Kate
Hi Shelly, I haven’t tried that so I can’t say for sure.
Xochitl
Hello, did you get a chance to try this? Did it work?
Tom kretchun
Used applesauce and maple syrup and added some dried currants with the walnuts.Bobs Red Mill whole wheat pastry flour.Great recipe,Thanks.
Marjon
Perfect!!!
★★★★★
Wendi
I would like to make it in a bundt pan in my ninja foodie with the baking time be the same for that
Jennifer
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?
Catherine Hertzberg
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.
Kate
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?
★★★★★
Kate
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.
Cindy
I tried this recipe several times and it causes a bitter floury aftertaste. What would cause this
Kate
Hi Cindy, did you use aluminum free baking soda?
Laura
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.
★★★★★
Kate
I’m glad you love this one, Laura!
Rangeeta narayan
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.
★★★★★
Rosemary Connelly
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.
★★★★★
Kate
I’m happy you enjoyed it, Rosemary! Thank you for your review.
Danielle
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.
★★★★★
Heidi
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!
★★★★★
Kate
That’s wonderful, Heidi! Thank you for your review.
Katrina
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!
★★★★★
Kate
I’m happy you enjoyed it, Katrina.
Linda Carter
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
Kate
Hi, sorry for my delay! You can use regular whole wheat flour. I hope you enjoy it!
Mary
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!
★★★★★
Mel
Hi Kate, hope you’re doing well!
Could I substitute cassava flour for this recipe?
★★★★★
Kate
Hi Mel, I haven’t tried it so I can’t say for sure.
Paula
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.
★★★★★
Kate
Thank you for sharing, Paula!
Sara
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.
★★★★★
Carrie
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!
★★★★★
Christine
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?
Kate
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!
Christine
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. :)
Kate
Hi Christine, I’m sorry to hear that! I wonder if it was too wet.
CeeCee
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.
★★★★★
Kate
Thank you for sharing, CeeCee! I appreciate your review.
zora
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.
Katherine
Loved it – perfectly moist, not too sweet, the addition of nuts gave a nice crunch – definitely a keeper. Thank you!
★★★★★
Kate
You’re welcome, Katherine!
Katelyn
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.
★★★★★
Kate
I’m glad you loved it, Katelyn!
Samantha
This was delicious!!! Served mine with some grass fed butter. Amazing. Will definitely be making again!!
★★★★★
Kate
I’m glad you enjoyed it, Samantha!
Connie R
Made this today. Used whole wheat flour and maple syrup. Added dried cherries (we’re from Michigan) with the walnuts. Yum!!
★★★★★
Kate
Thank you for sharing, Connie!
Lisa
It seems extra effort to remove the zucchini liquid just to replace it with water. Is there a reason to do this?
★★★★★
Kate
Hi Lisa, zucchini varies a lot in the amount of water it can have. It’s to ensure a good result every time. I hope this helps!
Marti
I made these using the gluten free flour and chose olive oil. I love the flavor but found them a little dry. Of course a dollop of whip cream was perfect. They taste a bit more moist after storing in the fridge in an airtight container. Delicious with tea and perfect for fall! <3
Sharing with my yoga students.
★★★★★
Luisa
I made this recipe two days ago, and my husband and I can’t stop eating it. It’s so good. I think the reason some think it’s bland is because it’s not super-sweet and cake-like, like some other recipes. I happen to prefer it that way. However, if you have a sweet tooth, taste a little bit of the batter and adjust the flavor before putting it in the pan. I thought it was great as is. I did add chopped raw pecans and some raisins, used flax eggs instead of regular eggs, and used olive oil instead of coconut oil. Although I imagine most people would prefer coconut oil. I don’t understand why some people’s batter was too wet. Perhaps they didn’t squeeze the zucchini well. Mine was moist and perfect. Thank you, Kate, for another wonderful recipe.
★★★★★
Kate
That’s great! I’m glad it was a hit. Thank you for sharing your experience, Luisa.
Karen
Excellent! Didn’t have any zucchini on hand subbed diced apple yum! It’s a keeper
★★★★★
Lisa
Loved the way this turned out! I used olive oil, oat milk, and part honey and maple syrup (didn’t have enough maple syrup on hand for the full amount). I also substituted about half a cup of the flour quantity with almond flour The level of sweetness was to my liking (i.e. not overly sweet like most). Perfectly moist in the middle, only thing I would have wanted is for it to hold together a little better when cutting into slices but not sure if that was related to the almond flour. So good warmed up the next day with a little butter :) Thank you!
★★★★★
Mary Kluck
I’ve made this Zucchini bread twice now and my husband and I love it. I use Arrowhead Mills plant based protein flour. Delicious!
★★★★★
Kate
Thank you for sharing, Mary!
Juli
I can see this isn’t a new comment, but this is the best recipe!!! Everyone that has eaten this has absolutely loved it. I substituted regular gluten free flour and I use olive oil instead of coconut oil, oat milk instead of reg milk, and I used maple syrup rather than honey. It comes out perfect every time. It’s my new go-to, as our zucchinis are growing like crazy right now! Thank you!
★★★★★
Shannon D
No need to feel guilty snacking on this zucchini bread. I absolutely love this recipe.
I subbed half almond flour and half gluten-free flour instead of whole wheat flour. It was a little watery so I added a bit more almond flour until the consistency was right. It turned out so delicious!!
Thanks Kate!
Twinkle
This is an amazing recipe. Have made it atleast 10 times already. Is there a way to make it diabetic friendly ?
★★★★★
Kate
Hi Twinkle! I’m sorry I don’t have insight for you as I’m not a registered dietitian.
Janine Peck
Was so easy to make this one and love that it has a sugar substitute. I made mine with a little short of 1/2 cup honey as we don’t like things too sweet and used full fat milk. I’m not a fan of nuts so not a staple in my cupboard, so I substituted the nuts with green pumpkin seeds (didn’t toast them) which adds a soft crunch.
Makes a wonderful tea time snack and fantastic way to use up my zuchinis that are becoming marrows quickly here in South Africa.
I think I’m going to try adding a banana and less honey in my next bake, just to see how it works.
★★★★★
Michelle
As a sweets lover who had to go on an anti-inflammatory diet for health reasons I found this recipe and I LOVE it! It’s pretty easy to make, has the perfect texture and is just comforting. My mom always made zucchini bread growing up but her recipe has too much sugar, so this is a great alternative.
★★★★★
Kate
I’m happy you could enjoy it! I appreciate your review, Michelle.
liz
hi kate the flavours were great but mine didn’t rise can I check that you use plain flour or self-raising flour? i added baking powder so assumed it was plain.? i did squeeze out juice from zucchini so not sure what else i could have done ? thanks
Kate
HI Liz, I’m sorry to hear that. It may have been over stirred if it didn’t rise and you needed baking soda for this recipe. I hope you try it again!
katie
this recipe is EXCELLENT. i love C&K’s recipes because she takes the guesswork out of it. when making other recipes, i’m always wondering where i can leave out some sugar or make something a little healthier, but here, i don’t have to do that. i made this bread with olive oil and maple syrup this morning, and i’ve already eaten half the loaf. i only had 3/4 cup whole wheat flour left so i used all purpose for the rest. the batter was really wet so i added about a half cup of almond flour and it came out perfect tasting— it could have used a little
height. i’ll try again and see if all whole wheat flour helps with the height. or maybe i need to adjust the recipe so it fills up my tin more? anyway it’s the best tasting zucchini bread i’ve ever had. 5 stars.
★★★★★
Kate
Thank you for your confidence, Katie! Hi Katie, the combination of flours likely impacted the results.
Katie
I’m so happy I ignored the negative reviews! Because this turned out amazing! So moist and delicious! I did not use walnuts since I didn’t have any. Used maple syrup, milk, used eggs at room temperature and baked it at 350 for close to 70 minutes. Honestly so good!
★★★★★
Kate
I’m happy you enjoyed it, Katie! Thank you for sharing.
Lois Dean
This is my GO TO bread recipe! It’s delicious and a winner.
★★★★★
Kate
I’m happy you love it, Lois!
Monica J
I made this today and it’s sooo good! I made mine gluten free with Bob red mills chickpea flour I used 1:1 ratio. I used unsweetened almond milk and maple syrup! Used 3/4 cup pecans and 1/4 cup walnuts. I mean amazing amazing! Thanks for the great recipe ❤️
★★★★★
Kate
I’m happy to hear that worked for you, Monica! I appreciate your review.
Rebecca
Very good!! I made this lemon flavored instead. Used half honey and half maple syrup so the flavor wasn’t overbearing. Omitted spices, used oat milk, added 1 T lemon zest, 3 Tbsp fresh lemon juice, 1 tsp lemon extract (reduced vanilla to 1 tsp). We LOVE it! Picky toddler, 8 year old, mama approved. Your banana bread is also very good. I often bake refined sugar free, refined flour free, paleo, but rotate for variety – no diet restrictions. So for those whose palates are accustomed to AP flour and white sugar and butter recipes, this may taste “bland” but is actually very wholesome and real food = real nutrition.
★★★★★
Kate
That’s great to hear, Rebecca! Thanks for sharing.
alexx
i loved this recipe! i used maple syrup & flax egg since i follow a vegan diet. thought it was a perfect amount of sweet and not overbearing at all, i’ll be making it again in the future for sure!
★★★★★
Kate
Thank you for sharing, Alexx! I appreciate your review.
Daniela
This recipe is so great! Very pleased. I turned them into muffins and they are so moist and tasty. I used almond milk, honey and olive oil.
Cate
I have not made this Healthy Zucchini Bread yet, but would like to if I can use all-purpose flour instead of the 1 ¾ cups white whole wheat flour or regular whole wheat flour listed in the recipe. Do to health issues I do not want to use whole wheat flour in something my son will eat. Thank in advance.
Cate
Can I use all-purpose unbleached flour instead of the whole wheat options listed in the recipe?
Kate
That may work too, Cate. Let me know if you try it!
Kimberlyn
So good! I just made it with spelt flour and it’s perfectly moist and delicious.
★★★★★
Kate
I’m glad you loved it, Kimberlyn!
Maureen C
Wow—thanks for the great recipe! I made my bread gluten free with Bob’s 1-1 GF flour, I used melted butter for the fat, coconut sugar for the sweetener, almond milk for the milk, and omitted the nuts since my kids aren’t crazy about walnuts and pecans. Gluten free baking usually benefits from additional baking time, so for others making this substitution, I would recommend baking for about 65-70 minutes.
My kids gave this a “20-thumbs-up!”
★★★★★
Kate
You’re welcome, Maureen! Thank you for your review. I’m glad it worked out well gluten free.
Lauri
I have frozen zucchini spirals. Have you ever used them in this recipe? I’m excited to give it a try!
Kate
I’m not sure how it would turn out. Make sure you use the same amount and get out the extra moisture. If you try it, let me know how it turns out!
Mary
Hello! I’ve been making your healthy quick bread recipes for several years now. I am on a restricted diet due to GI issues and these recipes have been a way I can have a sweet treat, and they are delicious! However, I have getting a little tired of the options I have and today I decided to try and make a coconut bread by using your Healthy Zucchini Bread as a guide. It turned out great and is a refreshing change for me. I’m not sure if that is allowed, or violates your copy write. And this is where my question gets more complicated. I’m in a Facebook group for people who have my problem. It is a private group, but is quite large. But we are all desperate for new recipes. I was wondering if I could share your Healthy Zucchini bread recipe giving you full credit, and then also share the changes I made to make it into Coconut bread. I will not share if you say this is a violation of your policies, nor will I share it if I don’t hear back from you. I make a number of your recipes on a regular basis and am so thankful these were available when I was feeling so deprived! Thank you and thanks for your consideration!
★★★★★
Kate
Hi Mary! Photo and Recipe Sharing Policy. You can share the link to the recipe, but not the recipe itself. I hope that makes sense!
Rebecca
My family loves this! We did the vegan subs and added some raisins too (my son’s request). Thank you for this fantastic recipe!
★★★★★
Kate
You’re welcome, Rebecca! I’m glad you loved it.
Judy Lewis
I really like this bread. Moist, but not too sweet and not too much oil. I have made it 3 times.
★★★★★
Kate
That’s great to hear, Judy!
Jennifer
The best zucchini bread- moist, not too sweet or oily. Easy to make. This will now be my go-to recipe. Thanks!!
★★★★★
Kate
You’re welcome, Jennifer! I appreciate your review.
Deb
Too dry. Not very sweet which is ok with me but husband said needs more sugar. He has a sweet tooth. I would try adding maybe a half cup applesauce if make it again to get it moister.
Kate
I’m sorry you didn’t love it, Deb. Thank you for your feedback.
Lynn
DEEEELICIOUS!!! Moist, subtly sweet, full of flavor, dangerously good! Tomorrow I may be questioning if I even made zucchini bread. Following the recipe suggestions, I used extra virgin olive oil, pure maple syrup & walnuts. For the flour, I mixed it up, whole wheat, spelt and oat bran. In place of milk or water, I used the fresh squeezed zucchini juice. Added 1/2 teaspoon more cinnamon to the mix instead of swirling on top. Fantastic recipe, thank you for sharing!
★★★★★
Kate
Thank you for sharing your experience, Lynn!
J Wil
If you are looking for healthy alternative to over sweetened zucchini bread, this is a great recipe. Very moist and flavorful. I followed the recipe using honey and whole wheat flour, I am very pleased with the results. I will make this recipe again and maybe try the maple syrup as the sweetener just to compare flavor profiles.
★★★★★
Kate
I’m happy you loved it, J! I appreciate your review.
Sheree
I love this recipe and your banana bread recipe. I’ve made both multiple times. My friends and family love them too.
★★★★★
Kate
I’m happy to hear that, Sheree! Thank you for your review.
Baljit
Hi can I use apple sauce for egg replacement
Kate
Hi, I haven’t tried it. I’m not sure it will work. If you try it, let me know!
Natalie
My family loves this zucchini bread recipe (and the banana bread recipe!)! Can you swap shredded carrots for zucchini?
★★★★★
Kate
Hi Natalie, I wouldn’t recommend it. Have you tried my Healthy Carrot Muffins?
MaryRay
My boyfriend said I can make it for him for his birthday and not to change anything. I added chocolate chips and walnuts!
★★★★★
Maritza
Made two loaves that turned out great! I don’t like all the white sugar and oil many recipes use so I tried this one. We loved it! This one is a keeper.
★★★★★
Kate
I’m glad you think so, Maritza! I appreciate your review.
Ada
Wow! Absolutely amazing and not bland at all! Had some giant squash in my garden that I didn’t know what to do with and this was perfect! I used a food processor to grate it since it was too soft for a box grater. Used olive oil, maple syrup, and added some chocolate chips and a tiny sprinkle of raw sugar on top for some crunch. Perfect!
★★★★★
Kate
Great to hear, Ada! I appreciate your review.
Erin
This bread is terrific! Totally saving it to make again. Used sprouted whole wheat flour, and maple syrup instead of honey since it’s more stable with heat but kept the measure the same. So good, and the perfect vehicle for butter. I second the opinion that if people think this is bland, it’s because their palates are used to something far sweeter in general. I’m making your banana bread today :) Thank you!
★★★★★
Kate
That’s great, Erin! I appreciate your review.
Lydia L.
Just made this recipe for my family and we LOVED it. For those that wanted it a little sweeter, we just drizzled a little honey on it. Thanks!
Kathy
This is an amazing recipe! Thanks for sharing it! I made it exactly as written and my husband loved it! ❤️
★★★★★
Kate
Hooray, Kathy! I appreciate your review. I’m glad you both loved it.
Julia
Sooo good. I used what I had available which was olive oil, oats (ground to flour), and maple syrup (a little less than called for), plus added walnuts (necessary) and pieces of an 85% dark chocolate bar. Threw it together quickly, and it still turned out perfect.
★★★★★
Jackie Ryan
My grandson just went off to college to play football. I neee to make some healthy snacks to send him. This zuchinni bread is perfect! Sent him 2 loaves and he is delighted! Kept one for my husband and I and we love it too!
Maria Oliva-Plummer
XXXXX This recipe is the most delicious zucchini bread my husband and I ever tasted. Thank you so much. People like you are so kind-hearted to share. Please keep up the good work you do in giving us healthy recipes. May the Lord bless you abundantly. Maria from Colorado
★★★★★
Timothy Koehler
I never follow a recipe exactly. I made this recipe 3 times. so so good. I doubled the spices and added moistened chia seeds. The crust was fabulous. the inside was perfectly moist. This is a forever recipe for me.thanks for your help. Timothy
★★★★★
Caitlin
Made this despite some of the comments below and really glad I did! This is a healthy recipe – not loaded with sugar or chocolate. I thought it was absolutely perfect. I used buttermilk and chopped up some mixed nuts. It was perfect. Exactly what I was looking for. Lightly sweetened, delicately spiced and super moist. Thank you for an excellent recipe!!
★★★★★
Kate
I’m glad you did too! Thank you for your review, Caitlin.
Gregg
I left the damn nuts in the toaster oven and forgot to put them in. Still, the bread came out great – we just slapped a little peanut butter on our slices. I did add a little extra cinnamon and a couple pinches of coriander to the batter just for fun.
★★★★★
Gregg
I left the damn nuts in the toaster oven and forgot to put them in. Still, the bread came out great – we just slapped a little peanut butter on our slices. I used gluten-free spelt flour, and did add a little extra cinnamon and a couple pinches of coriander to the batter just for fun.
★★★★★
Gregg
I left the damn nuts in the toaster oven and forgot to put them in. Still, the bread came out great – we just slapped a little peanut butter on our slices. I used gluten-free sorghum flour, and did add a little extra cinnamon and a couple pinches of coriander to the batter just for fun.
★★★★★
Kate
Oh no! I’m glad you enjoyed it.