Deliciously moist, lightly sweet Healthy Zucchini Bread with whole wheat flour, Greek yogurt, and walnuts!

Let's give a big, warm welcome to summer and a giant kiss on zee cheek to zucchini season!

Oh my lanta, this zucchini bread is GOOD. I did this bizarre thing where I didn't use chocolate chips. I know! This is crazy talk. I wanted to vibe off the walnut and cinnamon flavors rather than leaning into chocolate.

Chocolate is most definitely my comfy place, as evidenced by this crowd fave Vegan Banana Bread oozing with chocolaty greatness left and right.

Ingredient tips and substitutions

The base of this delish healthy zucchini bread is a combo of all purpose and whole wheat flour. I find this pairing lends to fluffiest, most superbly textured bread while still getting that nice whole grain benefit.

All purpose flour: For the best texture and fluff. I like unbleached.
Whole wheat flour: Whole grain goodness! You can also use white whole wheat flour, whole wheat pastry flour, or more all purpose flour.
Zucchini: Look for small zucchini for the most flavor versus the huge ones you see sometimes. No need to peel nor squeeze out the water! Zucchini adds tons of moisture.
Coconut sugar: For sweetness and caramel flavor. Brown sugar also works. This bread is lightly sweet, so feel free to use 1 cup of sugar if you're looking for more traditional zucchini bread sweetness.
Yogurt: I love using moisture for richness, moisture, nutrition, and a bit of tang. I used 2% plain Greek yogurt but full fat would also be great. Vanilla flavored would work well, too! To make this dairy free, you can use a dairy-free yogurt. I don't recommend fat free yogurt here.
Eggs: Important for binding the bread and for rising. I think flax eggs would work but I haven't tried it!
Oil: Any neutral flavored oil works here--avocado, coconut, canola, whatever. Very important for flavor, moisture and richness!
Milk: for a bit more moisture. Any milk will do--cow's, soy, almond, coconut, oat, etc.
Walnuts: There's nothing like the nutty flavor and delightful crunch of walnuts in zucchini bread. You can omit them if you're not a fan and use chocolate chips instead.
Cinnamon: Saigon cinnamon is my favorite for robust flavor. I like a pinch of warming nutmeg, too, but you can omit it if nutmeg isn't your jam.

Tips for grating zucchini

This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out like a lot of recipes call for. We're actually relying on their natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
Since zucchini vary so much in size, definitely grate it and then measure out the correct amount. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
No need to peel ---more fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you're lucky and you have a box grater with an attachment that catches the goods at the bottom?!

Can I make muffins instead?

Most definitely. Check out my Healthy Zucchini Muffins!

To make muffins, spoon batter evenly into a muffin tin. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean.

Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.

sliced zucchini bread with eggs in background

Craving more quick breads? I gotchu!

Please let me know how this zucchini bread recipe turns out for you by leaving a star rating and/or comment!

Raise your hand if you were born ready for zucchini season. Meeeeee!

Healthy Zucchini Bread Recipe

★★★★★ 5 from 4 reviews

Author: Alexis Joseph
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Deliciously moist, lightly sweet Healthy Zucchini Bread with whole wheat flour, Greek yogurt, and walnuts!

Ingredients

Scale

1 cup all-purpose flour
¾ cup whole wheat flour
⅔ cup coconut sugar (or brown sugar, use 1 cup for sweeter loaf)
1 tbsp baking powder
2 tsp cinnamon
¼ tsp nutmeg
½ tsp fine sea salt
½ cup 2% Greek yogurt (vanilla or plain)
⅓ cup oil (I used avocado oil)
¼ cup milk (I used almond milk)
2 large eggs
2 tsp van illa extract
1 ½ cups grated zucchini (from 1 medium zucchini, about 7oz)
½ cup chopped walnuts

Instructions

Preheat the oven to 350°F and grease a loaf pan.
Grate zucchini into a medium mixing bowl, measuring out 1 ½ cups. (Freeze any extra for smoothies!) Set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt.
To the bowl with zucchini, add together yogurt, oil, milk, egg, and vanilla. Whisk until combined.
Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be very thick; that's normal! Resist the urge to over-mix. Gently fold in walnuts.
Spoon batter evenly into loaf pan. Bake for about 1 hour, or until a knife comes out clean. Cool in pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

GLUTEN-FREE: I haven't tested it, but my best guess would be to use this 1:1 gluten free baking flour, which I always have success with!

VEGAN: I haven't tested it, but this may would with 2 flax eggs and non-dairy yogurt. Let me know if you try it in the comments!

Keywords: healthy zucchini bread