Whole Grain Zucchini Bread (no squeezing!)

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.

Craving more quick breads? I gotchu!

• The Best Gluten Free Banana Bread
• Carrot Banana Bread
• One Bowl Vegan Chocolate Zucchini Banana Bread
• Almond Flour Chocolate Banana Bread
• Cherry Orange Bread
• Vegan Banana Bread

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!

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