An easy healthy zucchini bread made with wholesome ingredients and two full cups of zucchini. This zucchini bread recipe is moist, delicious and has just the right spice, you’ll want to go back for a second slice!
Wondering what to do with all of those summer zucchini? They’ll disappear pretty quickly once you try this healthy zucchini bread recipe. I’ve been baking loaf after loaf of this zucchini bread. I just can’t get enough of it! Out of all of my zucchini recipes, this one is my favorite! Also try my Healthy Banana Bread Recipe.
This zucchini bread is great for breakfast, a snack or a lunchbox treat. You can add nuts or leave them out. My kids always want chocolate zucchini bread so we mix in a few chocolate chips. I think it’s perfect without the added chocolate, although I’ll never turn down a slice of chocolate chip zucchini bread. 😉
Pineapple Zucchini Bread
Making this quick zucchini bread recipe is simple. You’ll start by grating your zucchini. A box grater is the easiest way to do this. Wrap the shredded zucchini in a clean kitchen towel and give it a good squeeze to get out any excess moisture. This will prevent your zucchini bread from being soggy.
Next, you’ll mix up the wet ingredients in a large bowl. This healthy zucchini bread is made with applesauce. When you bake with applesauce, you can use less butter or oil and your bread will turn out soft and moist.
Once the wet ingredients are well mixed, you’ll sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. You will want to mix these in really well with your whisk. You don’t want any big clumps of spice or baking powder in your bread.
Best Zucchini Bread
Finally, fold in the flour, zucchini and nuts, if using. Be sure to mix until the flour is just combined to keep your bread soft and tender. I make this recipe with white whole wheat flour because it’s whole grain yet lighter than regular whole wheat flour which you could also use in this recipe. Of course, you can use all purpose flour if that’s what you have in your kitchen.
I recommend both greasing and flouring your loaf pan before pouring in the batter. When you don’t flour the loaf pan this bread tends to stick on the bottom.
An easy healthy zucchini bread made with wholesome ingredients and two full cups of zucchini. This zucchini bread recipe is moist, delicious and has just the right spice, you'll want to go back for a second slice!
Mom's Zucchini Bread Recipe
Calories: 253 kcal , Carbohydrates: 34 g , Protein: 6 g , Fat: 12 g , Saturated Fat: 4 g , Cholesterol: 50 mg , Sodium: 250 mg , Fiber: 4 g , Sugar: 17 g
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!This is a family-favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins, or try this similar zucchini muffins recipe.
Adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Classic Zucchini Bread
Now slightly scaled up to yield a taller 9×5-inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
Zucchini is one of my favorite ingredients for baking and I have a lot of published zucchini recipes on my website. My recipes for chocolate zucchini bread and zucchini muffins are both incredibly popular with readers. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
Healthy Zucchini Bread With Pineapple
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5-inch loaf pan.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when makingzucchini fritters, too.
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Homemade Zucchini Bread Recipe (steps + Video!)
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.
And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
Reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
The Best Zucchini Bread
This zucchini bread recipe yields 1 9×5-inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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