Diet Zucchini Bread Recipe

A lightened up recipe for zucchini bread that uses maple syrup instead of sugar and olive oil instead of butter. The texture is crisp on the outside and perfectly moist on the inside.

I feel like each summer I get to a point in the season where I’m completely drowning in zucchini and making at least one recipe a day that involves zucchini! Usually it’s something with zucchini noodles or some sort of breakfast recipe, like zucchini bread overnight oats or zucchini baked oatmeal.

Obviously zucchini bread is a no-brainer and needed to happen at some point this summer. I shared this vegan zucchini bread, but what about traditional zucchini bread with a healthy twist? That’s what this recipe is! It’s made with a blend of all-purpose and whole wheat flour, sweetened with maple syrup and uses olive oil instead of butter. Despite these healthy swaps this zucchini bread is perfectly moist, cinnamony and delicious!

Best Ever Zucchini Bread

People have strong opinions about their mix-ins when it comes to quick breads! Some love adding chocolate chips, dried berries and/or nuts while others just want straight up bread! Honestly you can’t go wrong. Here are some ideas:

I would keep the total amount of mix-ins around 1/2 cup. Add them to the batter last, after you’ve combined the wet and dry ingredients.

Honestly, we eat this zucchini bread all day long. It’s delicious paired with eggs and coffee for a hearty breakfast, it’s the perfect mid-afternoon snack and if you mix-in chocolate chips, it’s perfect served as dessert! I love it both cold and warmed up in the toaster oven, plain or with a little butter or even nut butter spread on it. So many options!

Healthy Lemon Zucchini Bread Recipe

Serving: 1 slice | Calories: 158 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Cholesterol: 23 mg | Sodium: 142 mg | Fiber: 1 g | Sugar: 9 g

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!This easy keto zucchini bread recipe is soft, fluffy, gently sweet and deliciously spiced. It's gluten-free and makes a great breakfast or snack. Savoury option included.

We have been eating this low carb zucchini bread for breakfast over the last few days. It's wonderful warm spread with butter or a nut butter or your choice.

Skinny Zucchini Bread Recipe

My teenagers love it too. And I get to feel all smug and happy that I'm feeding them vegetables without them realising.

3.) In a large mixing bowl, whisk the eggs with an electric mixer or in a food processor until pale, frothy and doubled in size.

6.) Mix all dry ingredients in a separate bowl – almond flour, coconut flour, baking powder, granulated erythritol, cinnamon and nutmeg. Then add to the batter and blend until combined. Stir in half the nuts (optional, but I like a bit of crunch in this bread).

Cinnamon Topped Whole Wheat Zucchini Bread Recipe

7.) Line a regular size loaf pan with parchment paper and fill in the batter. Top with the remaining nuts and bake until golden and a toothpick inserted comes out clean.

Squeeze the zucchini well. This is the most important step. You should end up with 1 ½ cup or 230g shredded zucchini and 160 ml of liquid in total. That's an entire small glass.

Always taste the batter! This recipe is only gently sweet, which is how I like it best. Do add more sweetener if you prefer. Use up to ½ cup of 100 grams.

Savory Zucchini Bread

Loaf pan sizes: I used a regular size 9x5 inch loaf pan. It should also be possible to use a small 8 x 3.5 inch pan. In this case, the batter will reach to the top of the pan and oven time may increase slightly.

Prevent over-browning: Check the low carb zucchini bread after 30-40 minutes. As soon as the top is golden brown, cover it loosely with aluminium paper to prevent it from burning.

Keto zucchini bread is slightly sweet and moist. It has the texture of a muffin rather than of bread: soft and fluffy.

Paleo Zucchini Bread With Chocolate Chips {delicious!}

No. Squeezing the shredded zucchini is essential. If you don't do it (or if you don't squeeze enough) the bread will not be fluffy. Take your time! You don't want a soggy bread.

Yes. Simply fill into a muffin tin and reduce the oven time to around 25-30 minutes. Or try these keto zucchini muffins.

Simply leave out the sweetener, vanilla extract and spices. Instead, add salt to taste. Option to add some grated parmesan or spices such as turmeric.

Easy Gluten Free Zucchini Bread {dairy Free}

Flavor: Instead of the spices and cinnamon, add a pinch of salt or a tablespoon of lemon juice and grated zest from 1 lemon. Or, make a savoury low carb zucchini bread. Turmeric, paprika, cumin or grated cheddar cheese work well.

Toppings / Add ins: Use walnuts, pecans or slivered almonds in place of the hazelnuts. Or stir sugar free chocolate chips or even fresh blueberries into the batter.

Freezer: Pre-slice the bread and layer parchment paper between the slices so they don't stick. Then, freeze in freezer bags for up to 3 months.  

Keto Zucchini Bread Recipe With Just 3 Net Carbs

I love hiding vegetables in desserts and this keto friendly low carb zucchini bread is my new favourite. You cannot taste (or see) the zucchini at all. Its gently sweet flavour works perfectly in this recipe - think fluffy almond flour loaf cake with bonus nutrients!

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Make sure you squeeze the liquid out of the zucchini as much as you can. And when you think you're finished, squeeze some more. I ended up with 160 ml of zucchini liquid.

Mom's Zucchini Bread Recipe

I used ground almonds in this recipe – that’s the same as regular almond flour in the US.  If you want to use extra-fine almond flour, I recommend you reduce the amount by 1-2 tablespoons. 

Calories: 188 kcal Total Carbohydrates: 4.6 g Protein: 6 g Fat: 16.6 g Saturated Fat: 6.4 g Sodium: 26 mg Potassium: 220 mg Fiber: 2.5 g Sugar: 0.9 g

This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.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.

Chocolate Zucchini Bread

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:

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!

Greek Yogurt Zucchini Bread

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.

*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.

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.

Healthy Zucchini Bread

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 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.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

How To Make Healthy Low Carb Zucchini Bread For Your Keto Diet

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Vegan Zucchini Bread Recipe