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Zucchini Bread

by Skinny Ms.

Zucchini Bread

This moist zucchini bread is perfect with morning coffee or as dinner dessert. Although there is no refined sugar in this recipe, it’s a special treat to be eaten in moderation, just as you would all desserts. The great thing about healthy breads and all desserts with clean, whole ingredients is the ability to indulge without feeling guilty about your health. The treats are still meant for occasional enjoyment, but you can eat them knowing you are not putting dangerous chemicals into your body.

Another great thing about healthy bread recipes such as this one is the inclusion of vegetables. Whenever you add fruit or veggies to a dish, you automatically boost its health factor. This zucchini bread is a great option for getting your family, especially the kids, to eat an extra serving of vegetables during the day. They won’t even know they are eating something health because the bread has a sweet, rich taste that is perfect for dessert or a special occasion breakfast.

If you are looking for other healthy bread recipes, check out a few of our options here. And if you need a few ideas for how to use vegetables in creative ways your family will gobble up? We can help with that, too!

Zucchini Bread

Zucchini Bread

Yields: 12 Slices | Serving Size: 1 Slice | Calories: 289 | Previous Points: 6 | Points Plus: 8 | Total Fat: 13 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 18 mg | Sodium: 18 mg | Carbohydrates: 37 g | Dietary Fiber: 4 g | Sugars: 19 g | Protein: 7 g


  • 1/2 cup canola oil, optional coconut oil
  • 1 cup coconut sugar
  • 1 whole egg + 1 egg white
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups grated zucchini
  • 1/2 cup chopped walnuts or pecans (optional)


Preheat oven to 350 degrees F. Place nuts on a baking sheet and roast 10 minutes. Allow to cool while preparing batter.

In a large mixing bowl, cream together oil and sugar. Add egg and egg white and beat until well combined.

In a small bowl, whisk together, salt, soda, baking powder, and flour. Add flour mixture to batter and mix on medium speed just until combined. Fold in zucchini and nuts.

Lightly oil and flour the entire inside of la 8 1/2 x 4 1/2-inch oaf pan. Pour batter into pan.

Bake 55-60 minutes, or until a fork inserted in the center of the loaf comes out clean.

Allow to cool 15 minutes in pan before inverting onto a wire rack. Cut into slices and serve.

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