Clean Eating Zucchini Bread

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Put a healthier spin on a classic!

8 Breakfast Recipes You Can Freeze

Clean Eating Zucchini Bread

Who said clean eating and bread couldn’t be in the same sentence? Not Skinny Ms.! Introducing the super awesome, mouth-watering (and still healthy!) Clean Eating Zucchini Bread recipe. We are so excited to share this clean living treat with you and we know you’ll want to share it with everyone you know too. Going to a party? Bring the zucchini bread. Need an easy and accessible after-school snack alternative? That’s right, zucchini bread!

Some added bonuses? Did you know that zucchini is an excellent source of vitamin C and dietary fiber? It sure is. And even though all vegetables are pretty great, zucchini just so happens to also be one of the lowest calorie vegetables. Perfect!

Add some walnuts or pecans for a little extra texture and an excellent protein pick-me-up. The Skinny Ms. clean eating zucchini bread recipe is sure to become a new favorite for you and the whole family. So what are you waiting for? Whip some up today!

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Clean Eating Zucchini Bread

This zucchini bread is mouth-watering good and is made with clean ingredients so you can eat and be happy without the worry.
Yield 12 people
Serving Size
Course Breakfast, Dessert, Snack
Cuisine Universal
Author SkinnyMs.


  • 1/2 cup walnut pieces
  • 1 1/2 cups zucchini grated (use small wholes on the grater)
  • 1 1/2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 cup buttermilk non-fat, optional kefir or Greek yogurt
  • 1 egg large
  • 1 egg yolk
  • 2/3 cup coconut oil melted
  • 1 cup coconut sugar
  • 1 teaspoon ginger freshly grated (optional)
  • 1/2 teaspoon pure vanilla


  • Preheat oven to 350 degrees F. Lightly grease and flour one 9 x 5-inch loaf pans, set aside.
  • Place nuts on a baking sheet and roast for 10 minutes. Allow to cool while preparing batter.
  • In a small bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon. Set aside.
  • In a large mixing bowl whisk together buttermilk, eggs, oil, sugar, ginger, and vanilla. Be sure the ingredients are well combined. Add combined dry ingredients to batter, stir just until incorporated. Fold in grated zucchini and nuts.
  • Pour batter into prepared loaf pan and bake 55-60 minutes, or until a fork inserted in the center of the loaf comes out clean.
  • Allow to cool 15 minutes in the pan then carefully run a butter knife around the edges, before inverting onto a wire rack. Cool completely before serving.
  • For two loaves: Double the ingredients and use 3 eggs. Grease and flour two loaf pans.

Nutrition Information

Calories: 244kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 193mg | Fiber: 2g | Sugar: 17g |
SmartPoints (Freestyle): 7
Keywords Kid-Friendly, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Are there substitutes for the coconut oil and sugar? There a severe tree but allergy in the house. I really like to try this.

    1. Teri, You can use either melted pure butter and organic sugar. This recipe is super yummy and we’ve only made it with the ingredients listed, since they are all clean. Let us know if you try the butter and organic sugar. 🙂

  2. Can I use coconut flour? And is there anything other than butter that can replace the coconut oil?

    1. Yes, Tara, you can use coconut flour. You might just have to adjust the liquid measurements. Ghee is another great substitute for coconut oil. It’s clarified butter, so it’s dairy free.

  3. Could i use almond flour? If so, what other ingredients would I have to increase or decrease?
    Thank you ?

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