Healthy Zucchini Bread

3.34 from 3 votes

This amazing dessert is made with clean ingredients, so you can indulge on your diet!

8 Breakfast Recipes You Can Freeze

If you’re looking for something to satisfy your sweet tooth but you don’t want to feel guilty about it later, we have an amazing treat for you. This moist, Healthy Zucchini Bread Recipe is completely free of refined sugar, and we don’t use any butter, either! It’s perfect with morning coffee or as an after-dinner dessert. The great thing about healthy breads and desserts made with clean, whole ingredients is the ability to indulge without feeling guilty about your health.

By using coconut oil, honey, and Greek yogurt, we were able to significantly cut out the fat and sugar from this recipe. Don’t worry, though: Our ingredient swaps still make this Healthy Zucchini Bread Recipe taste moist and sweet. We also swapped in whole-wheat flour instead of the typical bleached, white flour to amp up the nutrition. That means you won’t be putting any dangerous chemicals into your body, and you’ll know exactly where all the calories come from!

Even though you can enjoy this treat guilt-free, we’d still recommend eating a dessert like zucchini bread in moderation. These treats might be better for you than store-bought cakes, but they’re still meant for occasional enjoyment. At 289 calories and 13 grams of fat, this dessert is significantly healthier for you than anything you would get at a restaurant (but, we promise it tastes just as good).

Get An Extra Serving of Veggies!

The other great thing about healthy bread recipes such as this one? The inclusion of vegetables! It’s super easy to sneak in a serving of vegetables into quick breads, making them a healthier treat. Whenever you add fruit or veggies to a dish, you automatically boost its health factor.

This Healthy Zucchini Bread Recipe is a great option for getting your family to eat an extra serving of vegetables during the day–especially the kids. They won’t even know they are eating something healthy because of the bread’s sweet, rich taste. You’ll have to think of something different to call it, though, if you’re trying to trick them. You couldn’t call it zucchini bread without raising the red flag!

We love a slice of this bread for dessert, and it also makes an incredible special occasion breakfast. If you are looking for other healthy bread recipes, check out this festive Chocolate Chip Pumpkin Bread. It’s perfect for the holidays when zucchini has gone out of season! 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!

3.34 from 3 votes

Healthy Zucchini Bread

This delicious and clean-eating zucchini bread is light and airy, with flavors that will please the whole family.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Yield 12 people
Serving Size 1 slice
Course Breakfast, Dessert, Snack
Cuisine Universal

Ingredients

  • 1/3 cup coconut oil
  • 3/4 cup honey
  • 1 egg
  • 1 cup zucchini grated
  • 1 teaspoon vanilla
  • 1/2 cup Greek yogurt plain, low-fat
  • 1 1/2 cups white whole-wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup walnut pieces

Instructions

  • Preheat oven to 325 degrees F.
  • In a large mixing bowl, cream coconut oil and honey. Add egg, zucchini, yogurt, and vanilla, mix on low until combined.
  • Combine dry ingredients and add to batter. Mix on medium speed just until combined. Stir in nuts.
  • Spray a standard-size loaf pan with non-stick cooking spray. Pour batter into loaf pan. Bake 50-55 minutes or until a fork inserted in the center of the loaf comes out clean.
  • Allow to cool 15 minutes in the pan before removing and cooling completely on a wire rack.
  • Cut into slices.

Notes

The fats in this recipe are primarily from heart-healthy Omega 3's in the nuts. To reduce the saturated fat to 2 grams per slice, simply leave out the nuts.

Nutrition Information

Serving: 1slice | Calories: 289kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 18mg | Fiber: 4g | Sugar: 19g |
SmartPoints (Freestyle): 10
Keywords Budget-Friendly, Holiday, Kid-Friendly, Vegetarian

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

More by Gale

28 Comments

  1. I really did like this. The honey seemed a little too prominent so I emailed Gaylenamdndiscussed what else I could use…she suggested sucan so when I make this again I'm going to try that and more spice.

  2. @Tmcleaod, have you tried with sucan nad add more spice.. what more than one teaspoon of cinnammon??

    I agree with 3/4 cup of honey is a lot.. could I reduce it to 1/2 cup; what will it do to the bread?

  3. Could I substitute almond flour for the wheat flour? Would it be an equal substitution? If not, what could I use instead of the wheat flour? Love all your recipes btw. Making the spinach and artichoke penne today!

    1. Christine, Try these replacements for the flour and soda. Let me know how it turns out. 🙂 [email protected]
      1½ cups almond flour
      1½ teaspoons baking soda

      I hope you enjoyed the Penne!

  4. Are the nuts included in the NI? And can agave be substituted for the honey? Need something sweet for an afternoon snack; just re-joined WW 🙂

    1. Gail, Great…congrats on re-joining WW! Yes, nuts are included in the NI and agave can be substituted.

    1. Jennifer, Possibly applesauce. I haven’t tried it yet, but should work fine. Keep us posted. 🙂

  5. Loved the recipe. Making it for the second time. And making a double batch for the freezer. Trying one batch as muffins! Thanks for the great recipe

  6. I just made the recipe and doubled it for muffins. It made two dozen….baked for 15 minutes. i also added raisins that I presoaked and some coconut. They're fabulous; I will make them again soon!

  7. I can't find the measurement for zucchini–am I missing that somewhere? Perhaps I'm not downloading the entire recipe?

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