Healthy Zucchini Bread

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!

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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


  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!

  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 🙂

  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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