This Healthy Zucchini Bread Recipe is perfect for a simple snack or nutritious breakfast. Low in sugar, gluten free & so delicious – everyone will love it! This post is sponsored by Bob’s Red Mill but all opinions are my own.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
Healthy Zucchini Bread is one of my favorite veggie loaded treats to make! It’s light, fresh, and the perfect way for using up loads of summer zucchini.
(Don’t worry though, you can totally make this year round – you don’t have to make it in the summer!)
Zucchini bread has always been one of my favorite spring treats, and I know you’re going to love this healthier version!
Zucchini bread seems like such a mundane thing… a bread, made from a flavorless vegetable. So blah, right??
But not if you make it the right way! Most zucchini bread’s are loaded with sugar to compensate for the fact that there isn’t much flavor to to the zucchini, but I decided that chocolate chips + honey would be a better choice.
(I mean when are mini chocolate chips NOT a good choice?!)
What makes this zucchini bread healthy?
Whole Grain Oat Flour – We love Bob’s Red Mill Whole Grain Oat Flour because it’s loaded with whole grains and fiber!
I love experimenting with different flours, and this whole grain oat flour gives the bread a light, fluffy texture while adding almost a nutty flavor to it.
Oat flour is also super high in fiber, and higher in protein than most other whole grains.
Ingredients for Healthy Zucchini Bread:
You can see all of the ingredients of this lighter zucchini bread below in step 2. To make this we used: oat flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda, salt, olive oil, egg, vanilla extract, honey almond milk and zucchini.
How do you grate zucchini for zucchini bread?
We just use a standard box grater. Place your box grater over a bowl. Once you’ve grated the zucchini take a paper towel or clean dish towel and squeeze out as much liquid as possible.
You do not need to peel the zucchini for zucchini bread!
1 medium zucchini will roughly give you 1 cup of shredded/grated zucchini.
How to make Healthy Zucchini Bread:
Making healthy zucchini bread is very simple! Before doing anything, grate your zucchini. Squeeze out as much water as you can from the zucchini. I typically use a paper towel and wring it out over the sink.
Mix together your wet ingredients. Stir in your dry ingredients.
Add in chocolate chips (optional but highly recommended!) Pour into greased 8×4 loaf tin and bake. After 40-45 minutes you’ll have perfectly cooked zucchini bread.
I love to make this on Sunday to enjoy for breakfast/snacks during the weeks. It’s great with a big cup of coffee in the morning, or as a snack with PB on top in the afternoon.
Substitutions for this Healthy Zucchini Bread Recipe:
This is a pretty flexible recipe. Here are some of the substitutions we’ve tried and recommend.
To make nut free: Sub almond milk for oat milk or dairy milk
To make lower in sugar: omit chocolate chips
Flour: You can replace oat flour with whole wheat flour or white flour but your bread might be a little more dense. I would not recommend almond flour or coconut flour. If you don’t have oat flour on hand, blend or process old fashioned oats or quick cook oats until they are a flour like consistency.
Milk: Any milk will work – almond, oat, regular dairy milk, soy, coconut, etc.
Healthy Zucchini Bread Muffins: Pour the batter into greased or lined muffin tins. Bake at 350 for 20-25 minutes until a toothpick comes out clean when inserted in the center of the muffin.
Mini Loaves – I haven’t tried making this recipe into mini loaves, but I think it would work! Bake at 350 for 20-25 minutes until a toothpick comes out clean when inserted in the center of the loaf pan.
How to store healthy zucchini bread:
Storing Zucchini Bread: You can store this bread covered on your counter for a few days, but I recommend keeping it in the refrigerator for maximum freshness! It will last up to a week in the refrigerator – but will lose it’s freshness after about 3 days on the counter.
How to freeze Zucchini Bread: You can slice this bread and individually wrap it or freeze it whole. To defrost a whole loaf – take it out the night before you’d like to enjoy it and set it in the refrigerator. When you’re ready to serve – pop in the microwave. If you’re defrosting a single slice, you can put it directly in the microwave or toaster oven until it is warm.
More Healthy Bread Recipes:
We love healthy bread recipes. Here are some of our favorites:
Healthy Zucchini Bread
- 1 tablespoon olive oil
- 1 egg room temperature
- 2 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup almond milk
- 1 cup shredded zucchini squeezed to remove water (about 1 medium zucchini)
- 2 cups Bob's Red Mill Whole Grain Oat Flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- Preheat oven to 350 + prepare a greased 8x4 loaf pan.
- In a large bowl mix together olive oil, egg, vanilla extract, honey, almond milk and zucchini.
- Stir dry ingredients into wet ingredients (oat flour, spices, baking powder/baking soda, salt)
- Fold in mini chocolate chips.
- Pour batter into greased loaf pan + top with additional chocolate chips if desired
- Bake at 350 for 40-45 minutes, or until top of bread is golden and cake tester comes out clean. Allow bread to cool completely for at least 20 minutes, remove from pan + enjoy!
- To make gluten free: replace regular oat flour with Bob's Red Mill Certified Gluten Free Oat Flour
- To make vegan: replace 1 egg white with 1 flax egg. Sub honey with maple syrup
- To make nut free: Sub almond milk for oat milk or dairy milk