Healthy Zucchini Bread

4.85 from 46 votes

Healthy Zucchini Bread is moist, flavorful, and loaded with fresh zucchini! Made with better-for-you ingredients like Greek yogurt, ripe banana, coconut oil, and oats, it’s easy to whip up—no mixer needed!

Prep Time30

Cook Time50

Cooling Time15

Total Time1 35

Course: Breakfast, Brunch, Snack, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: healthy zucchini bread

Servings: slices

Author: Chelsea Lords

Cost: $5.62

Equipment

8.5 x 4.5-inch bread pan

Ingredients

1/2 cup honey vanilla Greek yogurt I love Greek Gods brand
1-1/2 teaspoons vanilla extract
1 large egg
1/3 cup coconut oil
2 tablespoons honey
3 tablespoons very ripe mashed banana
1/2 cup light brown sugar lightly packed
1/2 cup oat flour blended oats—see note 1
1 cup all-purpose flour or use white-whole wheat
1 teaspoon baking soda
1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
1 teaspoon cinnamon
1 cup lightly packed grated zucchini grated on large holes
1/2 cup chocolate chips or chopped nuts, optional

US - Metric

Instructions

Preheat oven to 325°F (162°C). Lightly grease and flour an 8.5 x 4.5-inch bread pan or line with parchment paper and set aside. Melt the coconut oil and set aside to cool back to room temperature. (Measure coconut oil in melted not solid state.)
Wash and dry the zucchini. Grate on the large holes of a grater. Place on 2 sheets of paper towel or a clean kitchen towel and squeeze 1–2 times. You don't want to remove too much liquid, just a bit. Set aside.
In a large bowl, combine Greek yogurt, vanilla extract, egg, coconut oil (melted and cooled), and honey. In a separate small bowl, thoroughly mash the overripe banana to the consistency of applesauce. Add the mashed banana and brown sugar to the bowl. Briskly whisk ingredients together until smooth and combined.
In a separate medium bowl, stir together the oat flour (see note 1), flour, baking soda, salt, and cinnamon.
Add the dry to the wet and mix a few times before adding in the grated zucchini. Add chocolate chips or nuts, if desired. Mix until ingredients are just combined. Overmixing will result in dense bread.
Use a spatula to scrape every bit of the mixture into the prepared pan and smooth the top with the back of the spatula. If desired, press a few more chocolate chips in the top here. Bake for 40–50 minutes or until a toothpick when inserted into the center comes out clean or with a few moist crumbs and the bread has begun to slightly pull away from the sides.
Remove from oven and allow to cool for 15 minutes, then remove from the bread pan onto a cooling rack. Let the bread fully cool before cutting into the bread. (It’s a bit crumbly right out of the oven.) Cut with a very sharp serrated knife.

Video

Notes

Note 1: I use regular old-fashioned or quick oats and pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl. The measurement should be taken after the oats are blended, not before.

Nutrition Note: Nutrition information does not include the optional nuts and chocolate chips.

Storage: Store this bread tightly wrapped or in an airtight container at room temperature for 1–2 days. After 3–4 days, it may mold due to its moistness. Refrigerate slices and microwave (unwrapped) for 5–10 seconds to warm. Freeze leftover slices for up to 3 months (individually wrapped and stored in a zip-top bag). Thaw at room temperature for about an hour.

Nutrition