Healthy Zucchini Bread

from 2 votes

I get a bit nervous when it comes to “lightening up” recipes since I’ve had both successes and (massive) failures in doing so. Most memorably, there was the time I substituted in whole wheat flour for all-purpose when I was making doughnut holes. The result? An all-too enlightening discovery that doughnut batter can actually take on the color and texture of charred Cheetos.

All slip-ups aside, this healthier version of Paula Deen’s Zucchini Bread is a definite hit. I’d been craving just a taste of something sweet and carbo-loaded, so I followed the hundreds of reader comments and subbed in some healthier ingredients like apple sauce for oil and Splenda sugar substitute for the real stuff. The result was a moist zucchini bread treat packed with healthy flavor. Wrap up a loaf and share the slimmed-down goodness with your neighbors and friends!


Healthy Zucchini Bread

Add a healthy twist to a quickbread favorite with this recipe for Healthy Zucchini Bread.
Author: Kelly Senyei
4.50 from 2 votes
healthy zucchini bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 servings


  • 3 ¼ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 ½ cups Splenda sugar substitute
  • 1 cup unsweetened apple sauce
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans (optional)


  • Preheat the oven to 350ºF.
  • Combine the flour, salt, nutmeg, baking soda, cinnamon and Splenda in a large bowl.
  • In a separate bowl, combine the apple sauce, eggs, water, zucchini and lemon juice.
  • Mix the wet ingredients into the dry then fold in the nuts (optional).
  • Pour the batter into 2 standard loaf pans (or five mini-loaf pans) that have been greased with cooking spray.
  • Bake the standard-sized loaves for 45 minutes, or until a toothpick comes out clean (alternately, bake the mini-loaves for 25 minutes, or until a toothpick comes out clean).
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 223kcal, Carbohydrates: 50g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 41mg, Sodium: 373mg, Potassium: 94mg, Fiber: 1g, Sugar: 27g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 14mg, Iron: 1mg


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  1. 5 stars
    I have tried several zucchini bread recipes with Splenda and they seemed to be lacking sweetness and flavor however your recipe is now my go to! Thank you for sharing it

  2. Finely made your healthy zucchini bread what a hit!!!
    My question is on the nutritional facts. I have recently lost 40 pounds….and I’m concerned with the caloric intake.
    Happy baking

  3. I didn’t get to plant zucchini this year. But I happily find myself receiving zucchinis grown in friends’ gardens. What fun.

    I have fresh zucchini to make my favorite zucchini bread. I’ve used this recipe for years. I’ve tried others, but always come back to this Wisconsin farm-woman’s recipe. Here’s a link to the recipe and a story about garden-giving reciprocity.—givi.html

  4. I was looking for a heart-healthy zucchini bread recipe, as my husband recently had a heart attack. This bread served that purpose well. It was moist and delicious.