Healthy Zucchini Bread

from 1 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 from 1 vote
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. 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

  2. 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

  3. 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.