This Healthy Zucchini Bread recipe, made with whole wheat flour, Greek yogurt, and everyday pantry staples, is incredibly moist and perfect for breakfast. It’s naturally sweetened with mashed bananas and just a touch of brown sugar. And the best part? You can customize it with your favorite mix-ins like walnuts or chocolate chips (because who doesn’t love a little chocolate?!).
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Summer is in full swing, which means I have an abundance of zucchini from my mom’s vegetable garden. And what better way to use up all that summer squash than with endless loaves of healthy zucchini bread! It’s fluffy, moist and has quickly become a favorite in my household. With my four little ones, I’m always sneaking veggies into everything, and this bread makes it easy. The shredded zucchini adds moisture and nutrition without altering the taste – perfect for picky eaters!
But what makes this zucchini bread stand out from the rest? Let me share with you the five reasons why you’ll love this healthy summer bread.
5 Reasons You’ll Love This Healthy Zucchini Bread
- I made sure to keep it naturally sweet and avoid excessive refined sugars by using just a touch of brown sugar and a ½ cup of mashed banana. If you have ever tried my zucchini banana bread recipe, you know that bananas and zucchini pair beautifully together.
- I chose whole wheat flour for its nutty flavor and fiber boost, which makes each slice more filling and nutritious compared to quickbreads made with all-purpose flour. Even though I used whole wheat flour, this bread still turns out moist and tender.
- Instead of the usual milk or applesauce, I used Greek yogurt to up the protein and pack in extra moisture. The result? A whole wheat zucchini bread that’s anything but dry.
- I used olive oil instead of butter to add healthy fats and keep the bread tender. See my ingredient notes for tips on choosing the best olive oil for baking.
- It’s made with ingredients you likely already have on hand, so you can whip it up anytime.
- Whole wheat flour: A healthier alternative to all-purpose flour, adding extra fiber and a nutty flavor.
- Brown sugar: Just ½ cup for sweetness.
- Baking soda: Helps the bread rise perfectly.
- Kosher salt: Enhances all the flavors.
- 1 very ripe banana: You’ll need ½ cup of mashed bananas to add natural sweetness and to keep the bread moist.
- Greek yogurt (whole or nonfat): Adds moisture and a slight tang. I recommend using plain, unflavored yogurt.
- Eggs: Bind everything together and add richness.
- Zucchini: You’ll need 1 ½ cups of shredded zucchini, about 2 medium zucchini.
- Extra-virgin olive oil: The key to using olive oil in baking is to choose a mild, neutral-flavored one, such as this Colavita Olive Oil. If you don’t like using olive oil, you can use vegetable oil or melted coconut oil instead.
- Vanilla extract: For flavor.
- Add-ins: You can add up to 2/3 cup of your favorite quickbread mix-ins, from chopped walnuts and pecans to chocolate chips.
See the recipe card for full information on ingredients and quantities.
Making zucchini bread with whole wheat flour is a breeze and yields a deliciously moist and nutritious loaf. Follow these simple steps to create your new favorite healthy treat!
- Shred the zucchini. Use the large holes of a box grater to shred the zucchini. Measure out 1 ½ cups of shredded zucchini then squeeze out as much liquid as possible.
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix – a few lumps are okay! If you’re adding chopped walnuts or chocolate chips, fold them into the batter until evenly distributed.
- Pour the batter into a 9-inch loaf pan that’s lined with parchment paper. I like to sprinkle the top with whatever mix-ins I’m using for a bakery-worthy loaf.
- Bake the bread in a 350°F oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. Remove it from the oven and allow it to cool in the pan for 15 minutes before slicing and serving.
Enjoy your whole wheat zucchini bread as a nutritious breakfast, satisfying snack or light dessert. I like to enjoy it warm, slathered with a little homemade butter.
- There’s no need to peel the zucchini before shredding. The skin adds extra nutrients to your bread and blends seamlessly into the batter.
- To ensure your homemade zucchini bread isn’t too wet, it’s crucial to drain the shredded zucchini well. After shredding, place it in a clean kitchen towel and squeeze out as much liquid as possible.
- Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
- Have leftover shredded zucchini? You can freeze it for up to 3 months! Then, use it to make another loaf of this low-sugar zucchini bread or other zucchini recipes like chocolate chip zucchini oatmeal cookies, zucchini banana muffins or cheesy zucchini tots.
How to Store Homemade Zucchini Bread
Store this healthier zucchini bread in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay fresh for up to 3 days. For longer storage, transfer the wrapped bread to the refrigerator, where it can last up to a week.
It freezes great, too! You can either freeze the whole loaf, part of the loaf or even individual slices. Just be sure to wrap the bread tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Happy baking! Let me know how your bread turns out in the comments below – I love hearing from you!
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Ingredients
- 1 3/4 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup mashed very ripe bananas
- 3/4 cup plain Greek yogurt, whole or nonfat
- 2 large eggs
- 1 1/2 cups shredded zucchini, drained (See Kelly’s Note)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2/3 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.
- In a medium bowl, whisk together flour, brown sugar, baking soda and salt.
- In a separate medium bowl, whisk together the bananas, Greek yogurt, eggs, zucchini, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Stir in chopped nuts or chocolate chips (optional).
- Pour the batter into the prepared pan.
- Bake the bread until a toothpick inserted comes out clean, 50 to 60 minutes. Remove it from the oven and allow it to cool in the pan for 15 minutes before slicing and serving.
Kelly’s Notes
- Draining as much moisture as possible from the zucchini is important to avoid a batter that is too wet and won’t bake through consistently.
- Storing: Store in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay fresh for up to 3 days. For longer storage, transfer the wrapped bread to the refrigerator, where it can last up to a week.
- Freezing: You can either freeze the whole loaf, part of the loaf or even individual slices. Just be sure to wrap the bread tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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It was to sweet.
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
I’m thrilled to hear that you enjoy the recipe, Kerry!
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.
Maureen
Happy baking
I’m thrilled you enjoyed the recipe, Maureen! And the nutritional information for this recipe is just an estimate, however, I do have recipes with nutrition facts calculated by a registered dietician. Here’s a link to those recipes in case you’re interested: https://www.justataste.com/category/recipes/nutrition-facts/
This was moist and delicious, all that I hoped it would be. Thank you!
You are so welcome, Pam. I’m so glad you enjoyed it!
I like your recipes.
Thanks so much!
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. http://food-fun.wisconsinfood.com/edible_antics/2008/09/food-fun—givi.html
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.