This healthy zucchini bread recipe bakes up light and fluffy for a delicious treat. Warming spices of cinnamon and cloves wrap you up in cozy flavors and make this the ultimate healthy comfort food baked into two loaves.
When it comes to zucchini bread, I’m all in for the spices. This bread is fashioned after one my mom used to make when I was little and has lots of yummy warm flavors from cinnamon, allspice and cloves. I made a few easy tweaks for a healthier zucchini bread.
The easiest way to make a zucchini break recipe healthier is to swap out some (or all) of the flour with whole wheat flour. Whole wheat flour will give you a boost of nutrition and a little more fiber too. I love useing white whole wheat flour in my baked goods, and this healthy zucchini bread recipe is no different.
Here I subbed in two cups of white whole wheat flour and kept just one cup of all purpose flour in the recipe. The result is a quick bread that is still light and fluffy, but with a little extra nutritious boost from whole wheat.
Next, I swapped out butter and used a plant-based oil instead to lower the amount of saturated fat in the recipe. Here I used olive oil which is rich in heart healthy fats, but you could use another neutral tasting vegetable oil as well.
I also cut back on the amount of oil and subbed in a little applesauce as well. The added sweetness of the applesauce let me cut back on added sugar to make a lower sugar zucchini bread.
All in all, I think this is the perfect comfort food for any day, but truth be told, I especially crave zucchini bread this time of year when summer is winding down and it’s not quite fall yet. Even better that gardens are just popping with zucchini this time of year.
Enjoy!
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Healthy Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
Description
This healthy zucchini bread recipe bakes up light and fluffy for a delicious treat. Warming spices of cinnamon and cloves wrap you up in cozy flavors and make this the ultimate healthy comfort food baked into two loaves.
Ingredients
3 cups shredded zucchini
2 cups white whole wheat flour
1 cup all purpose flour
1 Tbsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
2 eggs, beaten
1 cup brown sugar
1/4 cup granulated sugar
1/2 cup applesauce
1/2 cup olive oil
2 tsp vanilla extract
Instructions
- Preheat oven to 350F. Spray two 9×5 loaf pans, and set aside.
- Shred or grate zucchini and place on a towel to absorb excess liquid. Set aside.
- In a large mixing bowl, combine flours, baking soda, salt, cinnamon, cloves, allspice. Lightly mix and set aside.
- Squeeze the excess liquid from the shredded zucchini using a towel. Place zucchini in a separate large mixing bowl. Then, combine eggs, brown sugar, granulated sugar, applesauce, olive oil, and vanilla extract with the zucchini, and stir to combine.
- Starting with 1/3 of the mixture, add the zucchini mixture to the bowl of dry ingredients, and gently mix. Repeat again twice more with another 1/3 of the zucchini mixture, mixing gently each time.
- Divide the batter evenly between the two prepared 9×5 loaf pans.
- Bake at 350F for 50-55 minutes, until toothpick inserted into the center of the bread comes out clean.
- Cool in pans at least 10 minutes before removing to a cooling rack. Cool before serving.
Notes
This recipe makes two loaves.
Equipment needed: two 9×5 loaf pans
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