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Healthy Zucchini Bread: Perfect for Breakfast or Snack

A moist, lightly sweet zucchini bread made with wholesome ingredients, perfect for breakfast or an everyday snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 196
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
Wet Ingredients
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1/3 cup neutral oil such as avocado oil or melted coconut oil
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
Add In
  • 1 1/2 cups shredded zucchini lightly packed
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 Wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
  2. Shred the zucchini on the large holes of a box grater. If it is very wet, gently blot away some excess moisture.
  3. In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, baking soda, cinnamon, baking powder, and salt.
  4. In a large bowl, whisk the eggs, maple syrup, brown sugar, oil, Greek yogurt, and vanilla until smooth.
  5. Fold the shredded zucchini into the wet mixture.
  6. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chopped walnuts or pecans, if using.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. Bake for 45 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. If the zucchini is very watery, blot it lightly rather than squeezing it completely dry. Let the loaf cool before slicing for the best texture. Store cooled bread in an airtight container and refrigerate after 2 days.