I’ve developed this nutritious take on zucchini bread that reduces added sugars while maximizing flavor through natural sweetness and healthy fats. This recipe transforms garden zucchini into a moist, satisfying quick bread that’s perfect for breakfast or snacking.
The Story Behind This Recipe
Drawing from both traditional quick bread recipes and modern nutrition principles, I’ve created a healthier version of zucchini bread that doesn’t sacrifice taste or texture. By incorporating whole wheat flour and reducing refined sugars, this bread provides sustained energy while sneaking in extra vegetables.
Ingredients
Wet Ingredients:
- 2 cups grated zucchini (280g/10oz), squeezed dry
- 1/2 cup extra virgin olive oil (120ml)
- 2 large eggs, room temperature
- 1/4 cup pure maple syrup (60ml)
- 1/4 cup Greek yogurt (60g)
- 1 teaspoon pure vanilla extract (5ml)
Dry Ingredients:
- 2 cups white whole wheat flour (240g)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg (optional)
Add-ins:
- 1/2 cup chopped walnuts (50g), plus extra for topping
- Turbinado sugar for topping (optional)
Step-by-Step Instructions
- Prepare the Zucchini
- Wash and trim zucchini ends
- Grate using medium holes of box grater
- Place in clean kitchen towel
- Squeeze firmly to remove excess moisture
- Measure after squeezing
- Prepare the Pan
- Preheat oven to 350°F (175°C)
- Grease 9×5-inch loaf pan
- Line with parchment paper, leaving overhang
- Grease parchment
- Mix Wet Ingredients
- Whisk eggs in large bowl
- Add olive oil, maple syrup, yogurt, vanilla
- Stir in drained zucchini
- Combine Dry Ingredients
- Whisk flour, baking powder, cinnamon, salt
- Add to wet ingredients
- Fold gently until just combined
- Fold in chopped walnuts
- Bake
- Transfer batter to prepared pan
- Smooth top with spatula
- Sprinkle with extra walnuts
- Bake 55-60 minutes until tester comes clean
- Cool in pan 15 minutes
- Remove using parchment
- Cool completely on wire rack
Expert Tips
- Don’t skip squeezing zucchini
- Use room temperature ingredients
- Don’t overmix batter
- Test doneness with wooden skewer
- Store well-wrapped
- Can be frozen for up to 3 months
Storage Instructions
- Room temperature: 3 days wrapped well
- Refrigerated: up to 1 week
- Frozen: up to 3 months (slice first)
Nutrition Information
Per slice (1/12 of loaf):
- Calories: 225
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 31mg
- Sodium: 165mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Natural Sugars: 6g
- Added Sugars: 4g
- Protein: 6g
- Serving Size: 1 slice (approximately 3/4 inch thick)
- Servings Per Recipe: 12
This Vegetable-Packed Zucchini Bread offers a perfect balance of nutrition and indulgence. The combination of olive oil and Greek yogurt creates a wonderfully moist texture, while white whole wheat flour provides whole grain goodness without heaviness.
The natural moisture from zucchini helps reduce the need for excess fats and sugars, while adding beneficial vitamins and minerals. The addition of walnuts provides healthy omega-3 fats and satisfying crunch.
For the best experience, let the bread cool completely before slicing. Toast individual slices lightly and spread with a thin layer of butter or nut butter for a satisfying breakfast or snack. The bread also freezes beautifully, so you can make a double batch when zucchini is abundant.
Remember that while healthier than traditional versions, portion control is still important. One thick slice provides a good balance of carbohydrates, healthy fats, and protein, making it a satisfying choice any time of day.
