Speckled with yellow squash and green zucchini, you can anticipate that this will be a tasty and Healthy Zucchini Bread Recipe! Perfect for a summer brunch menu party.
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Introduction
There’s a reason why this quick bread is always available at county fairs, church bazaars and fundraisers.
Just like banana bread, you can mix, bake and enjoy this baked good in record time. As a bonus, cleanup is easy as there is no need for a mixer or food processor.
All you need are a couple of bowls, a whisk and a spatula. You will also need a tea towel or a potato ricer as we will be removing the excess moisture that is often the cause of a gummy and wet loaf.
Here is the perfect recipe for zucchini bread that is not only easy and quick to make but healthy as well. It incorporates whole wheat flour with 3½ cups of grated zucchini and just the right amount of sugar to satisfy that sweet tooth.
Mise en place
Prep the zucchini: Properly rinse and dry 3 small to medium-sized zucchini. As you can see, I used one summer squash and 2 zucchinis.
Next, remove the little stump where the flower was growing. Do not remove the part attached to the plant, as this will make grating the zucchini easier -which is the next step.
Using the large holes of a box grater, grate all three zucchinis. Place in a colander set over a medium bowl. Set it aside while we prepare the rest of the ingredients.
The dry ingredients: In a large mixing bowl, whisk together 1 cup of all-purpose flour (142 grams), 1 cup of whole wheat flour (156 grams), 1 teaspoon of baking powder, 1 teaspoon baking soda, 1 teaspoon of salt, 2½ teaspoons ground cinnamon, and ¼ teaspoon nutmeg.
Take a minute or so to whisk the dry ingredients together properly.
The wet ingredients: In a medium mixing bowl, whisk together 2 eggs, ¾ cup brown sugar, ¼ cup vegetable oil and 1½ teaspoons of pure vanilla extract.
Squeeze the shredded zucchini: Transfer to a potato ricer and push them through to remove the liquid. If you do not have one, place it in a clean dish towel and wring out the liquid.
There should be about 3½ cups of grated zucchini weighing about 350 grams.
Instructions
Preheat the oven to 350℉ (175°C) and set the rack in the middle position. Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.
Add the grated and squeezed zucchini to the wet ingredients and combine them properly together.
Pour the wet ingredients into the dry ingredients and combine until just moistened.
Immediately pour the batter into the greased pan and sprinkle the top with 1-2 tablespoons of turbinado sugar.
Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean.
Place pan on a wire rack to cool for about 10 minutes.
Remove from pan to cool down completely before slicing.
Tips
- Use small to medium zucchini as they provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them.
- Whisking the dry ingredients together ensures the proper distribution of the leavening agents.
- Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
- If using a 9 x 5 pan, start testing for doneness at 50 minutes.
- This bread tastes better the next day… if you can wait that long.
FAQ
The main difference between these two types of flours is the variety of wheat which is lighter in color, hence the term “white.” These flours can be used interchangeably. [source]
It is important to remove as much moisture from the grated zucchini before adding it to the liquid ingredients. This ensures the perfect texture -not too dry and definitely not wet and gummy.
Using one pound of small-medium zucchini yields approximately 350 grams of squeezed shredded zucchini with almost ½ cup of liquid to discard. If using measuring cups, this is about 3½ lightly packed cups.
Store this quick bread at room temperature for up to 3 days, wrapped in foil or plastic wrap. For longer storage, place in a resealable plastic bag or container and freeze for up to 3 months.
What else can you make?
If you enjoy healthy zucchini recipes, you are going to love these zucchini sticks. The recipe includes options to bake or air fry. Zucchini and eggs is a family recipe that is ready in just 30 minutes -easy and delicious.
If you are looking for a nutritious grab-and-go breakfast, try these zucchini muffins!
Recipe inspiration
This is a recipe that I’ve wanted to share with all of you ever since I started my website.
I have tweaked and adjusted a zucchini loaf recipe that a work colleague first shared with me over thirty years ago.
Recently, I received a request from a reader asking if I had a zucchini bread recipe.
So I updated my editorial calendar and made this recipe my number one priority.
If you are tired of gummy, wet, oily and sweet zucchini loaves, this is the recipe for you!
I hope you get a chance to try it!
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s free!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this zucchini loaf recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Healthy Zucchini Bread Recipe
Ingredients
- 3½ cups zucchini grated, and squeezed and lightly packed (see note)
- 1 cup all-purpose flour 142 grams
- 1 cup whole wheat flour 156 grams
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2½ teaspoons cinnamon ground
- ¼ teaspoon nutmeg ground
- 2 eggs room temperature
- ¾ cup brown sugar packed
- ¼ cup vegetable oil
- 1½ teaspoons vanilla extract pure
- 1-2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350℉ (175°C) and set the rack in the middle position.
- Grease and flour (or use non-stick spray) an 8 x 4-inch loaf pan.
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the eggs, sugar, oil and vanilla extract.
- Add the zucchini with the wet ingredients and combine them properly together.
- Pour the wet ingredients in the dry ingredients.
- Quickly combine together with a wooden spoon or rubber spatula until just moistened.
- Immediately pour the batter into the greased pan and sprinkle top with turbinado sugar.
- Bake in a preheated oven for about 55-60 minutes or until a wooden skewer comes out clean.
- Place pan on wire rack to cool for about 10 minutes.
- Remove from pan to cool down completely before slicing.
- Wrap the bread in plastic wrap and store at room temperature for 3-4 days.
Notes
- The total yield is 8 one inch slices.
- Use small to medium zucchini as they provide the best flavor and visual appeal. If using medium-large zucchini, remove the seeds before grating as these are usually bitter. There is no need to peel them.
- Whisking the dry ingredients together ensures proper distribution of the leavening agents.
- Add a handful of chopped walnuts, pecans, or mini chocolate chips for a simple variation.
- If using a 9 x 5 pan, start testing for doneness at 50 minutes.
- This bread tastes better the next day… if you can wait that long.
Jeanne Morson
Another keeper, Maria! I have to admit, your recipes are my #1 Go to, especially for finding seasonal recipes that match up with our growing season here in Southern Ontario. I anticipated this would be a family fav, so I made 2!! No point pulling out all those wonderful ingredients for a lonely loaf…lol! Thanks, always, for your healthy options.
Maria
Thanks so much for your support, Jeanne! I am so thrilled to read you enjoyed this bread. Thanks for taking the time to comment, truly appreciate it!
Gloria
Hi Maria, Could you add a tin of pineapple to your recipe or no. A lot of zucchini recipes call for crushed pineapple. Is there a reason for that.
Maria
Thanks for your interest Gloria. I have never tried it. I think the recipe would have to be tested and adjusted as the mixture might become too wet with the addition of the pineapple.
Maria
Hi Maria, I love this zucchini bread, easy & delicious.Thank you for the recipe & for all the details.
I am inviting my neighbour for a glass of wine can you please give me some suggestions on what to serve? Maybe some of the readers have also some ideas.
I would really appreciate any suggestions.
Thank you in advance.
Maria
Maria
Thanks Maria. Would love to offer some suggestions. Are you looking for some easy appetizers?
Sandra
Love this recipe. The spices and whole wheat flour give such good flavour and the texture was perfect. I am always looking for healthier baking recipes and so was happy to discover this loaf. I did reduce the sugar to 1/2 cup which worked just fine. I measured and weighed the zucchini before squeezing out the liquid … not sure if I did that backwards but the amount of zucchini worked out well.
Maria
Thanks so much for sharing Sandra! I did measure the zucchini after I squeezed out the liquid. I find that when using smaller zucchini, they have less moisture in them. Thrilled to hear the recipe worked out for you!
Maria
Thanks so much for sharing Sandra! Sounds perfect!
Cora
I used only the green zucchini and used my hands to squeeze out the moisture. I was really pleased that it turned really moist and healthy, too! This is a keeper. Thanks Maria!
Maria
My pleasure Cora! Thanks so much for taking the time to share!
Maria
Amazing! Thanks Cora!