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Healthy Zucchini Bread

A moist, lightly sweet quick bread made with zucchini, whole wheat flour, applesauce, and walnuts.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
Wet ingredients
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened applesauce
  • 1/4 cup neutral oil such as avocado or canola
  • 1 teaspoon vanilla extract
Zucchini and mix-ins
  • 1 1/2 cups zucchini shredded and lightly squeezed
  • 1/2 cup walnuts chopped

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. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. Shred the zucchini and lightly squeeze out excess moisture, leaving it still moist.
  3. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a large bowl, whisk the eggs, maple syrup, brown sugar, applesauce, oil, and vanilla until smooth.
  5. Fold the shredded zucchini into the wet ingredients.
  6. Add the dry ingredients and stir just until no dry streaks remain.
  7. Fold in the chopped walnuts.
  8. Spread the batter evenly in the prepared loaf pan and smooth the top.
  9. Bake for 48 to 55 minutes, until the top is golden brown and a tester inserted in the center comes out clean or with a few moist crumbs.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter. Lightly squeeze the zucchini rather than drying it out completely. For a nut-free loaf, omit the walnuts. Muffin version bakes in about 18 to 24 minutes at 350°F.