healthy zucchini bread recipe

Zucchini Bread with Some Healthy Substitutions {Freezer Meal}

By Polly Conner
July 5, 2012

When your garden is bursting with zucchini, try this healthier version of zucchini muffins. Then put some in your freezer for a quick breakfast treat.It’s zucchini season! I’ve already picked 3 from my garden and I see a few more on the way. I want to make sure I put the zucchinis to good use so I’ve been trying to find healthy recipes that would help us use them up fast!

I’ll be honest, I used to HATE zucchini. I thought it smelled funny and was too slimy for my liking. However, over the years, I’ve grown to like it a bit more (especially when it’s grilled with a little Parmesan cheese!). In addition to that, the more I learned about zucchini, the more I forced myself to like it and include it in recipes when I can. Here are a few facts about zucchini that you might find interesting.

  • Zucchini helps asthma, as it contains Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties.
  • Zucchinis have high water content (over 95%), high nutritious value and contain a very low amount of calories, so they make the perfect snack item for people on a diet.
  • The vegetable contains useful amounts of folate, potassium, and vitamin A, necessary for proper functioning of the human body.
  • Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes.
  • Eating zucchini is known to help the body in supporting the arrangement of capillaries.
  • Regular consumption of the vegetable can help protect the body against colon cancer.
  • Zucchini is believed to be beneficial in preventing heart disease and related symptoms, such as high cholesterol.
  • The vegetable proves to be a good source of magnesium and phosphorus, the nutrients essential for building and maintaining healthy bones.
  • Zucchini is rich in vitamin C, another powerful antioxidant that can provide protection against cardiovascular disease.
Crazy how healthy zucchini is, isn’t it!

Well, in an effort to find a way to sneak some zucchini into our food, I began to look up some zucchini bread recipes. However, as most yummy breads are, the recipe was loaded with empty calories.

I’m always a little nervous to tinker with recipes. I don’t want to waste an entire batch of something because I tried to make it a tad bit healthier. However, I was feeling adventurous and decided to play around with a zucchini bread recipe I snagged off of Well, the odds were in my favor that morning because I am proud to say that my healthy substitutes resulted in some DELICIOUS ZUCCHINI BREAD!

As you’ve probably noticed, I cooked the bread in the form of muffins in order to make them easier to freeze. We are always looking for on-the-go snacks for my little lady so a zucchini muffin is ideal. She loves them too!

When your garden is bursting with zucchini, try this healthier version of zucchini muffins. Then put some in your freezer for a quick breakfast treat.

Hope you give these a shot!

If you’re looking for other recipes to use up those zucchinis, try out these:

Zucchini Succotash

Double Chocolate Zucchini Waffles

Zucchini Flaxseed Muffins

Here is a printable version of the health(ier) zucchini bread recipe

healthy zucchini bread recipe

Zucchini Bread with Some Healthy Substitutions

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 15 muffins 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Need a great recipe to use up some fresh zucchini? Try this healthier version of zucchini muffins (or bread) that is filled with flaxseed, whole wheat flour, and coconut oil.


  • 1 1/2 cups white flour
  • 1/2 cup ground flaxseed
  • 1 cup wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1/2 cup coconut oil (can sub vegetable oil if needed)
  • 1/2 cup apple sauce
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts why eat walnuts?


  1. Grease and flour two 8 x 4 inch pans or muffin tins. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl.
  4. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
  5. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. (Since I cooked mine in muffin tins, it only took 23 minutes.)


Freezer Meal Instructions:

To Freeze:
Bake muffins or bread as directed in recipe. Allow to cool completely. Then place in freezer safe bag or container for up to 3 months.

To Prepare:
Thaw in refrigerator or microwave before serving.

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14 replies
    • Rachel says:

      I sometimes cut back the sugar and add a little stevia. But, I think using all stevia would be too overpowering. REmember that stevia is twice as sweet as sugar.

  1. Tracey says:

    I just made these and decr sugar to 1 & 3/4 cup. Additionally, I substituted 3/4 cup mini chocolate chips for the nuts. I got 27 muffins. I increased temp to 350 and baked for 20 minutes. They are great! Thanks for all the wonderful recipes.

  2. sue says:

    Hi! Great blog… I have a question about the flax seed- I normally use them in smoothies but I thought I had read that they need to be grinded up to be absorbed? Do you use them whole in this recipe?

  3. Liz says:

    Oh, your zucchini muffins look perfect! I never make zucchini bread b/c the family doesn’t like it (but I do!). I’m just going to have to bake myself a loaf this summer 🙂