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Zucchini Bread

This ultra soft and moist zucchini bread recipe is a delicious healthy breakfast or snack, with over a FULL CUP of zucchini hidden inside!

Chocolate Chip Zucchini Bread Recipe

The Best Homemade Zucchini Bread

If you ever find yourself with extra zucchini on hand, this is the perfect way to use it up!

Packed with flavor and nutrition, the bakery-style zucchini loaf is great for serving to guests or taking as a healthy on-the-go snack.

The zucchini gives sweetness and moisture to the recipe without all the added fat and calories, and it can easily be made a day in advance or sliced and frozen to enjoy any time you’re craving zucchini bread.

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The Best Easy Homemade Zucchini Bread Recipe

Easy Zucchini Quick Bread

To make the zucchini bread recipe, simply combine everything in a bowl, spread into a 9×5 pan, and let the oven do the rest.

I’ve found that the easiest way to grate the summer squash is to use a food processor.

There’s no need to peel your zucchini first – the skin is full of fiber and nutrition and gives the loaf that perfect green-flecked finish of classic zucchini bread.

Leftover zucchini? Use it up in this Veggie Burger Recipe

Vegan Zucchini Bread Recipe

Healthy Zucchini Bread Options

This recipe is super-customizable.

Stir in a handful of raisins, dried pineapple, or shredded coconut, a sprinkle of cinnamon or lemon zest, or—my personal favorite—mini chocolate chips.

The zucchini loaf can be topped with cream cheese or powdered sugar, spread with coconut butter or almond butter, or it’s even delicious served plain with no frosting at all. 

The quick bread can be gluten free, low fat, oil free, egg free, dairy free, whole grain, and vegan.

And the best part is that it tastes like eating cake for breakfast!

Feel free to substitute yellow squash for the zucchini, coconut sugar for refined sugar, milk of choice (such as almond milk) for the oil, and spelt, oat, or gluten free all purpose flour for white flour to make it healthier.

If you don’t have a loaf pan, try this recipe for Zucchini Muffins.

Above – Watch the video of how to make zucchini bread from scratch!

Secretly Healthy Zucchini Bread Recipe
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Zucchini Bread

This soft zucchini bread recipe is a delicious healthy breakfast or snack, with over a full cup of zucchini hidden inside.
5/5 (9)
Total Time 50 minutes
Yield 10 – 13 slices

Ingredients

  • 1 1/2 cup finely grated zucchini (300g)
  • 1/4 cup oil, or milk of choice for fat free
  • 1 tbsp white or cider vinegar
  • 1 tsp pure vanilla extract
  • 2 cups flour (see note below)
  • 1 cup sugar (for refined-sugar-free, try this Zucchini Banana Bread)
  • 1 1/2 tsp baking powder, and 1/4 tsp baking soda
  • 3/4 tsp salt
  • optional 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large bowl, combine first four ingredients. Whisk in remaining ingredients, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean.
    View Nutrition Facts

Notes

The recipe works with spelt, white (all purpose), oat, or gluten free all purpose flour. I haven’t tried any others here, so be sure to report back if you experiment. If desired, you can stir a handful of chocolate chips into the batter or add them to the top before baking. I prefer the oil version’s texture and flavor, but if you’re used to oil free baked goods it’s fine to sub with milk of choice.
Recipe adapted from my Healthy Banana Bread and this Chocolate Zucchini Bread.
 
 

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5/5 (9)

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Published on June 17, 2020

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16 Comments

Leave a comment or reviewLeave a rating
  1. Brenda says

    This sounds amazing!! I know you said you haven’t tried it with almond flour, but do you think it would work with straight almond flour, or do you think I need to mix the almond flour with something else and/or adapt the recipe in any way? I can’t wait to try it!!! Thank you for all the WONDERFUL recipes!!!

    • CCK Media Team says

      Unfortunately there’s really no way to know without experimenting. Be sure to report back if you do try!

  2. Gray says

    I plan to make this tomorrow. Did you press the liquid out of the zucchini? Thank you for the recipe. I’ll be using oat flour with coconut flour (about 80/20) and coconut oil!

    • CCK Media Team says

      No need to press the zucchini. We haven’t tried using coconut flour and so can’t vouch for the results of that substitution since it acts so differently in baking, but it sounds like a fun experiment. Be sure to report back if you try it!

  3. Abigail says

    This was delicious! I don’t think I’d ever had zucchini bread before so I didn’t know what to expect. It was almost like banana bread without a banana flavor, which is even better!

  4. Connie says

    I used white all purpose flour and raw cane sugar. It came out perfectly with the extra almond milk added.
    And delicious.

    • CCK Media Team says

      Hi sorry for all the back and forth, perhaps Katie’s zucchini just had more moisture. In any case, I’m so glad it turned out well in the end!

  5. Laura says

    I just made this for my son. It’s delicious! It tastes very sweet, like a dessert bread. Zero taste of zucchini.
    I used coconut sugar, oat flour and EVOO. I had to cut the loaf in half to get it out of the pan, because I couldn’t flip it out while the chocolate chips were still warm on top. Can I use parchment paper next time for these and other breakfast breads instead of greasing the pan?

  6. amanda says

    Hi! Can i check if its possible to add mashed banana so i can reduce the sugar? Will it affect the texture of the cake and how can i adapt the recipe to include the mashed banana! Thank you 🙂

  7. Kellie Kupetz says

    I’ve recently started a site, the information you offer on this website has helped me tremendously. Thank you for all of your time & work.

  8. Arianna Allen says

    This is a very good zucchini bread recipe. It taste exactly like my regular zucchini bread recipe. I don’t know how you do it! It’s amazing! The bread does not sink, it was moist and fluffy. Delicious! definitely one of my favorite recipes on this blog; you just can’t mess it up. I’ve made this recipe many many times. I use 2/3- 1 cup sugar, 1/4 cup oil, but my favorite variation is to use brown sugar, pumpkin pie spice in place of cinnamon and orange extract in place of the vanilla extract. It’s like a orange spice loaf and is the best! Sometimes we top it with whipped cream or cream cheese frosting and have it as dessert. Thanks for this recipe, it has earned itself a note-card in our family cookbook.

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