Get two new free healthy recipes each week. Sign Up

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.

You May Also Like: Overnight Oats – 15 Recipes

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
Pin it now to save for laterPin Recipe

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 (8)
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.
 
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Baked Goods

Super Easy Keto Brownies Recipe

Keto Brownies

Easy Cinnamon Roll

Easy Cinnamon Rolls

The Best Dark Chocolate Banana Bread Recipe

Chocolate Banana Bread

Blueberry Crisp Recipe

Blueberry Crisp Recipe

The Best Easy Healthy Applesauce Muffins

Applesauce Muffins

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

5/5 (8)

Rate this recipe

Published on June 17, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

21 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. Connie says

    Is there an ingredient missing? I have a bowl of powder here. Maybe need some more liquid of some kind? I don’t even think it could hold together to make cookies.

    • CCK Media Team says

      Hi, I’d love to help troubeshoot but need more information. What specific ingredients did you use (flour, sugar, etc)?

      • Connie says

        I used everything listed in the recipe. Double and triple checked. I ended up adding almond milk. So the part that says oil OR milk, I used both. Just finished baking. Looks fine but haven’t tasted.

        • Abigail says

          I think what CCK media team is trying to get at is WHAT flour and sugar you used. There are different options. Mine didn’t need extra liquid so maybe it was the type of flour you used?

          • 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!

  4. Connie says

    I used:
    Ingredients

    1 1/2 cup finely grated zucchini (300g)
    1/4 cup oil
    1 tbsp cider vinegar
    1 tsp pure vanilla extract
    2 cups flour
    1 cup sugar
    1 1/2 tsp baking powder, and 1/4 tsp baking soda
    3/4 tsp salt
    optional 1/2 cup chocolate chips

    But then had to add 1/4 cup almond milk since the batter was way too dry.

  5. 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!

  6. 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?

  7. 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 🙂

  8. Samantha says

    I have the same issue as Connie – it’s not a batter. It’s very very dry before baking. Used regular flour (2 cups) and almond milk (1/4 cup milk). I’m goofing to be upset if this doesn’t work because I wasted an entire zucchini.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes