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Healthy and moist zucchini bread made with healthy ingredients like fresh zucchini and no refined sugar! Easy to make and kid approved zucchini bread.
In an effort to (1) use fresh and seasonal ingredients (2) use up extra zucchini I had in my fridge and (3) continue on the never-ending quest to get m kids to eat veggies, I present healthy zucchini bread!
I actually called this bread “Zed Bread” in my house. If you have school-aged children, chance are they have seen the movie “Zombies” and are familiar with Zed the zombie.
Since Zed seems to like the color green, I figured Zed Bread would be a cool name when the question was asked, “what’s this green stuff?” Do your kids ask what’s in everything you make too?
My youngest was content with Zed Bread, my oldest was on to me. She refused to try it. However she did love these pumpkin zucchini muffins which she only found out as I’m writing this actually contained zucchini too.
Interesting how stuff like that works out.
Chances are my youngest will eat all of the Zed Bread and my oldest won’t touch either but I consider it a win either way!
On that note, grab yourself some zucchini and a few baking items and a delicious moist zucchini bread will be coming!
How to Make Healthy Zucchini Muffins
Here are the ingredients you will need to make healthy and moist zucchini bread:
- flour (use Bob’s Red Mill or King Arthur Gluten Free 1-1 baking flour if you are gluten free)
- salt
- baking soda
- baking powder
- cinnamon
- eggs
- coconut oil
- coconut sugar (you can also sweeten your refined sugar free muffins with pure maple syrup or raw honey)
- vanilla extract
- grated zucchini (I peel and shred on the smallest opening on my grater so my kids don’t complain!)
- chocolate chips (if dairy free use Enjoy Life brand)
I get many of my healthy baking ingredients delivered direct to me using Thrive Market. I love being able to get things delivered fast to my home!
You can get each of the ingredients you’ll need for this and more of my healthy treat recipes at Thrive Market. Get $20 in shopping credit when you sign up for Thrive Market!
A Few Helpful Tips for Making Healthy Homemade Zucchini Bread
If you’ve ever had some questions about making zucchini bread you are not alone! Here are a few top questions about making moist zucchini bread.
How do you fix soggy zucchini bread?
The key to fixing soggy zucchini bread is to remove moisture from the zucchini before you add it to your mixing bowl. After I grate my zucchini I blot up the excess moisture with a paper towel.
What ingredients keep bread moist?
The zucchini helps to keep zucchini bread moist. Similar to bananas in banana bread, zucchini is what gives zucchini bread moist texture.
Do you peel zucchini for bread?
Peeling zucchini for zucchini bread is a judgement call. If you want your kids to ask no questions, peeling might be a good choice. I also like to grate my zucchini on the smallest grater so that there are not large pieces.
Should you refrigerate zucchini bread?
Zucchini bread can be stored in an air tight container for up to 3 days on the counter. I usually store mine in the refrigerator for up to one week.
What baking tools do you recommend to make zucchini bread?
Aside from standard baking tools, I highly recommend a four loaf mini loaf pan to make zucchini bread. This is the the pan I used for this recipe.
Here Are A Few Of My Favorite Breads And Muffins On The Blog:
- Carrot Cake Breakfast Bread
- Double Chocolate Zucchini Muffins
- Blackberry Bran Muffins
- Pumpkin Muffins
- Gluten Free Banana Bread
- Almond Flour Banana Muffins
- Blueberry Muffins with Crumb Topping
- Pumpkin Zucchini Muffins
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Healthy Zucchini Bread
Healthy and moist zucchini bread made with healthy ingredients like fresh zucchini and no refined sugar! Easy to make and kid approved zucchini bread.
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon
Wet Ingredients
- 3 large eggs beaten
- 1 cup coconut oil melted
- 2 cups coconut sugar
- 1 tbsp vanilla extract
Other Ingredients
- 2 cups zucchini grated
- 1/2 cup chocolate chips or more if desired
Instructions
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Preheat oven to 325F. Spray your muffin tin with coconut oil spray.
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Whisk flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
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Whisk eggs, coconut oil, vanilla, and coconut sugar together in a large bowl. Add dry ingredients to the wet ingredients and whisk until well incorporated. Once the mixture is incorporated, if it seems overly dry, add 1 tbsp almond milk as needed until you are satisfied with the texture (should be thinner than a cookie batter but not thin)
-
Stir in zucchini and chocolate chips. Pour batter into prepared pans.
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Bake for 45 - 50 minutes, or until a toothpick inserted in the center comes out clean. Cool loaves in the bread pan for about 10 minutes. Remove from pans and cool on a cooling rack.
Recipe Notes
Makes 4 loaves, 12 slices per loaf.
Recipe inspired by one originally posted on All Recipes.
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