Go Back
–+ servings
close up shot of healthy zucchini bread slices in a stack.
Print

Healthy Zucchini Bread with Applesauce

Moist, fluffy and healthy zucchini bread made with applesauce, fresh zucchini, and no refined sugar! Less than 200 calories per slice thanks to using less oil! Easy to make and kid approved!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 24 pieces
Calories 193kcal
Author Lyndsey

Equipment

Ingredients

Dry Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoon cinnamon

Wet Ingredients

  • 3 large eggs beaten
  • ½ cup coconut oil melted
  • ½ cup applesauce
  • 2 cups coconut sugar
  • 1 tablespoon vanilla extract

Other Ingredients

  • 2 cups zucchini grated
  • ½ cup chocolate chips or more if desired
  • unsweetened vanilla almond milk add 1 tablespoon at a time, only if batter seems too dry.

Instructions

  • Place the oven rack in the middle. Preheat oven to 325F. Spray the bread pan with coconut oil spray.
  • Whisk flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
    3 cups all purpose flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 3 teaspoon cinnamon
  • Whisk eggs, coconut oil, applesauce, vanilla, and coconut sugar together in a large bowl. Add dry ingredients to the wet ingredients and stir until well incorporated. Once the mixture is incorporated, if it seems overly dry, add 1 tablespoon almond milk as needed until you are satisfied with the texture (should be thinner than a cookie batter but not thin)
    3 large eggs, ½ cup coconut oil, ½ cup applesauce, 2 cups coconut sugar, 1 tablespoon vanilla extract, unsweetened vanilla almond milk
  • Stir in zucchini and chocolate chips. Pour batter into prepared bread pan. See recipe notes for tips for different pans. Do not fill the pan more than ⅔ full so that it doesn't overflow and bakes evenly.
    2 cups zucchini, ½ cup chocolate chips
  • Bake for 50-70 minutes, or until a toothpick inserted in the center comes out clean. Cool loaves in the bread pans for about 10 minutes. Remove from pans and cool on a cooling rack.

Notes

Recipe inspired by one originally posted on All Recipes.
Note on loaf pan size:  This recipe uses one large loaf pan.  If you have only a medium loaf pan, you may have leftover batter.  Be sure to only fill the pan ⅔ full so it bakes evenly and doesn't overflow.
Refrigerator storage: Store in an airtight container for up to 3 days on the counter. Alternatively, you can refrigerate it for up to one week. This may affect the level of moisture therefore I do not recommend slicing it prior to putting in the refrigerator.
Freezer storage: Cooled loaves may be stored in a freezer safe container and frozen for up to three months.
Mini Loaf Baking Instructions: Use a mini bread pan and divide batter evenly between four pans. Bake for 45 minutes or until a toothpick comes out clean.
Pack the zucchini down into the measuring cup and do not remove moisture unless there is an inordinate amount.
Make it vegan by swapping out eggs for a flax egg.

Nutrition

Serving: 1slice | Calories: 193kcal | Carbohydrates: 31.4g | Protein: 2.7g | Fat: 6.3g