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Moist Healthy Zucchini Bread

This moist healthy zucchini bread is made with whole wheat flour, olive oil, maple syrup, and Greek yogurt for a clean ingredient quick bread that’s naturally sweetened and perfect for breakfast, snacks, or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Snack
Cuisine American (clean eating)
Servings 20 slices
Calories 160 kcal

Equipment

  • Box grater
  • Mixing bowls
  • Whisk
  • wooden spoon or spatula
  • 9×5 inch loaf pan
  • Parchment paper
  • Wire cooling rack

Ingredients
  

  • 1 ½ cups grated zucchini squeezed dry
  • 1 ½ cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tbsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup extra virgin olive oil
  • ⅓ cup pure maple syrup
  • ¼ cup plain Greek yogurt
  • 1 tsp vanilla extract
  • ⅓ cup chopped walnuts or dark chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly coat it with nonstick spray.
  • Grate the zucchini using the large holes of a box grater. Measure 1½ packed cups, then wrap the zucchini in a clean towel or paper towels and squeeze out excess moisture.
  • In a large bowl whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  • In another bowl whisk the eggs, then add olive oil, maple syrup, Greek yogurt, and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients. Fold gently with a wooden spoon until mostly combined. Do not overmix. Fold in the grated zucchini and optional walnuts or chocolate chips.
  • Transfer the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover the loaf with foil during the final 10–15 minutes of baking.
  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • For extra protein replace ¼ cup of the flour with vanilla whey protein powder.
  • For a gluten free version use a 1:1 gluten free flour blend.
  • Store zucchini bread in an airtight container for 3 days at room temperature, 1 week refrigerated, or freeze slices for up to 3 months.
Keyword clean eating zucchini bread, healthy quick bread, healthy zucchini bread, moist zucchini bread, whole wheat zucchini bread