Healthy Zucchini Bread

This Healthy Zucchini Bread is moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast, snack, or dessert!

Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 servings

2 cups white whole wheat flour or whole wheat pastry flour This gives the bread a nutty flavor while keeping it light.
1 1/2 teaspoons baking powder Helps the bread rise beautifully.
1 1/2 teaspoons ground cinnamon Adds warmth and depth to the flavor.
1/2 teaspoon baking soda Works with the acidic buttermilk to create a fluffy texture.
1/2 teaspoon kosher salt Enhances all the flavors.
1/4 teaspoon nutmeg A hint of spice that pairs well with the zucchini.
1/4 teaspoon ground ginger Adds a subtle zing.
1/2 cup honey Natural sweetness that balances the flavors.
1/3 cup coconut oil melted and slightly cooled; keeps the bread moist and adds a hint of tropical flavor.
2 large eggs at room temperature; binds the ingredients together.
1/3 cup buttermilk at room temperature; makes the bread tender and adds a slight tang.
2 teaspoons pure vanilla extract For that irresistible aroma and flavor.
2 cups shredded zucchini The star ingredient that makes this bread moist and nutritious.
3/4 cup dark chocolate chips Optional, but highly recommended for a decadent touch.
1 tablespoon turbinado sugar For sprinkling on top to create a crunchy texture.

Preheat your oven to 350°F (175°C). This ensures your bread bakes evenly.
Grease your loaf pan with a little coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, ground cinnamon, kosher salt, nutmeg, and ground ginger until well combined.
In another bowl, whisk together the honey, melted coconut oil, eggs, buttermilk, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Gently fold in the shredded zucchini and dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. For an extra touch, sprinkle a few additional chocolate chips and the turbinado sugar on top.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it around the 50-minute mark.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.

To prevent a too moist bread, squeeze out excess moisture from the shredded zucchini before adding it to the batter.
If the top browns too quickly during baking, cover it loosely with foil halfway through baking.
You can substitute all-purpose flour for whole wheat flour, but the flavor and texture will differ slightly.
For a vegan version, replace eggs with flax eggs and use plant-based milk instead of buttermilk.
Store cooled bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Keyword Chocolate Chips, Easy, Healthy, Vegetables, Whole Wheat, Zucchini Bread