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Healthy Zucchini Bread: Perfect for Breakfast or Snack

A moist, lightly sweet zucchini bread made with whole wheat flour, Greek yogurt, and fresh shredded zucchini. Perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 230 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 box grater
  • 2 mixing bowls
  • 1 Whisk
  • 1 spatula or wooden spoon
  • 1 wire rack for cooling

Ingredients
  

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup honey or maple syrup
  • 1/3 cup light brown sugar
  • 1/2 cup plain Greek yogurt
  • 1/3 cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract

Mix-Ins

  • 1 1/2 cups shredded zucchini lightly packed
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment paper if desired.
  • Wash and grate the zucchini on the coarse side of a box grater. Gently blot with a clean kitchen towel or paper towel to remove excess moisture without squeezing it completely dry.
  • In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, cinnamon, baking powder, and salt.
  • In a separate medium bowl, whisk the eggs, honey or maple syrup, brown sugar, Greek yogurt, melted oil, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  • Fold in the shredded zucchini and chopped walnuts or pecans, if using, until evenly distributed. Do not overmix.
  • Spread the batter evenly into the prepared loaf pan and smooth the top.
  • Bake for 45 to 55 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the bread in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
  • Slice and serve as-is or lightly warmed.

Notes

Lightly blot the zucchini instead of squeezing it dry for the best texture. Do not overmix the batter. Start checking for doneness at 45 minutes since ovens vary. Cool fully before slicing for cleaner slices.