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This healthy zucchini bread is a moist, softly spiced loaf made with olive oil, coconut sugar and 250g of grated zucchini. It bakes in about 40 minutes and uses pantry staples, so it suits breakfast, a snack or a packed lunch.
To be upfront, it is still a sweet loaf. Coconut sugar counts as a free sugar, just like white sugar, so think of this as a healthier-leaning bake rather than a health food. If you would like a more traditional flavour, there is an easy brown sugar swap below.
🥒 Why You’ll Love This Healthy Zucchini Bread
- Moist without butter: Olive oil and grated zucchini keep the crumb soft. You only need a whisk and a spoon, no mixer.
- Quick and simple: 15 minutes of prep, one loaf tin and ingredients you probably already have.
- A smart use for a courgette glut: One loaf uses 250g of zucchini, and the baked bread freezes well for later.
- Easy to adapt: Add nuts or chocolate chips, or use the gluten-free and egg-free swaps below.
🥒 What Is Zucchini?
Zucchini, called courgette in the UK, is a summer squash with thin, edible skin and a mild flavour. In baking it adds moisture rather than a vegetable taste, which is why it works so well in quick breads.
Choose small to medium zucchini that feel firm and heavy for their size. Very large ones have bigger seeds and tougher skin.
🛒 Ingredients
- Zucchini (courgette): You need 250g. Grate it on the large holes and leave the skin on, as it softens completely in the oven.
- Coconut sugar: 185g gives a caramel, slightly toffee-like sweetness. It is still sugar, so enjoy the loaf as a treat.
- Olive oil: 120ml of a mild extra virgin olive oil keeps the loaf moist. A very peppery oil can come through in the flavour, so pick a gentle one.
- Eggs: Two eggs bind the batter and help the loaf set.
- Vanilla extract: One teaspoon rounds off the cinnamon and keeps the flavour warm.
- All-purpose flour (plain flour in the UK): 190g is the right amount. Spoon and level your flour or weigh it, because too much flour gives a dense loaf.
- Baking powder and baking soda (bicarbonate of soda): These give the rise. If you are unsure how old yours are, read our guide to baking powder vs baking soda and how to test them for freshness.
- Ground cinnamon: Two teaspoons gives a clear, warm cinnamon flavour.
- Salt: Half a teaspoon sharpens the other flavours.
Grab the full amounts and method in the recipe card below.
🔄 Substitutions and Additions
Substitutions:
- Brown or white sugar: For a more traditional loaf, swap in brown sugar or white sugar weight for weight. Coconut sugar and brown sugar behave in a similar way in baking. Our guide to sugar substitutes for baking covers the other options, and how to reduce sugar in any baking recipe explains what happens when you cut back.
- Maple syrup or honey: These are liquid sweeteners and the batter will be looser, so they are not a straight swap. They also still count as free sugars, so they do not make the loaf lower in sugar.
- Butter or coconut oil: Use melted, slightly cooled butter or coconut oil in place of the olive oil for a different flavour.
- Eggs: For a vegan version, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and leave it to thicken for a few minutes.
- Flour: Use a 1:1 gluten-free all-purpose flour blend for a gluten-free loaf.
- Zucchini: If zucchini is out of season, yellow squash gives a similar texture and moisture.
- Vanilla: Almond extract gives a slightly nuttier flavour.
For more ideas, see our full baking substitutions guide.
Additions:
- Nuts: Fold in chopped walnuts or pecans. Our easy pecan zucchini bread shows a nutty version.
- Chocolate chips: A handful adds sweetness and texture. For a richer loaf, try our chocolate peanut butter zucchini bread.
- Lemon zest: The zest of one lemon, added to the wet ingredients, gives a bright, fresh note.
👩🍳 How to Make Healthy Zucchini Bread
Leave the loaf in the tin for 10 minutes, then lift it onto a wire rack and let it cool completely before slicing.
Heat the oven to 350°F (180°C, or 160°C fan). Line a 9.5-inch (24cm) loaf tin with baking paper.
Grate the zucchini using the large holes of a box grater. Wrap it in a clean tea towel or paper towel and squeeze out the extra water.
In a large bowl, whisk the coconut sugar, olive oil, eggs and vanilla until the mixture looks smooth and creamy.
Stir the squeezed zucchini into the wet mixture.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
Tip the dry ingredients into the zucchini mixture and stir gently, only until you can no longer see dry flour.
Scrape the batter into the prepared tin and level the top.
Bake for 35-40 minutes, until the loaf is firm and a toothpick inserted in the middle comes out clean.
💡 Recipe Tips
- Squeeze the zucchini, but do not wring it dry: A good squeeze removes the excess water that makes bread gummy. Thawed frozen zucchini needs squeezing even more.
- Use the right tin: This loaf is written for a 9.5-inch (24cm) loaf tin. A much smaller tin gives a taller loaf that needs longer in the oven.
- Bring the eggs to room temperature: Cold eggs make the batter harder to mix smoothly. Pop them in a bowl of warm water for a few minutes if you forgot.
- Stir as little as you can: Overmixing once the flour goes in gives a tougher, denser loaf.
- Check early: Ovens vary, so test the loaf at 30 minutes. An oven thermometer from our list of essential baking tools takes out the guesswork.
- Tent with foil if needed: If the top is browning before the centre is set, cover it loosely with foil for the last part of the bake.
- Cool it fully before slicing: A warm loaf is fragile and slices tear. Patience gives neat, tidy slices.
🍽️ Serving Suggestions
- Serve a warm slice with butter or nut butter for breakfast.
- Top a slice with Greek yoghurt and fresh berries for a filling snack.
- Pack a cooled slice into a lunchbox with fruit.
- Enjoy it with tea or coffee in the afternoon.
- If you like quick breads, try our carrot cake banana bread next.
📦 Storage and Reheating
Room temperature: Wrap the cooled loaf tightly or keep it in an airtight container for up to 3 days.
Fridge: Keep it in the fridge for up to a week.
Freezer: Slice the loaf first, then wrap it in foil and place it in a freezer bag. It keeps for up to 3 months. Thaw slices overnight in the fridge.
Reheating: Wrap the loaf in foil and warm it at 350°F (180°C) for 10-15 minutes. A single slice needs just a few seconds in the microwave.
❓ Healthy Zucchini Bread FAQs
Do you have to peel zucchini for zucchini bread?
No. The skin is thin and softens as the loaf bakes, leaving only tiny green flecks. Washing and grating it whole saves time.
Do you squeeze the water out of zucchini for bread?
Yes, for this recipe. Some recipes skip it, but squeezing keeps this loaf from turning soggy. Wrap the grated zucchini in a towel and give it a firm squeeze.
Why did my zucchini bread sink in the middle?
A common cause is underbaking, so check the loaf is firm and a toothpick comes out clean. Too much water in the zucchini, opening the oven door early and old leavening can also cause it. If your baking powder or soda is old, test it for freshness.
Can I use frozen zucchini?
Yes. Thaw it completely, then squeeze out as much liquid as you can before adding it to the batter. Frozen zucchini holds a lot of water, so skipping this step can give a soggy loaf.
Can I make muffins instead of a loaf?
Yes. Divide the batter between the cups of a greased muffin tin, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick comes out clean. For another muffin idea, try our banana nut muffins.
Can I use brown sugar instead of coconut sugar?
Yes. Swap it weight for weight. The flavour will be slightly more traditional, and the loaf will still be moist.
Is zucchini bread actually healthy?
It adds a vegetable and uses olive oil, but it is still a sweet baked loaf. The recipe card lists around 220 calories and 16g of sugar per slice. Enjoy it as a treat, and if you manage your diet for medical reasons, check with your doctor or dietitian first.
Continue Your Journey
- Baking substitutions guide
- Easy pecan zucchini bread
- Chocolate peanut butter zucchini bread
- Carrot cake banana bread
- Sugar substitutes for baking
Healthy Zucchini Bread
Looking for a healthier zucchini bread? This moist olive oil loaf uses coconut sugar and bakes in just 40 minutes.
Ingredients
- 9 oz. (250g) zucchini (courgette)
- ¾ cup (185g) coconut sugar
- ½ cup (120ml) olive oil
- 2 eggs
- 1 tsp. vanilla extract
- 1 ½ cups (190g) all purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- ½ tsp. salt
- ¼ tsp. baking soda
Instructions
- Heat the oven to 350°F (180°C, or 160°C fan). Line a 9.5-inch (24cm) loaf tin with baking paper.
- Grate the zucchini using the large holes of a box grater. Wrap it in a clean tea towel or paper towel and squeeze out the extra water.
- In a large bowl, whisk the coconut sugar, olive oil, eggs and vanilla until the mixture looks smooth and creamy.
- Stir the squeezed zucchini into the wet mixture.
- In a medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
- Tip the dry ingredients into the zucchini mixture and stir gently, only until you can no longer see dry flour.
- Scrape the batter into the prepared tin and level the top.
- Bake for 35-40 minutes, until the loaf is firm and a toothpick inserted in the middle comes out clean.
- Leave the loaf in the tin for 10 minutes, then lift it onto a wire rack and let it cool completely before slicing.
Notes
- Drain the Zucchini: After grating the zucchini, wrap it in a paper towel and squeeze out any excess water. This prevents the bread from becoming too soggy.
- Room Temperature Ingredients: For the best results, make sure your eggs and olive oil are at room temperature before mixing them with other ingredients. This helps to create a smoother batter.
- Do Not Overmix: When combining the wet and dry ingredients, stir just until the flour is moistened. Overmixing can lead to denser bread.
- Check for Doneness: Ovens can vary, so check the bread for doneness at 30 minutes. A toothpick or cake tester inserted into the center should come out clean.
- Cooling: Allow the bread to cool in the tin for at least 10 minutes before transferring it to a wire rack. This makes it easier to remove without breaking.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 37mgSodium: 266mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g
