Health Nut Zucchini Bread

Packed with wholesome ingredients and bursting with flavor, this Health Nut Zucchini Bread is the ultimate guilt-free treat for breakfast or snacking. Made with freshly grated zucchini, whole wheat flour, and a touch of honey for natural sweetness, this recipe skips refined sugars without skimping on taste. Chia seeds and chopped walnuts or pecans add a satisfying crunch and boost of nutrients, while unsweetened applesauce and melted coconut oil ensure every slice stays moist and tender. Infused with warm cinnamon and a hint of vanilla, this lightly spiced zucchini bread bakes to perfection in under an hour. It’s an easy, nutritious way to use up summer zucchini and can be stored for days of snacking! Perfect for health-conscious bakers seeking a delicious way to balance indulgence with nutrition, this recipe will quickly become a household favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups Zucchini, grated
• 1.5 cups Whole wheat flour
• 0.5 cups All-purpose flour
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Salt
• 2 large Eggs
• 0.5 cups Unsweetened applesauce
• 0.5 cups Honey
• 2 teaspoons Vanilla extract
• 0.75 cups Chopped walnuts or pecans
• 2 tablespoons Chia seeds
• 0.25 cups Coconut oil, melted

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

Grate the zucchini using the large holes of a box grater. Squeeze out excess moisture with a clean kitchen towel, then measure out 2 cups of packed grated zucchini. Set aside.

Step 3

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Step 4

In a separate medium bowl, beat the eggs, then mix in the applesauce, honey, vanilla extract, and melted coconut oil until well combined.

Step 5

Add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender bread.

Step 6

Fold in the grated zucchini, chopped nuts, and chia seeds until distributed evenly throughout the batter.

Step 7

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the zucchini bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

Once cool, slice and serve. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition Facts

Serving size	1268.8 grams (1268.8g)

Amount per serving	% Daily Value*
Calories	2719

Total Fat 141.10g	181%
Saturated Fat 60.00g	300%
Polyunsaturated Fat 4.90g
Cholesterol 372mg	124%
Sodium 2471mg	107%
Total Carbohydrate 330.60g	120%
Dietary Fiber 44.10g	158%
Total Sugars 125.10g
Protein 68.00g	136%

Vitamin D 82IU	410%
Calcium 436mg	34%
Iron 19mg	104%
Potassium 2872mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 9.5%

Carbs: 46.2%