Healthy Zucchini Bread with Honey and Greek Yogurt

Hidden veggies in a delicious treat.

If you’re craving something sweet but don’t want the sugar crash (or the guilt) that usually comes with it, this healthy zucchini bread is the loaf for you. It’s a moist, tender zucchini bread recipe that’s completely free of refined sugar, and I don’t use a drop of butter. I love a slice with my morning coffee, and it works just as well as an after-dinner treat.

I made this honey sweetened zucchini bread with coconut oil, honey, and Greek yogurt, which helped me cut way down on the fat and sugar you’d find in a traditional loaf. The best part is that it still tastes rich and sweet. I also used white whole-wheat flour instead of the usual bleached white flour to bump up the nutrition a bit. Plus, when you bake with simple, whole ingredients, you know exactly what’s going into your body.

I’ll be honest, though: I still think of this as a treat to enjoy in moderation. It’s a better choice than most store-bought cakes and bakery loaves, and at about 289 calories and 13 grams of fat, it’s a lot lighter than what you’d get at most restaurants. But it’s still dessert, and I promise it tastes just as good.

Reasons to Love This Healthy Zucchini Bread

• It’s an easy zucchini bread recipe. One bowl, a handful of simple steps, and no fancy equipment.
• It’s refined sugar free zucchini bread. Honey does all the sweetening here.
• It’s seriously moist zucchini bread. The grated zucchini and zucchini bread with Greek yogurt combo keeps every slice tender.
• It’s packed with flavor. Cinnamon, vanilla, and crunchy walnuts make this zucchini walnut bread feel cozy and special.
• It sneaks in an extra veggie. Quick breads are one of my favorite ways to add vegetables to a treat, and this healthy quick bread recipe is a great one for getting kids (and picky adults) to eat more of them. Just don’t call it zucchini bread if you’re trying to be sneaky. That’s a total giveaway!

Ingredients Needed

• 1/3 cup coconut oil
• 3/4 cup honey
• 1 egg
• 1 cup grated zucchini
• 1 teaspoon vanilla
• 1/2 cup plain, low-fat Greek yogurt
• 1 1/2 cups white whole-wheat flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 cup walnut pieces

How to Make Zucchini Bread

Wondering how to make zucchini bread that stays soft and moist? It’s easier than you’d think.

1. Preheat the oven to 325 degrees F.
2. In a large mixing bowl, cream the coconut oil and honey. Add the egg, zucchini, yogurt, and vanilla, and mix on low until combined.
3. Combine the dry ingredients, then add them to the batter. Mix on medium speed just until combined, then stir in the walnuts.
4. Spray a standard-size loaf pan with non-stick cooking spray and pour in the batter. Bake for 50 to 55 minutes, or until a fork inserted in the center of the loaf comes out clean.
5. Let the bread cool for 15 minutes in the pan before removing it, then cool completely on a wire rack.
6. Cut into slices and enjoy!

Ingredient Swaps and Additions

This whole wheat zucchini bread is pretty flexible, so feel free to make it your own.

• Flour: The white whole-wheat flour gives you the nutrition of whole grains without a heavy texture. You can use regular whole-wheat flour, but the loaf will be a little denser.
• Sweetener: Maple syrup works in place of the honey, though the flavor will be a bit different.
• Oil: If you’d rather not use coconut oil, melted butter or a mild olive oil will do the trick.
• Nuts: Pecans are a great swap for the walnuts, or leave the nuts out completely if you need a nut-free loaf.
• Mix-ins: A handful of dark chocolate chips, raisins, or dried cranberries is a fun addition. A little extra cinnamon or a pinch of nutmeg is nice too.
• Yogurt: Plain Greek yogurt keeps things tangy and moist. Regular plain yogurt can work if that’s what you have, though the batter may be a little thinner.

FAQ: Healthy Zucchini Bread

Is this a low fat zucchini bread?
It’s lighter than a classic recipe, but it isn’t strictly low fat. The coconut oil and walnuts add richness, and the Greek yogurt and honey help keep the overall fat and sugar lower than a traditional loaf.

Do I need to peel or squeeze the zucchini?
I don’t peel it, since the skin disappears into the bread. If your zucchini seems extra watery, give it a quick blot with a paper towel, but there’s no need to squeeze it out.

Can I use regular flour instead of white whole-wheat?
Yes. Zucchini bread with white whole wheat flour is my favorite version, but all-purpose flour works if that’s what you have in the pantry. You’ll lose a bit of the extra nutrition.

How do I store it?
Keep it in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. It also freezes well. Wrap the slices individually and pull one out whenever you need a quick breakfast or snack.

What other healthy zucchini recipes can I make?
Zucchini is great in muffins, pancakes, soups, and pasta dishes. If you love sneaking veggies into baked goods, quick breads and muffins are a great place to start.

Final Thoughts

If you’re after a healthy zucchini bread that’s easy, moist, and full of flavor, I hope you give this one a try. It’s become a go-to in my kitchen for mornings, snacks, and dessert, and I love that I can serve it without feeling like I’m overdoing it. It’s also great for using up garden zucchini when you have more than you know what to do with!

Similar Recipes

If you love this healthy zucchini bread, you’ll want to check out these other bakes. They’re all simple, cozy, and made with wholesome ingredients.

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