Healthy Zucchini Bread

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With or without chocolate chips, this Greek yogurt healthy zucchini bread is the BEST! Rave reviews from many!

This delicious Healthy Zucchini Bread is moist, flavorful, and packed with fresh zucchini! This bread uses better-for-you ingredients — less sugar than most zucchini breads, Greek yogurt, overripe banana, coconut oil, blended oats, and loads of zucchini, of course! We make this bread in two bowls — no stand or hand mixer required.

Try some of our other nutritious zucchini treats like this Lemon Zucchini BreadGluten-free Zucchini Muffins, or Chocolate Zucchini Bread.

Image of the healthy zucchini bread with slices stacked

Healthy Zucchini Bread

Zucchini bread has always been a favorite of mine. I love it so much that we even served cute miniature loaves at my wedding – ha!

At the wedding we served my mom’s famous Zucchini Bread recipe — everyone always goes crazy for it! While I’ll never go too long without making that bread, I make it as a dessert rather than breakfast or nutritious snack. And as a dessert, it’s not something I want to eat or feed my kids too often. But this bread? This healthy zucchini bread is aimed towards being a bread worthy of being called breakfast! While there is still some sugar in it, there is a fraction of what other recipes contain. We’re also using plenty of other healthier ingredient swaps — protein-packed Greek yogurt, oats in place of some of the flour, coconut oil, super-ripe bananas and — of course– let’s not forget we’re adding veggies to this bread in the form of zucchini! 

Does this bread taste like bananas? As far as flavor goes, the banana is not really detectable in the finished bread (unless the banana is very overripe or has a strong flavor). We use the small amount (3 tablespoons) of banana as a natural, better-for-you sweetener and binder in this bread.

Process shots-- images of the banana being mashed; the wet ingredients being combined and mixed together

Healthy Zucchini Bread Key Ingredients

Below I’ll break down some of the ingredients in this recipe and offer some helpful tips!

  • Honey Vanilla Greek Yogurt adds protein and loads of flavor to this recipe. Our favorite yogurt to use is Honey Vanilla Greek yogurt (made by Greek Gods®). I don’t recommend a low fat or non-Greek yogurt in this bread– it won’t turn out the same. While plain Greek yogurt works, the flavored yogurt adds so much additional flavor to this healthy zucchini bread without extra ingredients.
  • Oat flour. What is it? Basically just powdered oats. It adds a great texture, a different flavor, and a healthier aspect to this recipe. (See “quick tip” below) 
  • Overripe bananas. The riper the banana, the sweeter the bread (and overall the more flavorful it will be). Using a super-ripe banana makes a real difference–make sure it is covered in flecks of brown. The flecks indicate natural sugar inside.  The banana is also important for binding. 
  • Coconut oil. Make sure to get the measurement with the oil melted (not in the hardened state). Allow ample time for the coconut oil to cool down so you don’t add hot oil into the bread mixture; otherwise, it will seize up.


How to make oat flour in 30 seconds or less: All you do is blend up regular old-fashioned or quick oats in a blender until they resemble regular wheat flour. I’ve used $20 blenders and my high-powered Blendtec and both will do the trick just fine. No need to go buy oat flour; oats blend up in seconds. Unfortunately, you can not use ALL oat flour in this bread–you also need regular wheat flour. Also, if you attempt to use a different flour in this Healthy Zucchini Bread please note that it may not yield the right texture. Oat flour absorbs much more liquid than regular flour.

Process shots-- images of the dry ingredients being prepped and added to the wet ingredients; the zucchini being prepped

Healthy Zucchini Bread Tips

  • Thoroughly mash the banana. The riper the banana, the sweeter it is. We rely on that sweetness to naturally sweeten the bread without adding too much more brown sugar to it. The banana is also important for binding. Be sure to thoroughly mash the banana to a thick paste that looks like applesauce.
  • Grate the zucchini on the LARGE holes of the grater. This bread is too wet/moist with finely shredded zucchini. (I’ve tried it and was not impressed with the results.) 
  • Wring out zucchini. While we don’t want to remove too much moisture from the zucchini since it’s what makes the bread moist, we do need to remove a bit. Take a few paper towels or a clean kitchen towel and squeeze the zucchini a couple of times to get out some of the excess moisture.
  • Generously grease the bread pan.  I like to grease the bread pan with nonstick spray and then lightly dust with flour. There are few things as frustrating as trying to invert a loaf and having it fall apart or stick to the bottom. Alternatively, line the pan with parchment paper.

Process shots-- images of the zucchini being added to the batter

How To Know When This Healthy Zucchini Bread is Done

It can be tricky to know when quick breads are baked fully. There is a lot of variance in baking zucchini bread such as altitude, humidity, actual oven temperature, bread pan used, etc. Here are a few cues to look for and tips to keep in mind:

  • Preventing under-baked zucchini bread: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the bread to the oven and position the loaf in the center of the oven.
  • Visual cues for doneness: Bread has pulled away from the edges of the pan slightly and the top is caramelized and a deep brown color.
  • Physical cue for doneness: A toothpick (or fork) inserted into the center of the healthy zucchini bread comes out clean or with a couple of moist (not wet) crumbs.


Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Healthy Zucchini Bread needs to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.

Process shots-- images of the batter being added into the prepared bread pan and then being baked

Healthy Zucchini Bread FAQs

1Do you have to peel zucchini for zucchini bread?

Not at all! The skin adds to the texture and specks of color to the bread. It will cook and become fully tender in the bread once baked.

2How do I cut zucchini for bread?

Use the regular/standard sized holes on a grater to grate the zucchini. If using a large zucchini, you may want to first cut the zucchini in half horizontally.

3How many cups of zucchini do you need for zucchini bread?

This Healthy Zucchini Bread recipe calls for one cup of shredded zucchini. One medium zucchini should make approximately one cup of shredded zucchini.

4Can I make this zucchini bread into muffins?

While this particular recipe doesn’t convert perfectly to muffins, I have created a similar recipe that makes the perfect zucchini muffins. Recipe here: Healthy Zucchini Muffins

5How healthy is zucchini bread?

Traditional zucchini bread is typically filled with a lot of sugar and less nutritious oils, making it more of a dessert than a breakfast or snack food.

This recipe takes out a lot of the traditional zucchini bread ingredients and replaces them with more nutritious swaps including Greek yogurt, banana, oat flour, and coconut oil.

6How long does zucchini bread last?

Stored at room temperature, zucchini bread should stay fresh for 1-2 days. The high moisture content in this bread shortens its shelf life. Stored in the fridge, it should remain good for up to a week. When stored in the freezer, it can remain fresh for up to two months.

7How can I freeze zucchini bread?

  • Freeze the freshest bread you have. If you’ve just baked it, allow the bread to cool completely before freezing to avoid soggy bread or mold. Then cut into individual slices.
  • Wrap each individual slice of bread tightly in plastic wrap and then seal it completely in an airtight container or bag. Freeze the bag of sliced bread.
  • This bread freezes safely for 2-3 months.
  • Individual slices of this bread defrost in under an hour at room temperature and take slightly longer to defrost in the refrigerator.
  • Pro-tip: freeze leftover shredded zucchini in a freezer bag so you have zucchini on hand whenever you want to make this easy healthy zucchini bread recipe!

Process shots-- slices of Healthy Zucchini Bread

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Healthy Zucchini Bread

4.85 from 46 votes
This delicious Healthy Zucchini Bread is moist, flavorful, and packed with fresh zucchini! This bread uses better-for-you ingredients -- less sugar than most zucchini breads, Greek yogurt,super-ripe banana, coconut oil, blended up oats, and loads of zucchini of course! We make this bread with bowls, spoons and a whisk -- no stand or hand mixer required.
Print Recipe

Healthy Zucchini Bread

4.85 from 46 votes
This delicious Healthy Zucchini Bread is moist, flavorful, and packed with fresh zucchini! This bread uses better-for-you ingredients -- less sugar than most zucchini breads, Greek yogurt,super-ripe banana, coconut oil, blended up oats, and loads of zucchini of course! We make this bread with bowls, spoons and a whisk -- no stand or hand mixer required.
Course Breakfast, Brunch, Snack, Vegetarian
Cuisine American, Healthy, Vegetarian
Keyword healthy zucchini bread
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings 10 -12 slices
Chelsea Lords
Calories 279kcal
Cost $5.62


  • 8.5 x 4.5-inch bread pan


  • 1/2 cup (125g) honey vanilla Greek yogurt (we love Greek Gods brand)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/3 cup (70g) coconut oil
  • 2 tablespoons (45g) honey
  • 3 tablespoons (55g) very ripe mashed banana
  • 1/2 cup (91g) lightly packed brown sugar
  • 1/2 cup (52g) oat flour (blended oats) -- Note 1
  • 1 cup (125g) white flour or use white-whole wheat
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt (or 1/4 tsp table salt)
  • 1 teaspoon cinnamon
  • 1 cup (142g) lightly packed grated zucchini grated on large holes
  • 1/2 cup chocolate chips or chopped nuts, optional


  • PREP: Preheat the oven to 325 degrees F (162 degrees C). Lightly grease and flour an 8.5 x 4.5-inch bread pan or line with parchment paper and set aside. Melt the coconut oil and then set aside to cool back to room temperature. (Measure coconut oil in melted not solid state.)
  • ZUCCHINI PREP: Wash and dry the zucchini. Grate on the large holes of a grater. Place on 2 sheets of paper towel or a clean kitchen towel and squeeze 1-2 times. We don't want to remove too much liquid, just a bit. Set aside.
  • WET INGREDIENTS: In a large bowl, combine Greek yogurt, vanilla extract, 1 large egg, coconut oil (melted, but cooled), and honey. In a separate small bowl, thoroughly mash the overripe banana to the consistency of applesauce. Add the mashed banana and brown sugar to the bowl. Briskly whisk ingredients together until smooth and combined.
  • DRY INGREDIENTS: In a separate medium-sized bowl, stir together the oat flour (See Note 1), white or white-whole wheat flour, baking soda, salt, and cinnamon.
  • ADD ZUCCHINI: Add the dry to the wet and mix a few times before adding in the grated zucchini. Add chocolate chips or nuts, if desired. Mix until ingredients are just combined. Overmixing will result in dense bread.
  • BAKE: Use a spatula to scrape every bit of the mixture into the prepared pan and smooth the top with the back of the spatula. If desired, press a few more chocolate chips in the top here. Bake for 40-50 minutes or until a toothpick, when inserted into the center, comes out clean or with a few moist crumbs and the bread has begun to slightly pull away from the sides.
  • COOL BREAD: Remove from the oven and allow to cool for 15 minutes and then remove from the bread pan onto a cooling rack. Let the bread fully cool before cutting into the bread. (It's a bit crumbly right out of the oven.) Cut with a very sharp serrated knife.
  • STORAGE: This bread stores 1-2 days at normal room temperature (wrapped tightly/stored in an airtight container). After 3-4 days, this bread is more prone to molding because of the ingredients used and the overall moistness of the bread. Warm the refrigerated (unwrapped) slices in the microwave for 5-10 seconds. Freeze any leftover slices for up to 3 months (individually wrapped and then placed in a zip-top bag). To thaw, set out wrapped slices at room temperature for about an hour.


Recipe Notes

Note 1: Oats: I use regular old-fashioned or quick oats and pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl. The measurement should be taken after the oats are blended, not before.
Nutrition information does not include the optional nuts and chocolate chips.

Nutrition Facts

Serving: 1serving | Calories: 279kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 244mg | Potassium: 189mg | Fiber: 2g | Sugar: 16g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. This loaf is in my oven right now and it’s my first ever zucchini bread! Can’t wait to see my dad’s reaction when he discovers I stuffed his afternoon snack full of green goodness.

    P.S. I adore the lighting in these photos, so soft and true-to-life

  2. 5 stars
    I made this recipe today (doubled it), and the only change I made was to use half whole wheat flour, and half all-purpose. Awesome bread! I had some very ripe bananas, so it worked out perfect to use a big zucchini from the garden with it. I was wondering if I could substitute coconut palm sugar for the brown sugar next time.

    1. Awesome! So glad you enjoyed this! And glad it worked well with the different flours 🙂 I’m not sure on that sugar substitute as I haven’t tried it for this recipe and don’t have tons of baking experience with coconut palm sugar. Sorry to not be of more help! If you do try it, I’d love to hear the results!

    2. I have made this 3-4 times and substitute 1/2 cup coconut sugar for brown sugar each time I make it. I love it and I have received raving reviews about the bread. Of course, I referenced back to this link and explained the changes I made to the recipe. I hope that helps in your future baking.

  3. 5 stars
    Made this last night and doubled the recipe so I could ship some off to my son and bring some into work. It was perfect!! I used Splenda brown sugar, fat-free Fage greek yogurt, and added 1 tsp of baking powder because I always think that will prevent it from being too flat. Made one batch as muffins and one batch in 7X11 (I think) baking dish. Again, is was perfect and everyone loved it and asked for my recipe.

  4. My garden is bursting with zucchinis so I made this bread for the first time today. Holy Zucchini! It’s delicious!!! My picky little rascals loved it and my picky husband loved it, (minus the chocolate chips in his loaf). It’s so good, thank you for sharing.

    1. Haha!! “Holy Zucchini” — so glad you enjoyed this bread 🙂 Thanks so much for the comment!

  5. 5 stars
    I made this bread today. It is delicious! I replaced the chocolate chips with roasted sunflower seeds, but it´s still perfect! Thank you for this recipe, Chelsea. Best regards from the Czech Republic 🙂

  6. This recipe looks great. I have a TON of zucchini and was wondering how you thought it would change the recipe if I added a cup and a half of zucchini (or more?) instead of just a cup?

    1. I’m not quite sure since I haven’t tried it. I always say it’s best to stick to the recipe since that has been tested. However, it may work and be great 🙂 Sorry to not be of more help! Please let me know if you end up trying something different!

  7. 4 stars
    Nice recipe! Making it a second time and doubling the batch.

    I used grapeseed oil since I didn’t have any coconut oil.
    For try #2 I’m going to make muffins instead of bread, b/c I have monster size zucchinis and super mushy bananas, which I believe made it overly moist the first time… took forever to cook through.

    That said I’m thrilled about this recipe and spouse loved it too.

  8. 5 stars
    Lovely. It was moist and delicious. Did not have dark chocolate so I used milk. I will be buy dark to make this again! Do you have any nutritional information on it?

    1. So great to hear! Thanks for the comment Shawn! 🙂 I don’t have nutritional information for this bread right now. I’ll work on getting it!

  9. 5 stars
    I absolutely LOVED this recipe. Very easy and pretty full proof with all of your comments and hints:) I did it without the chocolate.

  10. Looks delicious! What do you think about subbing regular plain yogurt for the Greek yogurt? Don’t have any on hand right now and would really like to make this tonight! Thanks 🙂

    1. Hey Stephanie! I haven’t tried this bread with regular yogurt I can’t say for sure. Greek yogurt tends to be thicker and creamier than regular so it may affect the taste and even the texture slightly if you switch. That said, I think it should work okay. Sorry to not be of more help!

  11. What would be the bake time if I made this into muffins? Would it make 12 muffins? Also, would it be ok to add some frozen blueberries instead of chocolate chips? If I only used 1/4c coconut oil, would I need to make any adjustments? I have tried other recipes using 1/3c and I find them to be too oily feeling. Also, do you need the sweetness of the vanilla yogurt, or just the vanilla flavor (if I were to sub plain greek and a little extra vanilla extract)?

    1. I haven’t tried making this recipe into muffins so I can’t say for sure. I do, however, have two other zucchini muffin recipes on my blog if you search in the search bar for them they will come up 🙂 I’m also haven’t tried any of your other adjustments so I really can’t say for sure how they will work out. The frozen blueberries should be okay but you will likely have a much moister bread (I would think fresh berries would do better). I can’t say what would happen if you reduce the coconut oil as I haven’t tried it with only 1/4 cup. And the plain Greek yogurt should be okay but I do think the vanilla Greek yogurt adds a lot of sweetness and flavor (more than vanilla extract adds). Sorry to not be of more help!

      1. Hi Chelsea,
        Just wanted to report back after trying this recipe in case anyone else would like to make them into muffins. The adjustments I made to the recipe were: I only used 1/4 c. coconut oil, I added several handfuls of frozen blueberries instead of chocolate chips and made them into 12 muffins baked for 5 min. @425 and 13 min. @350 and they were awesome! Very moist and flavorful. Also, I used thawed frozen shredded zucchini from the garden. I will definitely be making these again and am going to try out some of your other muffin recipes, it is hard to find good ones! Thanks for all of your feedback to my many questions. 🙂

        1. Hey Robin! Thanks SO much for coming back and sharing with others what you tried — I’m sure there are many that will be grateful! So glad they worked and were delicious — I love the idea of doing blueberries with the zucchini!

  12. I made these a couple of weeks ago and have been wanting to make more ever since. They were delicious and I am not always one to try something new but trying to be a little more adventurous. I used oat bran and half whole wheat and half white flour and again they were delicious, moist and love the fact that they have just some chocolate to help my sweet tooth. I also made them into mini loaves instead of one large loaf. thanks for the recipe and look forward to finding more treats on your site.

    1. SO glad to hear you enjoyed this bread! And mini loaves are the BEST! Thanks so much for your comment 🙂

  13. Thanks for the recipe! I made it with plain greek yogurt and I added half a vanilla bean. I used dark chocolate chunks and it came out great! My banana had been previously frozen, so was maybe a little more watery that fresh banana would be.

    I made a second loaf without chocolate, also adding half a vanilla bean. Instead of using 1/2 cup brown sugar, I did a 1/4 cup plus 2 tablespoons of maple syrup. I also added about a tsp of freshly grated nutmeg. Baked 47 mins. This was SUPER moist and fell apart a tiny bit coming out of the pan, but I think that was because I didn’t grease it well enough. If you’re looking to make the bread less sweet, but still full of flavor, these substitutions worked out well.

    1. Thanks so much for leaving a comment Christina! And especially thank you for sharing your substitutions that worked well 🙂 I appreciate it as I’m sure many other readers will too! Glad you enjoyed this bread!

    1. I haven’t tried substituting coconut sugar for brown sugar so I can’t say. And I prefer the vanilla Greek yogurt, but I don’t think you’ll be missing out on tons of flavor by using plain. Hope that helps 🙂

  14. Awesome recipe, thanks for sharing! Love, love that there’s no vegetable oil in it. I’m making it now and wondering if almond flour could be substituted for the oat flour? Thank you! ?

    1. Thanks Stacey! I’ve never tried almond flour in place of the oat flour so I can’t say for sure, but I don’t see why that substitution wouldn’t work! Thanks for the comment 🙂

  15. I made your recipe with no substitutions. It’s amazing. Everyone loves it! Can you please tell me how to make it with the cream cheese swirl???? I love cream cheese : ) Thank you.

  16. 5 stars
    Outstanding! My teenage boys gobbled this up. Found you on the web, you have created a devotee with just one recipe. Can’t wait to see what else you have.

  17. I tried this recipe over the weekend because it looks phenomenal! I followed the recipe exactly and my bread tasted great, but didn’t quite bind. It was very moist and wouldn’t hold together when I tried to slice it. I want to try this again and hopefully have it come out right. Any suggestions?

    1. I recommend drying out the zucchini before adding it in as that is probably the reason it was so moist. You also could add some more flour or make sure that when you measure your flour the measuring cups are completely filled to the top and not loosely measured 🙂 It could also just be an altitude issue and perhaps a longer baking time could help. I hope these ideas help 🙂 Thanks for the comment!

  18. 5 stars
    I loved this recipe! I didn’t have any bananas in my house, but I did have applesauce. To hold the bread together without the banana I put in 2 tablespoons applesauce and 1 tablespoon egg whites. The bread turned out so fluffy and light! I will definitely be making this one again!!

    1. Yay! So glad to hear you loved this! And great idea to use some more applesauce and egg whites 🙂 Thanks for the comment!!

  19. 5 stars
    Love this recipe! I doubled up the ingredients to make 2 loaves. I put the loaves in the oven and started cleaning up the counter, and to my dismay I realized that I left out an egg!! Thank goodness I decided to use the whole banana to mash, so it still turned out nice and moist lol! I haven’t baked in a few months and this definitely reminded me of how fun it is to bake. Glad that I came across this recipe, it’s definitely going to be a regular in my kitchen. 🙂

    1. Oh this comment makes me so happy!!! I am thrilled you enjoyed this bread and enjoyed baking it 🙂 Thanks so much!

  20. Thank you for this recipe! I love zucchini bread, but not all the extra calories and fat from the ‘dessert’ type. This bread was flavorful, moist and perfect in every way. I didn’t add the chocolate or any nuts. I did add an tablespoon of banana and an extra pinch left so of zucchini. Yumm!

    1. So great to hear you enjoyed this!! (And even without the chocolate :)) Thanks for your kind comment Val! 🙂

  21. Just a thought, as I made this quickly and didn’t have time to read through like a good baker 🙁 But I added the zucchini before reading the part that mentions making sure it is thoroughly dried. Might be helpful to have this as a note in your ingredients section, and not after “Stir in zucchini’… Popped it in the oven just now, hopefully it doesn’t turn out to soggy!!

    1. Thanks for your feedback, I’ve updated the recipe 🙂 Hopefully you enjoyed the bread! I don’t always wring out my zucchini (only if it seems excessively “wet”) and it’s usually great 🙂

  22. 3 stars
    Thanks for posting this recipe. I tried it today, but mine came out a bit too moist and oily. I think I can cut back on the coconut oil, since there is greek yogurt and bananas. I love the ingredient list, but it took a long time to bake for me…over 50min on 325 degrees…and it still came out a bit too moist. It was pretty tasty though.

    1. Thanks so much for your comment Elaine!! You can absolutely cut back on the coconut oil 🙂 I’m not sure if you did, but you could also try and squeeze out any excess moisture in the zucchini as that may be making your bread extra moist 🙂 Thanks for trying this recipe!

  23. 5 stars
    The greek yogurt zucchini bread looks great! I try this recipe for my kids next weekend. I’m sure they will love it And I feel better as I know it is healthy food. Thanks

  24. 5 stars
    UNBELIEVABLE!! It was SO freaking good. I made it exactly like the recipe said, but made two small loaf pans… one with chocolate chips one without. Both were delicious. I printed this out and will LAMINATE It it was so good. Heading to the store to buy another zucchini!! THANK YOU!!

    1. Haha this comment made my day!!! Thank you so much for trying this recipe and coming back to review it 🙂 So thrilled you loved this!

  25. 5 stars
    This zuchinni bread is absolutely delicious! I’ve made it 3 times so far and by the 3rd time, used less sugar and a little more banana and it still turned out great! I’ve used chocolate chips 1x and walnuts the other 2x- all YUM! My family (3 kiddos- 7 yr, 5yrs, 3yrs and husband) can’t get enough! Thank you for sharing your recipes!

    1. Oh that is SO great to hear! I’m so happy this is a hit with the whole family! Thank you for the comment Elizabeth 🙂

  26. Just made this and it turned out great!! I will be making this again for sure. Thanks for the great recipe 🙂

  27. 5 stars
    Love this bread! Never had zucchini bread before. And it’s delicious! Also didn’t have bananas so I used yams! Which turned out perfectly.

  28. Have you tried coconut flour with this recipe or any of your others? Can’t wait to try this recipe! Zucchini bread with chocolate is my fav!

    1. I haven’t experimented much with coconut flour, sorry Peggy! I do know it absorbs liquid a lot more than regular flour though, so if you try it, use less than the recipe calls for. I hope you love this recipe 🙂

    1. I’ve never tried freezing it so I can’t say for sure, sorry 🙁 It’s always gone within a day or two at my home 😉

  29. Would love to know if one could use rice flour instead of normal flour as my daughter is glucose intollerant. She is also lactose and sugar sensitive but can eat yogurt, could I swop the sugar for stevia or veg glycerine? Super excited to try this out in sunny South Africa!!!

    1. I’m sorry Marielle, I’ve never experimented with rice flour so I’m really not sure how it would change over in this recipe. Wish I could be of more help, but hopefully someone else can chime in!

  30. I just made this but I used avacado instead of banana. It’s delicious! Thanks so much for the recipe. Ka

  31. Made these yesterday for an office bake sale/baking competition. Everyone loved them and I won! They were moist and delicious- not to mention healthy! It’s a keeper for sure! I tripled the recipe and ended up using about 3 1/2 cups of zucchini and it was fabulous! Thanks for the amazing recipe!

    1. Hey Nath! Thank you for the comment, that makes my day to hear that it was so well enjoyed and that you won the competition! 🙂 Thank you 🙂

  32. I just made this fantastic zucchini bread. It was my first time making zucchini bread, so I was a little worried (I’m not what one would consider a good cook). This bread was the moistest thing ever. I didn’t exactly follow the recipe to a T…… I’m just a rebel that way. I used a whole banana and a whole medium zucchini. I pulsed all of the wet ingredients in my Ninja, including the shredded zucchini which I added to the Ninja very last. Just poured the wet stuff on the dry stuff, hand mixed it a little bit, then baked. The bread turned out super delicious and it’s going to be quite a challenge to keep from eating it all myself!

    1. I’m thrilled to hear this was such a big hit! Thank you so much for the comment Toni! 🙂

  33. 5 stars
    This is a fantastic recipe!! I made it last night and ate more of it than I care to admit! My kids love it too!! Hooray for healthy baking! I’d love to know the nutritional info on it if you have it! 🙂

    1. Thank you so much Heather! I’m thrilled this was so well enjoyed 🙂 And unfortunately I don’t have nutrition facts on this bread, but My Fitness Pal is a great resource! 🙂

  34. 5 stars
    Absolutely delicious. I used buckwheat flour instead of white flour, coconut sugar instead of brown sugar & left out the chocolate chips – worked out beautifully. I’m always on the lookout for new healthy recipes & this one is a definite keeper. Can’t wait to try some of your other recipes.

    1. Yay! So happy you enjoyed this bread!! Thanks so much for the comment Kat 🙂 And I hope you love whatever you try next!

  35. 5 stars
    I made the bread today…It’s AWSOME!!!
    I love the fact, that you cut out most of the fat and sugar, with healthier options. Thanks for that great recipe.
    I will be making this more often.
    I e-mailed the recipe to my sister in Germany. I will let you know how hers turned out.
    Thanks again, Renate

    1. So thrilled to hear you enjoyed this recipe so much! Thank you for the sweet comment Renate! Hope you sister loves it as well!

  36. So I made this today, and accidentally made some changes. I doubled the recipie, used plain nonfat Greek yogurt, unpacked brown sugar, an extra egg yolk, a total of three cups of shredded zuchinni, no chocolate chips, a bit over half whole wheat flour, and completely omitted any oil. Baked it at 325 degrees in a 13×9 inch pan for 40 minutes. I was scared that I had changed it up too much, but it turned out great and even healthier!! Thanks!!

  37. 5 stars
    Thanks for this healthy zucchini bread recipe! I just made it today and it was delicious; my kids asked for seconds. I will definitely make it again.

  38. 5 stars
    Made this last night and it is wonderful: great crumb, moist but not gummy or oily like many other recipes I’ve tried. I loved the spice from the cinnamon (and the ground ginger I added) plus the crunch from some chopped pecans. I omitted the chocolate and for once didn’t miss it. Will surely make this again!! Thanks for the recipe.

    1. I’m so thrilled to hear you enjoyed this bread! 🙂 And the ginger and pecan addition sounds amazing! 🙂 Thanks for the comment Heidi!

  39. I made this without the oil, used white whole wheat, and it was still very moist. Thanks for a great recipe.

  40. Can blackberries be added to this recipe and what would they replace or would they replace any ingredient

    1. I don’t see why not! 🙂 And I wouldn’t replace anything just add them in. I would stay away from adding any frozen blackberries though

  41. 5 stars
    Wonderful taste and texture. I used one zucchini and one banana, adding extra flour for the extra moisture. I did have to bake it longer – maybe 20 min. longer – just kept checking and adding more time.

  42. 5 stars
    I made this last week and it barely lasted 2 days in my house with just me and my husband eating it (*whispers* I ate most of it, lol). I hate bananas so I usually try to find a substitute, but I decided to go ahead and use it in this recipe. I could still taste a hint of banana (I really despise them so I guess my palate is very sensitive to their taste), but it wasn’t overwhelming. I used Vietnamese cinnamon, which came through nicely and gave it a wonderful flavor. I also used non-fat yogurt and white wheat flour. Healthy, moist and delicious! I’m going to make another batch today. Thanks for the recipe! 🙂

    1. Haha! I am so thrilled that you both enjoyed this recipe Dee Dee! 🙂 Thanks so much for the comment! 🙂

  43. Chelsea, I just made this recipe and it is hands down the BEST zucchini bread I have ever tasted! I ground old fashioned oats into flour and used all purpose flour and walnuts i. I might try the dark chocolate next time. I am SOOOOO glad that I doubled the recipe. I know it won’t last very long!!!

    1. Yay!! That makes me so happy to hear Alice! 🙂 Thanks so much for the kind comment and review!

  44. 5 stars
    I’ve made this recipe several times now. It is delicious and nutritious for me and my family. I especially like to keep it on hand for my 1 year old boy who eats it almost daily! The only thing I do differently is add an extra half cup of zucchini and I don’t squeeze the water out because I like it extra moist. Thank you for an awesome recipe!!!

    1. You are so welcome Kathleen! I’m so thrilled that you and your family have enjoyed this bread 🙂 Thanks for the comment and review!

  45. 5 stars
    I am a regular baker but I’ve never baked with zucchini so I was a little scared. However, after reading all the great reviews I decided to give this recipe a try. Wow this zucchini bread is delicious and super moist and I love the fact that its healthy! The only thing I changed was I used 1/4 brown sugar and 2 tblsp pure organic maple syrup and 1 tsp nutmeg. Thanks for sharing your great recipe and I will definitely be making this again and again! This is definitely my go to Zucchini bread recipe!

    1. YAY!! I’m so thrilled to hear your first experience with zucchini baking was such a huge success! Thanks for sharing your adaptations and for giving this a try 🙂 I appreciate your comment Cristina!

  46. 5 stars
    Just made this and it was delicious! I doubled the recipe and really wrung out the zucchini to get rid of any excess water. I love the coconut oil instead of butter and the greek yogurt to make it healthier. I added some chopped pecans and milk chocolate chips. It turned out so good. Mmmmmm…..

  47. How can I substitute oat flour for all purpose flour? Is it a 1:1 substitution?

    How can I substitute sugar for honey? Will I need to adjust for the moisture?

    If I wanted to add less sugar/honey and more bananas, what proportions would you suggest?

    How can I substitute all purpose flour for spelt flour?

    1. I’m so sorry Rs, I can’t answer all of your questions because I’ve never tested these flours or sugar substitutes in this bread. I can tell you that oat flour and all purpose flour is not a 1:1 substitution; oat flour absorbs a lot more liquid than regular flour. I also know if you add more bananas you’ll have to compensate with more dry ingredients. Wish I could be of more help.

  48. 5 stars
    I just made this and it ended up coming out more like a bread pudding than a bread, BUT it is fantastic. I made a few changes, which is I’m sure the culprit for making it turn out like bread pudding lol. Instead of using the mashed bananas (since mine are not close to ripe yet) I used apple sauce, a little more than 3tbsp, probably almost 4) I also substituted the egg for chia egg (1tbsp chia seeds + 3 tbsp water)… I added nutmeg because I always use nutmeg in zucchini bread) And when I got to the end it seemed extremely dry. Usually the batter is waaaay more liquidy when making zucchini bread so I felt like it definitely needed something to thin it out. So I added about 4 tbsp melted butter. That didn’t help enough so I just eye-ball added some vanilla flavored almond milk, which was a risk, but it still came out great!! I’d say I added about half a cup of almond milk to the mix. It still wasn’t very liquidy, but I wanted to trust the recipe and not change it too much. It is still holding firm enough to slice, but it was so jiggly that I decided to just mush my slice all up to make pudding because it was so jiggly haha!!! It came out great. Next time I may try to trust the recipe to the T just to see how it comes out your way!!! Thanks Chelsea. I’m new to the site but I think I’ll be keeping up with your recipes from now on 🙂

    1. I’m so happy you liked it even though it was more like pudding!! The final batter is actually pretty thick before putting it in the oven, so if you try it again, don’t be wary of that batter! 😉

  49. 5 stars
    Hello! I just made this last night and it came out great despite a few bumps along the way. So…. bump number 1: I had started mixing all the wet ingredients when I realized I had no eggs! As a substitute I used flaxseed and water… I think the ratio may be 1:3 (1 tablespoon of flax seed to three tablespoons of water) and since I was making a double batch I did 2:6. I had to mix it for about 4 minutes so that it became a thicker consistency. Bump number 2: after I mixed the wet ingredients into the dry I found the batter to be very thick and dry so I added in almond milk to loosen to consistency and then added some more in after I added in the zucchini and chocolate chips. I also added in at least another tablespoon of mashed banana since I had some extra left over from mashing two whole bananas. It came out perfect! (baked for closer to 50 minutes)

  50. I’ve tried some of your other recipes and they were great! This one looks really good, but I am wondering if I could I use almond yogurt instead. I like the Kite Hill brand as it has great taste and nice consistency. Also, would it be ok to only use oat flour?

    1. I’ve never experimented with almond yogurt so I’m not sure how it would work in this recipe. I do know that all oat flour doesn’t work unfortunately.

  51. 5 stars
    I made this last night and it was wonderful! So easy too. To cut down a bit on the fat I replaced about 1/2 of the coconut oil with unsweetened applesauce. I used white whole wheat flour plus the oat flour. Also used plain greek yogurt but added extra vanilla extract (about 2 1/2 tsp total). I had 1/2 of a medium banana in the freezer so I used that instead of measuring out the 3 tbsp. Baked about 41 mins. All in all I’m shocked at how moist and delicious this turned out!! I’ve tried to make healthier quick breads and they always seem to be missing something. Not this one!! I shamelessly ate 1/4 of the loaf in on sitting!

  52. 5 stars
    I’ve made this bread numerous times (added dark chocolate chips and walnuts) and it’s fantastic. Don’t over mix though or it will be dense (did that the first time).
    Question: I was thinking of substituting pumpkin for the mashed banana to make it more fall-like for a Thanksgiving dessert. Do you think that would work ok?

  53. I made this the other day, and it turned out great. Even my picky SO liked it.

    Because I’m a rebel (and didn’t have banana), I subbed the 3 tbsp banana with 3 tbsp unsweetened applesauce + 1 tsp ground flaxseeds (a common binding agent/egg replacer for vegan recipes is 1 tbsp ground flaxseeds + 3 tbsp water). I used spelt flour instead of ground oats and maple syrup instead of honey. Then I threw some chopped walnuts to the batter and sprinkled chocolate chips on the top. I’ll definitely make this again. I’ll try the ground oats next time, since they are cheaper than spelt!

    1. Heyy way to work with what you got! That sounds awesome! I’m so glad you enjoyed it!! 🙂

  54. 5 stars
    This stuff is so good!! And we even left out the brown sugar to make it a little more healthy!! And added a little nutmeg and all spice!! So yummy! Thanks for the great recipe!

  55. 5 stars
    This was definitely the best zucchini bread I’ve ever made. I made it with tiny chocolate chips, which worked really well, and I used a full teaspoon of salt. So moist! It lasted less than 24 hours. Planning on making two more in the near future!

    1. Ahh this makes me so happy! It lasts about 10 minutes at my house so I can completely understand! Thanks Jennifer! 🙂

  56. 5 stars
    I came upon this recipe today! My only tweaks were: half maple syrup, half unbleached sugar in place of the honey, I did half coconut oil and half olive oil, and semisweet chips. I added about a 1/4 cup whole milk to the recipe (which I quadrupled) in order to slightly thin the batter for muffins. I had enough batter for 24 muffins and a loaf pan. I baked the muffins at 325 for 25 minutes, the loaf took 55 minutes. YUM!! Big hit with me, my hubby, and my 20 month old daughter.

  57. I followed the directions closely and made sure to really dry out my zucchini and I added a little cardamom and a teaspoon of ground flax and chia seeds but my loaf did not brown well and baked up pretty gummy 🙁

    1. You added quite a few things; I would say that’s likely the reason it ended up gummy; especially with adding chia seeds (chia seeds become gummy in liquid)

  58. Question: for the oat flour blended oats, am I correct to understand that you just blended up oats or is there something called oat flour blended oats?

  59. 3 stars
    The flavour on these was great, i just wasn’t a huge fan of the consistency. I made two batches and tried to follow the recipe perfectly on the second one just to see, and found them both to be overcooked on the outside but rather gummy in the middle.

    1. Hmm, that shouldn’t be the consistency on this recipe! I’d love to troubleshoot with you; Is your oven calibrated? Any ingredient changes made? Is your zucchini overly watery (if so, I’d recommend wringing it out beforehand to remove some of that extra moisture!)

  60. I’ve been given two exceptionally large Zucchini. I’m bound to share it. Found your recipes this morning. They look yummy and I surely have enough Zucchini to try them all. Will let you know how they turn out.
    Thanks a bunch! Sally/ imgrammyd

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