You know I love finding ways to make classic treats a little better for us. Today, I’m sharing two fantastic zucchini bread recipes that fit right into that idea. Zucchini is amazing because it adds so much moisture without needing extra oil, and it’s a great way to sneak in some veggies.
I’ve got options for those who like a lighter, nutty bread and for anyone craving a bit of chocolate. Both are simple to make and perfect for a healthy breakfast or an afternoon snack. You’ll love how easy these are!
Jump to Recipe:
Healthy Almond Flour Zucchini Bread for a Light Treat
This healthy almond flour zucchini bread is a delicious way to enjoy your vegetables. It’s moist, flavorful, and a great choice for breakfast or a snack.
The almond flour gives it a lovely texture, and the zucchini adds natural moisture, making it truly special. 
Key Ingredients & Almond Flour Baking Tips
- Almond Flour Use: Almond flour gives a soft texture and adds protein. Make sure you use fine almond flour, not almond meal, for the best results in this zucchini bread.
- Grated Zucchini Prep: Don’t squeeze out all the water from your grated zucchini! It adds essential moisture to the bread, keeping it from drying out.
- Sweetener Options: You can use your favorite sugar alternative like erythritol or stevia if you want to keep this zucchini bread low-sugar.
What You Need for Almond Flour Zucchini Bread
- 1 ½ cups almond flour
- ½ cup granulated sugar (or sweetener of choice)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsweetened applesauce
- 2 tablespoons melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped walnuts or pecans (optional)
⏱️ Time: Prep: 15 mins, Bake: 45-50 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make Healthy Almond Flour Zucchini Bread
Step 1: Get Ready to Bake
Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5 inch loaf pan with parchment paper or grease it well. This makes sure your zucchini bread won’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, mix together the almond flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir these well so everything is evenly distributed.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk the eggs, applesauce, melted coconut oil, and vanilla extract until they are smooth and fully combined.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter. Then, fold in the grated zucchini and any optional nuts you are using.
Step 5: Bake the Bread
Pour the batter into your prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool Down
Let the bread cool in the pan for 10 minutes before removing it to a wire rack. Let it cool completely before slicing and enjoying.
📝 Final Note on Zucchini Bread Storage
Store your zucchini bread at room temperature in an airtight container for up to 3 days. If you want to keep it longer, store it in the fridge for up to a week.
Healthy Chocolate Zucchini Bread Recipe for a Sweet Fix
This healthy chocolate zucchini bread is a simple and delicious treat. It hides vegetables so well that even picky eaters might not notice.
It’s perfect for chocolate lovers and a wonderful way to use up extra garden zucchini. 
Chocolate Zucchini Bread Tips & Ingredients
- Cocoa Powder Choice: Use unsweetened cocoa powder for the best chocolate flavor. Dark cocoa powder works well too if you like a deeper chocolate taste.
- Extra Chocolate: Adding a few melted chocolate chips to the batter or sprinkling them on top before baking makes this chocolate zucchini bread extra rich.
- Zucchini Moisture Benefit: The zucchini keeps this bread super moist, which means you don’t need to add much extra oil. It’s a natural way to make baked goods soft.
What You Need for Chocolate Zucchini Bread
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar (or coconut sugar)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but good with chocolate)
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chocolate chips (optional)
⏱️ Time: Prep: 15 mins, Bake: 50-55 mins🍽️ Yields: 1 loaf (8-10 slices)
How to Make Healthy Chocolate Zucchini Bread
Step 1: Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients Well
In a large bowl, combine the whole wheat pastry flour, cocoa powder, sugar, baking soda, salt, and cinnamon. Stir until everything is fully mixed.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the eggs, applesauce, milk, and vanilla extract until the mixture is smooth and consistent.
Step 4: Mix Batter and Zucchini
Pour the wet mixture into the dry ingredients. Mix until just combined; don’t overmix. Gently stir in the grated zucchini and any chocolate chips you’re using.
Step 5: Bake Until Done
Pour the batter into your prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean. A few moist crumbs are okay for chocolate bread.
Step 6: Cool Completely
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
📝 Final Note on Freezing Chocolate Zucchini Bread
This chocolate zucchini bread freezes well. Wrap individual slices tightly in plastic wrap, then wrap them again in aluminum foil. You can freeze it for up to 3 months.