A clean eating zucchini bread recipe? Yes please!
It’s February. It’s cold out, and the garden is giving me anything but a surplus of zucchini right now. But as I made this clean eating zucchini bread, I thought back to this past summer to one particular day. I was sitting on the patio watching my son tumble and fumble his way through the garden.
I watched him as he inspected a ladybug sitting on a leaf. He got so close on his hands and knees, they nearly bumped noses. Not an ease thing to do with a ladybug.
He poked it in the behind, and it buzzed away angrily, upset to have its lunch disturbed in such a rude and unceremonious manner. He giggled, and moved onto a spot in the ground next to a zucchini plant that was heavily weighed down with fruit just begging to be picked and rescued from the hot summer sun.
The earth was moist from a recent morning watering, so he happily settled in and began to dig. He wasn’t digging for anything in particular, but he ended up finding a worm. He pulled it up, took a close look, sniffed it and looked back at me with an expression that seemed to say “I just bit into a really sour lemon, Mama”. All he could say as he held up that worm was, “dirty“.
He’s been dirty ever since.
Yep, my kid loves to be in the garden. He loves to help, loves to dig, loves to use the tools, and especially loves to pick the fruits and veggies. He takes his job very seriously. We had to check the zucchini nearly every morning to see if one was ready to bring in that day. It was a good summer.
I knew this would be a fantastic recipe the second I had all the ingredients mixed together. Even in its uncooked state, the batter smells absolutely divine!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Persimmon Bread Recipe
- Clean Eating Grain Free Irish Spice Bread Recipe
CLEAN EATING ZUCCHINI BREAD RECIPE:
If you love zucchini bread, this delicious, healthier version is perfect! It makes a great gift too!
- 2 cups whole wheat flour
- 2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 2/3 cup honey
- 1 cup grated zucchini (about 1 large zucchini)
- 2 tbsp. apple sauce (unsweetened)
- 2 tbsp. oil (+ extra for oiling the pans)
- 1 large egg
- 1 large egg white
- 1 tbsp. lemon zest
- 3/4 cup plain yogurt
Preheat oven to 350 degrees F.
Oil 2 medium loaf pans with olive oil (use a mister if you have one), or 1 large loaf pan.
In a medium-sized mixing bowl, whisk together the flour, baking soda and nutmeg.
In a large mixing bowl, whisk together the honey, zucchini, apple sauce, egg and egg white, olive oil, lemon zest and yogurt. Mix well.
Using a wooden spoon, stir the flour mixture into the wet mixture and blend well.
Pour the batter into the loaf pan and place in the oven.
Bake for 50-60 minutes or until a cake tester comes out clean.
Note: You may need to cover this loosely with foil if the top starts to get to brown.
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Ali says
February 28, 2011 at 9:08 amOh YUMMY!!!! I loved waking up to this recipe in my inbox 🙂 Zucchini bread if one of my FAVORITES! Can’t wait to try this–thank you thank you!
The Gracious Pantry says
February 28, 2011 at 12:52 pmAli – Glad I could make your day a little brighter! Enjoy!
Brooke says
February 28, 2011 at 10:47 amIs there anything you recommend for a substitute for the yogurt? Looks delish!
The Gracious Pantry says
February 28, 2011 at 12:52 pmBrooke – That depends on what kind of substitute you need. Do you need something completely dairy free, or just a different type of dairy?
Mandy says
February 28, 2011 at 4:14 pmJust a tip I learned – zucchini can be really moist and full of water. The first time I made a zucchini loaf (one from CE Mag – with zuc and apples) it turned out to be a soggy mess. the other day I made chocolate cupcakes with a HUGE marrow from a friends garden but squeezed out lots of the water and the brownies turned out perfect. I literally just put a big handful of grated zuc in my hands and squeeze but I am sure the better way is with cheesecloth 🙂
The Gracious Pantry says
February 28, 2011 at 8:42 pmMandy – What an excellent suggestion!! Thank you!
Laurie Kramer says
February 28, 2011 at 5:53 pmJust made this bread—oh, so yummy!! I didn’t have plain yogurt, so I used vanilla–still came out just as good. I used one loaf pan and didn’t realize that my oven is a little on the hot size so the top got a bit darker than I wanted, but didn’t ruin the taste. Thanks, as I was wondering what to do with one lonely zuchhini!!
The Gracious Pantry says
February 28, 2011 at 8:44 pmLaurie – Fabulous! Mine got a little brown on top too, but it was still really tasty! Glad you got to use that one little zucchini!! 😉
Libby says
March 1, 2011 at 9:52 amwhat about banana bread? Could you substitute banana for zucchini?!
The Gracious Pantry says
March 1, 2011 at 9:56 amLibby – Hmmm. That’s a good question! I haven’t tried it, but I don’t see why not. Try it with equal amounts of banana. Should be good!
Desiree says
March 1, 2011 at 1:54 pmumm..im confused..it says that it makes one loaf but you say to oil two med loaf pans…lolz
The Gracious Pantry says
March 1, 2011 at 2:15 pmDesiree – Oops! All fixed. Thanks!
Jen says
March 2, 2011 at 9:45 amLooking forward to trying this. We are always given zucchinies from our friends’ gardens in the Summer & I love zucchini bread.
The Gracious Pantry says
March 2, 2011 at 11:58 amJen – I hope you enjoy it!
Jenn says
March 5, 2011 at 3:21 pmOooh, I cannot wait to try this. I heart zucchini bread!!!
On a side note, I enjoy looking through your blog. I am a frequent visitor, first time commenter.
Can I make a request for a lemon poppy seed muffin??? My son loves them, but I have not found a clean version!!!
The Gracious Pantry says
March 5, 2011 at 8:05 pmJenn – Most definitely!!! In fact, I have a lemon muffin recipe here: https://www.thegraciouspantry.com/clean-eating-lemon-muffins/. All you would have to do is add 1-2 tbsp. poppy seeds!
Jenn says
March 5, 2011 at 3:23 pmMy bad, I just did a search here and you have lemon muffins. I will just add poppy seeds!!! So excited!!!
The Gracious Pantry says
March 5, 2011 at 8:06 pmJenn – lol. No problem! Let me know how you like them!
Erin says
March 15, 2011 at 10:45 amAny non-dairy sub for the yogurt?
The Gracious Pantry says
March 15, 2011 at 10:54 amErin – I haven’t tried. Maybe if you did 1 more tbsp. of oil and an extra 1/2 cup apple sauce? But I’m not sure how that would turn out.
The Gracious Pantry says
March 15, 2011 at 11:05 amErin – I found this on the web – Make the coconut yogurt yourself out of coconut milk, tapioca starch (to thicken) and non-dairy, non-soy starter (from GIPro).
Shannon says
April 26, 2011 at 9:24 pmWhat about adding 1/2 cup pecans? Would that throw out the balance? I have a large pecan tree in front yard, always looking for ways to use those nuts! LOL.
The Gracious Pantry says
April 26, 2011 at 9:48 pmShannon – I’m sure that would work just fine! Enjoy!
Backtomobay says
August 23, 2011 at 4:09 pmI just tried this recipe last night. Had a huge zucchini from a friend’s garden and used half of it to make TWO loaves! This loaf is extra good the next day — thank you for the recipe! Any suggestions on swapping out the zucchini for pumpkin?
Anonymous says
August 23, 2011 at 4:49 pmBacktomobay – Glad you enjoyed it! With the pumpkin, you’d have to play around with it. Now that you know what the batter is like, use use enough pumpkin to achieve that same consistency. The concern is the liquid content. But zucchini has water in it too so you may be able to sub in equal amounts, give or take. Sorry! Wish I could be more specific. I’ll have to work on a pumpkin bread recipe next!
CPARunnerGirl says
August 25, 2011 at 9:45 pmMy garden is producing gigantic zucchini… mostly b/c I forget to check for them often. Could you give an estimated zucchini measurement so I know how about how much of a zucchini to use?
CPARunnerGirl says
August 25, 2011 at 9:55 pmSorry, bad question! The measurement is there. I read it too fast the first time around.
Anonymous says
August 26, 2011 at 2:36 pmCPA – No worries! Let me know how you like it!
Anonymous says
September 21, 2011 at 2:46 pmAdesomer – It’s worth a shot. The main thing is getting it to bake fully. But in a shallower pan, it might still work. Let me know how it turns out!
graciouspantry says
April 10, 2012 at 7:01 pmEliz – I never peel my zucchini for any recipe. But I suppose it’s a matter of personal preference.
graciouspantry says
April 21, 2012 at 6:38 pmMissie – That’s fantastic! I’m so happy you enjoyed it!
Sidney Blackshear says
May 25, 2012 at 12:50 pmCould you substitute greek yogurt or soy yogurt for the plain non-fat yogurt? Thanks
graciouspantry says
May 25, 2012 at 7:12 pmSidney – Sure!
Deb Reynolds says
June 21, 2012 at 4:00 pmJust made this and it was Delish! I added walnuts on top for a little crunch….Thanks so much for the recipe!
graciouspantry says
June 22, 2012 at 8:47 amGlad you enjoyed it!
Csmoot says
July 4, 2012 at 7:54 amcan you sub anything for the honey??
graciouspantry says
July 4, 2012 at 7:58 amMaple syrup?
Andrea Powers says
August 27, 2012 at 1:23 pmAgave, too.
graciouspantry says
August 27, 2012 at 9:45 pmAgave isn’t clean though.
Droons15 says
July 13, 2012 at 1:11 pmCan I sub whole wheat pastry flour for the whole wheat flour?
graciouspantry says
July 13, 2012 at 4:51 pmI believe so, yes.
kellan says
July 29, 2012 at 6:21 pmcan i use white flour without affecting the recipe? I cant use whole wheat flour.
graciouspantry says
July 30, 2012 at 2:51 pmI believe so.
graciouspantry says
August 1, 2012 at 7:35 pmAwesome!
graciouspantry says
August 1, 2012 at 7:36 pmI would go with the 8×4.
graciouspantry says
August 5, 2012 at 10:18 pmI don’t see why not.
graciouspantry says
August 5, 2012 at 10:36 pmThe flavor will be slightly different, but it should still be okay. You could try a tsp. of lemon extract too if you have that.
graciouspantry says
August 31, 2012 at 3:34 pmThat’s awesome!! Yum!
graciouspantry says
September 4, 2012 at 9:37 amOh yum! Let me know how they turn out!
Robyn Vines Smith says
September 10, 2012 at 8:19 pmOh, wow. This recipe was fantastic! I made mine into muffins and baked for 20 minutes. They were perfect. They were really light and fluffy.
graciouspantry says
September 10, 2012 at 10:59 pmAwesome! Glad you liked them!
Sara Slack says
September 29, 2012 at 5:47 pmCan’t wait to try this tonight!!
graciouspantry says
September 29, 2012 at 7:37 pmI hope you enjoy it!
graciouspantry says
October 29, 2012 at 10:13 amHaha! Ya, sharing is definitely an issue for me. But I guess you have to feed the kiddos too. As Mini Chef always says, “That’s life!” LOL
graciouspantry says
November 3, 2012 at 9:24 amIt’s a pretty sweet bread in my opinion.
graciouspantry says
December 26, 2012 at 11:38 pmI don’t recommend it unless you know how to sub with gluten-free flours. The two you mention have no gluten.
Krista says
January 23, 2013 at 11:37 amHi there,
I know this may sound strange but what can I substitute the applesauce for? My kids actually have an allergy to apples. Is it used in place of oil? If so, how much should I substitute?
Thanks in advance!
The Gracious Pantry says
January 23, 2013 at 5:05 pmIn this case, yes. You can sub with oil. I would just use equal amounts since the amount is small.
Meredith says
February 18, 2013 at 11:31 pmI’d love to try these as muffins. Any changes needed besides adjusting the cooking time to 20 mins?
The Gracious Pantry says
February 19, 2013 at 9:44 amI don’t think so. But I would use the foil wrappers. With paper, you might not get the wrappers off.
Mariam says
May 23, 2013 at 10:51 pmOh yum! This is my first time making zucchini bread, and I’m feeling pretty proud especially since I also used homemade yoghurt and grounded my own flour! I slightly reduced the honey and found it sweet enough, and I enjoyed it with some Greek Yoghurt and it’s delicious! Thanks for the great recipe!
The Gracious Pantry says
May 24, 2013 at 6:51 amMariam – My pleasure! Glad you enjoyed it. 🙂
Brandy says
July 5, 2013 at 12:06 pmHi, I wanted to know could you use oat flour instead the wheat flour?
The Gracious Pantry says
July 5, 2013 at 4:27 pmBrandy – You could, but it would probably fall apart because of the lack of gluten.
Laura Katherine says
August 3, 2013 at 12:12 pmHello there –
I made your yummy bread earlier this week, and I added a 1/2 C of baking cocoa. I also used 1/2 honey and 1/2 agave. It’s so delicious! Thank you!
The Gracious Pantry says
August 3, 2013 at 12:32 pmLaura – A 1/2 CUP baking soda????! Glad you enjoyed it! 🙂
Michelle says
August 9, 2013 at 4:39 pmRecipe says oil 2 pans but says also it only makes one loaf and only says to put in 1 loaf pan at the end?? Wanting to make it but kind of confused.
The Gracious Pantry says
August 10, 2013 at 12:38 amMichelle – The recipe says 2 medium OR 1 large pan. Totally up to you and what you’d like to make.
Amy says
August 30, 2013 at 1:55 pmI am totally baking this as I type! It smells better than amazing! And I picked the giant zucchini right out of my garden. That is the best part!
The Gracious Pantry says
August 30, 2013 at 6:16 pmAmy – Awesome!! I hope you enjoy it! 😀
Dawna says
September 6, 2013 at 7:36 amI just made this, doubled the recipe so I could make muffins and breads- The loaves came out amazing!! Super moist, and so flavorful – the lemon was a great addition! The muffins totally overcooked. oops. Hubby still likes them but they are so dry- my fault! Great recipe!
The Gracious Pantry says
September 6, 2013 at 7:24 pmDawna – Glad you enjoyed the bread at least!! 🙂
Michelle says
April 6, 2014 at 6:50 pmI made this last night and to make it even healthier/heartier, I only used 1 cup of whole wheat flour and added 1 cup of almond flour. I also added extra cinnamon (1 TB) and 1 TB vanilla. I would probably add even more cinnamon and vanilla the next time I make this. It was delicious and made a full loaf, rising to the top of the pan. Delicious!
The Gracious Pantry says
April 6, 2014 at 11:27 pmMichelle – That’s fabulous!! 😀 I’m so glad you enjoyed it!
Monica says
May 13, 2014 at 11:55 amForgot to comment last week, I made this as banana bread and we loved it! I’m glad I made 2 loaves because we killed the first one real quick! 🙂
The Gracious Pantry says
May 13, 2014 at 1:15 pmMonica – Haha! So glad you enjoyed it! 😀
gardengrammy says
July 28, 2014 at 4:35 pmwas wondering how much and what kind of chocolate are in these. I tried to read each of the comments but didnt see chocolate.
The Gracious Pantry says
July 29, 2014 at 9:55 amGardengrammy – There is no chocolate in this. Are you thinking of the Chocolate Pumpkin Loaf?
Yeukai says
August 24, 2014 at 7:09 amQuestion:Could I swap the whole wheat flour with brown rice flour?
The Gracious Pantry says
August 24, 2014 at 1:37 pmYeukai – Sorry, no. Not unless you have a particular gluten free mix that makes a good sub. If you were to do that, it would probably fall apart from lack of gluten.
Nikki says
September 4, 2014 at 8:44 amI love this! And so does my 18 month old! I made a few modifications you might like too. First I added grated carrots and chopped apples. Then I added about 1/3 c applesauce, only 1/4 c honey and a tsp of stevia. I also omitted the lemon zest. It’s not too sweet but all the applesauce and apple chunks make it both moist and yummy. Thanks again!!
The Gracious Pantry says
September 4, 2014 at 9:36 amNikki – Sounds wonderful!!! 😀
Teresa says
April 19, 2016 at 9:43 amCan I substitute coconut or almond flour for the wheat flour?
The Gracious Pantry says
April 19, 2016 at 11:35 amTeresa – Sorry, no. The entire recipe would need to be reformulated. Try the Urban Poser. She’s grain free and does a lot of baking.
Angie says
March 6, 2017 at 8:08 amDo you have the nutritional information for this recipe?
The Gracious Pantry says
March 6, 2017 at 10:41 amAngie – No, sorry. But MyFitnessPal.com has a super easy-to-use calculator.