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The Gracious Pantry

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Clean Eating Zucchini Bread Recipe

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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.

Two slices of dark brown, Clean Eating Zucchini Bread sit on a white plate, ready to serve.

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:

Copyright Information For The Gracious Pantry

CLEAN EATING ZUCCHINI BREAD RECIPE:

Clean Eating Zucchini Bread Recipe
Print
Clean Eating Zucchini Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

If you love zucchini bread, this delicious, healthier version is perfect! It makes a great gift too!

Course: Breads, Dessert
Cuisine: American
Yield: 10 servings (1 loaf)
Calories: 203 kcal
Author: The Gracious Pantry
Ingredients
  • 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
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees F.

  2. Oil 2 medium loaf pans with olive oil (use a mister if you have one), or 1 large loaf pan.

  3. In a medium-sized mixing bowl, whisk together the flour, baking soda and nutmeg.

  4. In a large mixing bowl, whisk together the honey, zucchini, apple sauce, egg and egg white, olive oil, lemon zest and yogurt. Mix well.

  5. Using a wooden spoon, stir the flour mixture into the wet mixture and blend well.

  6. Pour the batter into the loaf pan and place in the oven.

  7. Bake for 50-60 minutes or until a cake tester comes out clean.

  8. Note: You may need to cover this loosely with foil if the top starts to get to brown.

Recipe Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Zucchini Bread
Amount Per Serving (1 slice)
Calories 203 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 20mg 7%
Sodium 294mg 12%
Potassium 201mg 6%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 20g
Protein 5g 10%
Vitamin A 1.9%
Vitamin C 7.7%
Calcium 4%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Oh 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!

    Reply

  3. Just 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 🙂

    Reply

  4. Just 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!!

    Reply

  7. Looking forward to trying this. We are always given zucchinies from our friends’ gardens in the Summer & I love zucchini bread.

    Reply

  8. Oooh, 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!!!

    Reply

  11. What 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.

    Reply

  12. I 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?

    Reply

    • Backtomobay – 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!

      Reply

  13. My 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?

    Reply

  15. Adesomer – 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!

    Reply

  16. Eliz – I never peel my zucchini for any recipe. But I suppose it’s a matter of personal preference.

    Reply

  19. Just made this and it was Delish! I added walnuts on top for a little crunch….Thanks so much for the recipe!

    Reply

  26. The flavor will be slightly different, but it should still be okay. You could try a tsp. of lemon extract too if you have that.

    Reply

  31. Haha! 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

    Reply

  34. Hi 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!

    Reply

  36. Oh 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!

    Reply

  38. Hello 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!

    Reply

  39. Recipe 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.

    Reply

  40. I 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!

    Reply

  41. I 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!

    Reply

  42. I 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!

    Reply

  43. Forgot 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! 🙂

    Reply

  44. was wondering how much and what kind of chocolate are in these. I tried to read each of the comments but didnt see chocolate.

    Reply

  46. I 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!!

    Reply

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