Light Zucchini Bread

I'm just going to come out and say it - zucchini bread isn't the healthiest way to use up zucchini. It could be the oil. Or the sugar. Or the general carbification of a vegetable. I don't know what about it would be the most unhealthy, but it's just not the best thing for you.

I'm sorry if I ruined your day with that revelation. I just had to get it off my chest.

What zucchini bread is, however, is darn tasty. Tasty enough that most of the time I just don't care about the oil, or the sugar or the general carbification of what would normally be a healthy food. It is the reason I buy zucchini half the time, and it is something I crave so much in the winter that I freeze summer zucchini just so I can make it year round. 

If you like zucchini bread, like me, and want a slightly more healthy way to enjoy it, this recipe is for you. It is a lightened recipe I've tweaked over the years to make into the perfect zucchini bread. It is still moist, fragrant with spices, and deliciously sweet, but it only has 1/3 cup of oil in two loaves. It has wheat flour without being dense, and still uses a hefty 2 cups of shredded zucchini. It is everything you love in zucchini bread, with a lot less of the things you don't love. If you have garden zucchini coming out of your ears or if you just want an excuse to buy some at the farmer's market, give this bread a try. 

Light Zucchini Bread

Heat Oven To 350 Published 08/12/2013
Light Zucchini Bread


  • 2 cups coarsely shredded zucchini
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 3/4 cup unsweetened applesauce
  • 1/2 cup egg substitute (or 4 egg whites)
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract
  • cooking spray


  1. Heat oven to 350 degrees. Place zucchini on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally to remove excess moisture from zucchini shreds.
  2. Combine flours, sugar, baking soda, salt, cinnamon, cloves, nutmeg and baking powder in a large bowl. Stir together to mix.
  3. In a medium bowl, combine zucchini, applesauce, egg substitute, vegetable oil and vanilla extract. Stir together to combine. Add to dry ingredients and mix until dry ingredients are completely moistened. (The dough will be stiff)
  4. Spray two (7 1/2 x3 inch) loaf pans with cooking spray. Divide batter evenly between two pans and bake 1 hour 15 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool in pans 10 minutes, then remove from pans and let cool completely on a wire rack.
Yield: 2 loaves
Prep Time: 15 min
Cook time: 1 hour 15 min
Recipe Source: adapted from Cooking Light

7 Click For Comments:

You're so right about zucchini bread being so unhealthy! I love lightening up quick breads and muffins so I can enjoy them without the guilt. This bread looks perfect!

While zucchini bread might not be the healthiest way to use up zucchini, I think you did a good job of making it as healthy as possible! It looks delicious :)

I love that this is a lighter version of zucchini bread. Looks delicious!

Nicole - you'll laugh. Growing up my grandma made the best zucchini bread that she deemed "healthy because it has zucchini in it!" It had walnuts and it was so damn good. Not kidding I think one summer afternoon I ate most of the loaf all by myself.

When she passed away, my Mom got her cookbook, that had the hand written recipe in the back for her zucchini bread. The first two ingredients? 1.5 cups of vegetable oil and 2 cups of sugar! No wonder it was so good! I'll have to give yours a go! :D

This makes me wish I *did* have a garden overflowing with zucchini! I need to stock up next time I'm at the grocery store. Zucchini bread (with chocolate chips!) is one of my summer faves :)

This looks great! Also I like the idea of freezing it to use in the winter.

This is the perfect bread recipe! I have been meaning to comment on how much I love the picture of you and your daughter. Just beautiful.

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