Healthy Zucchini Bread (Edit recipe)

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This Healthy Zucchini Bread is moist, warmly spiced, and naturally sweetened with pure maple syrup. Made with grated zucchini, Greek yogurt, and a touch of cinnamon and nutmeg, it’s a wholesome take on the classic loaf. Finished with chopped walnuts for extra texture, it’s perfect for breakfast, snacks, or meal prep — and tastes just as comforting as the traditional version.

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PREP TIME

20 minutes

COOK TIME

1 hour to 1 hour and 10 minutes

INGREDIENTS

12

Serves: 10-12

Ingredients

2 Zucchini, grated
0.75 cup Pure Maple Syrup
1 Stick of Grass-Fed Butter, melted
2 Eggs, Pastured
2 Tbsp Pure Vanilla Extract
2 cups All Purpose Flour, unbleached & unenriched
1 tsp Cinnamon
0.25 tsp Nutmeg, Ground
1 tsp Baking Soda - Thrive Market
0.5 tsp Baking Powder
0.25 tsp Sea Salt, fine gorund
0.333 cup Walnuts, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and coat a 9x5-inch loaf pan with butter or avocado oil.
Grate the zucchini, then wrap it in a clean tea towel or paper towels and squeeze out as much moisture as possible.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, sea salt, and nutmeg.
In a large bowl, whisk together the maple syrup, melted butter, Greek yogurt, eggs, and vanilla extract until smooth.
Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined.
Fold in the drained zucchini and chopped walnuts until evenly distributed. The batter should be thick but scoopable.
Scrape the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, starting to check at 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top is golden.
Remove from the oven and cool completely on a wire rack before removing from the loaf pan.

Notes

Squeeze the grated zucchini very thoroughly — excess moisture will make the bread dense or gummy.
You can use avocado oil instead of butter if preferred.
Store tightly wrapped at room temperature for up to 3 days, or refrigerate for longer freshness.
This bread freezes well for up to 2 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	198
Fat:	3 g
Carbohydrates:	39 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated for total recipe.