Moist Zucchini Bread Recipe (Low Sugar)

This healthy zucchini bread is moist and fluffy, made lighter with whole wheat pastry flour, plain Greek yogurt, shredded zucchini and no butter or refined sugar. It’s perfect for breakfast, an afternoon snack, or to share with friends and family.

As summer winds down, zucchini from the garden is often abundant. Grated zucchini adds moisture and nutrition to quick breads without contributing a strong flavor, making it a great way to sneak vegetables into snacks for kids or to keep baking light and flavorful. This recipe is versatile: you can fold in chocolate chips, chopped pecans or walnuts, coconut flakes, dried fruit or fresh berries to vary the texture and taste. It also adapts easily into muffins or mini loaves for gifting.

Ingredients You’ll Need

• 1 3/4 cups whole wheat pastry flour — or white whole wheat flour or all-purpose if that’s what you have
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup maple syrup — can substitute honey or regular sugar if preferred
• 1 cup plain Greek yogurt — reduces oil and keeps the bread tender; applesauce or mashed banana are alternatives
• 1/3 cup almond milk or milk of choice
• 3 tablespoons coconut oil, melted and cooled — any neutral oil or butter will work
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini, with excess water squeezed out (about 1 medium zucchini)

How to Make Healthy Zucchini Bread

This recipe yields one standard 9×5-inch loaf (about 10 slices). It’s also easy to turn into muffins or mini loaves—see the alternative baking times below.

1. Preheat the oven. Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
2. Prepare the zucchini. Grate the zucchini on a box grater and press it in a clean towel or paper towels to remove as much moisture as possible. Squeezing out the liquid prevents a soggy loaf.
3. Combine dry ingredients. In a large bowl whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg and salt. Set aside.
4. Mix wet ingredients. In a separate bowl whisk the eggs with maple syrup, Greek yogurt, almond milk, melted coconut oil and vanilla until smooth. Stir in the grated zucchini.
5. Make the batter. Fold the wet ingredients into the dry ingredients with a spatula until just combined. Do not over-mix; overworking the batter produces dense bread.
6. Bake. Pour the batter into the prepared loaf pan. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf rest in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.

Tips, Tricks and Substitutions

• Don’t over-mix the batter — fold until just combined to keep the crumb tender and light.
• Squeeze out as much water as you can from the zucchini; peeling is optional.
• Swap whole wheat pastry flour for 1-to-1 gluten-free baking flour or all-purpose flour if needed. Avoid using almond or coconut flour as a direct substitute without adjusting the recipe.
• Greek yogurt can be replaced with pumpkin purée, applesauce or mashed banana to change the flavor and moisture.
• Stir in add-ins like chocolate chips, chopped nuts (walnuts or pecans), coconut flakes, dried fruit or fresh berries for variation.

Other Baking Methods

• Mini loaves: If making three mini loaves, bake at 350°F for 35–40 minutes, or until a toothpick comes out clean. Doubling the recipe to make six mini loaves is great for gifting.
• Muffins: For 12 standard muffins, divide the batter into a prepared muffin tin and bake at 350°F for 18–22 minutes.
• Mini muffins: For 24 mini muffins, bake at 350°F for about 15–17 minutes.

Prepping and Storage

To store: Keep the cooled loaf in an airtight container or wrapped at room temperature for up to 3 days. To extend freshness, refrigerate for up to one week.

To freeze: Wrap the whole loaf or individual slices in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator and bring to room temperature before serving. The bread will keep well in the freezer for up to 3 months.

Recipe Summary

More Healthy Zucchini Recipes You’ll Love

• Chocolate Chip Zucchini Muffins
• Chocolate Chip Banana Zucchini Muffins
• Chocolate Zucchini Cupcakes with Avocado Frosting
• Lemon Poppy Seed Zucchini Bread
• Zucchini Cupcakes with Greek Yogurt Frosting

If you make this Healthy Zucchini Bread and enjoy it, please leave a rating and share a photo on social media — it’s wonderful to see your recreations! Tag the handle eaturselfskinny and use the hashtag #eatyourselfskinny to share.