Name: Zucchini Bread
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: Nonstick cooking spray; 6 large egg whites; ¼ cup melted coconut oil; ½ cup unsweetened applesauce; ⅓ cup sugar; 2 tsp. vanilla extract; ¾ cups all-purpose flour; 1¾ cups whole wheat flour; 1 tsp. baking powder; 1 tsp. baking soda; ¾ tsp. sea salt; 3 tsp. ground cinnamon; 2½ cups grated zucchini; ½ cup chopped raw walnuts

Try this healthier take on zucchini bread for your next brunch.

It’s rich with a moist crumb just like the less healthy versions of this comfort food, but it’s made with wholesome ingredients.

Applesauce and coconut oil give it great texture and a touch of sweetness. Even though it’s better for you this zucchini bread still considered a treat, so don’t overdo it.

Leftover slices can be wrapped individually and stored in the freezer for future meals.

Also try our Gluten-Free Banana Bread!

Watch 21 Day Fix creator Autumn Calabrese and her brother, chef Bobby Calabrese make a similar version of this Zucchini Bread recipe on their healthy cooking show, FIXATE!

3.67 from 74 votes

Zucchini Bread

This healthier take on zucchini bread has a moist crumb like traditional versions of this recipe, but it's made with all-natural, good-for-you ingredients.

Course Breakfast

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Servings 20 servings, 1 slice each

Calories 121 kcal

Author BODi

Ingredients

Nonstick cooking spray
6 large egg whites
¼ cup melted coconut oil
½ cup unsweetened applesauce
⅓ cup sugar
2 tsp. vanilla extract
¾ cups all-purpose flour
1¾ cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
3 tsp. ground cinnamon
2½ cups grated zucchini
½ cup chopped raw walnuts

Instructions

Preheat oven to 350° F.
Lightly coat two 9 x 5-inch loaf pans with spray.
Combine egg whites, oil, applesauce, sugar, and extract in a large bowl. Set aside.
Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Fold in zucchini and walnuts; mix until just blended.
Divide batter evenly between the two pans.
Bake for 45 to 50 minutes, or until golden brown and tester inserted into the center comes out clean.
Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.