Healthier Mom's Zucchini Bread

Healthier Mom's Zucchini Bread

MakeItHealthy 701

"We packed even more zucchini into Mom's wonderfully moist and flavorful bread. Could there be a better way to eat your veggies?"

Ingredients 2 h 20 m {{adjustedServings}} servings 190 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
  2. Sift all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, and cinnamon into a bowl.
  3. Beat eggs, milk, vegetable oil, sugar, and vanilla extract together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and walnuts until well combined. Pour batter into prepared pans.
  4. Bake in preheated oven until toothpick inserted in center of bread comes out clean, 40 to 60 minutes. Cool in pans on a wire rack for 20 minutes. Remove bread from pan and cool completely.
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Reviews 34

  1. 45 Ratings


This is a fantastic recipe! I adjusted it a little bit by cutting out the oil and using applesauce instead... turned out great! It could even have some sugar eliminated and add more cinnamon.

Sarah Jo

I cut this recipe back to 12 servings. I did make two changes--I increased both the baking soda and baking powder to a full teaspoon each and instead of using half of one egg, I added a couple tablespoons of unsweetened applesauce. I made muffins out of this recipe. Baked at 350*, my muffins were done at just over 20 minutes. This is a nice basic zucchini bread that was moist and chewy. Out of 12 muffins that were made, there are four leftover.


If you are like me and are trying to eliminate vegetable oils (that are the cause of so much inflamation in our arteries), try substituting 1/2 cup of plain yogurt for the vegetable oil. I also like to add 1 teaspoon of lemon zest to the recipe.