When zucchinis pile up from the garden, my first thought is to whip up some delicious zucchini bread. This one is moist, healthy, and delicious. I love serving it when family visits and for church potlucks. Kids love it too!

Why I love Summer Favorite Zucchini Bread

I can use fresh zucchini from the garden
It’s packed with whole-grain goodness
It’s sweet without using loads of sugar
Deliciously moist
Quick and easy to make
Low in fat
Egg-free so no cholesterol to worry about
Uses healthy whole-fats

What you need to make Summer Favorite Zucchini Bread

A large zucchini
Whole-wheat flour
Walnuts
Unsweetened Applesauce
Apple Juice Concentrate
Maple Syrup
Raisins
And more

When summer hits, there never seems to be a shortage of zucchinis. Every gardener has a glut of them and looks for easy ways to use this prolific veggie. Zucchinis are such a versatile plant that you can use in so many ways, even in delicious desserts! But how can we make classic zucchini bread brim with more health without losing its delectable flavors?

What makes Summer Favorite Zucchini Bread a step ahead of traditional zucchini bread?

For starters, it’s filled with whole-grain goodness! This zucchini bread uses two kinds of whole-wheat flour–regular whole-wheat and white whole-wheat flour. Both are packed with healthy B vitamins and fiber and the white whole-wheat flour provides a lighter texture and milder flavor.
The 2nd perk is how sweet it is, and yet there are no refined sugars. Instead, it is nicely sweetened with raisins, apple juice concentrate, and a little maple syrup. I also love adding some maple extract to boost that maple flavor.
Finally, it’s lower in fat because there are no refined oils. One tablespoon of oil often carries with it 120 calories of pure fat–about 14 grams. In place of that, we add unsweetened applesauce (1/4 cup has only 24 calories with practically no fat at all). Oil is added to baked goods to provide moistness and applesauce fills the bill nicely while providing better health perks.

Tips for Making Summer Favorite Zucchini Bread

Check to see if the bread is done by inserting a toothpick in the center. If it comes out clean, the bread is ready.
Use the zucchini with the peels on. Most of the nutrition is found in the peels.
Raisins are optional but I like the texture (what I call chew-factor) in each bite.
You can swap walnuts with your favorite nuts or even sunflower seeds. I like to add walnuts because they are so important for good emotional health (think stress-busters).
And one more tip–you can make this dessert all year round! Zucchinis can always be found in the grocery store, even in the coldest winter. Make some to remind yourself of warmer summer months when they were growing like a tropical plant in your garden!

WALNUTS HEALTHBITES

Feeling stressed or overwhelmed? Sprinkle a small handful of walnuts in your cereal or add them to some delicious zucchini bread like our Summer Favorite Zucchini Bread. Walnuts improve mental health and stress. They are also linked with improved sleep quality. This is largely due to the high levels of omega-3 fatty acids and the other vitamins and minerals walnuts provide. Whenever I add ground walnuts to a dish, I always think my nervous system is growing stronger–with calmer nerves and clearer thinking.

Print Recipe

Summer Favorite Zucchini Bread

A quick and easy zucchini bread made with 2 kinds of whole-wheat flour and naturally sweetened. It's low in fat but high in flavor.

Course: Dessert

Servings: 8

Ingredients

1 cup 100% whole-wheat flour
1 cup White whole-wheat flour
1 tbsp aluminum-free baking powder
1 tsp coriander
1 tsp cardamom
1/4 tsp salt
2 cups shredded zucchini leave peels on
1/2 cup unsweetened applesauce
1/4 cup apple juice concentrate
3-4 tbsp maple syrup
1 tsp maple extract
1/4 cup ground walnuts

Instructions

Preheat oven to 350 degrees F.
Wash but don't peel a medium to large zucchini. Shred in a food processor or grate by hand over a bowl. Set aside.
Add all the dry ingredients to a medium-sized mixing bowl. Whisk together.
In a small bowl, add all the wet ingredients--apple juice concentrate, applesauce, maple extract, and maple syrup. Mix together.
Add the wet ingredients to the dry ingredient bowl. Add the walnuts and raisins.
Add the zucchini to the bowl and mix well.
Pour the batter into a non-stick baking pan (or line a regular baking pan with parchment paper). No oil needed this way which lowers the calorie count.
Place in the pre-heated oven and bake for 40-50 minutes. Test for doneness at 40 minutes with the toothpick test (see tips above). If the toothpick does NOT come out clean, bake for another 5-10 minutes.
Remove from oven and allow it to cool on a baking rack. Summer Favorite Zucchini Bread is delicious when served warm or chilled in the refrigerator.

Notes

CHEF'S NOTES:

This recipe yields 1 loaf.
Keeps in the refrigerator for 7-10 days. But it probably will be eaten up well before that time!
Freezes well, so it's great to make many loaves and enjoy later.