Healthy Zucchini Bread

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at

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As I wandered around the farmer’s market recently in tears because summer’s over – OK, that’s an exaggeration – I stumbled across a huuuuge zucchini on sale for $1.50. $1.50! That’s like, 50 cents a pound. I decided now is as good a time as any to make healthy zucchini bread.

What does zucchini even taste like, and why put it in bread?

Actually, those questions are sort of related: zucchini bread doesn’t taste much like zucchini, but zucchini’s moisture-holding properties allows you to make a nice, quick bread that stays fresh for the better part of a week and takes on any flavors that you like.

In this recipe, which is a riff from one posted on Serious Eats, I use big dashes of cinnamon and nutmeg, along with walnuts, which give a spice-bread like quality to the finished product (think carrot cake). And the secret ingredient (whole milk Greek yogurt) lets you make a big loaf of bread with very little fat and not too much sugar.

Slices of this bread made a great breakfast all week, warmed and smothered with peanut butter.







Healthy Zucchini Bread


  • 2 eggs, beaten
  • 1/3 cup vegetable oil
  • 1/6 cup olive oil
  • 1 pound zucchini, sliced
  • ¼ cup whole milk Greek yogurt
  • 1 tsp. vanilla extract
  • 2/3 cup brown sugar
  • 2 cups flour
  • 1 tsp. salt
  • 2/3 tsp. baking soda
  • 1/6 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • about 1 cup crushed walnuts


  1. Preheat oven to 350°F and grease two loaf pans.
  2. Blend zucchini in Magic Bullet until the big chunks are broken down.
  3. In a very large bowl, combine eggs with the oils, zucchini, yogurt, vanilla, and sugar.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  5. Carefully fold dry ingredients into the zucchini mixture and mix gently, taking care not to over-mix. Fold in walnuts. Pour mixture into greased loaf pans.
  6. Bake for about 40 minutes or until knife comes out of loaf clean. Let cool for 30 minutes and serve, with peanut butter if you like.