Low-Fat Zucchini Bread

Zucchini Bread
Zucchini is one of summer’s delicious gifts. This slender, dark-green squash has tender white flesh and a pleasantly bland taste that can adapt to almost any dish, sweet or savory. It’s great even raw, in salads or as crudites.Like other summer squash, zucchini is rich in vitamin C and beta carotene and, of course, fiber, which makes it super-healthy eats too.I have planted some zucchini in my vegetable garden this year, but it’s still too young to bear any fruit. But it’s easy enough right now to find plenty of fresh, bright zucchini in the markets, and the last time I was there I loaded up on some.I’d been wanting to bake a low-fat bread or cake for Madhuram’s Low Fat Baking event, and the idea of making a low-fat zucchini bread was tempting. This vegetable has a lot of moisture in it, which pretty much makes up for the lack of too much added fat. Also, having made FatFree Vegan’s Zucchini Muffins last month, I was pretty sure that I’d end up with a version of zucchini bread that was at least edible.It was that, and more. I loved this bread– it was moist, tender and sweet, and the fact that it contained a vegetable, whole-wheat flour, and only two tablespoons of oil in each loaf made it pretty guilt-free.

Here’s the recipe. Enjoy, everyone. And thanks, Madhuram, for making me think this one up!
Whole-Wheat Zucchini Bread recipe

Vegan Zucchini Bread
Prep time
Cook time
Total time
Recipe type: Bread/Dessert
Serves: 2 loaves, 24 slices
  • 1½ cups whole-wheat flour
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 3 tsp powdered cinnamon and cloves. You can also use one or the other.
  • 1 cup lightly toasted and chopped pecans or walnuts
  • Mix the ingredients together and set aside.
  • In another bowl, mix together:
  • 3 tbsp flaxmeal and 9 tbsp water
  • Add and mix:
  • 4 tbsp canola or other vegetable oil
  • 2 cups sugar
  • Then whisk in:
  • ¾ cup applesauce
  • 1 tbsp vanilla extract
  • 2¼ cups grated zucchini (about two small to medium zucchini)
  1. Add the wet mixture to the dry, whisking it in ⅓rd of the flour at a time, until well mixed. Do not overmix because you don’t want to develop the gluten in the flour.
  2. Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.
  3. Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool. This bread also tastes great slightly warm.
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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  1. says

    looks so gorgeous and tempting Vaishali!! Never tried zucchini bread, though saw many bread recipes with it. Yours look perfect and delicious :)

  2. says

    Wow! never thought of Zucchini as a baking ingredient. Am definitely going to make and see if my 3 year old will eat. Great way to hide the vegetables from him.

  3. says

    That’s such a moist loaf Vaishali and healthy too. I also read somewhere that freezing shredded zucchini, thawing it again and then using it secretes even more moisture to the baked goods. Thank you so much for this awesome quickbread.

  4. says

    I absoultely love zucchini bread. Growing up, the only baked good my mom ever made for us (and this way like once a year) was zucchini muffins.

  5. says

    I Just took this recipe and added a bit more sugar –Made the Best Muffin’s I’ve Eva Had…Oh and I had no whole weat flower so I just used all purpose organic flower
    I have a picture but sadly don’t know how to upload it

  6. Anonymous says

    This recipe is amazing! I have made it twice in the last 4 days due to popular demand! I made it into muffins and added a bit more flax than called for and also raisins for sweetness and sensation. Thank you!

  7. Anonymous says

    I made the zucchini bread today! I loved it. I only cooked it about 50 minutes instead of the recommended 60-70. I used 1/2 Splenda and 1/2 sugar and it was great. Thanks for a great recipe.

  8. says

    I made this bread this afternoon and it came out delicious! It’s moist and sweet, I added raisins, and it has very good flavor! I’ve already had 3 pieces and my husband loves it too! The kitchen smelled so good today and our bellies are very happy! Thank you!

  9. says

    I have been searching for a good way to use the caveman-club-sized zucchini from my garden! This bread is moist and wonderful! I added 5 TBS of hemp powder for a little extra protein, and carob chips for deliciousness:) Thanks for the recipe!

  10. Anonymous says

    Dear Vaishali

    To roast pecans/walnuts lightly, for how much time do I need to keep in the oven and at what temperature?

    also I believe, you used Zucchini with its skin on?

    Thank you

  11. says

    Anonymous, I zap them in the microwave at high for one minute, then toss them and zap again for another minute. I don’t usually toast them in the oven — the alternative for me is to toast them in the skillet until they are just a couple of shades darker.

  12. says

    Hi there! I made the bread yesterday and it is FABULOUS! I was wondering if you know the nutrition values (calories, carbs etc.) I used the toasted walnuts – just delish! Thanks so much! Terry

  13. says

    Hi Coach Terry, Thanks for the feedback! I have not calculated the calories in this– I am trying to do that for some posts, time permitting. Will put this on my list for my next calorie-counting project. :)

  14. Anonymous says

    Hi, I tried this out, turned out very delicious. This was my first time baking anything other than boxed brownies, may be I missed something but the bread did not rise much. I made only 1 loaf, replaced 1 cup sugar with 1/3 cup agave nectar and added 1/4 cup shredded coconut. Will try again next week, this is great snack to take to work.

  15. says

    Perfect loaves! I was gifted a zucchini the size of the Empire State building. Made 5 loaves and froze 4. I do not use white sugar, so I substituted agave and reduced the liquids a bit. I am baking at high altitude ( 7,000 feet) and the loaves were perfect.

  16. Ellen Lederman says

    Just made this! Fabulous. Moist, hearty, fairly guilt-free. I cut the sugar down by 1/2 cup and thought it was sweet enough/ Maybe next time I will try agave. Fun to see th green in it. Thanks for an excellent recipe.

  17. Lakshmi says

    Hi Vaishali,
    I plan to bake one loaf and can I use 1/2 cup agave and 1/2 cup Splenda instead of sugar? Thanks for the simple recipe.

  18. Maddie says

    This is my FAVORITE vegan zucchini bread. I’ve made this a few times and absolutely love it (and have received lots of requests for the recipe)! I actually added a banana and some vegan semi-sweet chocolate chips and it was fantastic. I love that it uses a lot of zucchini too because I have plenty! Thank you for this favorite!

  19. says

    Baking as I type, smells so good! OI added just a tsp of apple cider vinegar to react with the baking soda and help with the lift (my daughter has a thing with texture) and it’s rising like if there were eggs in there. Can’t wait to taste it. Thank you for a great recipe!

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