Mom’s {Healthier} Zucchini Bread

Note: This is a guest post from Dana, who blogs at A Merry, Married, Mary Mom

I love recipes! I will sit down and read a recipe book {I can be a bit of a book nerd sometimes}, flip through Cooking Light {my favorite cooking magazine}, watch America’s Test Kitchen or just browse

One thing I have noticed that drives me crazy is how unhealthy some recipes can be!

I have little ones at home that I cook for and I do not want to train them to love foods that are rich with oil, sweetened with cups and cups of sugar and lacking any nutritional value. I believe that when we are to ‘train up a child in the way he should go {and when he is old he will not depart from it} also encompasses our diets.  I do think it is ok to splurge on occasion but I am referring to our everyday basic diet. Birthdays should always involve cake and ice cream {wink}.

This time of year we have zucchini a plenty so I have been making grilled zucchini, zucchini bread, zucchini brownies… anything zucchini. I found one fantastic zucchini bread recipe but I was appalled at the amount of oil and sugar it called for!

So here is my healthier version of Mom’s Zucchini Bread.

Mom’s {Healthier} Zucchini Bread

3 c all purpose flour 2 3/4 c all purpose flour

1/4 c whole wheat flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs 2 eggs

1 cup vegetable oil  3 Tbsp vegetable oil in a 1 cup measuring cup and pour {natural, no sugar added} applesauce into the same measuring cup to equal one cup of oil and applesauce

2 1/4 c white sugar 1 cup white sugar {you could also use agave nectar but I didn’t have any on hand}

3 tsp vanilla extract

2 c grated zucchini 2 1/2 c grated zucchini
1 c chopped walnuts {optional}

1/2 c raisins {optional}



Grease 2 8×4 loaf pans. Preheat oven to 325 degrees.

Mix dry ingredients in a bowl. Stir with a whisk.

Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture, mixing well. Stir in zucchini, nuts and/or raisins until well combined. Pour batter into prepared pans.

Bake 40-60 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Enjoy! The best part is it makes 2 loaves – one for you and one for a friend!

Who will you make a Mom’s {Healthier} Zucchini Bread for today?

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About the Author

Erika is a happily married mom with four energetic children. With a love for Jesus, photography, organizing, and encouraging other moms, she stays busy and definitely does not have it all together.


  1. Katherine G says:

    This looks so yummy and healthy

  2. June Isbel says:

    This sounds great! I need to try to make it. Is it sweet?

  3. I was just telling my husband yesterday that I wanted zucchini bread and needed a recipe and low and behold…

  4. Don’t you need to add some other liquid here? Most recipes with this much dry ingredient use milk or buttermilk but I don’t see any listed anywhere. I made it all the way to mixing the dry and wet ingredients and its like a big ball of dough ;( I’ve just spent time and money and not sure what is missing exactly but I cannot proceed.

    • Hi Jennifer, I’m sorry it’s not working for you. This recipe was a guest post from another blogger and I haven’t tried it myself.
      Did you use both the 1 cup of applesauce (with 3 tablespoons vegetable oil) and 2 eggs? Just from my personal experience but I would think that, combined with zucchini which tends to be moist as well, would be enough for the recipe.
      If you did and it’s still not working, I’m not sure. Maybe add more vegetable oil?
      Again I’m sorry! I hope you have a fantastic day! Thanks for stopping by Musings!

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