Easy and Healthy Zucchini Bread Recipe

by Dagmar Bleasdale on January 28, 2009

easy, healthy zucchini muffinsIt’s snowing, and Don took Landon to freeze his little nose off while sledding with his cousins, so I thought it’s a good time to make a stash of my easy and healthy zucchini carrot bread.

We all love it, and I don’t feel guilty eating it or giving it to Landon because it is made from nutritious, healthy ingredients.

I’m not much of a cook (okay, I’m REALLY not much of a cook), but I make the best zucchini bread in town.

I realize I’m giving away the possibility of making millions if I were to mass-produce this deliciousness for the general public, but who has the time to pursue that? Not this mom.

My venture into baking started with a recipe for zucchini bread from allrecipes.com, but it has evolved into so much more.

Now I also add carrots (and recently pecans and chocolate chips, there is no end to the improvements) and bake them in cups instead of in loaf pans.

So I thought I’d share my quick and easy recipe while the muffins are baking.

These muffins are a great alternative to store-bought, less healthy treats. I use mostly organic ingredients, but you don’t have to, obviously. I also use whole wheat flour and substitute half of the oil with unsweetened applesauce.

And I found these great baking cups from IF YOU CARE ® in my local grocery store. They are environmentally friendly because they are made out of unbleached, beige paper, which means no chlorine is dumped into our environment.

I put the muffins into plastic bags and store them in the refrigerator. They will get even juicier and better in the next few days!

This stash will probably last us a week, after I share a few with my neighbors and the large Bleasdale clan.

Healthy Zucchini Bread (well, Healthy Whole Wheat Zucchini and Carrot Muffins)

  • Prep Time: 20 minutes
    Cook Time: about an hour
    Ready In: 1 hour 20 minutes
    Yields: about 24 servings


3 eggs
½ cup vegetable oil
½ cup applesauce
2 cups sugar
2 cups grated zucchini
1 cup grated carrots
2 teaspoons real vanilla extract
3 cups of whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 cup of semi-sweet chocolate chips (optional)
1 cup of walnuts or pecans (optional)


1. In a large bowl, beat eggs until frothy. Mix in oil, apple sauce, and sugar. Stir in zucchini, carrots, and vanilla. Combine flour, cinnamon, baking soda and powder, salt, and nutmeg; stir into egg mix. If you want, add some chocolate chips or nuts to the batter, I use half in the mix and keep half for decoration.

2. Preheat oven to 325 degrees F (165 degrees C). Grease and flower two 8 x 4 loaf pans or use large baking cups.

3. Divide into 24 baking cups or pans. Bake for about 50 minutes, and then check with a fork. If some batter sticks to it, they still need some time. If you can still see the zucchini pieces pretty well on the top, they are not ready; you want the tops to be brown and almost uniform.

Ah, my oven is beeping, the muffins are done. Gotta go!

I want to eat one in peace all by myself before my men come home.

Go ahead, make these easy zucchini bread muffins and let me know what you think :)

{ 2 comments… read them below or add one }

Nichol September 29, 2010 at 2:38 PM

Yum! I make a healthy zucchini bread as well!


toni October 11, 2009 at 11:39 PM

YUM I can’t wait to makes these! Thanks for sharing.


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