Healthy Morning Glory Zucchini Bread
Yields: 1 loaf, 12 slices
I’ve made (and eaten!) a lot of zucchini bread in my lifetime… And this one just might be the best I’ve ever had! It’s supremely tender with lots of cozy spices, and the “morning glory” mix-ins make it taste even better. Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly sealed in plastic wrap.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 2 ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp vanilla stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup + 2 tbsp (210mL) nonfat milk
  • ¾ cup (68g) freshly grated zucchini, patted dry (see Notes!)
  • ¾ cup (80g) freshly grated carrot (about 1 medium, peeled first!)
  • ¾ cup (94g) finely diced apple (about 1 small)
  • ¼ cup (40g) raisins (see Notes!)
  • 2 tbsp (14g) finely diced pecans
  • 2 tbsp (10g) shredded unsweetened coconut
  1. Preheat the oven to 350°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, vanilla extract, and vanilla stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ¼ cup + 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the zucchini, carrots, apple, raisins, pecans, and coconut.
  3. Spread the batter into the prepared pan. Cover the top of the pan with foil. Bake covered at 350°F for 35 minutes. Quickly and carefully remove the foil, and return the pan to the oven. Continue baking at 350°F for an additional 20-25 minutes (for a total of 55-60 minutes) or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.

If you prefer not to use the vanilla stevia, substitute ½ cup + 2 tablespoons (150mL) of agave, honey, or pure maple syrup for the vanilla stevia. Reduce the milk to ¼ cup (60mL) if using any of those liquid sweeteners. Alternatively, substitute ½ cup + 2 tablespoons (120g) coconut sugar or brown sugar for the vanilla stevia, and reduce the milk to ½ cup + 2 tablespoon (150mL). (The batter should be fairly thick, similar to muffin batter.)

Any milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel turns completely wet.

Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.

I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)

If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!

For a shortcut, I used these pre-chopped pecans! They’re SO handy to have around!

This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.

I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!

{gluten-free, clean eating, low fat, lower sugar}
Recipe by Amy's Healthy Baking at