Healthy One-Bowl Zucchini Bread
Yields: 1 loaf, 12 slices
This truly is the best zucchini bread I’ve ever had! It’s supremely moist and tender, deliciously sweet, and has lots of rich cozy spice flavors. It tastes just like my grandma’s famous recipe — only this one is much healthier! It’s perfect for breakfasts and snacks (or even a little something sweetish after dinner!). Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly sealed in plastic wrap (this kind is my favorite because it clings much more tightly than other brands!). Leftover slices freeze really well too!
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 2 ½ tsp liquid stevia (see Notes!)
  • ¼ tsp salt
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) plain distilled white vinegar
  • 2 tsp ground cinnamon (see Notes!)
  • ¼ tsp ground allspice (see Notes!)
  • ¼ tsp ground nutmeg (see Notes!)
  • ½ cup + 2 tbsp (150mL) nonfat milk
  • 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 ¼ cups (134g) freshly grated zucchini, thoroughly patted dry (see Notes!)
  1. Preheat the oven to 350°F. Line a 9x5” loaf pan with foil, and coat the foil with nonstick cooking spray.
  2. In a medium bowl, whisk together the butter or coconut oil and egg whites. Stir in the vanilla, liquid stevia, and salt. Add the Greek yogurt, stirring until no lumps remain. Stir in the vinegar. Stir in the cinnamon, allspice, and nutmeg. Stir in the vinegar until fully incorporated. Stir in the milk. Pour the flour evenly over the top of the batter, and evenly sprinkle the baking soda and baking powder on top of the flour. Stir until the flour is just incorporated. Gently fold in the zucchini.
  3. Spread the batter into the prepared pan. Cover the top with foil, crimping the edges around the pan’s rim to seal, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 350°F for 35 minutes. Acting very quickly, remove the pan from the oven, and carefully remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 30-35 minutes (for a total of 65-70 minutes) or until the top feels firm to the touch and looks golden or a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully lifting out and transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 ¼ cups (150g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

Remember to measure the flour with this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your zucchini bread dry.

Any oil may be substituted for the unsalted butter or coconut oil. Stick-style vegan butter will also work.

You must use all 3 egg whites. Without all 3 egg whites, your loaf will collapse some while cooling. (See Nerd Alert #3 above!) If you prefer to use whole eggs, then use 3 whole eggs and reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.

For a sweeter flavor, increase the liquid stevia by an additional ¼ to ½ teaspoon.

I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy it online here because that's the best price I've found.) However, if you really prefer to omit the liquid stevia from the banana bread, substitute 1 cup (192g) of coconut sugar, brown sugar, or granulated sugar and reduce the milk to 2 tablespoons (30mL). Alternatively, substitute ½ cup + 2 tablespoons (150mL) of pure maple syrup, honey, or agave and omit the milk. (Your zucchini bread won’t be quite as sweet with this substitution!) The baking time may vary with any of these substitutions.

The vinegar reacts with the baking soda to help the zucchini bread rise and create a more tender texture. Don’t skip it! (I promise you can’t taste it once your loaf finishes baking! Just don’t taste the raw batter…)

I highly recommend using Saigon cinnamon! (← I buy mine online there because it’s so inexpensive and affordable!) Saigon cinnamon tastes stronger, richer, and sweeter than regular cinnamon. It’s the only kind I currently use in my baking!

For a stronger spice flavor, increase the allspice and nutmeg by ¼ teaspoon each (for a total of ½ teaspoon each). This is what I normally do!

Any milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must thoroughly 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 grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.

Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will cause your loaf to collapse while cooling.

You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly.

For more tips and information about the ingredients and instructions, please see Nerd Alerts #1-11 in my blog post above!

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