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Healthier Zucchini Bread IV

Rated as 4.33 out of 5 Stars

"Kristen is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!"
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1 h 55 m servings 228
Original recipe yields 24 servings (2 8x4-inch loaves)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour (or gluten-free flour), buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
  3. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.


  • Editor's Notes:
  • To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour and make sure your baking powder is gluten-free as well.

Nutrition Facts

Per Serving: 228 calories; 13.2 25.3 3.4 23 165 Full nutrition

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Read all reviews 3
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Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on allrecipes. Greek yoghurt added protein and kept nice a...

I made this gluten free by substituting all the flour for gluten free all purpose flour plus 2 teaspoons of Xanthum Gum. I also added the zest of one lemon. It is awesome!

It’s that time of the year where I’m besieged by the horde of zucchinis growing in the garden. I try to fend them off with any recipe I can find and of course zucchini bread is constantly being...