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Yummy Zucchini Breakfast Bread

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Yummy Zucchini Breakfast Bread

2.34 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Zucchini Breakfast Bread
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 395kcal


  • 1 cup flour, all-purpose
  • 1 cup flour, whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1/2 cup yogurt, plain, low-fat
  • 2 large egg
  • 6 tablespoon coconut oil
  • 2 medium zucchini


  • Preheat oven to 375°F. Line a loaf pan with parchment paper or grease with butter.
  • Mix flours, baking soda, baking powder, cinnamon, and salt in a large bowl.
  • In a separate bowl, add sugar, honey, yogurt, and eggs; whisk together until fluffy.
  • Melt coconut oil and allow to slightly cool; add to wet ingredients and mix well.
  • Gradually add wet ingredients to dry ingredients, mixing until just combined.
  • Grate zucchini and fold into batter; then pour into prepared baking pan.
  • Bake for 60-70 minutes or until a knife inserted in the middle comes out clean.
  • Allow to cool before serving.
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Calories: 395kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 451mg | Fiber: 4g | Sugar: 25g

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What volume of shredded zucchini do you use? I have a giant one from the garden that I would like to use. Thanks!!!