Healthy Zucchini Loaf


I know it’s not supposed to be, but sometimes – food is comfort. Sometimes, food is love. Food can bring back good memories and make us think of happy things.

When my kitchen is warm and filled with scents of baking raisins, I’m immediately brought back to my childhood and the holidays. I can instantly recall the one cookie recipe that nobody else could ever make better than my mother.

I love to bake for my kids.

And we’re big-time fans of loaf in this house. It’s my most favourite way to get the kids eating some good stuff, plus it’s delicious, easy to pack in lunches and the kids consider it a treat.

This zucchini loaf in particular is pretty much a staple in this house. We make this recipe very regularly. Sometimes I add chia to it. Sometimes I do it with raisins. Sometimes, if I’m feeling particularly generous, I make it with chocolate chips.

Either way – the kids love it. I love it. I love the zucchini and the applesauce to limit the amount of sugar in it. And, most of all, I love the warmth and the memories and the good feelings we all end up with whenever we’re in the kitchen baking together.


Healthy Zucchini Loaf (makes 2 loaves)


3 cups whole wheat flour

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

3 tsp cinnamon

3 eggs

1/2 cup milk

1/2 cup olive oil

1/2 cup sugar

1 cup unsweetened applesauce

3 tsp vanilla

3 cups grated zucchini

1 cup raisins



Preheat oven to 325 F. Spray or grease up two loaf tins and set aside.

In a small bowl, combine the whole-wheat flour, sea salt, baking soda, baking powder, and cinnamon. Mix well.

In a larger bowl, beat eggs, milk, oil, applesauce, sugar, and vanilla extract together.

Add the dry ingredients and beat well. Fold in zucchini and raisins until well combined.

Pour batter into prepared pans and bake for approximately 40-55 minutes (based on your oven). Mine always seem to be done by about 45 minutes. Check the middle of your loaves with a toothpick to be sure. Let them cool for about 10 minutes in the tin, then remove and let it cool completely on a wire rack.

I like to wrap one up and put it in the oven after it’s cooled to save it for later. Otherwise, they both get devoured within a couple of days!

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