25+ Cozy Low Cholesterol Zucchini Bread Recipes To Warm Your Heart

Zucchini bread is a beloved classic that has found its way into kitchens across the globe, celebrated for its moist texture and delightful flavor.

But what if you could enjoy this tasty treat without worrying about cholesterol?

The good news is that zucchini bread can be both delicious and heart-healthy!

In this article, we’ll explore over 25 innovative low cholesterol zucchini bread recipes that will tantalize your taste buds while keeping your health in mind.

Whether you’re looking for something sweet or savory, there’s a zucchini bread recipe here for everyone—from chocolate chip delights to savory herb loaves.

With wholesome ingredients like whole wheat flour, natural sweeteners, and of course, nutrient-packed zucchini, you can savor each slice guilt-free.

So let’s dive into the world of low cholesterol zucchini bread and discover the scrumptious possibilities!

25+ Cozy Low Cholesterol Zucchini Bread Recipes To Warm Your Heart

Incorporating low cholesterol zucchini bread into your diet is a fantastic way to enjoy a delicious treat while maintaining heart health.

With over 25 diverse recipes at your fingertips, you can experiment with different flavors and ingredients to find your perfect loaf.

Whether you prefer a classic sweet version or a savory twist, these recipes prove that you don’t have to sacrifice taste for health.

So grab your mixing bowl and get ready to bake a loaf (or two!) of these wholesome, delectable zucchini breads.

Whole Wheat Low-Cholesterol Zucchini Bread

This whole wheat zucchini bread is a nutritious take on the classic recipe. The use of whole wheat flour adds fiber and essential nutrients, while the addition of applesauce and banana naturally sweetens the bread, reducing the need for added sugars and fats. Perfect for breakfast or as a snack, this recipe will keep you satisfied without the cholesterol.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup unsweetened applesauce
• 1 ripe banana, mashed
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the grated zucchini, applesauce, mashed banana, honey or maple syrup, almond milk, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. If using, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This whole wheat low-cholesterol zucchini bread offers a wholesome and satisfying option for those looking to maintain heart health without sacrificing flavor. The combination of fruits and vegetables adds natural sweetness and moisture, ensuring each slice is tender and delicious. Enjoy it warm with a light spread of almond butter or on its own as a guilt-free treat!

Lemon Poppy Seed Zucchini Bread

Bright and refreshing, this lemon poppy seed zucchini bread is a delightful twist on traditional zucchini bread. The citrus flavor paired with the nutty crunch of poppy seeds elevates this recipe, making it a wonderful addition to your brunch spread. It’s also low in cholesterol, using yogurt for moisture without the added fats of butter or oil.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp lemon zest
• 1/4 cup poppy seeds
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup non-fat Greek yogurt
• 1/2 cup honey or agave syrup
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, lemon zest, and poppy seeds.
3. In another bowl, combine the grated zucchini, Greek yogurt, honey or agave syrup, almond milk, eggs, vanilla extract, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed zucchini bread is a bright and zesty option that’s perfect for any occasion. The yogurt keeps it moist while the poppy seeds add a delightful texture. This recipe is not only low in cholesterol but also provides a refreshing taste that’s sure to impress your family and friends. Serve it as a light breakfast or an afternoon snack with a cup of tea for a perfect pairing!

Chocolate Chip Zucchini Bread with Flaxseed

Indulge your sweet tooth with this chocolate chip zucchini bread that is both low in cholesterol and full of rich chocolate flavor. By incorporating flaxseed meal, this recipe boosts the fiber content and adds healthy omega-3 fatty acids. This treat is ideal for dessert or a decadent breakfast option without the guilt.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup flaxseed meal
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/2 cup unsweetened almond milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (dairy-free if desired)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the all-purpose flour, flaxseed meal, baking soda, baking powder, salt, and cocoa powder.
3. In another bowl, combine the grated zucchini, applesauce, honey or maple syrup, almond milk, eggs, and vanilla extract until well blended.
4. Gradually stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip zucchini bread is a fantastic way to sneak in vegetables while satisfying your chocolate cravings. The use of flaxseed meal not only enhances the nutritional profile but also helps in binding the ingredients together, making it a great substitute for eggs. Enjoy this bread as a guilt-free dessert or a delicious snack that everyone will love, proving that low-cholesterol treats can be indulgent and healthy at the same time!

Spiced Carrot and Zucchini Bread

This spiced carrot and zucchini bread combines the goodness of both vegetables, bringing in a unique flavor profile that’s moist and delicious. The natural sweetness from carrots, along with the spices, creates a comforting and wholesome bread. This recipe is low in cholesterol, utilizing unsweetened applesauce instead of oil or butter to maintain a tender crumb.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 cup grated zucchini (squeezed dry)
• 1 cup grated carrots (squeezed dry)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a separate bowl, mix the grated zucchini, grated carrots, applesauce, honey or maple syrup, eggs, and vanilla extract until well combined.
4. Gradually add the wet mixture to the dry ingredients, mixing until just combined. If using, fold in the nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced carrot and zucchini bread is an excellent way to incorporate more vegetables into your diet while enjoying a delicious treat. The combination of spices and the natural sweetness of the carrots and applesauce makes this bread incredibly moist and flavorful. Whether you serve it for breakfast, as a snack, or even dessert, it’s sure to be a hit with family and friends!

Almond Flour Zucchini Bread

For those looking for a gluten-free option, this almond flour zucchini bread is a fantastic choice. Made primarily with almond flour, this recipe is low in cholesterol and rich in healthy fats. The light and nutty flavor of the almond flour pairs perfectly with the zucchini, creating a moist and satisfying loaf that is perfect for any time of the day.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup dark chocolate chips or nuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs, then add the almond milk, applesauce, honey or maple syrup, and vanilla extract. Mix until well combined.
4. Stir the wet mixture into the dry ingredients until just combined. Fold in the grated zucchini and, if desired, the chocolate chips or nuts.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is not only gluten-free but also incredibly delicious. The almond flour provides a unique texture and flavor, while the zucchini keeps the bread moist without the need for added fats. Whether enjoyed for breakfast, a midday snack, or dessert, this bread will satisfy your cravings without the guilt. It’s a versatile recipe that you can customize with your favorite mix-ins!

Coconut Flour Zucchini Bread

This coconut flour zucchini bread is a fantastic option for those looking to reduce carbs while enjoying a low-cholesterol treat. Coconut flour is high in fiber and has a naturally sweet flavor that complements the zucchini perfectly. This recipe is also dairy-free and uses only a few wholesome ingredients to create a deliciously moist loaf.

Ingredients:

• 1 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup shredded unsweetened coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the applesauce, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until well blended. Fold in the grated zucchini and, if desired, the shredded coconut.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This coconut flour zucchini bread is a delightful twist on traditional recipes, offering a low-carb, low-cholesterol option that doesn’t compromise on flavor. The unique texture of coconut flour, combined with the moisture of zucchini, creates a deliciously satisfying loaf. Perfect for breakfast or as a snack, this bread is not only nutritious but also a fantastic way to enjoy a taste of the tropics. Serve it with a cup of herbal tea or coffee for a delightful treat!

Gingerbread Zucchini Bread

This gingerbread zucchini bread is a delightful blend of warm spices and moist zucchini, perfect for those cozy days when you crave something comforting. With the addition of ginger and molasses, this recipe brings a rich depth of flavor while remaining low in cholesterol. The use of unsweetened applesauce and whole wheat flour helps create a tender texture without added fats.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup unsweetened molasses
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup unsweetened almond milk
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup chopped crystallized ginger (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg.
3. In another bowl, mix the molasses, applesauce, eggs, honey or maple syrup, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and, if using, the chopped crystallized ginger.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gingerbread zucchini bread is a heartwarming treat that combines the best of fall flavors in a low-cholesterol recipe. The spicy notes from ginger and cinnamon blend beautifully with the moistness of the zucchini, creating a delightful loaf that can be enjoyed at any time of year. Perfect for breakfast or an afternoon snack, it pairs wonderfully with a warm cup of tea or coffee!

Savory Herb and Cheese Zucchini Bread

This savory herb and cheese zucchini bread is a fantastic twist on traditional sweet zucchini breads. With fresh herbs and a sprinkle of cheese, it makes a great side dish for soups and salads or can be enjoyed on its own. The recipe keeps cholesterol low by using low-fat cheese and whole grain flour, making it a nutritious addition to any meal.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup low-fat shredded cheese (such as mozzarella or cheddar)
• 2 large eggs
• 1/2 cup low-fat plain yogurt
• 1/4 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, oregano, thyme, and garlic powder.
3. In another bowl, mix the grated zucchini, low-fat cheese, eggs, yogurt, almond milk, and olive oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just mixed. Fold in the chopped parsley, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory herb and cheese zucchini bread is a deliciously unique alternative to sweet breads, making it a perfect companion for savory meals. The combination of herbs and cheese elevates the flavor, while the zucchini adds moisture without extra fat. Enjoy it warm with a dollop of yogurt or as a tasty side to your favorite soup or salad!

Peanut Butter Banana Zucchini Bread

This peanut butter banana zucchini bread is a protein-packed treat that combines the richness of peanut butter with the sweetness of banana and zucchini. It’s low in cholesterol, thanks to the use of natural peanut butter and the omission of added fats. This bread is not only delicious but also incredibly satisfying, making it a great choice for breakfast or a post-workout snack.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup natural peanut butter (smooth or crunchy)
• 1/2 cup mashed ripe banana (about 1 large banana)
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup chopped peanuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the peanut butter, mashed banana, honey or maple syrup, eggs, and almond milk until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated zucchini and, if desired, the chopped peanuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter banana zucchini bread is a flavorful and nutritious option that packs a punch of protein and healthy fats. The combination of peanut butter, banana, and zucchini creates a moist and satisfying bread that is perfect for any time of the day. Whether you enjoy it toasted with a bit of honey or as is, this bread will surely become a favorite in your household!

Matcha Green Tea Zucchini Bread

This matcha green tea zucchini bread combines the earthy flavors of matcha with the moistness of zucchini for a unique and healthful twist. Matcha is packed with antioxidants and adds a beautiful green color, making this bread not only nutritious but also visually appealing. Sweetened with honey and made with whole wheat flour, this recipe is low in cholesterol and perfect for tea time or breakfast.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup matcha green tea powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/4 cup chopped almonds or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, matcha powder, baking soda, baking powder, and salt.
3. In another bowl, mix the applesauce, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and, if desired, the chopped almonds or walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This matcha green tea zucchini bread is a delightful way to enjoy the health benefits of matcha while indulging in a moist, flavorful loaf. The vibrant green hue and unique taste make it a fantastic addition to your baking repertoire. Serve it with a light spread of almond butter or enjoy it plain as a nutritious breakfast or snack!

Chocolate Avocado Zucchini Bread

This chocolate avocado zucchini bread is a decadent yet healthy treat that uses ripe avocados to replace butter or oil, resulting in a rich, moist loaf with a lower cholesterol content. The combination of cocoa powder, avocado, and zucchini creates a fudgy texture that will satisfy any chocolate lover’s cravings without the guilt.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup ripe avocado, mashed (about 1 medium avocado)
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix the mashed avocado, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated zucchini and, if desired, the dark chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate avocado zucchini bread is a rich and indulgent option that’s secretly healthy! The use of avocado provides healthy fats while keeping the bread moist and fudgy. Perfect for dessert or as a special breakfast treat, this loaf will impress everyone with its decadent chocolate flavor and delightful texture. Enjoy it with a glass of almond milk for a satisfying treat!

Apple Cinnamon Zucchini Bread

This apple cinnamon zucchini bread is a fragrant and flavorful loaf that combines the sweetness of apples with the warmth of cinnamon and the moisture of zucchini. This low-cholesterol recipe utilizes unsweetened applesauce for moisture and natural sweetness, making it a perfect choice for breakfast or a snack.

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 cup unsweetened applesauce
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1 cup chopped apples (peeled and cored, such as Granny Smith)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, combine the applesauce, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini and chopped apples.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple cinnamon zucchini bread is a wonderful way to enjoy the flavors of fall any time of year. The combination of apples, zucchini, and warm spices creates a moist and satisfying loaf that’s perfect for breakfast or as an afternoon snack. Serve it warm with a sprinkle of cinnamon for an extra touch of flavor, and enjoy the wholesome goodness in every bite!

Lemon Poppy Seed Zucchini Bread

This lemon poppy seed zucchini bread is a bright and refreshing twist on traditional zucchini bread. The zesty flavor of lemon, combined with the crunch of poppy seeds, creates a light and flavorful loaf that is perfect for breakfast or as a snack. Made with whole wheat flour and sweetened naturally, this recipe is low in cholesterol while providing a delightful citrusy kick.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp poppy seeds
• Zest of 1 lemon
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1/2 cup unsweetened almond milk
• 1 cup grated zucchini (squeezed dry)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, poppy seeds, and lemon zest.
3. In another bowl, mix the applesauce, honey or maple syrup, eggs, lemon juice, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon poppy seed zucchini bread is a refreshing and vibrant option that is perfect for any time of day. The bright lemon flavor complements the zucchini beautifully, while the poppy seeds add a delightful crunch. Enjoy this bread as a quick breakfast, a light snack, or even as a dessert option. It’s sure to brighten your day with its zesty goodness!

Chocolate Chip Banana Zucchini Bread

This chocolate chip banana zucchini bread is a deliciously indulgent treat that combines the rich flavors of banana and chocolate with the moisture of zucchini. Utilizing ripe bananas and chocolate chips, this recipe offers a low-cholesterol option that’s perfect for satisfying your sweet tooth. It’s an ideal way to sneak in some veggies while enjoying a classic favorite!

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 cup mashed ripe banana (about 1 large banana)
• 1/4 cup unsweetened applesauce
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix the mashed banana, applesauce, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the grated zucchini and dark chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana zucchini bread is a delightful way to enjoy the rich flavors of banana and chocolate while keeping cholesterol in check. The moistness from the zucchini and banana creates a tender loaf that’s perfect for breakfast or as an afternoon treat. Whether you enjoy it plain or with a dollop of yogurt, this bread is sure to be a crowd-pleaser!

Peanut Butter and Jelly Zucchini Bread

This peanut butter and jelly zucchini bread is a creative and fun twist on a classic flavor combination. Combining the richness of peanut butter with the sweetness of your favorite jelly, this bread is a delightful treat for both kids and adults alike. It’s low in cholesterol and makes for a perfect breakfast or snack that will bring back nostalgic memories.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup natural peanut butter (smooth or crunchy)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1/2 cup fruit preserves or jelly of choice (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
3. In another bowl, mix the peanut butter, applesauce, honey or maple syrup, eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated zucchini.
5. Pour half of the batter into the prepared loaf pan. Swirl in half of the fruit preserves or jelly. Top with the remaining batter and swirl in the remaining jelly on top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter and jelly zucchini bread is a nostalgic and fun way to enjoy a classic flavor combination while keeping it healthy. The richness of the peanut butter pairs beautifully with the sweetness of the jelly, making this bread a delightful treat for any time of day. Enjoy it toasted with a touch of butter or plain for a quick and satisfying snack!

Note: More recipes are coming soon!