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Try this healthier take on zucchini bread for your next holiday brunch.

It’s rich with a moist crumb just like the less healthy versions of this comfort food, but it’s made with wholesome ingredients.

Applesauce and coconut oil give it great texture and a touch of sweetness. Even though it’s better for you this zucchini bread still considered a treat, so don’t overdo it.

Leftover slices can be wrapped individually and stored in the freezer for future meals.


  • Nonstick cooking spray
  • 6 large egg whites
  • ¼ cup melted coconut oil
  • ½ cup unsweetened applesauce
  • ⅓ cup of sugar
  • 2 tsp. vanilla extract
  • ¾ cups all-purpose flour
  • 1¾ cups whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. sea salt
  • 3 tsp. ground cinnamon
  • 2½ cups grated zucchini
  • ½ cup chopped raw walnuts


  1. Preheat oven to 350° F.
  2. Lightly coat two 9 x 5-inch loaf pans with spray.
  3. Combine egg whites, oil, applesauce, sugar, and extract in a large bowl. Set aside.
  4. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
  5. Add flour mixture to egg mixture; mix until just blended.
  6. Fold in zucchini and walnuts; mix until just blended.
  7. Divide batter evenly between the two pans.
  8. Bake for 45 to 50 minutes, or until golden brown and tester inserted into the center comes out clean.
  9. Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.

Also, try this yummy Gluten-Free Banana Bread recipe!