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The Best Healthy Zucchini Bread

Filed Under: 100-150, 50-100, Almond Meal, Almond Milk, Applesauce, Banana, Bread, Breakfast, Coconut Flour, Desserts, Eggs/Egg Whites/Egg Replacer, Erythritol, Favorites, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Sugar Free, Vegan, Whole Wheat Flour

By 108 Comments Jump to Recipe

I’m really trying to keep summer alive here.

Zucchini Bread 1

I might be in denial. That’s fine. I have the sweltering weather, the 12 pound crate of summer zucchini surplus, AND the actual calendar season on my side. Yup. I win. Take that, school!

So what if I still have to wake up at the crack of dawn and attend actual classes and learn things? Whatevs. We all know who’s the real winner here.

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Stuff has been happening. Cool stuff. Between finishing my super secret blog summer project that I’m super psyched about (and not just because I’ve been watching Psych) and starting my sophomore year in high school (woo! not a fresh meat anymore!), I have been a busy girl. I won’t ramble on for too long because I don’t want to steal this zucchini bread’s spotlight with my own personal achievements.

Just kidding! I totally do.

But!

I’ll do it in Monday’s post.

I’m practicing my

dramatic

poetic

spacing skills for English class.

Is it working? Of course it is. You’re impressed. I can tell.

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Because I love keeping you in the loop, I’ll give you the heads up that you can expect 2-3 posts a week from me. And my super secret blog project? I’ll give you a super secret sneak peak.

Behold my new baby: Foodie Forward. You guys have such inspiring stories, and I really want to help you start/grow your blog. I did my research, and most blog consultant-type people (most of whom don’t know squat about food blogging), charge CRAZY prices. Like, LA real state crazy.

I have it set up so that you fill out a project planner to allow me to understand your unique vision and awesomeness, you book an appointment (yes, all online!), and then we become best friends and your blog becomes famous. I try to keep my prices as low as reasonably possible, but if you are financially unable or are a fellow teen foodie (living on allowance? I so get it), just shoot me an email and we’ll work something out.

Oh! Right! Zucchini bread! The food! On this food blog! Exclamation points!

First you’re going to grate some zucchini. If you want to keep all ten of your fingers intact, I recommend doing this carefully. That would be… grate! Buh-doo-choo.

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Next you’re going to make a batter. Then you’re going to sample the batter. Just try to make sure some makes it to the pan, mmk?

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It made it. To the pan. I’m proud of you.

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Now just throw it in the oven using your ten intact fingers, and  wash up some dishes while you wait. Or watch Psych. It’s all good. (Remember, it’s still summer!)

Happy Thursday in summer everyone!

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Zucchini Bread Pinterest Dedicated with love to the tastemakers, Gingergirl, McKel, Sam, and Izzi. You ladies are the best. Your spotlight is coming!

Yield: 8 HUGE slices

The Best Healthy Zucchini Bread

10 minPrep Time:

40 minCook Time:

50 minTotal Time:

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Print Recipe

Ingredients

  • 1 3/4 cup white whole wheat flour OR 1 1/4 cup almond meal plus 6 Tablespoons coconut flour
  • 1/2 cup plus 2 Tablespoons erythritol OR cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs OR 1 ½ Tablespoons of Ener-g egg replacer stirred with 6 Tablespoons of water until thick
  • 1/2 cup unsweetened applesauce or mashed banana
  • 2 teaspoons vanilla extract
  • 1 teaspoon molasses
  • 1 1/2 cups grated zucchini
  • 6 Tablespoons unsweetened almond milk for whole wheat version OR 4 Tablespoons unsweetened almond milk for almond meal/coconut flour version

Instructions

  1. Preheat oven to 350°F. Generously grease or nonstick spray an 8x4 loaf pan and set aside.
  2. In a large bowl, stir together the flour, sugar or erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the eggs or egg replacer, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated. Slowly add in the almond milk, stopping when the batter is reasonably thick (see photo above for reference) and completely uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into slices. Devour.

Notes

Nutritional information calculated with white whole wheat flour, egg replacer, and erythritol.

7.8.1.2
289
https://www.foodiefiasco.com/healthy-zucchini-bread/

Nutrition

Calories: 100 cal
Fat: 0 grams g

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Are you a blogger/Do you want to start a blog? What do you think of blog consulting? Other than the fact that you love it, of course. 

If you want to be one of my homies and provide feedback, I can consult at a much lower rate. What do you think?

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Comments

  1. Well, I totally know what I'm doing with my zucchini (I got some that were on the vine a little too long for stir fries, if you know what I mean!). Happy day that it freezes! :D
    Reply

  2. Whoa, congrats on the new project! My own darling scrumptious gruel could use more readers, and we are already besties online, so I may just hire your expertise for some help...
    Reply

  5. OMG sooooooooooooooooo awesome! I love zuchini bread!!! And the fact your helping boost people into food blogging. I might shoot you an email soon, I always wanted to try blogging. I've been told I have have good recipes. I don't know.... ANYWAY... I'm rambling, great recipe!! It will be hitting the oven soon.
    Reply

  7. Oh my goodness, first thing's first, that bread looks amazing. Second thing, WHAT AN AWESOME PROJECT! I am so totally interested. However my blog is more of a fashion blog, do you only do food blogs? So excited, let me know!
    Reply

  10. Doesn't coconut flour (even in small amounts) usually require more liquid than wheat flour? did you get the almond milk amounts reversed (4 Tbs for the wheat version, 6 for the almond/coconut)? i'm about to make this and want to be sure i've got the right consistency. thanks!
    Reply

  11. This looks amazing Once question about the zucchini, do you squeeze the excess water from the zucchini or leave alone? Thanks, Jennifer
    Reply

  14. Wow...someone gave me a large zucchini so I decided to look for a healthy bread. Found this one, and just happened to have an open jar of applesauce and a box of Ener-g, so I made it vegan! The only change: I happened to have a jar of apple pie spice, so I used that instead of the cinnamon & nutmeg. Bread was a hit with my family; they didn't even know it was vegan and healthy.
    Reply

  15. I am so going to make this next week! It looks fabulous and I like the ingredients. I don't know what is erythritol, though. Can I just use honey instead with the wet ingredients? Thanks
    Reply

      • Thank you, Kelly. i am going to try it adding the honey to the wet ingredients. I don't really want to use refined sugar . . . thanks.
        Reply

      • I am going to try this by putting the honey with the wet ingredients. I don't really want to use refined sugar. Thanks . . .
        Reply

    • Kelly, do you reckon it will taste horrible if I just leave the sugar out completely? I have to find sugar subs because if it tastes good i will just eat it all in one go! :-)
      Reply

      • I did this w maple syrup instead I didn't have any healthy sugar (or unhealthy for that fact) on hand... The taste was great but I could never get it "done" in the middle! Maybe because I used our homemade syrup? Made it a little too wet? I did squeeze the zucchini out though because I knew I was going to be adding more wetness to it.....
        Reply

  16. http://www.examiner.com/article/zucchini-the-super-food I found the same recipe copied here (yours was posted earlier!), just in case you weren't aware since I noticed there was no source link or acknowledgement.
    Reply

    • First off Christine, you rock. Thank you so much for letting me know. Yes, these people stole my recipe and I am very upset, but without you, I would have no idea. I reported the article to the Examiner and if I do not hear a response I'll pursue it further. Thank you so very much again! I really appreciate it!
      Reply

  17. Hi Kelly, lovely photo of yourself. I am going to try the zucchini bread as I have these vegetables growing in my garden ! I have started a blog, but what can u offer ? I'd like mine to look more pro. (check helloaloe.tumblr.com ) I'm all the way in South Africa. and your'e in L.A
    Reply

  19. Hi Kelly! I'm new to your blog and I am absolutly loving it. I'm also a crazy foodie like yourself. I was hoping you could post the carb count on some of your items. My diet is strict with carbs(unfortunately, because carbs are the tastiest in the world). Thank you so much!
    Reply

  20. I made this and it was delicious! Next time will try the almond meal version. Thanks for a great, healthy version!
    Reply

  21. Hi Kelly, So glad that I accidentally found your website. I was searching for a yummy yet healthy recipe for zucchini bread. I can't wait to make it for my family. Your pics look very inviting, so I'm sure the bread will be delicious. I've gotta say, that your site is fabulously awesome. For such a young lady you are on your way to a great future. Many good wishes to you. ALL THE BEST, Laura
    Reply

  22. Fantastic blog, sweetie!!! My 4 year old and I just picked a bunch of zuke from our AZ garden and made this bread, it is very yummy!!!!!! Thank you!
    Reply

  23. I am curious, I want a savory bread recipe and love this bread, could I substitute the mashed banana for cooked (or grated) sweet potato and ditch the 1/2 cup plus 2 Tablespoons erythritol OR cane sugar - I'll throw in a few pine nuts or pepita seeds for a little crunch too .... THOUGHTS? :)
    Reply

  26. What is Ener-g egg replacer? Is that a brand name? Is it the kind of "egg" I could make for a vegan?
    Reply

  29. This is a fantastic healthy recipe! The molasses really takes the flavor up a notch, I think. I'm thrilled to find a recipe for zucchini bread that isn't like serving my family dessert for breakfast! And all the kids loved it. Next time, I'm going to try honey instead of the sugar. This recipe is a keeper, for sure. Thank you!
    Reply

  30. Really good, thank you! I ended up doing another 15 min @ 250 to get the middle done. My unending struggle to get zucchini bread cooked through on the first go...
    Reply

  31. Love this recipie. Follow all of it except I subsitute apple for zuchinni. Wounderful!! Thanks so much for taking the time to figure out a heathful snack for the kids and me!!
    Reply

    • Yay!! Glad that you and your family have a new healthy and tasty snack to share, Nicole! Any opportunity to sneak veggies into kids' generally picky tummies is a victory:-)
      Reply

  32. A word of warning: Erythritol can have VIOLENT side effects. Do not recommend this sweetener if you are going to share with people you want to like you. Better to use just a little less real sugar and use a little self control on the portions.
    Reply

    • Thank you for your concern, Kate! Erythritol *can* have negative side effects, but so can milk, oats, and eggs. Human bodies react differently to different substances. Some people are just extra-sensitive to erythritol! I recommend first trying erythritol in small doses and seeing if it works our for you, just as you would with any new substance that you are putting into your body. If you are giving baked goods to other people, it is wise to disclose what the ingredients are in case of allergies, and this recipe is no exception. But there's also nothing wrong with subbing erythritol for less real sugar and smaller portion sizes! If that works best for you, than please stick to that:-) Enjoy!
      Reply

    • I think they put erythritol in quest bars. The first bar made my stomach hurt SO BAD!! I tried some more quest bars a couple of months later and they didn't bother me. I guess your body just has to get used to it. I don't use erythritol because I have no idea where to buy it. I personally like baking with stevia(powder).
      Reply

    • Sure thing, Yvonne!! Just remember that the taste will be slightly altered, although I'm sure still enjoyable! Please let us know how it goes:-)
      Reply

  34. Just made this with a few subs. Swapped the sugar for 1 tblsp of honey and used pear puree instead of applesauce. I didn't have quite enough puree so I microwaved 3 strawberries with a tblsp of water and pureed those. This meant I didn't need to add the almond milk. I also sprinkled some pumpkin and sunflower seeds over the top. DIVINE!
    Reply

  35. Hey! Just made this zucchini bread. Fabs! Will be hard not to eat it all in one sitting! Thanks for sharing.
    Reply

  36. This looks amazing and we are starting to get zucchini out of the garden now! Quick question before I attempt to calculate it myself, but do you know the carb count per serving by chance?
    Reply

  37. Sweetie this recipe sounds wonderful and I was wondering if you had a carb count for the bread? Cn't wait to try out the recipe!!
    Reply

  39. I would like to try this bread but have a couple questions can I use cane sugar and stevia blend in this recipe instead of the other sugar listed also how much mashed banana? A whole banana or 1/2 cup thank you
    Reply

  40. Hi I've plugged you ring into myfitness pall and got almost double your estimated cals and 5gm fat, is your for 2 loaves? Otherwise nice bread ?
    Reply

    • Hi Valerie! Our estimations are for 1 slice, or 1/8th of the recipe. The following link explains how we calculate calories: https://www.foodiefiasco.com/how-to-correctly-count-calories/ Feel free to comment again if you have any further questions. :)
      Reply

  41. This is the first time I've encountered your blog. I was looking for a recipe for healthy zucchini bread and I am going to try yours. It does sound great, but the real reason I am going to try it is because of your witty, clever, intelligent voice which infiltrates your narrative. I am an English teacher and I love the references to school! I look forward to reading more from you!
    Reply

  42. Hello! I made this loaf with Red Mill Pastry flour and chocolate chips. Baked it in a 4x 8 loaf pan. The first two slices was delicious but discovered that it was gooey in the middle.? Threw loaf in trash. Going to try recipe again but making them into muffins. I am an experienced baker. What a huge disappointment! Better luck next time.
    Reply

  43. Loved this recipe. Ingredients were spot on for rising and taste. I skipped the nuts and reduced the sugar to 1/2 in the recipe and used 2 T of sugar to top the batter before baking. This made a nice lightly crisped topping. I also added 1 cup of shredded carrots in addition to the zucchini. Since I didn't have apple butter, I used unsweetened apple sauce instead. Will definitely make again
    Reply

  44. Hy Kelly, I really love your blog and I've done already many of your recipes. The only question I have is about egg replacer. What ingredient can I use instead of ener g egg or eggs? Maybe Greek yogurt or carbonated water? Thank you very much
    Reply

  45. Would Love to chat about blogging. Just found your recipe today via Pinterest and since I am trying every zucchini bread recipe I find, I have printed this out and ready to bake. Contact me about the blog project! Best to you!
    Reply

  46. Just made this and it was delicious! However, I had to bake it about 15 minutes longer than you listed before it was done. Maybe I had an extra moist zucchini? Either way, YUM!
    Reply

  47. I am doing a low carb diet right now. Can i replace the applesauce with plain whole milk yogurt? Or maybe leave it out and just add 1/2 cup of extra zucchini to replace the liquid the applesauce would have added? Thanks. Can't wait to make this!
    Reply

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