Healthy Zucchini Bread
The best healthy zucchini bread made with whole wheat flour, almond flour and naturally sweetened with maple syrup instead of sugar. This easy, healthy zucchini bread recipe is bursting with flavor. Great for breakfast and can easily be made into healthy zucchini muffins!
I wasn’t introduced to Zucchini Bread until my late teens. Once I tried it, I was in love! It’s so simple but yet so flavourful and a perfect treat to have with tea or coffee. I wanted this Zucchini Bread to be full of nutritious ingredients and naturally sweetened. This recipe is definitely a keeper!
Enjoy,
SiLLibake
Healthy Zucchini Bread
This is the ultimate healthy zucchini bread, made with whole wheat and almond flour, and naturally sweetened with maple syrup rather than sugar. This simple, nutritious recipe is packed with flavor.
Healthy zucchini bread ingredients
This simple, delicious and healthy zucchini bread recipe is bursting with notes of maple syrup, cinnamon, and a buttery moist texture. You’ll never go back to another zucchini bread! Here’s what you’ll need to make it:
Zucchini: shredded zucchini adds moisture to the bread so that we don’t have to use a ton of extra oil.
Maple Syrup: this healthy zucchini bread recipe is naturally sweetened with maple syrup, but you can use whatever sweetener you love.
Eggs: you’ll just need 2 eggs for the bread. I haven’t tested it using flax eggs
Milk: feel free to use any milk you’d like. I like to keep the zucchini bread dairy free by using unsweetened almond milk.
Vanilla: for extra flavor.
Whole wheat flour: I used a sprouted whole wheat flour but you can use whole wheat pastry flour. You can also use white whole wheat flour or 1:1 all purpose gluten free flour.
Almond Flour: for some extra protein and healthy fats
Cinnamon: you’re going to love the cozy flavor that cinnamon adds to the bread.
Baking soda & salt: to help it bake up properly.
Melted butter: melted butter or coconut oil keeps the zucchini bread perfectly moist. Feel free to use olive oil or melted vegan butter.
Mix-ins: I love adding toasted chopped walnuts and dark chocolate chips in the batter + on top for a beautiful, super delicious zucchini bread, but you can really get creative with your mix-ins!
If you don’t add mix-ins: I like to top with hemp seeds & raw sugar for a crunchy top!
Healthy Zucchini Bread
PREP TIME: 10 MIN
COOK TIME: 50-60 MIN
SERVING: 10-12 slices
Healthy Zucchini Bread
This delicious and healthy zucchini bread is crafted with whole wheat flour and almond flour, and naturally sweetened with maple syrup instead of sugar. This easy-to-make recipe is bursting with flavor.
Ingredients:
1 ½ cups packed shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1-2 medium zucchini)
1/2 cup maple syrup (any sweetener will work)
2 large eggs
⅓ cup unsweetened vanilla almond milk (any milk will work)
2 teaspoons vanilla extract
1 ½ cups whole wheat pastry flour or white whole wheat flour
½ cup almond flour (or whole wheat pastry flour or white whole wheat flour)
1 teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons ground cinnamon
1/3 cup melted butter, melted and cooled (can sub coconut oil or vegan butter)
Optional add-ins:
½ cup chopped toasted walnuts
1/2 cup chocolate chips, plus more for sprinkling on top of bread
NOTE: If you don’t want to include add-ins, sprinkle one tbsp of hemp seeds and half tbsp of raw sugar on the top before baking, the crunch in amazing with this Zucchini Bread
Instructions:
1. Preheat oven to 325F and grease 8x4 loaf pan and line with parchment paper.
2. In a large bowl add, zucchini, maple syrup, eggs, almond milk, vanilla extract and mix.
3. In a separate medium bowl, whisk together the whole wheat flour, almond flour baking soda, salt, cinnamon.
4. Add the dry ingredients plus add-ins (if using) to the wet ingredients, mix with a wooden spoon until just combined. Next add in melted butter and mix again until just combined. Do not over mix.
5. Pour into prepared loaf pan, sprinkle with extra chocolate chips if using, or hemp seeds & raw sugar and bake for 50-60 minutes until tester comes out clean. Cool in pan for 10 minutes, then remove and transfer to a wire rack to finish cooling. Cut into 10-12 slices.
Nutrition (Approximate Estimation): Serving 12
1 Serving: Calories: 202cal Carbohydrates: 28.5g Protein: 3.9g Fat: 8.9g Saturated Fat: 4.5g Fiber: 3.4g Sugar: 11.3g
