Is Zucchini Bread Healthy?
Zucchini bread may seem like a healthy option because it has vegetables… but most recipes also have a large amount of white flour and white sugar, which are not the healthiest choices. Luckily, it’s easy to substitute these ingredients to create a recipe for healthy zucchini bread that tastes just like the real deal!
Ingredients You’ll Need
Here I explain the ingredients for the best zucchini bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Zucchini – Use medium zucchini with firm skin. Use a box grater or food processor to shred it finely. You’ll need 1 1/2 cups of shredded zucchini, which is 2-3 medium zucchini.Unsalted Butter – I prefer grass-fed butter for its flavor and added benefits, but any unsalted variety works.
Besti Monk Fruit Allulose Blend – A key ingredient that makes this zucchini bread recipe healthy! Besti is a completely natural sweetener that measures and bakes just like sugar… without the sugar.
Eggs – Use whole, large eggs. An egg substitute such as flax eggs may work, but the loaf may be a bit more delicate after baking.Vanilla Extract – A must for flavor.Wholesome Yum Blanched Almond Flour – Baking zucchini bread with almond flour creates a moist loaf without the gluten! This one is my top recommendation because it has the finest texture.
Cinnamon – Adds warm flavor and a rich aroma to this bread.Baking Powder – Use fresh baking powder to help the loaf rise. Don’t confuse this with baking soda, which is different.Sea Salt – Balances the sweetness.Xanthan Gum – Optional, but helps the loaf keep its structure.Walnuts – Optional, but a classic pairing with this bread.
How To Make Almond Flour Zucchini Bread
This section shows how to make zucchini bread with almond flour, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Coconut oil (measured solid and then melted) should work for a dairy-free option.
Avoid substituting liquid sweeteners, such as maple syrup or honey, because they’ll make the loaf too wet and you’d need more flour to compensate. Other sugar substitutes will make the bread more dry, but will technically work. Regular sugar will work fine if that fits your lifestyle, or you could use half Besti and half sugar if you like.
Avoid using coconut flour or other gluten-free flours, as they won’t work the same way. If you need a nut-free option, make coconut flour zucchini muffins instead. It’s possible that whole wheat flour may work as a substitute, but I haven’t tested to confirm, as I prefer the nutrition of almond flour.
Variations
Add other mix-ins – Instead of walnuts, try chopped pecans or chocolate chips.Use yellow squash – You can substitute zucchini for the same amount of yellow squash.Try different spices – Swap cinnamon with powdered ginger or nutmeg, or include these in addition to the cinnamon.Make it chocolate – Mix unsweetened cocoa powder (start with 1/4 cup) into the dry ingredients.Lemon blueberry – Follow my lemon blueberry zucchini bread recipe here.
Storage Instructions
Store: Keep bread lightly covered on the counter for up to 1-2 days. To store for longer, wrap in parchment paper (not plastic wrap, as bread will get soggy) and store in the fridge for 5-7 days.Reheat: Heat almond flour zucchini bread on low power in a microwave or toaster oven. (It will fall apart in a regular toaster.)Freeze: Slice the loaf and freeze individual slices until solid. Transfer to a freezer-safe container for long-term storage. Thaw overnight before enjoying.
More Healthy Zucchini Recipes
I love zucchini in my snacks, sides, and treats! Try these healthy zucchini dishes next time: Skipping this step will make the loaf too soggy. If you cut the bread before it cools, it’s likely to fall apart. If you want it warm, you can always gently reheat the slices. Please enter your first name for your account. Your saved recipe will also be sent to your email.
