Recipe For Healthy Zucchini Bread – This healthy pineapple zucchini bread is made with whole wheat flour, naturally sweetened, low in fat and 100% delicious.
Just like a healthy banana bread recipe, this pumpkin bread recipe is not only better for you, it’s totally tender, sweet, and irresistible.
Recipe For Healthy Zucchini Bread
I know a lot of people say pumpkin bread recipe is the best, but my mom’s pumpkin bread recipe is really the best.
Zucchini Banana Bread
Her secret to making the best zucchini bread is the addition of pineapple. Precisely crushed pineapple. Pineapple keeps zucchini bread moist and helps naturally sweeten bread while adding flavour. It really is a secret worth sharing with all of you – you must try this pineapple zucchini bread recipe.
Not only does this zucchini bread recipe have the best taste and texture, but it’s healthy, too. It’s naturally sweetened with pineapple and honey, garnished with applesauce and filled with whole grains. This healthy zucchini bread is one of the tastiest ways to eat veggies (and fruit!)
Before you start making quick bread, you need to prepare the zucchini. It’s an easy process, but heed my tips to ensure perfect pumpkin bread.
Whole grain zucchini bread is very moist, so it can form quickly if left at room temperature for more than a day.
The Best Zucchini Bread
I recommend waiting for the pumpkin bread to cool completely and then storing the pumpkin bread in an airtight container in the refrigerator for 3-5 days.
Another option is to freeze refrigerated bread in a freezer bag for up to 3 months. I highly recommend wrapping cooled bread in plastic wrap and then plastic wrap before placing in a freezer bag to prevent freezer burn. Defrost the bread overnight in the refrigerator and enjoy within 5 days.
If you enjoyed this healthy zucchini bread recipe, I’d be happy to leave a comment and rating below.
Whole Wheat Flour: You can make this recipe with whole wheat flour, or whole wheat flour. I recommend using whole wheat white as it is still whole wheat but is easier to roast.
Healthy Zucchini Banana Bread » Easy, Nourishing & Delish Recipes
Freezing zucchini bread: Cool the bread completely, then wrap it with a layer of plastic wrap, followed by a layer of tin. Place in a freezer-safe storage bag and freeze for up to 3 months. Defrost overnight in the refrigerator and use within 5 days
Calories: 183 calories | Carbs: 27 g | Protein: 4 g | Fat: 7 g | Saturated fat: 1 g | Cholesterol: 27 mg | Sodium: 202 mg | Potassium: 167 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 93 IU | Vitamin C: 6 mg | Calcium: 46 mg | Iron: 1 mg
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Hi, I’m Kristen, creator of A Mind “Full” Mom. I think making a healthy family meal doesn’t have to be difficult or expensive! I would love nothing more than to share delicious solutions for your hungry family with you. I made this weird thing since I didn’t use chocolate chips. I know! This is crazy talk. I wanted to taste nuts and cinnamon instead of leaning towards chocolate.
Healthy Banana Zucchini Bread
Chocolate is definitely my comfort zone, as evidenced by this popular vegan banana bread, which exudes chocolate greatness left and right.
The basis of delicious healthy pumpkin bread is a blend of all-purpose whole wheat flour. I find this combination makes the most tender bread with the most distinct texture while still making use of whole grains.
To make muffins, spoon mixture evenly into muffin tray. Bake for 8 minutes at 425°F then reduce the temperature to 350°F (keeping the cakes in the oven) and bake for another 13-14 minutes or until a knife comes out clean.
Let me know how this zucchini bread recipe turned out for you by star rating and/or commenting!
Lemon Poppyseed Zucchini Bread Recipe
Gluten-Free: I haven’t tried it, but my best guess is to use 1:1 gluten-free bread flour, which I always have success with!
Vegetarian: I haven’t tested it, but it can be made with two flax eggs and non-dairy yogurt. Let me know if you try it out in the comments!
Oh, hey! I’m Alexis Joseph, food writer, blogger, RDN, new mom, and co-founder of local restaurant group Alchemy. I use my passion for cooking and wellness as fuel to help others have a freer, happier relationship with food. Learn more about Alexis! Healthy Vegan Zucchini Bread – With whole grains and no refined sugar, this zucchini bread is healthy enough for breakfast and delicious enough for dessert!
I feel like I’ve been skimping on my zucchini recipes this year. So far, I have only shared this white bean burger with you. Time to step up my game!
Healthy Zucchini Basil Bread
I think this pumpkin bread is a good place to start. It’s made with whole wheat semolina flour for a healthy choice that’s rich in protein and fiber. Plus, you can’t go wrong with all that green stuffing inside.
For those of you who eat gluten-free, I already have gluten-free pumpkin bread on my site, as well as flour-free pumpkin muffins. I didn’t have vegan zucchini bread, so I had to change that.
If you haven’t tried bread with semolina flour before, it is very similar to whole wheat in that it has a very light flavor, a slightly earthy flavor, and a slightly denser texture than all-purpose flour. I like to use it because it is an ancient grain that has not been altered like modern wheat. As a result, spelled is naturally lower in gluten, making it easier for some people to digest.
In addition to the semolina flour, I also used coconut sugar to keep the recipe refined without the sugar. It also imparts a delicious caramel flavor to baked goods, so it’s a win-win.
A Whole Wheat Zucchini Bread Recipe For A Flavorful, Better For You Loaf
The main source of fat in the recipe is coconut oil, which can be easily substituted for your favorite cooking oil.
If you want to reduce the fat, you can also replace half of the oil with applesauce. I tried it this way and it turned out to be good, but we liked the texture of the oil just better.
Directions for use: Mix ground flax with water in a small bowl and mix well. Leave it for at least 5 minutes until it thickens. Preheat oven to 350°F, then grease a 1-pound loaf pan (about 9 x 5). In a large bowl, mix the semolina flour, coconut sugar, baking powder, baking soda, salt and cinnamon. Mix together and set aside. In a separate bowl, mix the zucchini, melted coconut oil, vanilla, flax mixture, and milk. Mix together until well blended. Pour the dry ingredients into the bowl with the wet ingredients and mix together until the flour is fully incorporated. Add the chocolate chips and stir until combined. I like to save some extras to make it look pretty. Transfer the dough to a baking tray and bake for 35 to 45 minutes. Cooking time varies depending on your oven. Mine takes about 45 minutes. Be careful not to open the oven while baking, or it will not bake properly. You can pay attention to the smell to know when it is near the end. It should smell toasted but not burnt. Set aside to cool before slicing. Leftovers can be stored in an airtight container for up to 4 days (refrigeration recommended).
Have you tried this recipe? Let me know how it went by rating the recipe, leaving a comment below, or sharing a photo on Instagram with the hashtag #. I would love to hear your feedback! This healthy zucchini bread recipe is made with Greek yogurt and honey as an alternative to sugar. The result is easy, moist pumpkin bread, or you can even make pumpkin pancakes with dough!
Chocolate Zucchini Bread Recipe
If you like our part of the country, you are now in garden-fresh zucchini. I don’t actually have a vegetable garden because I kill everything and always end up disappointed and rush to the store.
But I’m lucky to have a lot of friends who give me zucchini, and when that offer runs out, there’s a farmer’s stand next door. Because zucchini recipes are much better when using fresh and local zucchini. I’m sure someone somewhere has proven this fact.
I find it really surprising how much I crave healthy zucchini recipes because I’m actually not a fan of all the recipes. You won’t actually find me doing anything with zucchini slices or zucchini boats or anything like that. I find it very mushy and nothing of my own.
But if there is a recipe that grates the zucchini, takes out the excess moisture, and then mixes it into the batter … I overdo it! and not only
Healthy Zucchini Bread (delicious And Gluten Free)
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