When summer gardens overflow with zucchini, there’s one recipe that always comes to the rescue: Zucchini Bread! But this isn’t just any recipe. We’re transforming that garden bounty into a wonderfully moist, perfectly spiced, and secretly healthy loaf. It’s a tender, sweet treat that tastes like pure comfort, without any of the guilt. Get ready to fall in love with your new favorite way to eat your veggies!
Ingredients
• 1½ cups / 168g finely ground blanched almond flour
• ¼ cup / 30g oat fiber
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ginger powder
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 3 large eggs, room temperature
• ¼ cup / 57g salted butter, softened
• ½ cup / 96g granular erythritol
• 1 cup / 120g shredded zucchini, excess moisture squeezed out
Instructions
1. Preheat your oven to 325°F / 165°C. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bread out later.
2. In a medium bowl, whisk together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a separate large bowl, use a hand mixer on low speed to beat the softened butter, erythritol, and eggs until the mixture is smooth and creamy.
4. Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined. Switch to a spatula and gently fold in the shredded zucchini.
5. Pour the batter into your prepared loaf pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Let the loaf cool in the pan for 10 minutes before using the parchment paper to lift it out. Place it on a wire rack to cool completely before slicing and serving.
Nutritional Information
• Nutrition Information
• Yield: 8 servings | Serving Size: 1 slice
• Amount Per Serving: Calories: 150kcal | Total Fat: 12g | Carbohydrates: 5g | Fiber: 3g | Protein: 6g | Net Carbs: 2g
• (Please note that is an estimate and may vary based on the exact used.)
Pro Tips
• for Perfect Zucchini Bread
• For a moist, not soggy, bread, place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible before adding it to the batter.
• Ensure your eggs and butter are at room temperature. This helps them blend together smoothly, creating a more uniform and tender crumb.
• Once you add the dry , mix only until they are just combined. Overmixing can develop the gluten-like properties in almond flour, leading to a dense, tough loaf.
• Feel free to fold in ½ cup of sugar-free chocolate chips or chopped walnuts along with the zucchini for extra texture and flavor.
FAQ
Q: How do I keep my zucchini bread from getting soggy
A: The key to a moist, not soggy, zucchini bread is to remove the excess water from the zucchini. After shredding, place the zucchini in a clean kitchen towel or cheesecloth and squeeze firmly until most of the liquid is gone. This step is crucial for achieving the perfect tender crumb.
Q: Can I use a different flour in this recipe
A: This healthy zucchini bread recipe is specifically developed for a blend of almond flour and oat fiber to keep it low-carb and gluten-free. Substituting with all-purpose or whole wheat flour would significantly change the texture and require adjustments to the wet ingredients and baking time. We recommend sticking to the original flours for the best results.
Q: What can I use instead of erythritol
A: If you don’t have granular erythritol, you can substitute it with another 1:1 granular sugar replacement like a monk fruit blend. If you’re not concerned about keeping the bread sugar-free, you could use regular sugar or coconut sugar, but be aware this will change the nutritional information, particularly the carb count.
Q: How should I store this almond flour zucchini bread
A: To keep your almond flour zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze the entire loaf or individual slices for up to 3 months.
