The Nice Healthful Zucchini Bread

This Healthy Zucchini Bread is severely the satisfactory. It has much less than one hundred energy a slice, best 1g of fat, it’s packed with protein and fiber to preserve you feeling satisfied for hours, and made with only a few simple, staple ingredients. Keep reading for greater motives to like!

Move over, banana bread. It’s time to permit a person else revel in the highlight!

This Healthy Zucchini Bread is seriously the nice. It tests off so many packing containers! Not simplest is it low in calories and made with healthy, complete substances, but it has a terrific amount of fiber, is protein packed, and tastes so properly which you’d never bet it’s wholesome. (Or incorporates a vegetable!) It’s thick, moist, and flawlessly spiced to be a first-rate treat to enjoy as fall comes round! And, it’s simplest one hundred energy per slice. So experience to your coronary heart’s content material! 🥰️

I assume this zucchini bread tastes even better tomorrow after chilling inside the refrigerator overnight. The flavors come out even greater and it’s just to die for.

This is for certain a recipe to have for your recipe box when you have a few extra zucchini lying round. There are so many methods to interchange it up relying on what you’re within the temper for. Add chocolate chips, nuts, experience with nut butter or cream cheese…I supply more suggestions underneath! Check them out! WHY YOU’LL LOVE THIS HEALTHY ZUCCHINI BREAD

  • It’s wholesome and delish! A win-win, amiright?
  • Has the maximum perfect texture. Moist, bouncy, and dense. (But no longer gentle!)
  • The best stability among candy and spice.
  • Less than a hundred calories in line with slice!
  • Low fats and protein packed. Just 1g of fats in line with slice with 6g of protein!
  • High in fiber to hold you feeling full and happy for hours.
  • Really quick listing of elements with belongings you possibly have already got on hand.
  • Awesome for meal prep! Prep earlier and eat for breakfast or snack all week.
  • So flexible! Switch up the toppings and upload-ins for a different bread whenever!


  • Zucchini – Tastes sooooo delicious! Nothing in any respect like a vegetable.
  • Whole wheat flour – I used whole wheat flour for this recipe. I haven’t attempted it with different flours but, so I can’t vouch for how they may turn out. But I would expect ordinary all-cause, 1:1 gluten-free flour, or oat flour to all paintings nicely. If you try some other flour, please let me recognise how it works in the comments!
  • Protein powder – I used PEScience Snickerdoodle. A vanilla or peanut butter taste might also paintings right here. If you need to use another brand, just ensure it is also a whey + casein blend that bakes properly. Not all protein powders reply the identical. For all PEScience products, you could use my associate code Laurenfitfoodie to keep 10% off your purchase.
  • Unsweetened applesauce – You can use mashed banana or pumpkin as substitutes.
  • Sugar-loose pancake syrup – Any sticky syrup like agave, honey, maple syrup may also work.
  • Egg
  • Baking essentials – Cinnamon, baking powder, baking soda, natural vanilla extract, and salt.


Pre-baking set up: Preheat oven to 350°F and line a 9×five loaf pan with parchment paper and/or spray with nonstick cooking spray.

Combine elements: In a large mixing bowl, upload egg, applesauce, pancake syrup, vanilla, cinnamon, baking soda, baking powder and salt. Whisk until combined. Then, add the zucchini, flour, and protein powder. Mix lightly with a spatula just till the flour is integrated.

Bake: Pour the batter into the prepared baking dish. Bake for forty five-50 mins or till a toothpick inserted in center comes out smooth. Remove and location the pan on a cord cooling rack to chill for 10 minutes before slicing. TIPS FOR BEST RESULTS

  • Don’t over-blend the batter. Mixing the batter too much or too vigorously can bring about dense, flat bread.
  • Use sparkling baking powder and baking soda. It’s pleasant to use bins that you’ve opened within the ultimate three months. Using older baking powder and soda can save you the bread from growing and bring about dense, flat bread as properly.
  • Don’t over-bake! Watch cautiously around the 40 minute mark and test by means of putting a toothpick in the center of the bread. Since there’s protein powder in this recipe, over-baking can lead to a drier bread.
  • Follow the instructions. I understand, I recognize. But baking is a technology y’all, or even converting the tiniest element can bring about failure. Read the total instructions earlier than beginning so that you recognise what’s coming and don’t pass over a step.


  • Chocolate chips – ALWAYS an awesome idea! You can also add whit chocolate, toffee, peanut butter, or butterscotch chips to exchange it up!
  • Shredded coconut – I love how clean it tastes!
  • Nuts – Chopped walnuts, pecans, pistachios, and many others! Whatever you experience.
  • Dried or sparkling fruit – Blueberries, strawberries, or raspberries might flavor delicious!


Store: Quick bread dries out fast in case you depart it within the open. I like to region zucchini bread in a resealable Ziploc bag and store within the fridge for as much as per week or at room temperature, somewhere away from direct daylight, for up to 3 days.

Freeze: Bake the zucchini bread and allow cool completely. I advise you do now not slice bread before freezing. It retains its moisture better this way. Place in a gallon-size Ziploc bag, let loose as a good deal air as feasible, and seal. Freeze for up to three months.

Thaw: Defrost on a counter. Takes approximately three-four hours. Zucchini bread will taste much like freshly baked. Pop it in a toaster for a minute for that freshly baked bread warmth and aromas.

Total Time55 minutesIngredients

  • 1 cup grated zucchini (230g)
  • 1 huge egg
  • half cup unsweetened applesauce (120g)
  • half of cup sugar-loose pancake syrup (120g) – or pure maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1.5 cups whole wheat flour (180g)
  • 1 scoop protein powder (31g) – I used PEScience Snickerdoodle
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/four tsp salt

InstructionsPreheat the oven to 350 levels F. Line a 9 x 5″ loaf pan with parchment paper and/or spray with cooking spray. In a huge bowl, upload the egg, applesauce, pancake syrup, vanilla, baking powder, baking soda, cinnamon and salt. Mix till ingredients are well blended and there are not any clumps.Add the flour and the protein powder and fold with a spatula simply till the dry ingredients are included. Do no longer over mix! Mixing the batter an excessive amount of or too vigorously can bring about dense, flat bread.Add zucchini and stir simply until combined. Pour batter in prepared loaf pan and bake for forty five-50 mins, or until a toothpick inserted in center comes out clean. Remove and area the pan on a cord cooling rack to cool for 10 minutes before slicing.Notes

MFP entry: LFF Healthy Zucchini Bread

See publish above for garage and freezer suggestions. Nutrition Information:

Yield: 10Serving Size: 1/10 of bread (74g)

Amount Per Serving:Calories: 96Total Fat: 1gSaturated Fat: 0.2gCarbohydrates: 15.3gFiber: three.2gSugar: 2.2gProtein: 5.7g