Healthy Gingerbread Zucchini Bread
User Reviews
4.8
26 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
8
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Calories
100 kcal
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Course
Breakfast
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Cuisine
International
Healthy Gingerbread Zucchini Bread
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This Healthy Gingerbread Zucchini Bread is moist and dense, with just the right amount of sweetness and spice. It is well balanced in macros – higher protein and lower carb than most breads. Only 100 calories per slice!
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Ingredients
- 1 cup oat flour 120g
- 1 coop vanilla protein powder or snickerdoodle protein powder, 31g
- 1 cup granular sweetener I used Swerve
- 1 Tbsp cinnamon 15g
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 egg large
- 1/4 cup egg white, 60g
- 1/2 cup canned pumpkin 122g
- 1 tsp vanilla extract
- 1.5 cups zucchini loosely packed, grated, 175g
Instructions
- Preheat the oven to 325 degrees F. Spray a bread pan with cooking spray.
- In a medium sized bowl, combine the flour, protein powder, sweetener, spices, salt, baking powder and baking soda. Stir until combined.
- In a larger bowl, add the egg and beat with a hand mixer (or whisk) for 30 seconds. Add the egg whites, pumpkin and vanilla and beat again until combined.
- Add the dry ingredients to the wet ingredients and mix well. Then add the zucchini and mix again until all ingredients are mixed thoroughly.
- Pour the batter into the spray bread pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- When done, remove bread from pan and let cool on cooling rack (we don't want it to keep baking in the pan). Once cool, slice and enjoy!
Equipments used:
Notes
- Sweetener
- Baking times
- To store: While you can keep this at room temperature for 3-4 days, I would highly suggest keeping this bread stored in airtight container in the fridge. It will stay fresher, last longer, and in my opinion - it tastes best cold!
- Granulated sucralose (Splenda) can be subbed in equal amounts for granulated erythritol, Swerve, or sugar. If subbing for granulated stevia, use half the amount. If subbing for liquid stevia, use 2 tsp (10 mL).
- Baking time will vary depending on the size of baking dish you use. When I made this recipe into 12 muffins instead, it took 20 minutes.
Nutrition Information
Show Details
Serving
1/8 of bread (71g)
Calories
100kcal
(5%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
2g
(3%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1/8 of bread (71g) | |
| Calories | 100kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
26 reviews
Excellent
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