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4.8 from 39 votes

Healthy Gingerbread Zucchini Bread

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 100 kcal
Course: Breakfast
Cuisine: International

Ingredients

  • 1 cup oat flour (120g)
  • 1 coop vanilla 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 large egg
  • 1/4 cup egg whites (60g)
  • 1/2 cup canned pumpkin (122g)
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini (175g) loosely packed

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Spray a bread pan with cooking spray.
  2. In a medium sized bowl, combine the flour, protein powder, sweetener, spices, salt, baking powder and baking soda. Stir until combined.
  3. 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.
  4. Add the dry ingredients to the wet ingredients and mix well. Then add the zucchini and mix again until all ingredients are mixed thoroughly.
  5. 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.
  6. 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!

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

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

% 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.