Moist and low sugar…THIS is the zucchini bread you want for a healthier choice!
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Simple Healthy Zucchini Bread
Looking online at other healthy zucchini bread recipes I see a bunch of different ingredients to make it “healthy.” Truth is, healthy is a relative term, just like diabetes. What works for one person doesn’t work for the next.
So I kept this recipe simple by taking away some sugar (which you can do to most recipes without any penalty by the way) and changing the all purpose flour to almond flour, which also makes it gluten free. Both of these changes take away a ton of carbs, making this a lower carb recipe.
You can remove 1/3 of the sugar a recipes calls for without significantly affecting the final taste or texture.
Lower Carb Zucchini Bread
Standard recipes have anywhere from 30 to 50 carbs per slice, and for a smaller portion!!
Low carb recipes that you find with fewer carbs than this recipe also use almond flour, coconut flour, or some alternative, and use alternative sweeteners.
I’m not a fan of any of the fake sugars so I stick with sugar or honey for most of my sweet recipes, and rarely use applesauce.
Is sugar OK for diabetes?
Everything in Moderation
Yes!!! The old school ideology is to cut out all sugar and eat minimal carbs to treat diabetes. We’ve come a long way since and have discovered that carbs/sugars aren’t the only factor contributing to high glucose.
When it comes to diet (there are non-diet contributing factors to diabetes), an effective way to manage blood sugar is to pair your carbs with protein, fat, and fiber. As the saying goes nowadays, “No naked carbs!”
Why is there just as much fat as normal?
Almonds have a lot of fat and since we’re using almond flour to cut down the carbs we’re adding fat back in. Unless your dietitian has expressed concern about your fat intake, I wouldn’t be too concerned with this. It’s not like you’re eating zucchini bread for breakfast, lunch and dinner all month.
If you want to lessen the fat, swap the oil for milk. To keep it dairy free, use almond or lite coconut milk. The final product won’t be as moist, but still good. The second option is to swap 1 cup of almond flour for 2 tablespoons of coconut flour. I haven’t tried this with this recipe, however, this is what I do to muffins when I want them to have a softer texture more like regular flour.
When you grease the pan, be sure to grease only the bottom surface, corners and 1 inch up on the sides.
Why?? The batter grabs onto the sides of the pan to rise. If the sides are greased the final product will be flatter and denser.
Wrap in plastic wrap, foil, or store in tubberware and refrigerate.
There’s no need to peel the zucchini for zucchini bread. In fact, the dark green peeling adds an eye-catching aspect to the otherwise brown bread.
A lot of recipes do require the zucchini to be squeezed of excess water but this recipe doesn’t. The liquid is accounted for and it doesn’t change the flavor a bit.
It does when you make it healthier than the standard version. This recipe swaps the white flour, which has no nutritional value, for almond flour, and uses less sugar than the standard version. Zucchini has a significant amount of Vitamin C, but is sensitive to heat so some is lost in the baking process.
Simple Healthy Zucchini Bread
- 2 large bowls
- 9×5 Loaf Pan
- 3 Large Eggs
- 2 Tablespoons Avocado Oil (or any nonfragrant oil)
- ½ teaspoon Vanilla Extract
- 2 cups Shredded Zucchini (about 2 medium sized zucchini)
- ½ cup Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 1½ teaspoons Double Acting Baking Powder
- 2 cups Blue Diamond Almond Flour
- Move an oven rack to the very center settings, then preheat the oven to 350°F.
- Shred the zucchini if needed. In a large bowl, combine the eggs, oil and vanilla and mix very well. Add the zucchini and mix.
- In a separate bowl, combine the sugar, cinnamon, salt, baking powder and flour and mix together.
- Pour the dry mixture into the wet mixture and mix until all dry ingredients are wet.*Small lumps of flour are OK.*The batter will be thicker than normal.
- Spray the bottom of the loaf pan with non-stick spray, or use oil with a paper towel to spread.Pour the batter into the loaf pan and spread across evenly.
- Place the pan in the preheated oven in the middle, on the center rack. Bake for 45 minutes, or until the top center of the bread is no longer batter.
- Remove from the oven. Cool for 10 minutes, then give it a quick side-to-side shake to release the sides. Allow to cool longer if too hot to touch. Remove loaf from the pan and cut into 12 even slices.