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About This Recipe
To be quite frank, this is one of the BEST quick bread recipes I have ever made. But really though – this bread is more moist than your typical bread which makes it absolutely drool worthy. Full credit to the zucchini for this. You can’t taste it but it brings an amazing texture to this recipe. I wouldn’t call it gooey like my Ooey Gooey Chocolate Chip Banana Bread or my Double Chocolate Chip Banana Bread, but it does taste more like a typical baked bread – one that is definitely less “cakey” at that.
Not only that, but this Healthy Gingerbread Zucchini Bread packs tons of flavor! If you love cinnamon and gingerbread you are going to absolutely swoon when you go in for your first bite. These spices are what transform a normal zucchini bread recipe to a comforting, mouth-watering gingerbread bread paradise. And like any paradise, you will not want it to end – EVER.
As an added bonus, it’s a great way to use up an abundance of zucchini! A win, win!! Have extra zucchini? Try my Healthy Zucchini Bread that’s only 100 calories per slice!
Why You’ll Love This Healthy Gingerbread Zucchini Bread
- Fun and easy to make – this will quickly become a favorite recipe during the holiday season (and all year long really!)
- Macro friendly + low sugar and only 100 calories per slice!
- Full of gingerbread flavor– it’s seriously the most delicious bread!
- The perfect way to use up any leftover zucchini!
- Perfect for breakfast, snack or dessert!
- Flour – I used oat flour in this recipe, and to be quite frank, I think that it is the best option! The flavor of the oat flour again just pairs so perfectly with this bread. If you don’t have oat flour, you can always blend some oats up in a food processor to make a flour. Besides that, all purpose flour white whole wheat flour, gluten free (I like King Arthur GF Measure for Measure Flour and Bob’s Red Mill ) and almond flour are all good substitute. Coconut flour would not be a good sub for this one because it bakes differently than the other flours.
- Protein powder – For the protein powder, I used PEScience snickerdoodle. This flavor is my FAVORITE. It’s absolutely perfect for this recipe because the snickerdoodle flavor pairs SO DANG WELL with the gingerbread spices. They are just a match mate in heaven. I did try with the PEScience vanilla as well and there really wasn’t much difference, just slightly less of that “cinnamon sweetness.” I always recommend PEScience protein powder because the flavors are amazing and they bake so well! No “protein” taste here. I will say – if you do need to substitute, I would recommend doing so with a similar whey + casein blend as the one used here. For all PEScience products, you can use code “LaurenFitFoodie” to save 10%.
- Granular Sweetener – I used Swerve. You could use regular white sugar, brown sugar, or another sugar/sweetener of choice.
- Spices – cinnamon, ground ginger, allspice, nutmeg, and salt
- Baking essentials: baking soda, baking powder and vanilla extra
- Egg whites
- Pumpkin – I used canned pumpkin. You can replace the pumpkin with applesauce if needed! I do prefer it with the pumpkin but applesauce works as a great substitute.
- Zucchini – I used fresh shredded zucchini
Sub for pumpkin: If you don’t have pumpkin or applesauce, I am sure you could also use mashed banana, although I haven’t personally tried that. Just be aware it may bring a “banana” like taste to the bread. If you do sub with applesauce or banana, I would consider reducing the sweetener some as they are both naturally a lot sweeter than canned pumpkin.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 325 degrees F. Spray a bread pan with cooking spray or line with parchment paper. In a medium bowl, combine the flour, protein powder, sweetener, spices, salt, baking powder and baking soda. Stir with a wooden spoon until combined.
2. In a large bowl, add the egg and beat with a hand mixer (or whisk) for 30 seconds.
3. Add the egg whites, pumpkin and vanilla and beat again until combined.
4. Add the dry ingredients to the wet ingredients and mix well.
5. Then add the grated zucchini and mix again until all ingredients are mixed thoroughly.
6. Pour batter into the prepared loaf pan (or 2 mini loaves by using 2 small loaf pans).
7. Bake zucchini bread in the preheated oven for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. When done, remove bread from pan and let cool on cooling or wire rack (we don’t want it to keep baking in the pan). Once cool, slice into individual slices and enjoy!
To Store: Quick bread dries out fast if you leave it in the open. I like to place zucchini bread in a resealable Ziploc bag and store in the fridge for up to a week or at room temperature, somewhere away from direct sunlight, for up to 3 days.
To Freeze: Bake the gingerbread zucchini bread and let cool completely. I recommend you do not slice bread before freezing. It retains its moisture better this way. Place in a gallon-size Ziploc bag, let out as much air as possible, and seal. Freeze for up to 3 months.
To Thaw: Defrost on a counter. Takes about 3-4 hours. Gingerbread zucchini bread will taste just like freshly baked. Pop it in a toaster for a minute for that freshly baked bread warmth and aromas.
This bread is good on its own, no doubt, but it can definitely be elevated! I highly recommend getting you some whipped cream cheese to spread on top – by far my favorite way of eating this bread! But here are the ways I have tried and loved eating it so far.
- Whipped cream cheese
- Cream cheese frosting (recipe in All Things Sweet Cookbook)
- Nut butter
- Whipped cream cheese AND sugar free strawberry jam
Enjoy On Top Of:
- Yogurt bowls – holy wow y’all. Such a good topping.
- Protein fluff – also so good.
How do I make gingerbread spice if I can’t find it?
There are many variations out there to creating a gingerbread spice, which I think is pretty cool that you can customize it to your ideal flavor profile! To create gingerbread spice in this recipe I used a combination of these spices: Cinnamon, Ginger, Allspice, and Nutmeg.
Many people will also add a tiny bit of cardamom, coriander, and cloves – all depending on you like, like I said!
I actually make my “Gingerbread spice” in bulk with these four ingredients and keep it stored in an airtight container in my spice cabinet for easy use. It is the same ratios as the one here – and I will just add two tablespoons of it to the mix! I also like to add it to my oats and other baked goods as well. The flavor is just so good!
Do I need to squeeze the liquid out of the zucchini?
I did not squeeze out the excess water of my zucchini for this recipe but mine also didn’t have a lot of liquid. If your zucchini seems to be extra liquidy, you can gently squeeze it in a cheese cloth to remove some of the extra liquid. The natural water content in zucchini is what helps keep this Gingerbread Zucchini Bread extra moist!
Can I make this recipe into gingerbread zucchini muffins?
Of course! If you prefer to make individual muffins for meal prep breakfast, just fill the muffin tins 2/3 of the way full and bake for about 18-20 minutes until the middle springs back when touched.
- 1 cup oat flour (120g)
- 1 scoop 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
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- 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!
- Hand mixer optional
- 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 is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.