This bread is moist and dense, with just the right about of sweetness and spice. It is well balanced in macros – higher protein and lower carb than most breads – and with only 100 calories per slice!
To be quite frank, this is the BEST bread I have ever made. I have made 3 batches in 8 days if that tells you anything. But really though – this bead is moister 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 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.
The ingredient list may look a little long, but don’t let that sway you from trying. It is mainly just spices that are combined to create the gingerbread spice! 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
- 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 (like the pic above) 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! If ya’ll are interest in seeing a separate recipe post for that – let me know!
Substitutions
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. Sorry for screaming – ha! 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 15%.
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, whole wheat, 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.
Pumpkin:
You can replace the pumpkin with applesauce if needed! I do prefer it with the pumpkin but applesauce works as a great substitute. I am sure you could also use mashed banana, although I haven’t tried it with that yet and it may bring a “banana” like taste to the bread. If you do sub with applesauce or banana or I would consider reducing the sweetener some as they are both naturally a lot sweeter than canned pumpkin.
Topping/pairing ideas
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.
With:
- Whipped cream cheese
- Cream cheese frosting (recipe in All Things Sweet Cookbook)
- Nut butter
- Whipped cream cheese AND sugar free strawberry jam
On top of:
- Yogurt bowls – holy wow y’all. Such a good topping.
- Protein fluff – also so good.
Really all of these combos were amazing and I don’t think you can wrong 😂
As always, if you try, tag me on Instagram (@LaurenFitFoodie) because I love seeing your yummy recreations!
Gingerbread Zucchini Bread
This bread is moist and dense, with just the right about of sweetness and spice. It is well balanced in macros - higher protein and lower carb than most breads - and with only 100 calories per slice!
Ingredients
- 1 cup (120g) oat flour
- 1 scoop (31g) snickerdoodle protein powder
- 1 cup granulated sweetener*
- 1 tbsp (15g) cinnamon
- 2 tsp (10g) ginger
- 1/2 tsp (2g) allspice
- 1/2 tsp (2g) nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 large egg
- 1/4 cup (60g) egg whites
- 1/2 cup (122g) canned pumpkin
- 1 tsp vanilla extract
- ~1 + 1/2 cup (175g) grated zucchini, loosely packed
Instructions
- Preheat oven to 325 °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 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 toothpick inserted in 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!
Notes
MFP entry: Lauren Fit Foodie Gingerbread Zucchini Bread
Sweetener:
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 times:
Baking time will vary depending on the size of baking dish you use. When I used a narrow bread pan, it took 40 minutes. When I used a wider one, it took 50 minutes. When I made this recipe into 12 muffins instead, it took 20 minutes.
Storage:
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!
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Nutrition Information
Yield
8Serving Size
1/8 of bread (71g)Amount Per Serving Calories 100Total Fat 2gCarbohydrates 12gProtein 8g
I can’t wait to make this!! I would love to have separate recipe for gingerbread spice mix. Thank you for making these so they can be pinned. Saves me so much time when I can go straight to my Lauren fit foodie board and all of your recipes are right there!!
Aw! Love that you have a Lauren fit foodie board ☺️ and roger that on the gingerbread spice mix 😉
I would also love the separate recipe for the gingerbread spice!
Thank you for your input!! I will have to get to typing that up soon! I can’t wait to try out cookies with it either 😍
Are we supposed to keep the liquid in the zucchini or squeeze it out?
Thanks!
I didn’t squeeze it out but mine also didn’t have a lot of liquid!
Hi Lauren! Super stoked to make this. Would I be able to do half oat flour and half almond flour you think?
For sure!! That would be amazing!
I really want to make this but have no zucchini! Could I make it without it?
I haven’t tried it without the zucchini so I am honestly not sure! I don’t think there it would be too much of a difference. The zucchini gives it volume, so it may be smaller, and it also adds some liquid, so you may need to add a little more pumpkin or something!
Have you tried regular sugar or any other sweetener (like honey)? I make this twice a week but I think the amount of splenda is getting to my gut. I was curious to see if any other sweeteners have been tried because I did try erythritol and that didn’t come out well.
I haven’t personally for this recipe! But regular sugar always works as a good sub for me with all other recipes I have tried. I’ve used erythritol and few times and had similar results as you mentioned. I am not sure why, I just know that it is much sweeter than normal sugar. I would try normal sugar! Although I bet honey would work great as well.