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–+ servings
Healthy Gingerbread Zucchini Bread cut into slices on a cutting board.

Healthy Gingerbread Zucchini Bread

Course: Breakfast
Cuisine: Universal
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 100kcal
Author: Lauren
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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Equipment

Ingredients

  • 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

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!

Notes

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 made this recipe into 12 muffins instead, it took 20 minutes.
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!

Nutrition

Serving: 1/8 of bread (71g) | Calories: 100kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g