Healthy Zucchini Bread To Die For

Throw away your romance with white starchy bread. Once you try this healthy zucchini bread to die for, you won’t go back.

I topped mine with strawberries, blueberries and raw coconut flakes.

And of course it was delicious.

But I have to confess, this bread can go either way. You will absolutely love it as sweet zucchini bread, or savoury zucchini bread.

This bread is a great balance of things and I feel smug that it includes protein (egg), vegetable (zucchini), healthy fats (almond and coconut) and a serve of fruit!

There is a little wholegrain spelt flour in there.

But that’s totally ok It brings the bread together for a low GI bread with fibre and plenty of great nutrients.

Healthy Zucchini Bread To Die For – The Recipe

Ingredients

Healthy Zucchini Bread to Die For | Downsize Me

1 cup almond meal
1 cup spelt flour, stone ground, wholegrain (or use two cups almond meal)
1 tsp baking soda (bicarb soda)
1 tsp ginger, freshly grated
1 pinch salt
1 tbsp maple syrup
1/4 cup coconut oil
2 whole eggs
2 cups zucchini, grated, water squeezed out

Healthy Zucchini Bread To Die For – Method

1. Use a silicone or paper-lined loaf tin, and pre-heat the oven.

2. Combine dry ingredients until well mixed.

3. Add wet ingredients and blend or mix thoroughly.

4. Pour mixture into the loaf tin.

5. Bake for about 50 minutes, or until a skewer comes out clean.

6. Can be served as a sweet dish (e.g. with blueberries) or savoury (e.g. with tomato and salt/pepper).

Healthy Zucchini Bread To Die For Nutritional Information

Servings: 8

Total Time: 55 minutes

Nutrition (per serving): 172 calories, 14.1g total fat, 46.5mg cholesterol, 180.8mg sodium, 202.1mg potassium, 8.1g carbohydrates, 2.3g fibre, 3.1g sugar, 5g protein.

Recipe Type: Dairy free, low FODMAP, Vegetarian

This recipe is adapted from one developed by Erica of Comfy Belly. She uses two cups of almond meal and I’ve substituted one of those with spelt flour. She also uses honey and olive oil – I’ve substituted maple syrup and coconut oil.

These substitutions makes the recipe a lower FODMAP version.

Try it, and let me know what you think in the comments below!

Melanie White

Melanie White

Chief Inspiration Coach

I'm a quirky scientist and a Health and Wellness Coach who helps 35+ women to understand and eat right for their body type.