Healthy Zucchini Bread

Ingredients & Substitutions

Here I explain the best ingredients for my zucchini bread with almond flour recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Zucchini – I recommend small to medium zucchini (or even yellow squash), because they are less watery than large ones. You’ll need 1 1/2 cups of shredded zucchini, which is 2-3 medium ones.
• Wholesome Yum Blanched Almond Flour – I make my healthy zucchini bread with almond flour instead of white or wheat flour, for extra nutrients and less refined carbs. This brand is my top recommendation because it has the finest texture — may others are too coarse and will make your bread grainy. Otherwise, whole wheat flour or gluten-free flour might work, so let me know if you try those. I can say that coconut flour will not work here (it’s too drying), but you can make my healthy zucchini muffins with it.
• Besti Monk Fruit Allulose Blend – This natural sweetener does so much more than sweeten this healthy zucchini bread without any sugar. It actually locks in moisture, giving this bread its amazing texture! Notes on alternatives:
  • Other sugar substitutes will kind of work, but make the bread more dry. The only one that won’t is plain allulose, but I recommend increasing the amount to 2/3 cup.
  • Avoid liquid sweeteners, such as maple syrup or honey, because they’ll make the loaf too wet.
  • Regular sugar works if it fits your lifestyle. Or you could use half Besti and half sugar if you like.

• Eggs – You can also use egg alternatives, such as flax eggs, but the loaf will be a little more delicate.
• Unsalted Butter – Coconut oil works great for a dairy-free option. I love butter-flavored coconut oil to still get that buttery flavor.
• Xanthan Gum – Optional, but helps the loaf keep its structure.
• Basics – Just baking powder for lift, cinnamon and vanilla for flavor, and sea salt to balance the sweetness. If you like extra warmth, feel free to throw in other spices, like nutmeg or ginger.
• Add-Ins – Feel free to throw in whatever you like! I chose walnuts, but pecans, pumpkin seeds, blueberries, or chocolate chips are good, too.

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How To Make Healthy Zucchini Bread

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Grate and drain the zucchini. Grate the squash using a box grater. I let it drain over the sink while I do the next few steps below. Right before it’s needed, wrap it in a cheesecloth or nut milk bag (I used this one below) and squeeze out as much moisture as possible.
2. Cream the butter and sweetener. While the oven preheats, use a hand mixer to beat the butter and Besti together in a large mixing bowl, until fluffy.

3. Mix up the batter. Beat in the wet ingredients (eggs and vanilla) first. Then, add the dry ingredients: almond flour, cinnamon, baking powder, sea salt, and optional xanthan gum.
4. Fold in the zucchini and mix-ins. Stir in the zucchini first, then the walnuts or anything else you want to add. The batter will be thick, almost like a dough — this is normal!
5. Bake until golden. Spoon the batter into a loaf pan lined with parchment paper (this one is the perfect size). Smooth the top. Feel free to sprinkle more nuts or other extras on top — just press them into the dough, so they don’t fall off. Bake the healthy zucchini bread in the oven until golden. Tent the top with foil to prevent excess browning, and continue baking until an inserted toothpick comes out clean. Cool completely before slicing.