Healthy Low Calorie Zucchini Bread: Gluten Free

If you have a hankering for zucchini bread, this is the best gluten free low calorie zucchini bread recipe to date and I'm still working to perfect it (so give me your feedback in the comments once you make it!) 

My future mother-in-law is the *queen* of her perfected zucchini bread recipe and I swear I could eat the entire loaf every time she makes it. But within the last year, I realized gluten was wreaking havoc on my digestive system. Between the gluten making me miserable and the desire for a healthier zucchini bread option, I knew I had to grind to make the best zucchini bread for me. 

Most traditional recipes for zucchini bread call for all purpose flour or whole wheat pastry flour, at least a cup of sugar with sugar sprinkled on top and some sort-of vegetable oil or butter slathered all in and over it. These three ingredients alone will increase your calorie and fat content per slice. 

I'm showing you the best way to use far less sugar, gluten-free flours, and other delicious ingredients to craft your own healthy zucchini bread recipe! 

Keep in mind, this low fat low calorie zucchini bread will not taste like your sweetened and butter-filled bread. So if you want a sweeter taste, check out my suggestions at the bottom of the post.

Before we go straight to the recipe, first things first..  Moist zucchini bread is a MUST. The way we give this low sugar zucchini bread extra moisture is by using coconut oil and unsweetened applesauce. Without these, you risk flaky and dry bread. Which is YUCK. *insert squinty eyed tongue-out emoji*

So how do we make this healthy low calorie zucchini bread recipe?

Gluten Free Low Calorie Zucchini Bread:

Best Healthy Zucchini Bread Ingredients:

Recipe:

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil, cooking spray or line it with parchment paper. I didn’t use the parchment paper method because it’s too hard to keep the paper down, lining the pan. I just greased it with Pam spray.

2. Grate the zucchini using a hand held grater, like mine here, or a food processor. Cut off the end of the zucchini and make a back-and-forth motion on the large end of the greater. Do this over a double-thick layer of paper towels, so it’ll soak up the excess moisture. This also helps with easier clean up 😉 Great enough zucchini until you have 2 cups.

3. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Tip: Level off measuring cups over the sink for even measurements and easy clean up 😊 mix until you don’t see any streaks of white “flour” or dark cinnamon/nutmeg mix.

4. In another medium bowl, whisk together the grated zucchini, applesauce, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth. Use a spatula to scrap ALL of the honey out of the measuring cup! I use liquid coconut oil instead of melting coconut oil! Either will work!

5. Gradually add the wet ingredients to the dry ingredients, stirring with a spatula. You have to really mix this without "overmixing" otherwise it'll be powdery once its baked. Like I said, the Kitchen Aid Tilt Mixer is best for this recipe! 

AT THIS POINT IT SMELLS LIKE HEAVEN!! Cinnamon and vanilla 😍🤤🤤

6. If using, fold in the chopped nuts or raisins until evenly distributed throughout the batter.

7. Pour the batter into the prepared bread pan and spread it out evenly.

8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. And wait patiently! Lol this is the hardest part!!!
Check halfway through (without opening the oven!! This lets out the heat built up and can ruin how evenly it cooks) to be sure it’s rising and has a light brown color.

9. Remove the zucchini bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I guess we tossed our cooling racks in the move! But I just used a locker shelf I found in the closet 😅 get creative or buy one of these budget-friendly cooling racks! 

10. Once cooled, slice the zucchini bread into 12 individual slices (each slice is a serving size) and enjoy! If you forgo serving sizes, store any leftovers in an airtight container like plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to a week. I cover mine in plastic wrap inside of a resealable Ziploc bag.

This low-calorie gluten-free zucchini bread is moist, flavorful, and perfect for a guilt-free treat or afternoon snack!

Here are the approximate nutritional facts for one serving (assuming 12 servings total) of the low-calorie gluten-free zucchini bread:

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 31mg
• Sodium: 217mg
• Total Carbohydrates: 23g
• Dietary Fiber: 3g
• Sugars: 11g
• Protein: 4g

These values are estimates and may vary depending on specific ingredients used and portion sizes. Additionally, if you choose to change the original recipe, the nutritional values will vary accordingly.

Flavor Adjustment Suggestions

Add Texture and Crunch: Including chopped nuts like walnuts or pecans can add a delightful crunch and depth of flavor to your zucchini bread. Toasting the nuts beforehand can also intensify their flavor.

Experiment with Add-Ins: Get creative with add-ins like shredded coconut, dark chocolate chips, or dried cranberries. These additions can introduce new flavors and textures to your zucchini bread, making it even more delicious.

Don't Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a tough or dense texture in the final product. Mix until just combined for a tender, moist zucchini bread.

Boost Flavor: Greek yogurt can replace some of the unsweetened applesauce for a richer and denser texture. Or you can use regular apple sauce.

Taste Swap: Replacing the sugar substitutes with actual sugar will give this a more "zucchini bread sweetness" just remember you're increasing calories, sugar intake and carbs.

Zucchini Bread FAQs

1. Should I use almond flour or coconut flour instead of traditional flour to make it gluten-free? Yes, almond flour or coconut flour are used as gluten-free alternatives to traditional flour in zucchini bread recipes. These flours have different properties, so the recipes will be adjusted accordingly.

2. How can I reduce the calorie content without sacrificing flavor or texture? You can reduce the calorie content of zucchini bread by using alternative sweeteners like stevia or monk fruit, replacing oil with unsweetened applesauce or mashed banana, and using lower-fat dairy products if called for in the recipe.

3. Can I replace sugar with alternative sweeteners like stevia or monk fruit to make it lower in calories? Yes, you can replace sugar with alternative sweeteners like stevia or monk fruit to reduce the calorie content of zucchini bread. Just be sure to adjust the amount used according to the sweetness level of the alternative sweetener.

4. What can I use instead of oil to reduce the fat content? You can substitute oil with unsweetened applesauce, mashed banana, Greek yogurt, or even pumpkin puree to reduce the fat content of zucchini bread while still maintaining moisture.

5. Can I omit eggs or use an egg substitute to make it vegan? Yes, you can omit eggs or use egg substitutes like flax eggs, chia eggs, or commercial egg replacers to make vegan zucchini bread. These substitutes can help bind the ingredients together and provide moisture.

6. How should I store the bread to keep it fresh? Store the zucchini bread in an airtight container at room temperature for up to 2-3 days.

7. Can I freeze the bread for longer-term storage? Yes, you can freeze zucchini bread for longer-term storage. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Thaw it in the refrigerator overnight before serving.

8. Can I add nuts, seeds, or dried fruit to the bread without significantly increasing the calorie count? Yes, you can add nuts, seeds, or dried fruit to zucchini bread without significantly increasing the calorie count. Just be mindful of the portions you add and consider using unsweetened varieties to minimize added sugars.

9. How do I prevent the bread from becoming too dense or dry without gluten? To prevent gluten-free zucchini bread from becoming too dense or dry, you can add additional moisture-rich ingredients like yogurt, applesauce, or mashed banana. You can also use a combination of gluten-free flours to improve the texture. It will be trial and error!

10. Can I make muffins or mini loaves instead of a large loaf? Yes, you can make zucchini bread into muffins or mini loaves by adjusting the baking time accordingly. This can be a convenient option for portion control or for sharing with others.

I truly hope you enjoy this low calorie zucchini bread recipe! Be sure to make the adjustments to your liking and share with your friends! And kudos to you for making healthier swaps to a crowd favorite! 

Check out more healthy recipes here!