In all honesty, I wanted to call this the best healthy zucchini bread ever but accordingly to Pinterest, that name has already been taken. Whomp, whomp.
This is by far the best bread I have baked, and not to toot my own horn, but the best zucchini bread I have ever eaten! Bold statement, I know. The blind eye would never guess it was actually a healthier version of a typically higher fat bread.
I absolutely love the flavors of cinnamon and nutmeg combined with sweet dates and rich walnuts. It will make your whole kitchen smell like Williams-Sonoma and the bread taste like Christmas morning. So comforting and satisfying.
So what is the deal with adding the zucchini? Besides the added dose of fiber, the zucchini actually adds a nice bulk to the bread while adding in extra moisture. You can’t taste the vegetable at ALL. Especially since there are so many delicious flavors combined with it. I also personally love the green specs the shredded zucchini adds throughout the loaf. It’s all about the aesthetics, folks! 😉
Zucchini breads and muffins are sheer brilliance, if you ask me, crafted from the same ingenious logic as carrot cake. The only problem is some people may assume these are healthier options because they contain vegetables. Unfortunately, this is usually not the case. Most of these breads, muffins and cakes are loaded with sugar and oil. Spoiler alert 🙁
Luckily, with a few substitutions, it’s easy to lower the fat and sugar content to turn these baked goods into delicious, nutritious treats for the whole family.
Enjoy this bread for breakfast, dessert or a snack. I personally love it plain, however it’s also delicious with a little almond butter or Neufchatel cheese smeared on top.
Happy weekend baking!
Whole-Wheat Zucchini Bread with Dates and Walnuts
Makes one loaf
- One large zucchini (skin on), grated — should amount to roughly 1 1/4 cups
- 1 large egg
- 2 egg whites
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1/3 cup Truvia baking blend — sub for sweetener of choice
- 1 1/2 heaping cups of oat flour — sub for white whole-wheat flour
- 1/4 cup chopped walnuts
- 1/4 cup chopped, dried dates
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- Cooking spray
- Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan.
- In a large bowl, beat egg and egg whites with a whisk. Mix in coconut oil, honey, Truvia and grated zucchini.
- In a separate bowl, combine flour, spices, baking soda, baking powder and salt. Add in the egg mixture and mix all ingredients until just combined. Do not over-mix. Fold in dates and walnuts.
- Pour batter into loaf pan. Bake for 50-53 minutes, or until a toothpick inserted comes out clean.
- Let cool for 20 minutes before slicing.
Nutrition Facts per slice (1/10th of entire loaf)
Calories: 210; Total Fat: 10.5 gm; Saturated Fat: 7 gm; Cholesterol: 18 mg; Sodium: 208 mg; Carbohydrates: 29 gm; Fiber: 3 gm; Sugar: 11 gm; Protein: 4 g