Calabicitas (zucchini) are fantastic on the grill or cooked with a creamy white cheese and corn in a delicate chicken broth. However, we wanted to honor National Zucchini Bread Day by using the calabacita in a delicious loaf. We know that to a diabetic, dietary constraints are a constant concern. Latinos continue to get hit hard with the chronic disease. This zucchini bread is a slightly healthier version, high in fiber and low in fat and sugar. The bread is dense but stays moist with the applesauce.
Like banana bread, this dish is classified as a quick bread. It’s important to note that these breads don’t use yeast as a leavening agent; there is no fermentation period so the dough can be immediately baked as soon as it’s mixed — just in time for dessert after dinner or for breakfast in the morning.
Here’s a little history lesson. We learned that these “quick breads” originated here in the U.S. during the 1700s, but they didn’t become a favorite until the Civil War when food was high in demand. Rapidly made and leavened by baking soda, this satisfying loaf got its name “quick bread” during the war.
Zucchini Bread (gluten Free, Dairy Free, High Altitude Options)
Not only is zucchini bread quick and easy to make, but the shredded zucchini and carrots adds a nice, moist texture. Don’t worry, your kids won’t even taste any of the “green stuff.”
Preheat oven to 350°F. Grease two regular sized loaf pans and line the bottom of the pans with parchment paper. In a large mixing bowl combine eggs, brown sugar, Splenda, apple sauce and margarine. Mix in the baking powder, baking soda, and spices. Slowly mix in the flour. You don’t want to over mix, simply incorporate. Gently fold in vegetables (and nuts). Divide batter into the two loaf pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool before serving.So I kept this recipe simple by taking away some sugar (which you can do to most recipes without any penalty by the way) and changing the all purpose flour to almond flour, which also makes it gluten free. Both of these changes take away a ton of carbs, making this a lower carb recipe.
Low carb recipes that you find with fewer carbs than this recipe also use almond flour, coconut flour, or some alternative, and use alternative sweeteners.
Keto Zucchini Bread (almond Flour)
Of the fake sugars so I stick with sugar or honey for most of my sweet recipes, and rarely use applesauce. Each serving still comes out to less than 13 carbs per serving, 10 of which are sugar, and 2.5 grams of fiber.
Yes!!! The old school ideology is to cut out all sugar and eat minimal carbs to treat diabetes. We've come a long way since and have discovered that carbs/sugars aren't the only factor contributing to high glucose.
When it comes to diet (there are non-diet contributing factors to diabetes), an effective way to manage blood sugar is to pair your carbs with protein, fat, and fiber. As the saying goes nowadays, No naked carbs!
Zucchini Bread Muffins Recipe
Almonds have a lot of fat and since we're using almond flour to cut down the carbs we're adding fat back in. Unless your dietitian has expressed concern about your fat intake, I wouldn't be too concerned with this. It's not like you're eating zucchini bread for breakfast, lunch and dinner all month.
If you want to lessen the fat, swap the oil for milk. To keep it dairy free, use almond or lite coconut milk. The final product won't be as moist, but still good. The second option is to swap 1 cup of almond flour for 2 tablespoons of coconut flour. I haven't tried this with this recipe, however, this is what I do to muffins when I want them to have a softer texture more like regular flour.
Why?? The batter grabs onto the sides of the pan to rise. If the sides are greased the final product will be flatter and denser.
Healthy Almond Flour Zucchini Bread
There's no need to peel the zucchini for zucchini bread. In fact, the dark green peeling adds an eye-catching aspect to the otherwise brown bread.
A lot of recipes do require the zucchini to be squeezed of excess water but this recipe doesn't. The liquid is accounted for and it doesn't change the flavor a bit.
It does when you make it healthier than the standard version. This recipe swaps the white flour, which has no nutritional value, for almond flour, and uses less sugar than the standard version. Zucchini has a significant amount of Vitamin C, but is sensitive to heat so some is lost in the baking process.
Pineapple Zucchini Bread
Healthy zucchini bread is as simple as swapping the empty calories of flour for a more nutritious one, and cutting down the sugar for an exceptional healthy treat.
Traci is currently a Masters student in Nutrition & Dietetics to become a registered dietitian. She is also a culinary arts graduate and gestational diabetes cookbook author.
Almonds have a lot of fat and since we're using almond flour to cut down the carbs we're adding fat back in. Unless your dietitian has expressed concern about your fat intake, I wouldn't be too concerned with this. It's not like you're eating zucchini bread for breakfast, lunch and dinner all month.
If you want to lessen the fat, swap the oil for milk. To keep it dairy free, use almond or lite coconut milk. The final product won't be as moist, but still good. The second option is to swap 1 cup of almond flour for 2 tablespoons of coconut flour. I haven't tried this with this recipe, however, this is what I do to muffins when I want them to have a softer texture more like regular flour.
Why?? The batter grabs onto the sides of the pan to rise. If the sides are greased the final product will be flatter and denser.
Healthy Almond Flour Zucchini Bread
There's no need to peel the zucchini for zucchini bread. In fact, the dark green peeling adds an eye-catching aspect to the otherwise brown bread.
A lot of recipes do require the zucchini to be squeezed of excess water but this recipe doesn't. The liquid is accounted for and it doesn't change the flavor a bit.
It does when you make it healthier than the standard version. This recipe swaps the white flour, which has no nutritional value, for almond flour, and uses less sugar than the standard version. Zucchini has a significant amount of Vitamin C, but is sensitive to heat so some is lost in the baking process.
Pineapple Zucchini Bread
Healthy zucchini bread is as simple as swapping the empty calories of flour for a more nutritious one, and cutting down the sugar for an exceptional healthy treat.
Traci is currently a Masters student in Nutrition & Dietetics to become a registered dietitian. She is also a culinary arts graduate and gestational diabetes cookbook author.
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