In an effort to eat healthier, I came up with this recipe for a much healthier zucchini bread, and I was pleasantly surprised that something that is good for you tastes so good. I have raspberry plants and a garden with zucchini so these are plentiful at this time of year. I also have an apple tree where I cook the apples down with no sugar added and then jar them for later use.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf plans with coconut oil and sprinkle with gluten-free flour.

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  • Beat eggs in a large bowl; stir in coconut sugar, coconut oil, applesauce, cane sugar, vanilla extract, baking soda, baking powder, Ceylon cinnamon, and Himalayan salt. Mix in gluten-free flour and chickpea flour, 1 cup at a time; stir until mixed well. Fold in zucchini, pecans, and raspberries. Pour batter into the prepared loaf pans.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

Cook's Notes:

Walnuts can be substituted for the pecans, if desired.

If you prefer a little bit sweeter bread then you can use a total of 2 cups of sugar instead of 1 and 1/2 but this was plenty sweet enough for me.

I try to use as many organic ingredients as possible.

Nutrition Facts

254 calories; protein 5.4g 11% DV; carbohydrates 29.3g 9% DV; fat 14.2g 22% DV; cholesterol 34.9mg 12% DV; sodium 321.6mg 13% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
11/12/2017
I found this recipe looking for something to use up the 4 pounds of besan (gram flour) I had. The basic recipe is fine but I wouldn't bother draining the zucchini since I ended up adding 1/3 cup of water as it was quite dry and thick by the end of mixing. Next time I'm going to use Craisins instead of raspberries. Also it was done after 1 hour 5 minutes in my oven. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/04/2020
I used blueberries because I didn't have raspberries. The batter was really thick, so I added coconut milk. But the bread was still dry. Read More
Rating: 4 stars
11/11/2017
I found this recipe looking for something to use up the 4 pounds of besan (gram flour) I had. The basic recipe is fine but I wouldn't bother draining the zucchini since I ended up adding 1/3 cup of water as it was quite dry and thick by the end of mixing. Next time I'm going to use Craisins instead of raspberries. Also it was done after 1 hour 5 minutes in my oven. Read More
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