Zucchini Almond Bread Recipe

Name: Zucchini Almond Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek Yogurt, Plain; 1/2 cups Applesauce (unsweetened); 3/4 cups Granulated Sugar Or 1 Cup NuNaturals Presweet Tagatose; 3 whole Egg Whites; 1 teaspoon Vanilla Extract; 1 cup Zucchini, Grated, Squeezed, Drained ( Medium Zucchini); 1 cup Whole Wheat White Flour; 1/2 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1/2 cups Slivered Almonds

Servings: persons

1 cup Greek Yogurt, Plain
1/2 cups Applesauce (unsweetened)
3/4 cups Granulated Sugar Or 1 Cup NuNaturals Presweet Tagatose
3 whole Egg Whites
1 teaspoon Vanilla Extract
1 cup Zucchini, Grated, Squeezed, Drained ( Medium Zucchini)
1 cup Whole Wheat White Flour
1/2 cups All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1/2 cups Slivered Almonds

1
Preheat oven to 350u00b0F. Grease 1 large loaf pan or 3 mini loaf pans with cooking spray; set aside.
2
In a medium bowl, add yogurt, applesauce, sugar, egg whites, and vanilla extract; mix until until blended. Fold in zucchini.
3
In a separate bowl add flours, baking powder, baking soda, salt, cinnamon and nutmeg; Mix together.
4
Pour flour mixture over zucchini mixture and mix until just combined. Fold in almonds.
5
Spoon batter into a greased 9- x 5-inch loaf pan or 3 mini loafs. Use the back of the spoon to smooth batter out.
6
Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for 3 mini loaves, or until a wooden pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes then remove from pan to wire rack.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Greek Yogurt, Plain, 1/2 cups Applesauce (unsweetened), 3/4 cups Granulated Sugar Or 1 Cup NuNaturals Presweet Tagatose, 3 whole Egg Whites, and more.

Yes, Zucchini Almond Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Almond Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions