Healthier Zucchini Bread IV

Healthier Zucchini Bread IV

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MakeItHealthy 718

"Kristin is right, her mom's zucchini bread recipe is great! We gave it a healthier spin by reducing the sugar, increasing the nuts, and adding a bit of buckwheat flour. Buckwheat flour is very nutritious: it contains the 8 amino acids, is high in lysine, and is a good source of B vitamins and iron - and it's gluten-free!"
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1 h 55 m servings 228 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. Beat eggs until light and frothy in a large bowl. Mix in oil and sugar. Stir in zucchini and vanilla extract. Combine all-purpose flour, buckwheat flour, cinnamon, baking soda, baking powder, salt, and nuts in a bowl. Stir flour mixture into egg mixture. Divide batter into prepared pans.
  3. Bake in preheated oven until a toothpick inserted into the middle of the loaf comes out clean, 60 to 70 minutes.



Definitely healthier...but cut the oil by half and do half greek yoghurt. I started with the other recipe version that this came from on allrecipes. Greek yoghurt added protein and kept nice a...

I made this gluten free by substituting all the flour for gluten free all purpose flour plus 2 teaspoons of Xanthum Gum. I also added the zest of one lemon. It is awesome!

It’s that time of the year where I’m besieged by the horde of zucchinis growing in the garden. I try to fend them off with any recipe I can find and of course zucchini bread is constantly being...

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