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Healthy Zucchini Bread

Taralynn McNitt
This zucchini bread recipe is dairy free, soy free, gluten free, nut free, no added sugars, and super duper healthy!  
5 from 1 vote
Course Breakfast, Dessert, Snack
Servings 10


  • 1 1/2 Cups All-Purpose Gluten Free Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 1 Tsp Pumpkin Pie Spice
  • 2 Tsp Ground Cinnamon
  • 2 Large Eggs
  • 1/2 Cup Swerve
  • 1/2 Cup Unsweetened Applesauce
  • 2 Tsps Vanilla Extract
  • 1 Cup Grated Zucchini


  • Preheat Oven to 350 Degrees
  • Grease your pan with cooking spray. It doesn't matter what size you use, though it will change the baking time. I used a 6 X 9 pan. 
  • Wash and dry the zucchini. Grate one cup. Set aside.
  • In a small bowl, mix together the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt. 
  • Use an electric mixer to beat the eggs on medium-high (about two minutes.)  Once they are fluffy and whipped, pour in the Swerve, and beat on medium for an additional minute. 
  • Slowly stir in the applesauce, zucchini, and vanilla. Stir on LOW speed.
  • Gradually add the dry ingredients into the mixer, and combine. 
  • Pour the batter into your prepared pan. 
  • Bake loaf 30-43 minutes. It could take longer depending on the size of your pan, or your oven. Keep an eye on it and use a toothpick to determine if it is done. It should come out clean! The edges will cook slightly faster. 
  • Let the bread cool for about thirty minutes before slicing into it. 
  • The best way to store this bread is in the fridge. It stays extremely moist and dense when cooled. I put the bread in a large ziplock baggy. 


This recipe makes 10 slices (about half an inch thick) 
Nutrition Per Slice: 115 Calories, 20g Carbs, 2g Fat, 1g Protein, 2g Fiber, 3g Sugar