This Healthy Gingerbread Loaf recipe is moist and fluffy, made with warming spices, applesauce and whole wheat flour. The result is a wholesome gingerbread based on a holiday classic!

More healthy holiday desserts we love are these healthy gingerbread cookies and healthy gingersnap cookies.

Healthy gingerbread loaf is a holiday quick bread that makes your house smell like Christmas!

It’s perfect for satisfying your sweet tooth while curled up with a mug of healthy hot chocolate or frantically wrapping Christmas presents.

Why You’ll Love This Recipe

• Less “empty calories”: Instead, there is applesauce, less sugar, natural sweeteners, whole grain flour and avocado or coconut oil.
• Traditional flavor: An impressive healthier gingerbread that tastes like the classic. And much better than the Starbucks gingerbread loaf!
• Soft and fluffy: Rather than hard gingerbread cookies, this quick bread is soft, moist, and slightly sticky. 
• Super simple: Made primarily of pantry staples and in under an hour.

Ingredients for Healthy Gingerbread Loaf

• Applesauce: Unsweetened store-bought applesauce or Instant Pot applesauce. It replaces some of the fat and yields a moist gingerbread. I don’t recommend to replace it with yogurt or Greek yogurt because bread will not be sweet.
• Molasses: This will provide the classic gingerbread flavor. Use unsulphured blackstrap molasses or dark molasses rather than light molasses.
• Sweetener: I like to use maple syrup or honey. Agave or date syrup would also work.
• Eggs: You need just two large eggs.
• Flour: Use whole wheat flour or spelt flour. Recipe may work with white whole wheat flour or whole wheat pastry flour but I haven’t tried.
• Oil: Avocado oil, coconut oil, or another neutral cooking oil will work best. Melted butter would also work.
• Spices: Ground ginger, cinnamon, nutmeg, and a pinch of salt.
• Vanilla: Pure vanilla extract will yield the best flavor.
• Leavening agents: This quick bread relies on both baking powder and baking soda to provide lift and texture.
• Glaze (optional): You will need orange juice (or water) and powdered sugar.

How to Make Healthy Gingerbread Loaf

This healthy gingerbread recipe requires just a few simple steps, including mixing the wet and dry ingredients separately, then combining and baking.

There is also a full recipe card below.

• Mix the dry ingredients: In a large bowl, add flour and combine with all the spices, baking powder, baking soda and salt. Whisk until lump free, then set aside.
• Mix the wet ingredients: In a separate medium bowl, whisk the eggs for ten seconds. Then add the applesauce, molasses, maple syrup, oil, and vanilla. Whisk until well combined.

• Combine the two: Pour the wet ingredients into the bowl with dry ingredients and mix gently with a spatula until just combined and you no longer see large flour pockets.
• Bake: Pour the gingerbread batter into the loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Then, allow it to cool for 5 minutes before transferring to a cooling rack for an additional hour (or longer to completely cool if you want to use the glaze).

Gingerbread Glaze Options

To glaze the healthy gingerbread loaf after it cools, you can either brush some honey or maple syrup on top or combine icing sugar and orange juice in a small bowl and drizzle it over the top of the loaf.

Instead of the glaze listed above, you could also top it with healthy cream cheese frosting or healthy buttercream.

Or make an apricot glaze, like lebkuchen stuffed with apricot, by heating apricot jam with a little water or orange liqueur.

Once glazed, allow it to set, and then use a serrated knife to slice into 12 slices. Enjoy!

Tips for Best Results

• To help release molasses: Spray inside of your measuring cup with cooking spray before measuring out any sticky ingredients like molasses. That way, they’ll slide right out!
• Do not overmix the batter: It’s important not to overwork the gluten, as it will impact the texture and rise of the gingerbread bread. In fact, I recommend allowing the mixture to sit for 1-2 minutes halfway, then continuing.
• For mini gingerbread loaves: Divide the batter between smaller loaf pans and reduce the baking time. I recommend monitoring them after 20 minutes, using a toothpick to check for doneness.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Use the spoon and level method to measure the flour: Spoon the flour into your measuring cup, then use the back of a knife to level it off rather than scooping the cup into your bag of flour.

Variations

I recommend using up to 1/2 cup of any of the below larger add-ins for a healthy gingerbread loaf with a twist:

• Dried fruit: Cranberries or raisins will add little pockets of sweetness.
• Nuts and seeds: Chopped walnuts, pecans, pistachios, or pumpkin seeds would work.
• Chocolate chips: Use your favorite dark chocolate chips, semi-sweet chocolate chips or white chocolate chips.
• Crystallized ginger: A few tablespoons of candied ginger will add extra heat and ginger flavor but also contains a lot of sugar, so don’t add too much.
• Zest: 1-2 teaspoons of orange zest add more depth to the gingerbread.
• Black pepper: A pinch of black pepper will further enhance bread’s warmth and spice.
• Cloves: Add 1/4 teaspoon ground cloves.

How to Serve Gingerbread Cake

You can enjoy a slice of homemade gingerbread loaf either chilled, at room temperature, or warm with:

• A dollop of yogurt or whipped cream
• A scoop of ice cream like this vegan vanilla ice cream
• A drizzle of additional maple syrup or honey
• Serve with a spread of apricot jam, like lebkuchen
• A sprinkle of chopped nuts, usually combined with yogurt, cream or ice cream
• A poached pear or poached apple would also pair wonderfully with a warm slice of this gingerbread

And, personally, I love enjoying a slice with either a warm mug of tea, coffee, or hot chocolate!

How to Store and Freeze

Store: Allow the gingerbread loaf to cool entirely, then store in an airtight container at room temperature for up to 5 days. It tastes even better on day two or three, so I fully endorse baking it in advance when possible!

Freeze: You can freeze whole or pre-sliced gingerbread loaf although it will stay more moist if left unsliced. If sliced, either place parchment paper between the slices or flash-freeze them first. Store wrapped in plastic and then in an airtight Ziplock bag and freeze for between 3-4 months.

You can either leave it to thaw in the fridge, at room temperature, or defrost from frozen in a microwave or toaster oven.

Reheat: You can warm the pieces in a toaster oven (if not iced) or in the microwave.

FAQs

More Holiday Recipes to Try

• Almond flour cinnamon bread
• Almond flour snickerdoodles
• Healthy cinnamon rolls
• Healthy cranberry orange muffins
• Healthy rum balls
• Almond flour snowball cookies
• Healthy pecan pie bars

You might also like to browse through my collection of healthy quick breads and my holiday recipes!

Print

Healthy Gingerbread Loaf

Healthy Gingerbread Loaf is moist and slightly sticky, made with warming spices, maple syrup, applesauce and whole wheat or spelt flour.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 194kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

For Gingerbread Loaf:

• 2 cups spelt or whole wheat flour
• 1 1/2 teaspoons ground ginger
• 2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup applesauce unsweetened
• 1/2 cup molasses
• 1/4 cup maple syrup or honey
• 3 tablespoons avocado oil or any mild tasting
• 1 teaspoon pure vanilla extract
• Cooking spray I use Misto

For Glaze (optional):

• 1/2 cup icing sugar or powdered erythritol
• 1 1/2 – 2 tablespoons orange juice or water

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
• In a medium bowl, add flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; whisk well until no lumps. Set aside.
• In another medium bowl, add eggs, applesauce, molasses, maple syrup, oil and vanilla extract; whisk well until combined.
• Pour into the bowl with dry ingredients and mix gently with spatula, just enough to combine or until you see no more white flour pockets. Do not stir vigorously or over mix. Also good idea let mixture sit for a 1-2 minutes and then stir again.
• Pour into prepared loaf pan and bake for 45-50 minutes or until toothpick inserted comes out clean.
• Remove from the oven, let cool for 5 minutes and transfer to a cooling rack to cool off for 1 hour or completely if using icing.
• You can coat gingerbread loaf in honey glaze by drizzling small amounts of honey or maple syrup on a pastry brush and brushing on top. Or in a small bowl, whisk icing sugar and orange juice until smooth and drizzle on top.
• Cut gingerbread loaf into 12 slices using serrated knife.

Notes

• Store: Store in an airtight container for up to 5 days. Reheat pieces in a toaster oven (if not iced/glazed) or in the microwave.
• Freeze: Sliced or unsliced up to 3-4 months.
• Cool the cake entirely before glazing: Otherwise, you’ll end up with a drippy, sticky mess.
• Flour tips: This recipe has only been tested with whole wheat and spelt flour. I do not recommend any other flour. Use the spoon and level method to measure the flour!

Nutrition

Serving: 1slice | Calories: 194kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 195mg | Fiber: 3g | Sugar: 18g

The post Healthy Gingerbread Loaf appeared first on iFoodReal.com.

Lemon Zucchini Bread is a forever favorite. Made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze, you can’t go wrong with this flavor combo!

When my garden is loaded with zucchini, I’ll also make almond flour lemon zucchini bread and lemon zucchini muffins.

This lemon zucchini bread is one of our favorite quick breads I made to date! It came out fantastic! I added a simple glaze icing for a sweeter, cake-like bread that’s more like a dessert. But we still enjoy it for easy breakfast and snack. It is so flavorful and fluffy, you gotta try!

Also here are some other reader favorites and mine too – zucchini banana bread with whole wheat flour, healthy zucchini bread and almond flour zucchini bread. Perfect for baking on a cool summer day during zucchini season and year round!

Why You’ll Love This Recipe

• Easy: My goal is to create easy, healthy recipes. This zucchini bread is just that! Made in one bowl, with a simple list of ingredients, minimal cleanup, and little time in the kitchen.
• Soft and fluffy: Zucchini is known for adding moisture and texture to baked goods. This sweet bread is baked to perfection and comes out light and tender every time.
• Gluten-free: This bread recipe is naturally gluten-free and dairy-free.
• Versatile: Add flavor, texture, or make it into healthy muffins. I’ve listed some variations and add-ins below.

Ingredients for Lemon Zucchini Bread

You’ll need a few baking essentials and of course, zucchini and lemon, to make this lemon zucchini bread recipe.

• Eggs: You’ll need large eggs to create structure and add moisture to this cake-like bread.
• Lemon: We’ll be using fresh lemon juice and fresh lemon zest to really infuse that citrus flavor.
• Sweetener: I go through a lot of maple syrup and honey, especially to make healthy dessert recipes. They’re slightly better than refined sugar, add moisture, and flavor. Other liquid sweeteners will work also but they will change the taste a bit.
• Oil: Adds richness and gives zucchini lemon bread a tender texture. Use a mild oil so you taste the other flavors and not the oil. I like avocado oil, some readers use vegetable oil or canola oil.
• Vanilla extract: Certainly a pantry staple! It enhances the overall flavor in all baked goods, and pure vanilla extract will give you the best results.
• Baking essentials: Small quantities of baking powder and baking soda provide lift and texture, and salt enhances the flavor of all ingredients.
• Gluten-free flour: I tested this bread with Bob’s Red Mill 1:1 gluten-free baking flour and I was very happy with the results. You can try this recipe with another gluten-free brand, but any other type of flour will not work.
• Zucchini: I have many healthy zucchini recipes! This hidden green veggie helps add moisture, gives a boost of nutrition, and becomes sweeter when cooked or baked with a mild enough flavor that’s not overpowering. You do not need to peel or squeeze the zucchini, see the FAQ section below.
• Icing sugar: A zesty lemon icing is the perfect finishing touch, I combined icing sugar with lemon juice for a simple glaze. You can make it any thickness you like by adjusting the amount of sugar and juice.

How to Make Lemon Zucchini Bread

Here’s an overview of how to make this zesty lemon zucchini bread. I kept it quick and simple, all you’ll need is 2 bowls and a loaf pan.

There is a full recipe card below.

Before you start mixing, preheat the oven to 350 F. Spray a 9 x 5 non-stick loaf pan with cooking spray, and set aside.

• Mix wet ingredients: Whisk the eggs, lemon zest, lemon juice, maple syrup and vanilla extract in a large bowl. Then add in the baking powder, baking soda, and salt and whisk until smooth and foamy with no lumps.
• Add flour and zucchini: Gently fold in the flour, the batter will thicken. Then stir in the shredded zucchini until evenly incorporated.
• Bake: Pour the batter into the greased loaf pan, level with a spatula, and bake for 60-70 minutes. Your bread is ready when a toothpick inserted in the middle comes out clean.
• Cool: Once you’ve removed the bread from the oven, keep it in the pan. Transfer it to a wire rack and let it cool for 10 minutes. Then remove bread from the loaf pan to cool completely before topping with the glaze.

Make lemon glaze: In a separate small bowl, whisk icing sugar with lemon juice. Drizzle the lemon glaze on top of cool bread then sprinkle with lemon zest. I let the glaze set for about 1 hour before slicing.

Do You Shred or Grate Zucchini for Zucchini Bread?

A great question that comes up all the time. First of all, do not peel or seed zucchini. I like to grate it on the medium size of a box grater. You do not want to use the very small holes on one side or the very large holes on another side which is used for shredding.

When you grate the zucchini, it’s easier to hide. It almost disappears completely, you’ll just see the faintest green specs throughout the loaf.

It’s also important you do not squeeze the liquid. The excess water from the zucchini will release while the bread bakes, giving it more moisture.

And lastly, pack the grated zucchini into a measuring cup, just as you would when measuring brown sugar.

Tips for Best Results

Make light, tender, ultra-moist zucchini lemon bread by following these tips.

• Use fresh lemons: I would like to highlight that fresh lemon makes a world of difference, bottled lemon juice doesn’t have that bright, vibrant flavor.
• Zest only top layer of lemon: It’s easiest to zest the lemon first, before cutting it in half. I like this zester, you can also use the small holes of the box grater. When you zest, make sure to only zest the outer layer, the white layer has a bitter taste.
• Remove lemon seeds: After cutting the lemons in half, remove the lemon seeds before squeezing the lemon.
• Measure flour correctly: Always use the scoop and level method when measuring flour. Use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the measuring cup. If you scoop right out of the bag your bread might be dense and dry from too much flour.
• Let bread cool: For glazing. If you glaze it while bread is still warm the glaze will drip. That’s what I tried, and I didn’t love the results.
• Glaze tips: Feel free to mix water or milk with the powdered sugar for less lemon flavor. Water will have a more neutral taste, and milk will yield a creamier icing. Start with 3 teaspoons, then add half teaspoon at a time after that.

Variations and Add-Ins

Here are some easy variations and add-ins to experiment with. I’ve tried a few already and can’t wait to try the rest.

• Coconut flakes: I sprinkled coconut flakes on top and let me tell you, it was delicious! That added texture and flavor screams Spring and Summer. You can use unsweetened coconut, sweetened coconut, or lightly toasted coconut flakes.
• Blueberries: A great way to enjoy summer flavors year round. Add some fresh blueberries or thawed frozen blueberries to the batter for a savory lemon blueberry loaf.
• Poppy seeds: I haven’t added poppy seeds to this recipe, however, it is a classic combination and we love my healthy lemon poppy seed bread made with almond flour.
• Almond extract: Add a nutty taste and swap vanilla extract with almond extract. If you really want to bring out the almond flavor you can add sliced almonds on top too!
• Make muffins: Muffins are great for grab-and-go. Follow the same recipe, pour batter into muffin pan openings, and bake for a total time of 22 – 25 minutes until toothpick comes out clean.
• Omit the lemon glaze: Make this zucchini bread healthier by skipping the lemon glaze.

How to Store

Store: Keep the bread covered at room temperature in a cool dry place for up to 3 days. After that, store any leftovers in the fridge for another 2 days.

Freeze: I’ll often double the recipe so we can enjoy one right away and freeze one for later. The loaf will keep in the freezer for up to 3 months, but do not glaze the loaf. Store in an airtight container or double wrap it with plastic wrap and aluminum foil.

FAQs

More Zucchini Recipes to Try

• Healthy zucchini muffins
• Healthy chocolate zucchini bread
• Healthy zucchini brownies
• Almond flour zucchini muffins
• Chocolate zucchini muffins

More Lemon Recipes to Try

• Healthy lemon poppy seed bread
• Lemon muffins
• Lemon blueberry muffins
• Healthy lemon bars
• Healthy lemon cookies
• Healthy lemon poppy seed muffins

Print

Lemon Zucchini Bread

This Lemon Zucchini Bread is made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze!

Course Muffins and Quick Bread

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 50 minutes minutes

Total Time 58 minutes minutes

Servings 10 slices

Calories 250kcal

Author Olena Osipov

Equipment

• Loaf pan

Ingredients

For Lemon Zucchini Bread:

• 3 large eggs
• 1 large lemon zest and juice of
• 1/2 cup+ 2 tablespoons maple syrup or honey
• 2 tablespoons mild oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups gluten free flour I used Bob's Red Mill gluten-free 1:1 baking flour
• 2 cups grated zucchini packed & not squeezed
• Cooking spray I use Misto

For Lemon Icing:

• 3/4 cup icing sugar
• 3-4 teaspoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray 9 x 5 non-stick loaf pan with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest, lemon juice, maple syrup and vanilla extract. Whisk well. Then add baking powder, baking soda, and salt. Whisk until no lumps are visible. Mixture will be foamy.
• Add flour and gently mix, batter will be thick. Then add zucchini and stir until incorporated.
• Transfer batter into previously prepared loaf pan and level with spatula. Bake for 60-70 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Then remove bread from a loaf pan and let it cool completely, so the glaze can stick to it.
• In a small bowl, whisk icing sugar with lemon juice until lemon glaze forms. Drizzle it on top of cool bread and sprinkle with lemon zest. Let glaze set for about 1 hour and then slice with sharp serrated knife.

Notes

• Store: Store bread covered in a cool dry place for up to 3 days. After refrigerate for another 2 days.
• Freeze: In an airtight container for up to 3 months.
• Feel free to add 1/2 cup blueberries or 1 tablespoon of poppy seeds to the batter.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 335mg | Fiber: 4g | Sugar: 20g

The post Lemon Zucchini Bread appeared first on iFoodReal.com.

Here are 45 Healthy Zucchini Recipes that are easy to follow, use simple ingredients and are packed with flavor! Enjoy your zucchini year round whether it’s the main dish, a side dish, or even a baked dessert. There is something for everyone!

Why You’ll Love These Healthy Zucchini Recipes

• Healthy and delicious are always two things I keep at the forefront of my recipes and these healthy zucchini recipes are no exception.
• Plenty of ideas on what to do with more than enough zucchini.
• Versatile recipes for a versatile vegetable, whether it be a main dish, a side dish or a healthy zucchini dessert. It could be vegetarian, gluten-free, dairy-free, refined sugar-free, or all of the above. It could be grilled, baked or spiralized into zoodles!
• Kid friendly recipes are in abundance in this collection of zucchini recipes. Find the ones your whole family will love and add them to your rotation. Adding more veggies to your kids’ meals and desserts is now even easier.
• Quick and easy is the name of the busy household game. Anything that works for a busy family, I have included in here. Perfect for easy weeknight zucchini dinners.
• Cook year round because despite it being a summer squash, zucchini can be found at your local grocery store any given month. So keep these healthy zucchini recipes handy when you’re looking for holiday side dishes and cozy baked goods.

Chicken Zucchini Recipes

Tex Mex Chicken and Zucchini Recipe

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

Chicken Zucchini Tomato Recipe

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with fresh basil. Serve on its own for easy low carb dinner or with spaghetti for a family meal. Buon appetito!

Chicken Zucchini Casserole

Low-carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Chicken and Corn

This garlic Chicken Zucchini and Corn recipe is a 20 minute healthy weeknight dinner that was inspired by my Ukrainian roots. Low carb, easy and one pan deliciousness!

Zucchini Noodles with Chicken

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

Chicken Quinoa Skillet

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a quick 30 minute meal.

Zucchini Dinner Recipes

Ground Turkey and Zucchini

This 30 minute healthy Ground Turkey and Zucchini Skillet is delicious low carb one pot dinner recipe that will become your family’s favourite! Minimum ingredients and effort with maximum flavour.

Zucchini Lasagna

Zucchini Lasagna made low carb with layers of zucchini instead of pasta, flavorful turkey tomato sauce and gooey cheese. Classic comfort food experience at only 318 calories per huge slice.

One Pot Zucchini Ricotta Pasta with Bacon

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Make this easy one pot meal any night of the week!

Pasta with Zucchini and Tomatoes

Pasta with zucchini, tomatoes, garlic and basil is 20 minute healthy dinner that is a summertime must have. Light and fresh, everyone will love this garden dinner!

Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Tex Mex Rice and Beans with Zucchini

Tex Mex Rice and Beans is a 30 minute one pot easy and healthy Mexican rice with zucchini, brown rice, black beans, corn, diced tomatoes and spices

Tuna Zucchini Cakes

Tuna Zucchini Fritters for a 30 minute kid friendly healthy recipe with canned tuna, Parmesan cheese and a hefty dose of vegetables.

Pad Thai Zucchini Noodles

Pad Thai Zucchini Noodles recipe with zucchini pasta, healthy peanut sauce, shrimp or tofu and half amount of calories in under 20 minutes.

Crustless Zucchini Quiche

Melt in your mouth Zucchini Quiche without the crust. Tastes so good cold! Simple ingredients like eggs, zucchini and flour make it an easy quiche recipe to whip up any time life gives you zucchini.

Turkey Burger Recipe

Juicy and flavorful Turkey Burger recipe with 5 simple ingredients. And one secret ingredient (hint: it’s also called courgette!) holds turkey burgers together without the breadcrumbs.

Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

Korean Ground Beef and Rice Bowls

Served over fiber rich brown rice, your family will gobble up these Beef, Rice and Vegetable Bowls! Featuring lean ground beef, pepper, zucchini, eggplant and an Asian inspired sauce, these sweet and spicy bowls hit the spot.

Minestrone Soup

Hearty and filling Minestrone Soup is full of garden bounty including zucchini, green beans, carrots and kale! Simmered in a tomato broth this herb filled, aromatic soup will be a dinnertime winner.

Best Ever Vegetable Soup

A tasty way to get your veggies in! Loaded Vegetable Soup has zucchini, pepper , onion, corn, potatoes, carrots and celery that are simmered in a smoky tomato sauce that is mmmm, mmmm good!

Zucchini Side Dishes

Baked Parmesan Zucchini

Baked Parmesan Zucchini are a baked zucchini recipe that is not only healthy but big on flavor, yet still low calorie and outrageously tasty. Slices of zucchini baked until crispy and cheese melted on top with simple spices.

Baked Zucchini Fritters

Zucchini Fritters with crispy outside, soft inside and only 5 ingredients. They are perfect for summer zucchini surplus and will disappear at the table.

Cheesy Cauliflower Rice and Zucchini

Cheesy Cauliflower Rice recipe with riced cauliflower, garlic and shredded zucchini for an extra vegetable boost. Easy, low carb and compliment just about any main dish.

Healthy Zucchini Casserole

Cheesy Healthy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. So much yum in this baked zucchini recipe that is a healthy summertime favorite.

Zucchini Tomato Bake

Healthy Zucchini Tomato Casserole with garlic and Parmesan in 5 minutes of prep. Serve as low carb side dish or add cooked chicken for a 30 minute dinner.

Sauteed Zucchini

I could talk about this Sauteed Zucchini for days! Talking points would include how they take 5 minutes, how simple are the ingredients, how tasty it is and best of all how healthy they are. But don’t trust my words. Try for yourself!

Grilled Zucchini

Grilled Zucchini with garlic, olive oil, salt and pepper is our Ukrainian-Russian family recipe. We grill zucchini along with any meat all summer long.

Zucchini Potato Bake

This healthy Zucchini Potato Bake is inspired by my Ukrainian upbringing. It is chock full of vegetables, contains no whipping cream and just the right amount of cheese and lots of flavour!

Mediterranean Zucchini Boats

Mediterranean Zucchini Boats recipe are crunchy oven roasted zucchini with feta cheese, fresh parsley and no breading.

Marinade for Grilled Vegetables

A summertime grilling favorite! The best balsamic Marinade for Grilled Vegetables includes grilled zucchini, bell pepper and red onion and then tosses them with a tangy balsamic vinaigrette and fresh parsley for a side dish that will disappear in a flash.

Dessert Zucchini Recipes

Healthy Zucchini Bread

Healthy Zucchini Bread with applesauce, whole wheat flour, cinnamon that is low sugar and low fat. Super delicious, easy and moist recipe.

Healthy Banana Zucchini Muffins

Healthy Banana Zucchini Muffins made healthy with whole wheat flour, maple syrup and chocolate bar chunks. Moist and tasty with very little oil.

Almond Flour Zucchini Muffins

Almond Flour Zucchini Muffins are moist, light and a delicious way to use your fresh summer zucchini! Naturally sweetened and naturally gluten free, these muffins are perfect for breakfast or snack.

Healthy Lemon Zucchini Bread

Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and healthy enough for breakfast or  snack. You may also love this healthy lemon poppy seed bread.

Healthy Chocolate Zucchini Bread

Healthy Chocolate Zucchini Bread with simple wholesome ingredients in one bowl. Easy, moist and double chocolate quick bread with sneaky veggies.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are moist, fudgy, loaded with zucchini and double chocolate flavor. They make a delicious quick breakfast or snack!

Healthy Zucchini Banana Bread

Healthy Zucchini Banana Bread is easy quick bread perfect for summer baking. Moistened and sweetened with fruit and veggies, it is a hybrid of two favorite breads with virtually no oil.

Almond Flour Zucchini Bread

A cake like bread that is gluten free and perfectly moist! This Almond Flour Zucchini Bread will be a hit with your family who will ask for it on repeat.

Healthy Zucchini Muffins

Healthy Zucchini Muffins with applesauce. Use whole wheat or spelt or even gluten free all purpose. Moist and fluffy and a hit not only during the summer but year round.

Healthy Zucchini Brownies

Zucchini Brownies are easy, fudgy and healthy. Kids will eat them up and not even realize they are eating a vegetable. Taste even better next day.

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are light, fluffy, and moist. Shredded zucchini and chocolate chips are packed into a delicious muffin the entire family will love!

Tips for Cooking with Zucchini

• Types of zucchini: You can use green zucchini or yellow squash, large or small zucchini in these zucchini recipes interchangeably.
• Don’t overcook: Zucchini consists of over 90% water by weight. Follow the recipe and stop cooking squash when it’s still firm and might appear undercooked.
• Large garden zucchini: If the recipe is calling for a small-medium zucchini, cut a large zucchini in half. Slice it into 2-inch rounds on the angle.
• Freezing: Zucchini doesn’t freeze well because of the high water content. The only way I would recommend is to freeze cubed or grated zucchini and then use it in soups and baking later on.
• Cooking methods: When baking or grilling sliced rounds, you want to make sure they are cut thick enough in uniform sizes, to cook evenly and not become soggy.
• Zucchini skin: No need to peel zucchini, even when you’re baking with it. Zucchini skin is edible and easily digestible and comes with a lot of nutrients. Just make sure you wash it first!

Storing and Reheating Zucchini Recipes

The beauty of these zucchini recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is.

Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well.

You will find instructions at the bottom of each recipe and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.

More FAQs

I hope you enjoy these healthy zucchini recipes as much as I do! Let me know which ones you try by rating them in the comment section below.

More Healthy Recipes

• 65 healthy dinner ideas
• 52 healthy salad recipes
• 32 healthy grill recipes
• 10 healthy salad dressing recipes

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45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

One of our most popular healthy zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs under blanket of gooey cheese and cooked in one skillet.

Course Dinner

Cuisine Tex Mex

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 342kcal

Author Olena Osipov

Ingredients

• 1 lb boneless & skinless chicken breasts cut into 1″ chunks
• 2 large zucchini diced
• 3 bell peppers medium, chopped
• 1 onion medium, finely chopped
• 3 garlic cloves large, minced
• 1 cup corn fresh or frozen
• 14 oz can low sodium black beans drained & rinsed
• 14 oz low sodium diced tomatoes not drained
• 1 tbsp oil avocado or coconut
• 1 tbsp cumin divided
• 1 tsp taco seasoning store bought or homemade taco seasoning
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup green onions chopped
• 1/2 cup cilantro chopped

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
• Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
• Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
• Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.

Video

Notes

• Store: Refrigerate in an airtight container for 3-4 days. Do not freeze.
• To Reheat: Simmer on low heat in covered skillet for 5 minutes. No additional water or oil is needed to reheat if you use a non-stick skillet.
• Do not over cook the zucchini. Zucchini is comprised of 95% water. The longer you cook zucchini, the more water it releases. Follow the recipe and cooking times and do NOT cook until the zucchini appears soft and cooked (or your dinner will be mushy).

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 712mg | Fiber: 6g | Sugar: 9g

The post 45 Healthy Zucchini Recipes appeared first on iFoodReal.com.

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

I used same dough to make cottage cheese pizza crust and it came out fantastic!

These protein bagels with cottage cheese turned out way better than I expected!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. So far I have made, cottage cheese pasta, cottage cheese ice cream and cottage cheese egg bites. More to come!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: High protein bagels look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Protein Bagels with Cottage Cheese

To make protein bagels with cottage cheese you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For protein bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help protein bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Protein Bagels

Here is a quick overview how to make protein bagels with cottage cheese in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let protein bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Tips for Best Results

Here are my top tips for the best protein bagels in the world! So good, even your kids will love them!

• Don’t drain or blend cottage cheese: Other recipes might ask you to drain your cottage cheese, but my easy recipe isn’t one of them. There is also no need to blend it as cottage cheese will melt. This is one bowl recipe!
• If the dough is too sticky or wet: It can happen as different brands of cottage cheese, just like Greek yogurt, have different amount of liquid. Just add small amounts of flour until dough is barely sticking to your hands, if any.
• Don’t skip resting the dough: Leave the ball of dough alone for 10 minutes. It will relax and rise a bit, resulting in fluffy protein bagels!
• Don’t flatten the bagels: I have experimented to flatten the ball of dough (pictured above) and make a hole in it, and to roll it into a rope and pinch the ends. Last method definitely produces classic round and nicely risen homemade bagels!
• It’s a must to let bagels rest after baking: If you try to cut into a protein bagel while it’s piping hot, it will deform and be soggy.

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels with cottage cheese. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat Protein Bagels

Store: Store protein bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese protein pancakes
• Low carb breakfast casserole
• Zucchini lasagna
• Cottage cheese ranch dip
• Egg white bites

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Protein Bagels with Cottage Cheese

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I Just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and baked bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Protein Bagels with Cottage Cheese appeared first on iFoodReal.com.

Healthy Almond Flour Banana Bread is a moist, melt-in-your-mouth quick bread your entire family will love! It is also paleo friendly and refined sugar free. Your family will go bananas for it!

We eat grains, but absolutely love goodies with almond flour like almond flour waffles, almond flour muffins and almond flour pancakes.

This almond flour banana bread always disappears fast in my kitchen. It is a banana bread loaf that is tender, delicious and flavorful.

Only almond flour lemon zucchini bread disappears faster.

I’m not a professional baker but I bake a lot of quick breads for healthy breakfast and healthy snacks. And although we are not a grain-free family, using almond flour in some of these bakes has become part of our well-rounded diet. We also love-love banana bread with coconut flour and banana bread with oat flour.

Kids love this bread, our readers love it and it is one of my most popular recipes ever! It is super easy to make and I am sure you will love it too!

Why Make Banana Bread Recipe with Almond Flour?

You may love to browse over 20 healthy almond flour recipes!

Ingredients You Will Need

You only need 5 simple ingredients and a few pantry staples to make this almond flour banana bread recipe. Detailed recipe card is located below.

• Ripe bananas: Very ripe bananas of deep yellow colour with plenty of black spots on the outside.
• Almond flour: I use blanched finely ground almond flour in this recipe. It tastes and acts differently from any other flour. It is basically finely ground raw blanched almonds. Here is a quick tutorial how to make almond flour at home. I have not tried almond meal in this recipe.
• Eggs: Provides lift and structure to this bread.
• Any sweetener: Use any liquid sweetener like maple syrup, honey or your favorite sugar-free alternative. You can also use any dry sweetener. I tested this recipe Lakanto monkfruit sweetener (erythritol) and it tasted great!
• Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
• Pure vanilla extract: Use the real stuff, not imitation.
• Cinnamon and salt: Cinnamon for a warming taste (plus it will make your house smell amazing!). And then salt to taste.
• Baking powder and soda: Leavening agents to provide rise.

How to Make Almond Flour Banana Bread

This banana bread recipe with almond flour rises better in a metal loaf pan. I highly recommend not to use glass baking dish. Here are the basic steps:

• Mix wet ingredients and spices: Mash bananas first. Then add eggs, sweetener of choice, oil, vanilla, cinnamon and leavening agents. Whisk well.

• Add almond flour: Fill each cup fully with a hill and do not pack, then skim off top with a butter knife. Stir with spatula until batter forms.

• Bake and cool: Add batter into lined with parchment paper loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean. Let cool for 10 minutes and then remove onto a rack to cool off completely.

• Slice and serve: Slice bread with serrated bread knife, not regular knife. It works best for cutting all breads!

Optional Add-In’s and Variations

• Chocolate and nuts: You can add up to 1/2 cup chocolate chips and chopped walnuts.
• Berries: Try blueberries (dust them in almond flour before adding to prevent from sinking in).

• Out of cinnamon? Try nutmeg, ginger or another warming spice like pumpkin pie spice substitute could be great too! Just keep in mind some spices are more potent than others and you may want to use less.
• Vegan: I have successfully tested this with a chia egg. Note it is a bit more dense and flat but turns out wonderful!
• Mini loaves: Is a great idea especially if you want to freeze some for later! Try baking for 30 minutes then doing toothpick test.
• Muffins: Bake for 20 minutes or just make my recipe for almond flour banana muffins.

Tips for Best Results

• Baking pan choice: I recommend to use metal loaf pan and not ceramic or glass loaf pan. Bread will bake through better and won’t be soggy.
• Make sure your bananas are ripe: From my experience, I know some people use just yellow or even (scary to think) 50 shades of green bananas.
• To prevent too much browning on the top cover it loosely with foil during last 15-20 minutes of baking.
• Let it cool completely! Bread needs time to ‘set’ after baking. Slice it too soon and it will be gooey and crumbly.
• Do not swap flours: This is worth repeating over and over! Baking is a science and my version of banana bread with almond flour has only been tested as it is written.

FAQs

Serving Recommendations:

• Protein topped: A smear of peanut or almond butter pairs so good with this bread and makes for a filling breakfast or snack! You should also try my banana protein bread.
• Traditional: Spread a small amount of butter or honey butter- sometimes you just don’t mess with the best!
• Savory: Cream cheese would be decadent, or try my Greek yogurt icing used on healthy pumpkin cake that is made with greek yogurt/cream cheese!
• Dessert: I would never turn down a slightly warm slice with a scoop of vegan vanilla ice cream!

Making This Recipe in Advance

Storing: First 24 hours, we store banana bread on a counter right in the loaf pan covered with towel. After, I transfer any leftovers to resealable plastic bag to prevent it from drying.

Bread stays fresh on a counter for up to 3 days, making it great for meal prep. After you can refrigerate for another 3 days.

Freezing: Bake banana bread and cool completely. I recommend you do not slice bread before placing in the freezer. It retains its moisture better this way.

Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months.

Thawing and reheating: Defrost on a counter. Takes about 3-4 hours. Bread will taste just like freshly baked. Pop it into a toaster for a minute for that freshly baked bread warmth and aromas.

Enjoy this almond flour banana bread!

More Healthy Almond Flour Bread Recipes

• Almond flour bread
• Almond flour zucchini bread
• Almond flour pumpkin bread
• Almond flour cinnamon bread
• Healthy lemon poppy seed bread

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Almond Flour Banana Bread

Almond Flour Banana Bread recipe is a moist quick bread your family will go bananas for! It is also gluten-free and refined sugar free.

Course Muffins and Quick Bread

Cuisine North American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices

Calories 309kcal

Author Olena Osipov

Equipment

• Loaf pan
• Measuring tools
• Glass bowls

Ingredients

• 3 medium-large bananas 1 cup mashed very ripe bananas with brown spots
• 3 eggs large
• 1/4 cup any sweetener
• 1/4 cup any mild oil or melted butter
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3 cups almond flour not almond meal
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1″ with cooking spray. Set aside.
• In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
• Add almond flour and stir and mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool off completely. Slice with sharp serrated knife – works best with breads to keep them from falling apart.

Video

Notes

• Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
• Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
• Metal pan: I have way better success baking this bread in metal pan vs. ceramic. It rises better and is not as wet.
• Oil: Any mild tasting oil like light olive oil, melted coconut oil, grapeseed oil will work.
• Flour: You can’t use ANY other flour besides almond flour.
• Sweetener: I have successfully baked this bread with honey, maple syrup and even Lakanto monkfruit sweetener (erythritol). I think any dry or liquid sweetener works in same amount.
• Vegan: I have successfully tested this with a chia egg – note it is a bit more dense/flat but turns out wonderful!

Nutrition

Serving: 1slice | Calories: 309kcal | Carbohydrates: 23g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 293mg | Fiber: 5g | Sugar: 13g

The post Almond Flour Banana Bread appeared first on iFoodReal.com.

If you like to grab a muffin and go, try my protein banana muffins.

Everyone knows I love baking with bananas. This protein banana bread made with ripe bananas and applesauce is soft, tender, and perfectly sweet. With no added sugar of any kind!

We love traditional banana bread so naturally my banana protein bread is a new household favorite made with no added sugar, loaded with more protein, and gluten free!

Protein cookies, protein muffins, and protein waffles are more of our favorite treats made with protein powder.

Ingredients and Notes

You’ll need wholesome ingredients and pantry staples to make this protein banana bread recipe.

• Ripe bananas: The riper the banana, the sweeter it is. Overripe bananas are the best for this no sugar recipe. Choose ones that are yellow with many brown spots or patches. Ripe frozen bananas will work as well.
• Eggs: Add moisture, fluffy texture and bind the ingredients.
• Applesauce: Used instead of oil and sugar. I like to use unsweetened applesauce.
• Maple syrup: Adds natural sweetness.
• Baking staples: Pure vanilla extract, cinnamon, baking powder, baking soda, and salt enhance flavors and help protein banana bread rise.
• Whey protein powder: I used vanilla protein powder this time. You can use any whey protein powder keeping in mind vanilla flavored will add sweetness.
• Oat flour: Adds to the fluffy, chewy texture. You can use store-bought oat flour or follow this easy tutorial on how to make oat flour.

How to Make Protein Banana Bread

This easy banana bread with protein comes together in one bowl and with 10 minutes of prep.

Start by preheating your oven to 350 F and line a 9×5 loaf pan with parchment paper.

• Add wet ingredients and baking staples: Peel bananas, add them to a large bowl and mash until smooth. Add in eggs, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda, salt and whisk until dry ingredients are not visible.
• Finish protein banana bread batter: In the same bowl combine protein powder and oat flour, stirring gently with a spatula.
• Bake: Carefully pour batter into the prepared pan and place in the oven. To see if bread is ready, insert a toothpick at the center and it should come out clean. I baked mine for about an hour.
• Cool and serve: Keeping the protein banana bread in the pan and let it cool for 10 minutes. Remove and cool for another hour on a cooling rack. Slice with a serrated knife and enjoy!

What Is the Best Protein Powder to Use for Baking?

The key to baking with protein powder is finding the right brand. Whey 17 , Terra’s Whey and Garden of Life are excellent, use minimal ingredients and milk that is organic or grass fed.

I have not tried baking with collagen protein powder but it is safe to bake with. The nutritional value doesn’t change in high temperatures, it’s tasteless, and shouldn’t change the texture too much.

Tips for Best Results

Here are some baking tips to make your banana protein bread super moist and fluffy.

• Use whey protein powder: Plant-based protein powders are very moisture absorbent and will not work for this banana bread recipe. Whey protein will give you moist high protein banana bread every time.
• Do not overbake the bread: The total bake time may vary depending on your oven. Always test with a toothpick and remove quick bread from the oven as soon as the toothpick comes out clean. Over baking results in dry bread.
• To make into muffins: Use this protein powder banana bread recipe, fill your muffin pan and bake for 20-22 minutes. I think you’ll also like my banana protein muffins recipe.
• Don’t use any other flour: For best results follow the recipe and do not sub or swap flours.

Variations of Protein Banana Bread

This protein banana bread recipe is delicious as is but there are so many ways to change it up. Here are some easy variations to try.

• Chocolate: There are a few ways you can add the semi-sweet flavor of chocolate. Fold in some mini chocolate chips, add cocoa powder in with the baking staples, or use chocolate protein powder.
• Nuts: Add some crunch with walnuts, pecans, hazelnuts, almonds, or even cashews. Mix them in with the batter, add them on top, or both!
• Glaze icing: Make a protein-packed dessert by drizzling a homemade glaze on top. Soft cream cheese or creamy nut butter are other delicious options. I like melted peanut butter, or almond butter.
• Berries: Frozen or fresh berries are a great addition. Blueberries, blackberries, and raspberries are great individually or mixed together.
• Dried fruit: Cranberries, blueberries, and raisins pair well with banana. Stir in 1/2 cup to 3/4 cup just before pouring into the loaf pan.

Bananas are one of my favorite year round fruits. You can enjoy these banana snacks any season and any time of day.

How to Store and Reheat It

Store: Once cooled you can store banana bread with protein in an airtight container for up to 3 days. It’s best to keep in a cool dry place. If you still have leftovers you can refrigerate it for another 3 days.

Freeze: This gluten-free banana bread is great for meal prep! After it’s baked and cool, place the loaf in a large Ziploc container, let out as much air as you can and seal. Keep in the freezer for up to 3 months and thaw at room temperature before serving.

I recommend freezing protein banana bread unsliced to retain moisture. If you prefer to freeze it sliced, adding a piece of parchment paper between each slice makes it easier to grab and go.

FAQs

More Banana Bread Recipes to Try

• Almond flour banana bread
• Coconut flour banana bread
• Oat flour banana bread
• Zucchini banana bread
• Pumpkin banana bread

More Protein Recipes to Try

• Protein pancakes
• Coconut protein balls
• Peanut butter protein balls
• Protein bars

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Protein Banana Bread Recipe

Moist, fluffy Protein Banana Bread full of banana flavor and with 9 grams of protein. This easy, one bowl recipe is also naturally sweetened!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 195kcal

Author Olena Osipov

Equipment

• Loaf pan
• Measuring tools
• Glass bowls

Ingredients

• 3 large over ripe bananas 1 1/3 cups mashed
• 2 large eggs
• 1/2 cup applesauce unsweetened
• 1/3 cup maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whey protein powder I used vanilla flavor
• 1 3/4 cups oat flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper and set aside.
• In a large mixing bowl, add bananas and mash with a fork or masher. Then add eggs, applesauce, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt. Whisk until combined.
• Add whey protein powder and oat flour, stir gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 60-65 minutes or until the toothpick inserted in the middle comes out clean.
• Remove protein banana bread from the oven and let cool off for 10 minutes. Then remove bread from a loaf pan, transfer to a cooling rack and let it cool for another hour or so.
• Slice with serrated knife, it works best with breads to keep them from falling apart.

Notes

• Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
• Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 33g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 238mg | Fiber: 3g | Sugar: 13g

The post Protein Banana Bread appeared first on iFoodReal.com.

Another oat flour recipe we adore are these oat flour chocolate chip cookies.

I have been making this awesome oat flour banana bread recipe three weekends in a row. It is easy, requires one bowl, has perfect amount of sweetness and tastes absolutely delicious! My kids say they would never be able to tell this banana bread is made with oat flour.

And I do love oat flour because it makes baked goods light, offers extra nutrients and is gluten-free. I find with this banana bread there is no heavy feel afterwards like with whole wheat flour banana bread. You be the judge!

Ingredients and Substitutions

To make oat flour banana bread you will need just a few simple ingredients. Oat flour is affordable flour you can find in any grocery store. Other ingredients are the usual any banana bread recipe suspects.

• Bananas: Use ripe bananas that have some brown spots or overripe bananas will work well too. The more ripe are your bananas, the sweeter is the quick bread. Do not use green bananas, here is how to ripe bananas faster. You will need about 4 medium to large bananas equal to 1 1/2 cups of mashed bananas.
• Egg: One large egg for binding. You might be able to use flax egg or chia egg but I have not tried.
• Oil: Mild tasting oil like avocado oil, even any olive oil or melted coconut oil will work.
• Greek yogurt: Plain. You might be able to use more thin regular yogurt.
• Gluten-free oat flour: Store-bought oat flour or homemade oat flour. I highly recommend to weigh it on the kitchen scale to make sure you use correct amount, if possible.
• Maple syrup: Any liquid sweetener will work. Honey, agave nectar etc.
• Baking staples: Pure vanilla extract, cinnamon, baking powder, baking soda, salt.
• Chocolate chips: I use dark chocolate chips but they are completely optional.
• Walnuts: Make sure to chop them coarsely. Pecans or hazelnuts would be great too or omit.

How to Make Oat Flour Banana Bread Recipe

Here is a quick photo overview how to make oat flour banana bread in four simple steps. This bread is moist, not dry or bland. There is full recipe card located below.

• Mash bananas: In a large bowl, mash bananas with a fork or potato masher. Now is a good time to preheat the oven to 350 degrees F and line 9 by 5-inch loaf pan with parchment paper.
• Add liquid ingredients and baking staples: Add egg, oil, yogurt, maple syrup, vanilla extract, baking powder, baking soda, cinnamon and salt. Whisk well until you see no lumps.
• Add flour and mix-ins: Now add oat flour and stir gently. Fold in walnuts and half the amount of chocolate chips.
• Bake and cool: Pour oatmeal banana bread batter into lined bread pan and bake for 60-65 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and allow bread to cool before slicing and serving.

Tips for Best Results

Here are the best tips to help you nail this healthy oat flour banana bread recipe.

• Use ripe bananas: The riper, the better. Black bananas are the best but as photos show very yellow bananas will work too. You can also use ripe frozen bananas that have been thawed.
• Weigh the oat flour: Use scoop and level method when measuring oat flour. I like to weigh my oat flour on kitchen scale just to be sure because it’s a bit different than regular flour.
• Chop up the nuts: Baked goods with oat flour are more fluffy than regular ones, so make sure to chop nuts into small pieces so your banana bread isn’t falling apart when you are slicing it.
• Let bread cool: Give it about 1-2 hours to cool off on a wire rack. Your banana bread will be much easier to slice.

Variations and Add-Ins

Oat flour banana bread is extremely versatile! Here are few more ideas to switch things up:

• Add up to 1/3 cup raisins or dried cranberries
• Substitute white chocolate chips, mini chocolate chips or coarsely chopped chocolate
• Use 1 tablespoon of pumpkin pie spice instead of cinnamon
• Swirl 1/2 cup of softened cream cheese or peanut butter on top of the loaf
• Top with sea salt flakes

Storing and Freezing Banana Bread with Oat Flour

Store: To keep oat flour banana bread fresh for up to 5 days, store it in an airtight container for a few days and then refrigerate for another 3 days. I have to be honest and say it never lasts more than 2 days in our house.

Freeze: It is best to freeze baked and cooled banana bread unsliced. It retains moisture better that way. Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours.

You can also freeze individual slices wrapped in double plastic wrap. This gluten-free banana bread recipe makes for delicious breakfast, healthy snack or guilt-free dessert.

FAQs

More Banana Bread Recipes to Try

• Almond flour banana bread recipe
• Coconut flour banana bread recipe
• Pumpkin banana bread recipe
• Zucchini banana bread recipe
• Protein powder banana bread

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Oat Flour Banana Bread

Oat Flour Banana Bread Recipe is full of banana flavor, chunks of walnuts and chocolate chips. It has nutty taste, fluffy texture and is so moist!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Calories 419kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Measuring tools
• Glass bowls

Ingredients

• 4 ripe bananas 1 1/2 cups mashed
• 1 large egg
• 1/4 cup any mild oil avocado oil or melted coconut oil
• 1/4 cup Greek yogurt
• 1/2 cup plus 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 2/3 cups oat flour 290 grams
• 3/4 cup walnuts coarsely chopped
• 3/4 cup dark chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper and set aside.
• In a large mixing bowl, add bananas and mash with a fork or masher. Then add egg, oil, yogurt, maple syrup, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk until combined.
• Add oat flour and stir gently with spatula to combine. Add walnuts, 1/2 cup chocolate chips and stir a few times.
• Pour batter into previously prepared loaf pan, add remaining 1/4 cup chocolate chips on top and bake for 60-65 minutes or until the toothpick inserted in the middle comes out clean.
• Remove oat flour banana bread from the oven and let cool off for 10 minutes. Then remove bread from a loaf pan, transfer to a cooling rack and let it cool for another hour or so.
• Slice with serrated knife, it works best with breads to keep them from falling apart.

Notes

• Store: Store bread in an airtight container in a cool dry place for up to 3 days. After refrigerate for another 3 days.
• Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1slice | Calories: 419kcal | Carbohydrates: 55g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 288mg | Fiber: 5g | Sugar: 23g

The post Oat Flour Banana Bread appeared first on iFoodReal.com.

I love to make this coconut flour banana bread recipe in rotation with my almond flour banana bread and oat flour banana bread!

I made coconut flour banana bread without any added sugar or sweetener, not even maple syrup or honey. Sounds just like coconut oil fudge from the other time, right?!

I had 8 bananas laying in a cupboard waiting to ripen, so they were all ready at once. Gluten-free banana bread with coconut flour here we come. It also happens to be grain-free, dairy-free and paleo!

A few years ago I was on a gluten-free kick for a bit and bought not 1 bag of coconut flour, but 2! Long gone its expiry date but it is still sitting and taking lots of room in my pantry.

So, I decided to experiment and what not a better way than with ripened bananas. Because apparently, I ripen them by pounds as well. So, this easy coconut flour banana bread is next!

Ingredients You Will Need

To make the best banana bread recipe without flour, you will need just 9 simple ingredients.

• Coconut flour: You have to use only coconut flour. Unfortunately you can’t substitute it with any other flour. I also haven’t experimented with dried coconut meat.
• Eggs: Eggs are crucial when baking with coconut flour. You can also use 1/2 cup egg whites instead. If you want to make it vegan, you may try to use flax eggs or chia eggs but bread won’t rise as well and be more dense.
• Peanut butter: I use smooth, creamy and unsalted peanut butter. You can use any other nut butter or seed butter like cashew butter, almond butter, sunflower seed butter, tahini etc.
• Bananas – must be ripe: Pictured above are previously frozen bananas that have been thawed. Since this banana bread relies on natural sweetness of bananas, you want to use the sweetest bananas possible. Here is a quick tutorial how to ripen bananas faster.
• Baking staples: Baking powder, baking soda, cinnamon, vanilla extract and salt.

Baking with Coconut Flour

Coconut flour is very tricky to bake with. It doesn’t contain gluten like wheat, that’s why this coconut flour banana bread wouldn’t rise like whole wheat banana bread.

It is also very “thirsty” and absorbs a lot of liquid. I used only 1/2 cup of flour for the entire loaf. I still have lots of it to use, so I made chocolate coconut flour muffins with frozen cherries and they were delicious.

Also, you gotta use a lot of binding agent to keep things together. Many coconut flour recipes online use lots of eggs. Using 5-6 eggs per recipe didn’t sit well with me. But peanut butter, I could never say “no” to peanut butter. That’s how I was able to reduce the amount of eggs needed.

How to Make Banana Bread with Coconut Flour

Here is a quick overview how to make coconut flour banana bread. There is a full recipe card below.

1. Combine wet ingredients: In a large mixing bowl, mash bananas with a fork or a masher. Then add eggs, peanut butter, baking powder, baking soda, vanilla extract and salt. Whisk well until combined.
2. Add coconut flour: Stir until a thick batter forms. It will be very thick and that’s what you need.
3. Bake: Transfer into lined with parchment paper 9 by 5 inch loaf pan level with spatula. Then bake for 50 minutes in preheated oven to 350 degrees F.
4. Cool and slice: Remove bread from the oven and let it cook in the pan for 15 minutes. Then remove onto a cooling rack and let it cool completely before slicing with serrated knife.

Tips for Best Coconut Flour Banana Bread

• Do not skip cooling the bread: This bread is delicate and if you attempt to slice it while still warm, it will crumble and fall apart.
• Don’t skip the eggs: Unlike many other recipes on the web, my recipe uses only 2 large eggs, so the bread doesn’t taste egg-y. But as mentioned above, baking with coconut flour requires eggs.
• Line the loaf pan: With parchment paper otherwise the bread more likely will stick to the pan.
• Do not use any other flour: Coconut flour is the only flour you can use in this recipe.
• Use very-very ripe bananas: Use not ripe enough bananas and your bread won’t be sweet as we do not use any added sugar.

How Does It Taste?

So, that is what happened 8 years ago when I first made this recipe. This coconut flour banana bread came out very tasty. I always judge by my 9 year old’s reaction because he is past the stage of a picky eater and food-related tantrums unlike my 4 year old. He loved it!

The texture of the bread was very tender and the bread itself very moist with dominant peanut butter flavor. Thanks to peanut butter and coconut flour, I could keep the bread sweet without any added sugar which is always a plus.

Try it and let me know your thoughts. I’m going to warn you though, banana coconut flour bread has a different texture than traditional gluten bread. But looks quite normal, right?! Tastes pretty amazing too!

Can I Freeze It?

Absolutely. Quick breads and muffins are perfect for freezing and pulling out later for lunches, breakfast and snacks.

Store: Store leftovers in a cool dry place for 2 days, then transfer to an airtight container and refrigerate for a few more days. This bread is moist, so mold can grow very quickly.

Freeze: Bake coconut flour banana bread and cool completely. Place in a zip-top gallon-size plastic bag or airtight container, let out as much air as possible and freeze for up to 3 months in the freezer.

To thaw, simply defrost on a counter for 3 hours or overnight. Bread will taste like fresh.

FAQs

More Healthy Banana Recipes

• Almond flour banana muffins
• Healthy pumpkin banana bread
• Healthy banana chocolate chip muffins
• Chocolate banana chia pudding
• Protein banana bread

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Coconut Flour Banana Bread

Coconut Flour Banana Bread is naturally sweetened gluten free quick bread recipe with simple ingredients.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 158kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

• 4 medium very ripe bananas with many brown spots
• 2 eggs large
• 1/2 cup any nut butter unsalted (I used peanut butter)
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/2 cup coconut flour
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas with a fork or masher. Then add eggs, peanut butter, vanilla extract, baking powder, baking soda, cinnamon and salt. Stir to combine. Add coconut flour and stir well to mix.
• Pour batter in prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off completely. Do not skip as bread will fall apart. Cut into 10 slices and enjoy.

Notes

• Store: Keep in a cool dry place for 2 days, then refrigerate in an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a zip top gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.
• Nut and seed butter: You can use any nut butter like almond, peanut, cashew, sunflower butter or tahini.
• Additions: Chopped walnuts, fresh or frozen blueberries, chocolate chips, dried or fresh cranberries.
• Eggs: They are a must as they hold bread together. I have not tried this banana bread recipe with any egg replacer.
• Can I use any other flour? The answer is no. Coconut flour is very unique like no other – it is very “thirsty” and absorbs a lot of liquid.

Nutrition

Serving: 1slice | Calories: 158kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 217mg | Fiber: 4g | Sugar: 7g

The post Coconut Flour Banana Bread appeared first on iFoodReal.com.

The low carb, high protein, gluten free aspect of almond flour has opened up doors for people who enjoy their baked goods but can’t or don’t want to include traditional wheat flour in their diets.

Almond flour recipes is a great alternative for people who are looking for healthier ways to enjoy their favorite foods or are just looking to try something new.

So, let’s recap quickly how you can cook with almond flour and I also included 45 delicious recipes with almond flour that you can try. Gluten-free baking has never tasted so good!

What Is Almond Flour?

Almond flour is what is produced when you grind up blanched almonds. Blanched almonds are light colored almonds with their skins removed. They can be ground up as fine as regular flour or as coarse as cornmeal.

You want super-fine almond flour for most recipes using almond flour!

Almonds have become quite expensive which in turn means buying almond flour can also be costly. I found the cheapest option is buying 3 lbs bag of almond flour at Costco.

More and more people are making their own almond flour at home, which is not only budget-friendly but very convenient. I am one of them!

If you have a high-speed blender or food processor, here is a quick tutorial how to make homemade almond flour in 5 minutes.

What Is the Difference Between Almond Meal and Almond Flour?

Main difference between almond meal and almond flour is the type of nuts it is made of.

Almond meal is ground up whole almonds that haven’t been blanched. This means the outer skin hasn’t been removed from the almond before grinding.

Almond flour is made from blanched almonds. It is more soft, has fine and fluffy texture, and is lighter in color. Almond meal is denser with a grittier texture and has a slightly more nutty flavor.

If the recipe isn’t specific about it, you can usually use them interchangeably. The result you get will differ slightly depending on which you decide to use. If the recipe requires a lighter, softer result blanched almond flour is usually the way to go to achieve a right texture.

Cooking and Baking with Almond Flour

Baking with almond flour: Most important thing to know is that you cannot replace regular wheat flour with almond flour without making other changes to the recipe. Because there isn’t any gluten in almond flour, it will rise differently, needs different amount of liquids and more binding agents like eggs.

It is best to follow almond flour recipes as written! Unfortunately, there is no magic ratio for substitutions in all-purpose flour recipes. It is case by case situation because almond flour, and all gluten-free flours, is a very different flour.

You will need eggs: Again, because almond flour does not contain any gluten, you will need real eggs and more of them to help hold all ingredients together in all of almond flour baking recipes.

Flax egg or chia egg will not work, in most cases. However, when baking with almond flour egg replacements can be used in some quick breads and muffins.

Final results: The texture of almond flour baking is light, fluffy, and moist. The taste is lightly sweet and nutty.

Cooking with almond flour: Use almond flour or almond meal when making savory recipes. As a binding agent as a replacement for breadcrumbs in things like meatballs, meatloaf and hamburgers. Or as a breading for almond crusted chicken, healthy fried chicken and even this fish tacos recipe!

Almond Flour Benefits and Nutrition

What is healthy for one may not be the same for another. But overall, yes, there are definitely health benefits to choosing almond flour over traditional flour.

• Almond flour is a whole food: It’s unprocessed, especially if you make it yourself.
• It is low carb and nutrients dense: Almonds are low in carbohydrates and higher in protein, they contain fibre as well as vitamin E and good fats.
• Almond flour is naturally gluten free: This makes it a great alternative for people with celiac disease. When used with other complementary ingredients it can be paleo and whole30 friendly.

As per USDA, 1/4 cup of almond flour contains:

• Calories: 170
• Protein: 6 grams
• Fat: 15 grams
• Saturated fat: 1 gram
• Carbs: 6 grams
• Fiber: 2 grams
• Sugar: 1 gram
• Calcium: 66 milligrams
• Potassium: 190 milligrams
• Iron: 1 milligram
• Fatty acids: 1 gram

It’s never just one ingredient that makes or breaks a healthy diet, it’s your overall food choices. Sometimes starting with substituting just one ingredient at a time, can lead to massive changes to your overall well-being.

So, you are probably asking yourself “What can I make with almond flour?”. The following 45 almond flour recipes are a great place to start! Uses for this amazing flour are endless.

Almond Flour Brownies

These Almond Flour Brownies combine rich chocolatey flavor, a decadent, slightly fudgy center, and a crispy top while remaining naturally grain free and gluten free. All you need is just 9 simple ingredients and 10 minutes of prep.

Almond Flour Pancakes

These Almond Flour Pancakes are incredibly fluffy, delicious and made with simple ingredients. It is one of the most popular almond flour recipes on iFoodReal.

Lemon Poppy Seed Bread

Almond Flour Lemon Poppy Seed Bread is moist, light, and lemon-y! Topped with optional lemon glaze this is perfect for any spring brunch, snack or light dessert.

Almond Flour Pumpkin Bread

Almond Flour Pumpkin Bread is easy to make and loaded with fall flavors like pumpkin, cinnamon, and maple syrup. A delicious, moist, and totally guilt-free quick bread!

Almond Flour Zucchini Bread

Almond Flour Zucchini Bread with perfect texture, is incredibly delicious, moist and made with 4 basic ingredients. It tastes like cake and will become a hit and repeat among your family and friends!

Almond Flour Bread

Perfect for toast at breakfast or sandwiches at lunch, Almond Flour Bread is quick to make and requires ‘normal’ ingredients! Nutrient dense, low carb bread.

Almond Flour Yogurt Muffins

These Almond Flour Muffins are light and moist with a slightly nutty flavor from almond flour. This muffin has a slight lemon taste and makes a great breakfast option that is full of healthy fats and various nutrients.

Almond Flour Zucchini Muffins

When it comes to almond flour recipes you can make in summer months, these Almond Flour Zucchini Muffins are perfect for zucchini season or to enjoy year round! Take on the go for a snack or enjoy as a light breakfast, these muffins will be a new family favorite!

Almond Flour Lemon Poppy Seed Muffins

Light and fluffy, these Almond Flour Lemon Poppy Seed Muffins are delicious year round, but especially in the spring for Mother’s Day or Easter! Meal prep for breakfast or make ahead to include at weekend brunch for rave reviews.

Almond Flour Pumpkin Muffins

Pumpkin spice and everything nice is fitting for these Almond Flour Pumpkin Muffins! They are cozy, warming and perfect for a fall treat.

Almond Flour Blueberry Muffins

These fresh and fruity Almond Flour Blueberry Muffins are naturally gluten free, paleo, refined sugar-free, oil-free, and grain-free.

Birthday Cake

Almond Flour Birthday Cake is perfect for any celebration! Two layers of gluten free cake with a delicious buttercream frosting then topped with sprinkles will delight youngs kids and kids at heart alike at any age.

Carrot Cake Bars

Full of seasonal carrot flavor, these easy Carrot Cake Bars are topped with a decadent cream cheese frosting. They are sure to disappear at any spring holiday feast!

Almond Flour Pumpkin Cake

This Almond Flour Pumpkin Cake is the best version of a classic fall dessert. Topped with a luscious yogurt cream cheese frosting, it is moist, decadent, and packed with hidden nutrients!

Almond Flour Cinnamon Bread

Almond Flour Cinnamon Bread is melt in your mouth soft, guilt free bread with swirls of cinnamon sugar and irresistible streusel topping. One of must-make almond flour recipes in fall to make your kitchen smell amazing!

Lemon Zucchini Bread

Recipes with almond flour like this Lemon Zucchini Bread, make into family recipe binders! This bread is super moist, lemon-y, sweet and so soft. It will blow your mind! Great for dessert and wholesome enough for breakfast or snack.

Almond Flour Banana Bread

Almond Flour Banana Bread is a moist, melt in your mouth loaf your entire family will love! Paleo, low sugar and gluten free. Your kids will go bananas for it! It is #1 out of all almond flour recipes here on iFoodReal.

Almond Flour Lemon Cookies

Perfect for spring, Almond Flour Lemon Cookies have delicate light lemon taste and are glazed with delicious lemon icing! Serve these for Easter, Mother’s Day or any spring brunch to delight your guests.

Almond Flour Peanut Butter Cookies

Minimal ingredients make these Almond Flour Peanut Butter Cookies a perfect option for a low sugar snack or dessert! Optionally, low carb, naturally sweetened and gluten free.

Almond Flour Snickerdoodles

Gluten Free Snickerdoodles are super soft, full of cinnamon sugar and made with less sugar, butter and almond flour. Easy classic cookie recipe everyone will love!

Almond Flour Snowball Cookies

Mexican wedding cookies, Russian tea cookies and many other names are given to these buttery, nutty and powdered sugar coated cookies! Now healthier with almond flour and can even be sugar free. You may also want to check out all my Christmas cookies!

Almond Flour Cookie Dough

Edible Cookie Dough is only a few ingredients away! Almond flour, oat flour and chocolate chips combine for the most delicious cookie dough that you can eat with a spoon!

Almond Flour Shortbread Cookies

Simple ingredients make these Almond Flour Shortbread cookies a holiday favorite! Dip in chocolate or not, the make a festive additional to any holiday dessert platter.

Almond Flour Thumbprint Cookies

Low calories and low carb Almond Flour Thumbprint Cookies are made with only 6 ingredients including your favorite jam, jelly or custard. These festive cookies brighten up any cookie platter and are perfect for any grain free, gluten free holiday guest!

Almond Flour Pumpkin Bars

Almond Flour Pumpkin Bars with oatmeal, almond flour and chocolate chips. A delicious guilt free treat on a chilly fall day that the entire family will love!

Pecan Pie Bars

These Pecan Pie Bars are the perfect bite sized dessert for holiday season! Almond flour crust and a dairy free pecan filling make these irresistible.

Strawberry Oatmeal Bars

Juicy strawberries on top of a buttery almond flour crust make these Strawberry Oatmeal Bars a delicious low sugar dessert that could also double as a breakfast item!

Almond Flour Strawberry Muffins

Healthy Almond Flour Strawberry Muffins with a light, fluffy texture, and sweet summer flavor.

Almond Flour Banana Muffins

Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and wholesome enough for breakfast.

Kids love these almond flour muffins! Not to mention it’s one of the first almond flour recipes I ever created. And it’s still a top one among readers!

Skillet Cookie

WHOA, Almond Flour Skillet Cookie! A giant chocolate chip cookie in a cast iron skillet. It is chewy, soft and completely irresistible.A bit lighter than its counterparts, this easy almond flour cookie recipe will become your new weeknight dessert.

Healthy Oatmeal Cranberry Cookies

These Oatmeal Cranberry Cookies are soft, chewy, and loaded with bright red cranberries. Made in one bowl with a hint of cinnamon and orange, these no chill gluten free cookies are ready for the holidays!

Almond Flour Chocolate Chip Cookies

Almond Flour Cookies with chocolate chips that are chewy outside, soft inside and are made with simple ingredients. It is our family favorite cookie recipe ever!

Healthy Lemon Bars

Healthy Lemon Bars with a gluten free, almond flour crust! Paired with refined sugar free filling, this is a no guilt almond flour dessert you can feel good about!

Berry Trifle

Layers of almond flour cake, creamy topping and fresh berries! This Berry Trifle is summer perfection!

Almond Flour Sugar Cookies

Sugar Cookies perfect for holiday decorating! Get the whole family involved with these wholesome cut outs for Santa’s cookie tray!

Blueberry Breakfast Cake

Blueberry Breakfast Cake is something between bake, cake and casserole. Soft, sweet, easy and absolutely delicious!

Crispy Almond Flour Waffles

Almond Flour Waffles Recipe that will exceed your expectations. Delicious waffles with super simple ingredients. See for yourself!

Almond Cake

Almond Cake made flourless with almond meal, refined sugar free with honey, and dairy free with whipped coconut cream. Light and tasty almond flour cake recipe with fresh fruit.

Almond Flour Chocolate Cake

No one can resist this fudgy decadent Almond Flour Chocolate Cake! Perfect for any holiday guest or whenever you are craving a gluten free cake.

Almond Flour Carrot Cake

No one can resist this beautiful gluten free Almond Flour Carrot Cake! Two layers of moist cake with a yogurt frosting, this is an elegant dessert for any holiday. It is one of the most popular almond flour recipes for Easter and Mother’s Day!

Instant Pot Peach Cobbler

Fresh Peach Cobbler in the Instant Pot is delicious and tastes of summer! Swap your favorite fruit for cobbler all year long.

Almond Flour Pizza Crust

A low carb wheat free crust that is made with better for your ingredients! Enjoy this Almond Flour Pizza Crust with your favorite pizza toppings for a delicious game day snack or dinner!

Almond Crusted Chicken

Almond Crusted Chicken Strips are baked instead of fried, and coated in ground almonds in place of breadcrumbs.

Healthy Fried Chicken

This Baked Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Fish Tacos Recipe

THE BEST Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best crema sauce. I promise, this fish taco recipe is better than any food truck!

More Delicious Recipes to Try

I hope you enjoyed this collection of our favorite almond flour recipes. Be sure to check out these round ups for more fresh ideas when in the kitchen:

• 45 healthy dinner ideas
• 52 healthy salad recipes
• 45 healthy breakfast ideas
• 45 healthy Instant Pot recipes
• 30 healthy zucchini recipes

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45 Almond Flour Recipes: Almond Flour Banana Muffins

One of my most popular recipes with almond flour! Almond Flour Banana Muffins are easy to make with just a blender and melt in your mouth delicious!

Course Breakfast or Snack

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 222kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 3 ripe bananas brown spots, large
• 3 eggs large
• 1 tsp pure vanilla extract
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 cups almond flour
• 1/4 cup dark chocolate chips
• cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Prepare a silicone muffin tin with cooking spray. Set aside.
• To a powerful food processor or blender, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt. Process until the mixture is smooth.
• Add almond flour. Process just long enough to combine the ingredients. Then, scrape the walls down and process again just enough to combine. Add in the chocolate chips, stirring with a spatula.
• Divide muffin batter into previously prepared muffin tin using an ice cream scoop. Bake for 30 minutes, or until golden brown and an inserted toothpick comes out clean. Remove from the oven and let the muffins cool for 20 minutes. Enjoy!

Video

Notes

• Store: Muffins should be stored in a cool dry place for up to 5 days.
• Freeze: Up to 3 months.
• Over ripened bananas are a must! If your batter is too thick, it means the bananas you used were not ripe enough. You also can’t substitute for any other fruit. 
• It has to be almond Flour. This recipe is tried and true when baking with almond flour. I do not recommend using any other flour. Some readers have used almond meal,  but I have not tried. 
• Whisk: If you don’t have a food processor or blender, some readers have reported good results by mixing the batter with a whisk. I haven’t tested this myself and I assume that the texture would not be quite the same. 
• Mini and jumbo muffins are possible, but baking times will differ. I recommend keeping a close eye on muffins and doing a toothpick test.
• Remember, baking is a science. For the best results, I strongly recommend following the recipe!

Nutrition

Serving: 1muffin | Calories: 222kcal | Carbohydrates: 15g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 194mg | Fiber: 4g | Sugar: 6g

The post 45 Best Almond Flour Recipes appeared first on iFoodReal.com.

Fluffy and moist Pumpkin Banana Bread with ripe bananas, pumpkin puree, and cozy pumpkin pie spice! This one bowl recipe is perfect for breakfast or a snack.

This tasty bread and pumpkin banana muffins are always on my fall baking list!

This easy pumpkin banana bread combines the best of both worlds! It’s sweetened with ripe bananas like banana bread and full of pumpkin spice like pumpkin bread. It is also incredibly soft and moist without tons of vegetable oil.

Warm from the oven, it’s simply the best during pumpkin season!

I decided to experiment baking with all-purpose flour instead of whole wheat flour just to add variety to our snacks. And to be honest, it comes out more fluffy and kids love it more. But don’t worry, whole wheat flour works as well.

Enjoy this banana pumpkin bread recipe on its own for breakfast. Boys here love it at 5 am before their hockey practice, and I love to bake a fresh loaf the night before. It’s such an easy recipe!

Or try spreading it with peanut butter for a snack or dessert. It’s great any way you eat it!

Why You Will Love This Pumpkin Banana Bread Recipe

• Quick and easy: Only 10 minutes prep and no separate bowl needed means less mess and clean up.
• Less waste: Pumpkin bread with banana is a great way to use up those ripe bananas on the counter.
• Flavorful: Full of banana flavor and pumpkin spice latte fans approved. Add pumpkin banana bread to your seasonal baking rotation, it’s one more reason to love fall bread recipes!
• Refined sugar free: It uses only bananas and maple syrup or honey for sweetener.
• Versatile: Enjoy pumpkin spice banana bread for breakfast, snack or dessert, or maybe all three!

Ingredients and Notes

Simple ingredients are all that is needed for this healthy pumpkin banana bread recipe. It’s always best to follow a baking recipe as listed, but I have listed a few substitutions that you may find helpful.

• Bananas: You will need 3 medium overripe bananas which is equivalent to 1 cup mashed. Brown and spotty bananas are best! Previously frozen bananas are OK too.
• Pumpkin puree: Canned pumpkin puree, not pumpkin pie filling, read the label carefully.
• Egg: You will need one egg to bind this moist pumpkin banana bread together, room temperature is great but not necessary.
• Sweetener: I have only tested this with liquid sweeteners such as maple syrup or honey. Do not use granulated cane sugar, brown sugar or coconut sugar. It will upset the balance of liquid to dry ingredients. You could try liquid sugar free sweetener.
• Oil: I used avocado oil. Melted coconut oil, melted butter or olive oil would work.
• Pure vanilla extract: Adds classic warm taste!
• Pumpkin pie spice: I substitute pumpkin pie spice with homemade version but store bought is also fine. You could also use cinnamon with a pinch of nutmeg and ginger.
• Baking powder and baking soda: Leavening agents that help breads rise.
• Flour: This recipe has only been tested with all purpose flour and whole wheat flour. Gluten free 1:1 flour would probably work, if you need grain free, try pumpkin almond flour bread.

How to Make Pumpkin Banana Bread

All you need is one large bowl to make this delicious pumpkin and banana bread! To start, line a 9 x 5 loaf pan with unbleached parchment paper and your ready to make the best pumpkin banana bread, IMHO.

1. In a large mixing bowl, mash bananas with a fork or a masher. Add pumpkin puree, egg, maple syrup, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine until no white lumps.
2. Add flour to wet ingredients and stir gently with rubber spatula just enough to mix. Add pecans if using and give a few more stirs.
3. Pour batter in prepared loaf pan and bake pumpkin banana bread for 50 – 60 minutes or until a toothpick inserted in center of the loaf comes out clean.
4. Remove from the oven and let cool for 10 minutes. Then transfer to a wire rack to cool off for another 10 minutes. Cut with serrated knife into 10 slices and enjoy.

What Is Taste and Texture of Banana Pumpkin Bread?

You may be wondering does pumpkin and banana taste good together? The answer is a resounding yes!

This flavorful pumpkin banana bread has a nice light taste of warm pumpkin spice with subtle banana taste. Neither the pumpkin or banana are overpowering. And the result is a nice light bread texture with moist crumbs that is not too dense or dry.

Tips for Best Results

• To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
• Measure carefully: Baking is a science and any change in the ingredients can affect the outcome. I like to scoop flour into a measuring cup and then level with a knife for accuracy.
• 100% pure pumpkin puree: Whether you use fresh pumpkin puree or store bought canned pumpkin, read the label. Do not use pumpkin pie filling.
• Don’t overmix the batter: If you overmix the batter, gluten develops resulting in tough bread. 
• Don’t over bake: Remove pumpkin banana bread from the oven as soon as a toothpick inserted near the center comes out clean.

Flavor Variations and Add Ins

Add some variety to this recipe for banana pumpkin bread!

• Nuts: Chopped pecans or walnuts are a favorite, toast them first for additional flavor.
• Chocolate chips: Dark chocolate chips, mini chocolate chips or even chopped chocolate would transform this into a pumpkin banana chocolate chip bread, yum!
• Dried fruit: Raisins or dried cranberries add texture and sweetness.
• Make a streusel topping: With a little brown sugar, softened butter and cinnamon.

Baking Alternatives

Although I have not tested either, it should work to use this pumpkin banana bread batter for muffins or mini loaves. You might also love these pumpkin muffins!

• Muffins: Divide batter into 12 regular sized muffins or 24 mini muffins! I would start checking at 18 minutes for regular sized pumpkin banana muffins and 12 minutes for mini muffins.
• Mini loaves: This recipe should make 2-3 smaller sized loaves. Start checking at 25 minutes for a mini pumpkin banana loaf.

How to Serve and Store

After your banana and pumpkin bread cools down, serve with coffee, tea, or even warmed up slightly with ice cream and a drizzle of maple syrup. During cooler weather, it’s great with hot chocolate.

To store, keep your baked bread in a cool dry place in a glass airtight container for up to 4 days.

Wrap tightly and store in freezer safe container up to 3 months.

FAQs

More Pumpkin and Banana Bread Recipes You May Like

• Coconut flour banana bread
• Zucchini banana bread
• Almond flour banana bread
• Chocolate chip pumpkin bread
• Oat flour banana bread
• Protein banana bread

Print

Pumpkin Banana Bread

Moist Pumpkin Banana Bread with ripe bananas, pumpkin puree, and cozy pumpkin pie spice! It's perfect for a fall breakfast, snack, or dessert and so easy to make in one bowl.

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 251kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring tools
• Measuring cups
• Loaf pan

Ingredients

• 3 medium overripe bananas (yellow with brown spots) 1 cup mashed
• 1 cup pumpkin puree not pumpkin pie filling
• 1 egg large
• 1/2 cup maple syrup or honey
• 2 tablespoon any mild oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon pumpkin pie spice
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all purpose flour or whole wheat flour
• 1/2 cup pecans chopped

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper.
• In a large bowl, mash bananas with a fork or a masher. Add pumpkin puree, egg, maple syrup, oil, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine until no white lumps.
• Add flour and stir gently just enough to mix. Add pecans and give a few more stirs.
• Pour batter in prepared loaf pan and bake for 50 – 60 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off for another 10 minutes. Cut with serrated knife into 10 slices and enjoy.

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.
• To “ripen” bananas faster: Bake yellow bananas with skin on for 20 minutes at 300 degrees F oven. Or place a few ripened bananas or apples with unripened ones in a brown bag, close tightly and wait 1-2 days.
• Don’t overmix the batter: If you overmix the batter, gluten develops resulting in tough bread. 
• Don’t over bake: Remove bread from the oven as soon as toothpick comes out clean.

Nutrition

Serving: 1slice | Calories: 251kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 262mg | Fiber: 3g | Sugar: 19g

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