Healthiest Zucchini Bread Pudding Loaf

This sugar-free sweet zucchini quick bread is so moist that it feels like you're eating a composed bread pudding in slice form. You can enjoy this superfood treat for breakfast, as a sweet snack or dessert that's packed with extra fiber from stone ground whole wheat flour, and zucchini plant protein. I punched up color and nutrient density by folding in red goji berries that look like little jewels in this batter mix. You can poor the batter into a traditional loaf, or make muffins! Try toasting a slice with a dollop of coconut yogurt, fresh fruit and drizzle of honey for a supercharged breakfast treat.

While more traditional zucchini bread recipes ask you to pat your grated zucchini dry in order to complete baking, I leave the natural water thats in zucchini which helps makes this cake loaf feel closer to pudding. If you want a more hearty traditional quick loaf, just pat the zucchini dry with paper towel before making. 

Healthiest Zucchini Bread Pudding Loaf 
by Sarah Farsh December 8th, 2020
  • 1 1/2 -2 cups fresh zucchini, grated (about 2 zucchini's)
  • 1 1/2 cup stone ground whole wheat flour (or an alternative flour of choice, or 2 cups cooked quinoa if you're avoiding flour)
  • 1/3 cup unsweetened apple sauce
  • 1 organic egg (or flax-egg alternative) 
  • 1 tsp baking powder or soda
  • 1 tsp good ground cinnamon
  • 1 tsp pure vanilla extract
  • 1 tbsp coconut oil (optional)
  • 2 tbsp unsweetened almond milk
  • 3/4 cup monk fruit sugar (or date syrup, maple syrup or sugar alternative of choice)
  • chopped walnuts, goji berries and unsweetened dark chocolate chips 
Preheat oven to 325. Lightly coat a loaf pan with coconut oil or use non-stick. In a large bowl, mix zucchini, apple sauce, egg, and vanilla together. If you want a more hearty vs. moist loaf, be sure to pat your zucchini down dry very well before this step. Once wet ingredients are combine, add remainder dry ingredients, flour, baking powder, cinnamon and monk fruit sugar. Poor mixture into loaf and bake for 60-120min until loaf has risen, deep golden brown and feels softly firm to touch. If you didn't pat water down from your zucchini like me, then you will need a longer time to bake. Allow loaf to cool for 45min before slicing. This loaf is naturally on the moister end so don't expect a traditional dry slice.


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