cinnamon ginger zucchini bread recipe

Cinnamon Ginger Zucchini Bread Recipe

Finally, a healthier version of your favorite mouthwatering cinnamon bread! Our comforting Cinnamon Ginger Zucchini Bread smells and tastes just like the real thing, but it’s actually better!

With one small grated zucchini in the mix, you instantly introduce a wealth of vitamins and minerals, as well as a bit of sweetness, without altering the original flavor you’ve come to know and love.

Try these beautifying banana nut muffins

Delicious Zucchini is high in water content and fiber, making this a great dish for anyone who struggles with digestive problems after eating heavier bread alternatives. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese, which your body needs to perform at its peak.

Cinnamon and ginger provide the flavors here, and also an unexpected dash of additional nutrition. While also being supremely tasty, ginger is also full of vitamin B6, magnesium, phosphorus, zinc, folate, riboflavin, and niacin. Cinnamon comes loaded with antioxidants and has many anti-inflammatory properties, making it perfect for any time of the year. It’s bread that does your body good with each and every delicious bite.

Of course, what would our Cinnamon Ginger Zucchini Bread be without those Christmas classics, allspice and nutmeg? Head into the new year with the perfect indulgence that will support your goals and your health as you continually strive to become the best version of you!

Healthy Recipes

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Cinnamon Ginger Zucchini Bread Recipe

Cinnamon Ginger Zucchini Bread Recipe
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  1. Preheat oven to 350 degrees F.
  2. Combine the almond flour, salt, baking soda, and spices in a bowl.
  3. In a separate bowl, mix the remaining ingredients. Whisk well and add to the dry.
  4. Brush a loaf pan with coconut oil or cooking spray.
  5. Pour the batter into the pan and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
  6. Allow to cool before slicing.


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Shanna Lee
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