Zucchini Bread



Serving size

1 slice
90 Minutes

This recipe can be multiplied by 2, but you should use two loaf pans. Bread will keep for 72 – 96 hours in a plastic bag. Reheat gently in a warm oven. This will freeze fairly well if sealed tightly in a plastic bag.

Zucchini Bread


1/4 cup Pumpkin seeds
2 tsp. packed Light brown sugar
1/4 tsp. Ground cinnamon
1 large Egg yolk(s)
1 Tbsp. Unsalted butter
2/3 cup Z-Sweet / Stevia
2 Tbsp. Nonfat Greek Yogurt
1/2 tsp. Vanilla extract
3 large Egg white(s)
1 1/4 cup Enriched all purpose white flour
3/4 cup Whole wheat flour
1/4 tsp. Salt
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Ground cinnamon
1/4 tsp. Ground nutmeg
1/4 tsp. Ground cloves
1/4 cup Oatmeal (quick, not instant)
1/2 cup Reduced fat buttermilk
16 ounces Zucchini (grated)
1/4 cup, packed Raisins


Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Place a small skillet over high heat and add the dried pumpkin seeds. Cook while stirring frequently until the seeds begin to brown. If they begin to pop remove the pan from the heat and continue to stir until browned.

Add the toasted seeds to a bowl with the two teaspoons of brown sugar and 1/4 teaspoon cinnamon and stir until well blended. Set aside.

Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, yogurt and vanilla extract and whisk until smooth.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.

Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended, slowly add the grated zucchini and raisins.

Just as the zucchini is blended in, add the buttermilk and fold until smooth. As soon as the mixture is well blended, add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish and sprinkle the pumpkin seed mixture evenly over the top. Place the loaf pan in the preheated oven. Bake for 60 minutes.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a little more difficult to make than a simple muffin recipe. The extra step of whipping the egg whites until frothy is worth it, though, because it adds a lightness to the bread that it doesn’t have otherwise.

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

Jim Davis, Creator of Garfield