Hi Kim! I have made this recipe into muffins. Fill greased or lined muffin tins 3/4th of the way full with the batter and bake at 350 degrees F for 20-25 minutes.

This looks delicious. Can you make muffins from this recipe as is?

I am so happy you signed up for my emails! Take care and reach out with questions anytime!

Thank you for your well wishes for my husband Kristen! I hope so too! I am so glad that I found your great website! I have signed up for your emails and love receiving them and looking at all of your wonderful recipes! I'm looking forward to trying them and I'm certain that I will be able to tempt my husband's appetite with your yummy looking recipes and I know that I will love them too! Thanks again 🙂

Hi Lynne! I love hearing that this was something your husband (and you) enjoyed so much! I hope he feels better soon!

Hi Renee, well this recipe may work out for you to try in a loaf pan, but I understand your hesitation 🙂 To bake as muffins, I would bake at 350 degrees F for 18-20 minutes. Be sure to drain your zucchini well--that would be my guess as to why your loaves have so much excess moisture (and fold in like a v). I doubt it is the egg beaters.

Sorry for the delay in responding but, this being the season of zucchini and yellow squash, I have been busy baking loaves of Healthy Zucchini Bread. Because of the heat and the cost of electricity to keep the house cool, I was extremely satisfied with my Instant Pot results. You are correct that baking in the pressure cooker makes the bread dense but I did not find it too moist - especially after reheating the bread in the microwave.

So impressed with this recipe that I’ve used it to make Healthy Cherry Bread (in the oven rather that the Instant Pot). I simply substituted the zucchini with about 1.5 cups of left over cherries and, only because I did not have it own hand, left out the crushed pineapple. It turned out great. I think it will be fantastic with the pineapple. Thanks for a great recipe.

Thanks for sharing Renee!

Let me know how it turned out in the Instant Pot. I am typically not a fan of baking in the pressure cooker, as the bread turns out really dense and moist.

Here is my recipe for banana bread you may enjoy. Adding a banana to this recipe would require you to reduce a bit of the zucchini so that the bread is not overly wet.

How about adding a banana?? Would that work?

Thanks,
Susanne

Hi Debra. Unfortunately, using monk fruit sweetener and almond flour would greatly impact the ratios of the remaining ingredients. I can't advise on how to proceed with using those substitutions, but here is a recipe for low-carb zucchini bread on Low Carb with Jennifer, I found that uses almond flour. It has good reviews, but I have not made it myself.

Thank you so much for taking the time to leave a review, Charles! I am so glad you and your wife enjoyed this recipe!