6 Healthy Bread Recipes For Weight Loss

6 Healthy Bread Recipes For Weight Loss
Today we have for you 6 easy healthy bread recipes for weight loss to include in your diet.

1 delicious blueberry banana bread 190 calories (10 serving)

Ingredients

Wet Ingredients:
2 medium bananas
2 eggs
2 oz coconut sugar
1/4 cup melted coconut oil
4 oz Greek yogurt

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp baking powder
1/2 tsp baking soda
1 oz cornstarch
a pinch of salt
1 tbsp lemon zest
1 cup blueberries

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper.
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months).

2 chocolate with banana 190 calories (10 serving)

Ingredients

Wet Ingredients:
2 medium bananas
3 tbsp peanut butter
2 eggs
2 oz coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla extract

Dry Ingredients:
1 cup wholewheat flour
1/2 cup cocoa powder
1 tsp bakingpowder
1 tsp bakingsoda
a pinch of salt

preparation method is same as above

3 beetroot with lemon 170 calories (10 serving)

Ingredients

Wet Ingredients:

2 egg whites
2 oz coconut sugar
1/4 cup melted coconut oil
1/4 cup milk
1 oz pear puree
1 tbsp lemon zest
4 oz beetroot grated

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
a pinch of salt
1 tsp ground ginger

5 walnut halves chopped (for topping)

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with walnut .
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

4 zucchini with walnut 190 calories (10 serving)

Ingredients

2 eggs
4 tbsp honey
1/4 cup melted coconut oil
1/3 cup milk
1 tsp vanilla extract
4 oz zucchini grated (add it after mixing the dry and wet ingredients)

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1/2 tsp ground nutmeg
a pinch of salt
2 oz walnut halves chopped (save 2 tbsp for topping)

Heat the oven to 350°F.
Mix all dry ingredient in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently fold in the zucchini mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with walnut.
Bake for 55-60 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

5 carrot bread cake 120 calories (10 serving)

Ingredients

Wet Ingredients:
4 oz carrot grated (add it after mixing the dry and wet ingredients)
2 egg whites
2 oz coconut sugar
1 tbsp melted coconut oil
1 tsp vanilla extract
3 oz greek yoghurt
1/2 cup milk

Dry Ingredients:
1 1/2 cup wholewheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
a pinch of salt

preparation method is same as above (add carrot instead of zucchini)

6 pumpkinbread recipe 150 calories (10 serving)

Ingredients

Wet Ingredients:

2 eggs
3 oz coconut sugar
1/4 cup melted coconut oil
8 oz puree pumpkin

Dry Ingredients:
1 cup whole wheat flour
1 tsp bakingpowder
1 tsp bakingsoda
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
a pinch of salt

1/2 oz pumpkin seeds for topping

Heat the oven to 350°F.
Mix all dry ingredient together in a bowl. In another bowl mix all wet ingredients. Then pour wet ingredients to dry. Gently mix until just combined. (making sure there are no lumps)! and place the batter in 10×5 loaf tin lined with parchment paper and top with pumpkin seeds.
Bake at 350°F for 60-75 minutes, or until a toothpick inserted comes out clean. Let is cool completely before slicing (can be stored in the fridge for 4-5 days or in the freezer for up to 3 months).

Recipe Video: