Easy Low Sugar Zucchini Bread
This Low-Sugar Zucchini Bread is a wonderful way to use up your abundance of zucchini from the garden. With its moist texture from half the fat of traditional recipes and subtly sweet flavor, you will be sure to impress your friends and family with this easy recipe.
Not only is this homemade bread easy to make, but it’s also great for dessert, a snack, or even for breakfast with a cup of your favorite coffee. Even the zucchini haters in your house will love this delicious bread.
If you love making easy homemade baked treats like this one then next time give this Zucchini Protein Muffins recipe a try.
Table of Contents
Why You’ll Love This Recipe
- It’s a great way to use up garden zucchini when they are in abundance.
- This recipe has less sugar and fat than the traditional recipe so you can feel good about feeding it to your family.
- It’s great for breakfast, dessert, or even as an afternoon snack.
Equipment Needed
One of the best things about this quick bread recipe is that you don’t have to worry about tracking down any specialty equipment. You should have all these things on hand already in your kitchen to make this delicious bread.
- box grater, hand grater or food processor
- large bowl
- small bowl
- medium bowl
- 9×5 loaf pan
- wire rack
Ingredients
You will only need a few simple ingredients to help you make this low-sugar twist on the classic zucchini bread recipe. You can find the full recipe in the recipe card at the bottom of this post.
- grated zucchini – use the whole zucchini. There is no need to peel it.
- whole wheat pastry flour – same nutrients as whole wheat flour, but lighter yielding tender bread.
- leavening agents: baking soda and baking powder
- salt
- ground cinnamon
- ground nutmeg (optional)
- golden monk fruit – I add a low-sugar alternative to lower the carbs in this quickbread. You can use all monk fruit or another sugar substitute if you prefer.
- granulated sugar – only half of a cup is used in this recipe!
- large eggs
- unsweetened applesauce – adds moisture and lowers the fat.
- vegetable oil
- vanilla extract
How to Make This Low Sugar Zucchini Bread Recipe
Making this homemade quick bread recipe is so simple. Just follow the directions below and you will have a wonderful bread that will be your go-to zucchini recipe for years to come.
Step 1: Preheat the oven and prepare your baking dish
Preheat oven to 350°F. Lightly grease a 9″ x 5″ loaf pan or line with parchment paper and set aside.
Step 2: Prep the zucchini
Grate the zucchini using the large shredder. Place grated zucchini in a large mixing bowl.
Step 3: Mix together the wet ingredients
In a small bowl combine the eggs, applesauce, vegetable oil, and vanilla extract. Add the wet ingredients to the shredded zucchini and mix with a fork to combine.
Step 4: Mix the dry ingredients
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, monk fruit, and granulated sugar.
Step 5: Finish the batter
Mix the wet and dry ingredients together in the large bowl with the grated zucchini until combined.
Step 6: Bake the bread
Pour batter into the greased loaf pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool before enjoying
Place the loaf on a cooling rack for 10-15 minutes before removing the bread from the loaf pan. Allow the loaf to cool completely before slicing.
What To Serve With This Dish
I love to serve a slice of zucchini bread with a warm cup of coffee made with this Homemade Coffee Creamer or a slice of this Cheddar Egg Casserole for some extra protein.
Substitutions and Additions
Do you want to personalize this recipe so that you can enjoy it in different ways? Here are a few ideas for turning this simple recipe into a gourmet treat.
- Turn this into zucchini muffins instead by baking them in a muffin pan instead. You could also make them in mini loaf pans also. Just reduce the cooking time to 20 – 22 minutes. These are perfect for on-the-go snacking or to give away as gifts.
- Try adding some dark chocolate chips to the batter when you make it next time for a delicious double chocolate zucchini bread.
- You could also add in some lemon juice and lemon zest to give this bread a nice pop of flavor.
- Fresh berries like blackberries and blueberries will also work great in this simple recipe.
- Instead of using vegetable oil, you can use any neutral oil like coconut oil or canola oil.
- For a little crunch to your bread feel free to fold in some chopped nuts like walnuts or pecans before you add the batter to the prepared pan.
How To Store
Store leftover bread in an airtight container at room temperature for 2-3 days. You could also freeze this bread by wrapping individual slices in plastic wrap and storing them in a freezer bag for up to three months.
Sandra’s Pro Tips
Here are a few tips to ensure that this delicious bread turns out perfectly for you every time that you make it.
- It is not necessary to squeeze the excess water out of the zucchini before you add it to the batter.
- Make sure to grease your baking dish well. I prefer to use nonstick baking spray instead of cooking spray when I am baking.
- A cream cheese frosting would also taste amazing on top of this homemade bread if you want to turn it into a divine sweet treat.
FAQs
Do you have questions about this easy recipe? Here are the answers to the most commonly asked questions for this recipe.
The best way to tell if this delicious zucchini bread is done baking is by inserting a toothpick into the center of the loaf. If the toothpick comes out clean with no wet batter, then your bread is done baking.
No, there is no reason to peel the zucchini before you grate. Just make sure to wash it well.
You will need about two medium-sized zucchini or one large zucchini for two cups of grated zucchini.
Other Delicious Quick Bread Recipes You May Enjoy
If you love other quick bread recipes like this wonderful recipe. Then check out these delicious bread recipes.
Low Sugar Zucchini Bread
Ingredients
- 2 cups shredded zucchini use the large hole of the grater (about 2 medium size zucchini unpeeled).
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup golden monk fruit
- 1/3 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Lightly grease a 9″ x 5″ loaf pan or line with parchment paper and set aside.
- Place grated zucchini in a large mixing bowl.
- In a small bowl combine the eggs, applesauce, vegetable oil, and vanilla extract. Add the wet ingredients to the shredded zucchini and mix with a fork to combine.
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, monk fruit and granulated sugar.
- Mix the wet and dry ingredients together until combined.
- Pour batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs.
- Place the loaf on a cooling rack for 10-15 minutes before removing the bread from the loaf pan. Allow the loaf to cool completely before slicing.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
