The Most Satisfying Low Sugar Zucchini Bread Recipe

by
- 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup whole wheat flour - 1 cup almond flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/2 cup chopped walnuts or pecans - 1/2 cup dark chocolate chips This mix of ingredients creates a tasty and moist bread. The zucchini gives moisture and nutrients. Whole wheat flour adds fiber, while almond flour brings a nice nutty flavor. The applesauce keeps sugar low, and honey or maple syrup adds a hint of sweetness. Feel free to add nuts for crunch or dark chocolate chips for a special treat. The spices like cinnamon and nutmeg bring warmth and depth. Together, these elements make this low sugar zucchini bread a true delight. You can find the full recipe [here](#). 1. Preheat the oven to 350°F (175°C). This step is key for even baking. 2. Grate 2 medium zucchinis. You need about 2 cups of grated zucchini. Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper. This makes for easy removal later. 1. In a large bowl, combine the wet ingredients. Add the grated zucchini, unsweetened applesauce, 1/4 cup honey (or maple syrup), 2 large eggs, and 1 teaspoon vanilla extract. Mix well until everything is blended. 2. In another bowl, whisk together the dry ingredients. This includes 1 cup whole wheat flour, 1 cup almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread moist. 2. If desired, fold in 1/2 cup chopped walnuts or pecans and 1/2 cup dark chocolate chips for extra flavor and texture. 3. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. 4. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 5. Once baked, remove the zucchini bread from the oven. Let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing. For detailed ingredient amounts and tips, check the Full Recipe. To make the best low sugar zucchini bread, avoid overmixing. This keeps the bread moist and fluffy. Mix until just combined. Each oven is different. So, adjust the baking time based on your oven. Start checking at 50 minutes for doneness. Want to switch it up? Substitute honey with maple syrup for a different taste. This adds a nice depth to the flavor. You can also add spices like cardamom. Cardamom gives the bread unique flavor notes that pop. How you serve your zucchini bread matters. Use wooden boards for a rustic look. Slice the bread and place it on the board. Drizzle lightly with honey for a sweet touch. You can also serve it with yogurt. A dollop of Greek yogurt adds creaminess. Finish with fresh mint leaves for a pop of color. This makes the dish look inviting and delicious. {{image_2}} If you want a nut-free option, simply substitute almond flour with more whole wheat flour. This keeps the bread moist and adds fiber. You still get a great texture without any nuts. Want to change things up? You can add coconut flakes for a tropical twist. This gives the bread a sweet and chewy bite. You might also consider adding dried fruits like cranberries or raisins. These fruits add a burst of flavor and natural sweetness. For a vegan version, replace the eggs with flaxseed meal or chia seeds mixed with water. Mix one tablespoon of either seed with three tablespoons of water. Let it sit for about five minutes to thicken. This swap works great and makes your zucchini bread plant-based. Store your zucchini bread in an airtight container at room temperature. It stays fresh for up to 2-3 days. This method keeps it soft and tasty. For longer storage, freeze the bread. Wrap it in plastic and then in foil for best results. You can keep it in the freezer for up to 3 months. This makes it easy to enjoy later. To reheat, you can microwave individual slices. This takes just a minute or so. For a crisp outer layer, toast slices in an oven. This brings back that fresh-baked taste. Enjoy it warm! Use a toothpick to test for doneness. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, your zucchini bread is ready. This simple method helps you avoid over-baking. Over-baking can dry out your bread, making it less enjoyable. Keep an eye on the clock, but trust your toothpick! Yes, you can use frozen zucchini. Just make sure it is well-drained before use. Frozen zucchini often has extra water. Squeeze it gently in a clean cloth to remove moisture. This ensures your bread does not become soggy. Using frozen zucchini is a great way to enjoy this recipe year-round! The nutritional value includes details on calorie and sugar content included in the recipe section. Each slice is low in sugar, thanks to applesauce and a small amount of honey or maple syrup. This means you can indulge without guilt. If you're watching your calories, this recipe is a friendly choice. Yes, you can make this in a muffin tin instead of a loaf. Just adjust the baking time to about 20-25 minutes for muffins. Keep an eye on them to prevent overcooking. Muffins are a fun twist on the classic loaf. They also make great snacks or quick breakfasts! You now have a complete guide to making delicious, low-sugar zucchini bread. We covered the main ingredients, step-by-step instructions, and tips to perfect your loaf. From storage to variations, you can customize this recipe. Enjoy experimenting with flavors and textures to make it your own. This zucchini bread is a tasty way to sneak in veggies. Whether you share it or keep it for yourself, you’ll love the results. Happy baking!

WANT TO SAVE THIS RECIPE?

If you’re looking for a delicious treat that won’t spike your sugar levels, this low sugar zucchini bread is perfect for you! Packed with wholesome ingredients, it’s easy to make and full of flavor. You can enjoy it as a snack or breakfast. With options to customize it your way, this recipe will satisfy your craving while keeping it healthy. Let’s dive into how to make the most satisfying low sugar zucchini bread!

Jump to Recipe

Ingredients

Primary Ingredients

– 2 cups grated zucchini (about 2 medium zucchinis)

– 1 cup whole wheat flour

– 1 cup almond flour

Additional Ingredients

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon nutmeg

– 1/4 teaspoon salt

– 1/2 cup unsweetened applesauce

– 1/4 cup honey or maple syrup

Optional Ingredients

– 1/2 cup chopped walnuts or pecans

– 1/2 cup dark chocolate chips

This mix of ingredients creates a tasty and moist bread. The zucchini gives moisture and nutrients. Whole wheat flour adds fiber, while almond flour brings a nice nutty flavor. The applesauce keeps sugar low, and honey or maple syrup adds a hint of sweetness.

Feel free to add nuts for crunch or dark chocolate chips for a special treat. The spices like cinnamon and nutmeg bring warmth and depth. Together, these elements make this low sugar zucchini bread a true delight. You can find the full recipe [here](#).

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven to 350°F (175°C). This step is key for even baking.

2. Grate 2 medium zucchinis. You need about 2 cups of grated zucchini. Prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper. This makes for easy removal later.

Mixing Ingredients

1. In a large bowl, combine the wet ingredients. Add the grated zucchini, unsweetened applesauce, 1/4 cup honey (or maple syrup), 2 large eggs, and 1 teaspoon vanilla extract. Mix well until everything is blended.

2. In another bowl, whisk together the dry ingredients. This includes 1 cup whole wheat flour, 1 cup almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.

Baking Instructions

1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread moist.

2. If desired, fold in 1/2 cup chopped walnuts or pecans and 1/2 cup dark chocolate chips for extra flavor and texture.

3. Pour the batter into your prepared loaf pan. Smooth the top with a spatula.

4. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.

5. Once baked, remove the zucchini bread from the oven. Let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

For detailed ingredient amounts and tips, check the Full Recipe.

Tips & Tricks

Perfecting the Recipe

To make the best low sugar zucchini bread, avoid overmixing. This keeps the bread moist and fluffy. Mix until just combined. Each oven is different. So, adjust the baking time based on your oven. Start checking at 50 minutes for doneness.

Enhancing Flavor

Want to switch it up? Substitute honey with maple syrup for a different taste. This adds a nice depth to the flavor. You can also add spices like cardamom. Cardamom gives the bread unique flavor notes that pop.

Presentation Tips

How you serve your zucchini bread matters. Use wooden boards for a rustic look. Slice the bread and place it on the board. Drizzle lightly with honey for a sweet touch. You can also serve it with yogurt. A dollop of Greek yogurt adds creaminess. Finish with fresh mint leaves for a pop of color. This makes the dish look inviting and delicious.

Variations

Nut-Free Version

If you want a nut-free option, simply substitute almond flour with more whole wheat flour. This keeps the bread moist and adds fiber. You still get a great texture without any nuts.

Flavor Variations

Want to change things up? You can add coconut flakes for a tropical twist. This gives the bread a sweet and chewy bite. You might also consider adding dried fruits like cranberries or raisins. These fruits add a burst of flavor and natural sweetness.

Vegan Option

For a vegan version, replace the eggs with flaxseed meal or chia seeds mixed with water. Mix one tablespoon of either seed with three tablespoons of water. Let it sit for about five minutes to thicken. This swap works great and makes your zucchini bread plant-based.

Storage Info

Short-term Storage

Store your zucchini bread in an airtight container at room temperature. It stays fresh for up to 2-3 days. This method keeps it soft and tasty.

Long-term Storage

For longer storage, freeze the bread. Wrap it in plastic and then in foil for best results. You can keep it in the freezer for up to 3 months. This makes it easy to enjoy later.

Reheating Instructions

To reheat, you can microwave individual slices. This takes just a minute or so. For a crisp outer layer, toast slices in an oven. This brings back that fresh-baked taste. Enjoy it warm!

FAQs

How do I know when my zucchini bread is done baking?

Use a toothpick to test for doneness. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, your zucchini bread is ready. This simple method helps you avoid over-baking. Over-baking can dry out your bread, making it less enjoyable. Keep an eye on the clock, but trust your toothpick!

Can I use frozen zucchini?

Yes, you can use frozen zucchini. Just make sure it is well-drained before use. Frozen zucchini often has extra water. Squeeze it gently in a clean cloth to remove moisture. This ensures your bread does not become soggy. Using frozen zucchini is a great way to enjoy this recipe year-round!

What is the nutritional value of this low sugar zucchini bread?

The nutritional value includes details on calorie and sugar content included in the recipe section. Each slice is low in sugar, thanks to applesauce and a small amount of honey or maple syrup. This means you can indulge without guilt. If you’re watching your calories, this recipe is a friendly choice.

Can I make this in a muffin tin instead of a loaf?

Yes, you can make this in a muffin tin instead of a loaf. Just adjust the baking time to about 20-25 minutes for muffins. Keep an eye on them to prevent overcooking. Muffins are a fun twist on the classic loaf. They also make great snacks or quick breakfasts!

You now have a complete guide to making delicious, low-sugar zucchini bread. We covered the main ingredients, step-by-step instructions, and tips to perfect your loaf. From storage to variations, you can customize this recipe.

Enjoy experimenting with flavors and textures to make it your own. This zucchini bread is a tasty way to sneak in veggies. Whether you share it or keep it for yourself, you’ll love the results. Happy baking!

- 2 cups grated zucchini (about 2 medium zucchinis) - 1 cup whole wheat flour - 1 cup almond flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup unsweetened applesauce - 1/4 cup honey or maple syrup - 1/2 cup chopped walnuts or pecans - 1/2 cup dark chocolate chips This mix of ingredients creates a tasty and moist bread. The zucchini gives moisture and nutrients. Whole wheat flour adds fiber, while almond flour brings a nice nutty flavor. The applesauce keeps sugar low, and honey or maple syrup adds a hint of sweetness. Feel free to add nuts for crunch or dark chocolate chips for a special treat. The spices like cinnamon and nutmeg bring warmth and depth. Together, these elements make this low sugar zucchini bread a true delight. You can find the full recipe [here](#). 1. Preheat the oven to 350°F (175°C). This step is key for even baking. 2. Grate 2 medium zucchinis. You need about 2 cups of grated zucchini. Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper. This makes for easy removal later. 1. In a large bowl, combine the wet ingredients. Add the grated zucchini, unsweetened applesauce, 1/4 cup honey (or maple syrup), 2 large eggs, and 1 teaspoon vanilla extract. Mix well until everything is blended. 2. In another bowl, whisk together the dry ingredients. This includes 1 cup whole wheat flour, 1 cup almond flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt. 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix; this keeps the bread moist. 2. If desired, fold in 1/2 cup chopped walnuts or pecans and 1/2 cup dark chocolate chips for extra flavor and texture. 3. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. 4. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. 5. Once baked, remove the zucchini bread from the oven. Let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing. For detailed ingredient amounts and tips, check the Full Recipe. To make the best low sugar zucchini bread, avoid overmixing. This keeps the bread moist and fluffy. Mix until just combined. Each oven is different. So, adjust the baking time based on your oven. Start checking at 50 minutes for doneness. Want to switch it up? Substitute honey with maple syrup for a different taste. This adds a nice depth to the flavor. You can also add spices like cardamom. Cardamom gives the bread unique flavor notes that pop. How you serve your zucchini bread matters. Use wooden boards for a rustic look. Slice the bread and place it on the board. Drizzle lightly with honey for a sweet touch. You can also serve it with yogurt. A dollop of Greek yogurt adds creaminess. Finish with fresh mint leaves for a pop of color. This makes the dish look inviting and delicious. {{image_2}} If you want a nut-free option, simply substitute almond flour with more whole wheat flour. This keeps the bread moist and adds fiber. You still get a great texture without any nuts. Want to change things up? You can add coconut flakes for a tropical twist. This gives the bread a sweet and chewy bite. You might also consider adding dried fruits like cranberries or raisins. These fruits add a burst of flavor and natural sweetness. For a vegan version, replace the eggs with flaxseed meal or chia seeds mixed with water. Mix one tablespoon of either seed with three tablespoons of water. Let it sit for about five minutes to thicken. This swap works great and makes your zucchini bread plant-based. Store your zucchini bread in an airtight container at room temperature. It stays fresh for up to 2-3 days. This method keeps it soft and tasty. For longer storage, freeze the bread. Wrap it in plastic and then in foil for best results. You can keep it in the freezer for up to 3 months. This makes it easy to enjoy later. To reheat, you can microwave individual slices. This takes just a minute or so. For a crisp outer layer, toast slices in an oven. This brings back that fresh-baked taste. Enjoy it warm! Use a toothpick to test for doneness. Insert it into the center of the bread. If it comes out clean or with a few moist crumbs, your zucchini bread is ready. This simple method helps you avoid over-baking. Over-baking can dry out your bread, making it less enjoyable. Keep an eye on the clock, but trust your toothpick! Yes, you can use frozen zucchini. Just make sure it is well-drained before use. Frozen zucchini often has extra water. Squeeze it gently in a clean cloth to remove moisture. This ensures your bread does not become soggy. Using frozen zucchini is a great way to enjoy this recipe year-round! The nutritional value includes details on calorie and sugar content included in the recipe section. Each slice is low in sugar, thanks to applesauce and a small amount of honey or maple syrup. This means you can indulge without guilt. If you're watching your calories, this recipe is a friendly choice. Yes, you can make this in a muffin tin instead of a loaf. Just adjust the baking time to about 20-25 minutes for muffins. Keep an eye on them to prevent overcooking. Muffins are a fun twist on the classic loaf. They also make great snacks or quick breakfasts! You now have a complete guide to making delicious, low-sugar zucchini bread. We covered the main ingredients, step-by-step instructions, and tips to perfect your loaf. From storage to variations, you can customize this recipe. Enjoy experimenting with flavors and textures to make it your own. This zucchini bread is a tasty way to sneak in veggies. Whether you share it or keep it for yourself, you’ll love the results. Happy baking!

The Most Amazing Low Sugar Zucchini Bread

Discover the most amazing low sugar zucchini bread that’s both delicious and healthy! Made with fresh grated zucchini, whole wheat, and almond flour, this easy recipe is perfect for a wholesome treat. Enjoy the added crunch of walnuts or the sweetness of dark chocolate chips, all while keeping the sugar low. Ready to bake? Click through to explore the full recipe and make this delightful bread today!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated zucchini (about 2 medium zucchinis)

1 cup whole wheat flour

1 cup almond flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup (to keep it low sugar)

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup dark chocolate chips (optional, for a touch of sweetness)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.

    In a large bowl, combine the grated zucchini with the unsweetened applesauce, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.

      In another bowl, whisk together the whole wheat flour, almond flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the zucchini mixture, stirring gently until just combined. Avoid overmixing.

          Fold in the chopped walnuts/pecans and dark chocolate chips if using. The nuts and chocolate will provide a delightful crunch and sweetness without added sugar.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                Once baked, remove the zucchini bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 10 servings

                    - Presentation Tips: Slice the bread and serve it on a wooden board, drizzled lightly with honey or served with a dollop of Greek yogurt on the side for added creaminess. Garnish with fresh mint leaves for a pop of color!

                      WANT TO SAVE THIS RECIPE?