Okay, let’s talk zucchini bread. You know, that comforting, perfectly spiced quick bread that just feels like a hug? I used to adore it, fresh out of the oven, with a thin layer of butter. But then I’d look at the sugar content in most recipes, and honestly, it was a bit much. Like, who needs that much sugar just for breakfast or a snack? So, I got to tinkering in my kitchen, determined to bring back that amazing flavor and texture but without all the sugar overload. Trust me, after a lot of taste-testing (tough job, I know!), I finally landed on what I truly believe is The Most Amazing Low Sugar Zucchini Bread Recipe ever. It’s incredibly moist, bursting with warm spice, and you won’t even miss the extra sugar. Seriously, it’s now my go-to, and I can’t wait for you to try it!

Why You’ll Love This Amazing Low Sugar Zucchini Bread Recipe

Seriously, why make my low sugar zucchini bread? Let me count the ways!

It’s Seriously Low Sugar: We’re talking way less sugar than traditional recipes, making it perfect for a healthier treat.
Super Moist & Flavorful: Zucchini is a magic ingredient here, keeping it incredibly moist. Plus, the spices? Chef’s kiss!
Uses Healthier Flours: We’re swapping out most of the white flour for almond and coconut flour, which is great for keeping things lower carb.
So Easy to Make: You don’t need to be a baking whiz! It’s pretty straightforward, even if you’re new to baking quick breads.
Versatile for Any Occasion: Great for breakfast on the go, a satisfying snack, or even a light dessert. Plus, you can totally sneak in more veggies! 😉

Checking out other yummy quick breads? You might like some of these other tasty quick bread recipes too!

Ingredients for The Most Amazing Low Sugar Zucchini Bread Recipe

Alright, let’s get down to business with what you’ll need to whip up this fantastic low sugar zucchini bread. I always try to have these on hand because you never know when a zucchini bread craving will hit!

2 cups grated zucchini (that’s usually about 2 medium ones, give or take!)
1/2 cup unsweetened applesauce (our secret weapon for moisture!)
1/4 cup melted coconut oil (or your favorite neutral oil)
2 large eggs
1 teaspoon vanilla extract (for that cozy warmth)
1 1/2 cups almond flour (this is where the magic happens with the flour!)
1/2 cup coconut flour (it pairs perfectly with the almond flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup erythritol or your preferred low-carb sweetener (adjust to your taste!)
1/2 cup chopped walnuts or pecans (optional, but oh-so-good!)

Ingredient Notes and Substitutions

Okay, let’s chat a little about some of these ingredients because they really make this The Most Amazing Low Sugar Zucchini Bread Recipe shine! For the flour, I love using a mix of almond and coconut flour. Almond flour gives it a lovely tender crumb, kinda like a traditional cake, and coconut flour helps soak up moisture without making it too dense. If you’re looking for other yummy things to bake with almond flour, check out this almond flour pound cake recipe – it’s fantastic!

Now, for the sweetener, erythritol is my go-to because it’s low-carb and bakes well, but feel free to use your favorite sugar substitute, just adjust it to how sweet you like things. Applesauce is key for keeping this bread super moist without adding extra sugar, and melted coconut oil adds a subtle richness. If you’re not a fan of coconut oil, melted butter or even avocado oil works just fine. And of course, nuts! Walnuts or pecans are my favorites for a little crunch, but you can totally skip them if you prefer.

How to Make The Most Amazing Low Sugar Zucchini Bread: Step-by-Step Instructions

Alright, let’s get this amazing low sugar zucchini bread into the oven! It’s really not complicated, I promise. Just follow these simple steps and you’ll have a delicious, moist loaf in no time.

First things first, crank up your oven to 350°F (that’s 175°C). You’ll also want to get your loaf pan ready – a quick grease and a sprinkle of flour works wonders.
Now, for the zucchini! This is a super important step, trust me. Grab your grated zucchini and give it a good squeeze. Use a clean kitchen towel or even paper towels to wring out as much liquid as you possibly can. Soggy zucchini is the enemy of good bread texture!
In a big ol’ bowl, whisk together all your wet ingredients: the squeezed zucchini, that unsweetened applesauce, your melted coconut oil, the eggs, and the vanilla extract. Just give it a good mix until it’s all married together.
In a separate bowl, go ahead and whisk together all your dry ingredients. This includes the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, nutmeg, and your sweetener. Whisking them together first helps make sure everything is evenly distributed.
Now, pour those lovely dry ingredients into the wet ingredients. Mix until they’re just combined. Seriously, *just combined*. Overmixing is a quick way to make your bread tough, and nobody wants that!
If you’re adding nuts (and I highly recommend you do!), now’s the time to gently fold them into the batter.
Pour all that delicious batter into your prepared loaf pan. Smooth out the top so it’s nice and even.
Time to bake! Pop it into the preheated oven for about 50 to 60 minutes. You’ll know it’s done when a toothpick you stick right in the center comes out clean. No wet batter clinging to it!
Once it’s out of the oven, let it hang out in the pan for about 10 minutes. This helps it set up before you carefully turn it out onto a wire rack to cool completely. If you try to slice it too hot, it might fall apart. Patience, my friend!

Looking for more zucchini goodness? You could try this flavourful moist carrot apple zucchini bread or even a decadent double chocolate zucchini bread.

Tips for Baking The Most Amazing Low Sugar Zucchini Bread

Okay, so you’ve got all the goodies ready to go, but a few little tricks can make this The Most Amazing Low Sugar Zucchini Bread Recipe truly spectacular! First off, remember that squeezing out the zucchini water? Don’t skip it! It’s the number one key to avoiding a gummy texture. Also, when mixing the wet and dry ingredients, stop as soon as you don’t see big streaks of flour. Seriously, overmixing is the enemy of tender quick breads, and nobody wants a tough loaf.

Testing for doneness is also important. The toothpick test is great, but I also give the top of the loaf a gentle press. It should feel slightly springy. Letting it cool in the pan for that 10 minutes before moving it to the rack is crucial for it to set up properly. Rushing that step can lead to a crumbly mess. If you love zucchini baked into things, you might want to check out my banana zucchini muffins – they’re a hit!

Serving Suggestions for Your Low Sugar Zucchini Bread

This amazing low sugar zucchini bread is pretty fantastic on its own, but it’s also wonderful with a few simple additions. I love having a slice with my morning coffee while it’s still a little warm, or with a nice cup of tea in the afternoon. If you want to dress it up a bit, a thin swipe of light cream cheese or even a drizzle of sugar-free maple syrup is divine. It’s such a comforting treat any time of day!

Storage and Reheating Instructions

Okay, so you’ve baked this amazing low sugar zucchini bread, congratulations! Now, how do you keep it tasting just as good? If you’ve got leftovers (which is rare in my house!), just wrap the cooled loaf tightly in plastic wrap or pop it into an airtight container. It’ll stay nice and fresh on the counter for about 2-3 days. If you want it to last a bit longer, the fridge is your friend – up to a week! And for super long storage, you can totally freeze slices or the whole loaf, well-wrapped, for a couple of months.

Need to reheat? A quick zap in the microwave for 15-20 seconds is usually enough to take the chill off. I find it brings back that lovely soft texture beautifully.

Frequently Asked Questions about Low Sugar Zucchini Bread

Got some burning questions about whipping up this delightful low sugar zucchini bread? I’ve got you covered!

Can I use different flours in this recipe?

You sure can experiment a bit! While I love the combo of almond and coconut flour for the best texture and lower carb count, you could try a good 1:1 gluten-free baking blend. Just be aware that the texture might change a little. Some folks have had success with oat flour too, but it might make it a bit denser. If you’re curious about other zucchini dishes, you might enjoy this zucchini cordon bleu recipe!

How long does this bread stay fresh?

This low sugar zucchini bread stays lovely and moist for about 2 to 3 days at room temperature when stored in an airtight container. If you want it to last longer, pop it in the fridge – it’ll keep well for up to a week! It even freezes beautifully, so you can freeze slices for those times you just need a quick, healthy treat.

Can I add other yummy things to this zucchini bread?

Absolutely! That’s the fun of baking! You can totally stir in about 1/2 cup of sugar-free chocolate chips or even some extra spices like ginger or cloves. Some folks like to add a bit of lemon or orange zest for a citrusy twist. Just remember, adding extra wet ingredients might slightly alter the baking time.

Why is squeezing the zucchini so important?

Oh, this is a big one! Zucchinis are full of water, and if you don’t wring out as much as you can, your bread can end up being really dense and a bit mushy. Squeezing out that extra liquid is key to getting that perfect, moist-but-not-soggy texture we’re aiming for. It makes all the difference, trust me!

Nutritional Information (Estimated)

Okay, so we’ve made this delicious low sugar zucchini bread, and you’re probably wondering about the nitty-gritty nutritional stuff. Keep in mind these are just estimates, as it really depends on the exact ingredients you use, especially the sweetener and any add-ins like nuts! But generally, a slice of this amazing bread will run you about:

Calories: Around 250
Sugar: About 5g (that’s way lower than most!)
Fat: Roughly 18g
Carbohydrates: Around 25g
Protein: About 8g

It’s a pretty great option when you’re looking for something satisfying without all the sugar!

Amazing Low Sugar Zucchini Bread

Author: jekof.com
Total Time: 80 min
Yield: 10 slices 1x
Diet: Low Calorie

Print Recipe

Description

A moist and flavorful zucchini bread with significantly reduced sugar content.

Ingredients

Scale

2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup erythritol or your preferred low-carb sweetener
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
In a large bowl, whisk together the grated zucchini, applesauce, melted coconut oil, eggs, and vanilla extract.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sweetener.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the chopped nuts, if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Ensure you squeeze out as much liquid as possible from the zucchini for a better texture.
Adjust the sweetener to your taste preference.
This bread is best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 5g
Sodium: 250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 8g
Cholesterol: 50mg

Keywords: low sugar zucchini bread, healthy zucchini bread, sugar-free zucchini bread, almond flour zucchini bread, coconut flour zucchini bread, keto zucchini bread, diabetic zucchini bread