Description
A delicious and moist zucchini bread made without refined sugar, using natural sweeteners like erythritol or monk fruit. Great for those watching their sugar intake without sacrificing flavor.
Ingredients
- 1½ cups grated zucchini
- 1½ cups all-purpose flour (or gluten-free/almond flour alternative)
- ½ cup sugar substitute (erythritol or monk fruit blend)
- ½ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a loaf pan with parchment paper or lightly grease.
- Grate zucchini and place on a clean towel. Squeeze out excess moisture and set aside.
- In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- In another bowl, combine the wet ingredients: eggs, oil, sugar substitute, and vanilla extract.
- Fold the zucchini into the wet mixture.
- Add the dry ingredients to the wet and mix just until combined. Stir in optional chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing.
Notes
For best texture, squeeze the zucchini well to avoid excess moisture. This bread freezes well for up to 3 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Low Sugar / Sugar-Free