The aroma of freshly baked Low Sugar Zucchini Bread wafts through the kitchen, filling the air with a warm, inviting scent. As you slice into its perfectly golden crust, each bite reveals a moist, tender crumb, punctuated by just the right amount of sweetness. cinnamon swirl banana bread This is not just any zucchini bread; it’s a delightful twist on a classic that won’t leave you feeling guilty about indulging. For more inspiration, check out this banana bread cookies recipe.
I remember the first time I made this Low Sugar Zucchini Bread for my family. They were skeptical at first—“Zucchini in bread? Really?”—but their doubts vanished with the first taste. cozy cinnamon bread It quickly became a staple during our weekend brunches and cozy family gatherings, where it was always met with smiles and second servings. pumpkin cinnamon rolls.
Why You'll Love This Recipe
- This Low Sugar Zucchini Bread offers a delightful way to enjoy dessert without all the sugar
- You can whip it up in under an hour, making it perfect for busy mornings or unexpected guests
- The visual appeal of the green flecks makes it look as good as it tastes!
- Plus, it’s versatile enough to enjoy plain or with your favorite spreads
It’s funny how something as simple as bread can bring everyone together. One time, my aunt brought her famous cream cheese spread to top this zucchini bread, and let me tell you, it was a game changer! cream cheese pumpkin bread.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Zucchini: Grate fresh zucchini for moisture; choose firm ones without blemishes for the best flavor.
- : This adds fiber and nutrients; feel free to substitute half with all-purpose flour if preferred.
- Unsweetened Applesauce: Acts as a natural sweetener while keeping calories low; homemade is even better!
- Eggs: Use large eggs at room temperature to help bind the ingredients together seamlessly.
- Cinnamon: A warm spice that enhances flavors; adjust based on your personal preference for warmth.
- Baking Soda and Baking Powder: These leavening agents help your bread rise beautifully; ensure they are fresh for optimal results.
- Nuts (optional): Chopped walnuts or pecans add crunch; toast them lightly before mixing for extra flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Loaf Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray or line it with parchment paper for easy removal.
Grate the Zucchini: Using a box grater or food processor, grate about two medium zucchinis until you have approximately 1 ½ cups. Set aside in a clean towel to squeeze out excess moisture.
Mix Dry Ingredients Together: In a large bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, and salt until well combined. This step ensures even distribution of flavors.
Combine Wet Ingredients in Another Bowl: In a separate bowl, mix grated zucchini, applesauce, eggs, and vanilla extract until smooth. The mixture should be slightly frothy.
Blend Wet and Dry Ingredients Together: Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to over-mix; you want your bread to stay light and fluffy!
Add Optional Nuts or Chocolate Chips: If you’re feeling adventurous (or have some chocolate-loving friends), fold in chopped nuts or dark chocolate chips now for an added crunch or decadence.
Bake Your Zucchini Bread : Pour the batter into your prepared loaf pan. Bake for 50-60 minutes until golden brown. A toothpick inserted into the center should come out clean—a true test of readiness!
Once cooled slightly on a wire rack (if you can resist), slice up your masterpiece and enjoy every bite guilt-free!
This Low Sugar Zucchini Bread is not just another recipe; it’s an experience packed with memories waiting to happen around your table. Whether enjoyed alone with coffee or shared among friends at brunch, each slice promises comfort and joy—a simple treat that brings us back to what truly matters: good food and great company! For more inspiration, check out this one pot chicken parmesan recipe.
You Must Know
- Low Sugar Zucchini Bread is a delightful treat that doesn’t compromise on flavor while being healthier
- The combination of spices and fresh zucchini creates a moist texture, making it perfect for breakfast or a snack
- Plus, your kitchen will smell heavenly as it bakes!
Perfecting the Cooking Process
Start by grating the zucchini and squeezing out excess moisture. Then, mix the wet ingredients in one bowl and the dry in another before combining. This sequence helps achieve a well-blended batter without overmixing.
Add Your Touch
Consider adding nuts, chocolate chips, or dried fruit for extra flavor and texture. You can also replace half the flour with almond flour for a nutty twist that complements the zucchini beautifully.
Storing & Reheating
Store leftover Low Sugar Zucchini Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months.
Chef's Helpful Tips
- Use fresh zucchini for maximum moisture and flavor; avoid watery bread
- Grate your zucchini using a box grater or food processor for quick prep time
- Let the bread cool completely before slicing to prevent crumbling during cutting
Baking this Low Sugar Zucchini Bread brings back memories of family gatherings where everyone fought over the last slice. It was such a hit that I had to make two loaves just to keep peace!
FAQ
Can I use frozen zucchini?
Yes, but make sure to thaw and drain excess water before using.
How can I make this gluten-free?
Substitute all-purpose flour with gluten-free baking flour blend for great results.
What can I do with leftover zucchini?
You can add grated zucchini to pancakes or muffins for added moisture and nutrition.
Low Sugar Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: Approximately 10 servings 1x
Description
Low Sugar Zucchini Bread is a wholesome treat that combines the goodness of fresh zucchini with just the right hint of sweetness, making it perfect for guilt-free indulgence. Moist and tender, this delightful bread is easy to whip up in under an hour, ideal for breakfast or a cozy snack. Enjoy it plain or with your favorite spreads, and savor the delicious aroma wafting through your kitchen.
Ingredients
- 1 ½ cups grated zucchini (about 2 medium zucchinis)
- 1 cup whole wheat flour
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup chopped walnuts or dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean towel.
- In a bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix grated zucchini, applesauce, eggs, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients gently to avoid overmixing.
- If desired, fold in nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes until golden brown and a toothpick comes out clean.
- Allow to cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 130
- Sugar: 5g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added flavor, consider substituting half of the whole wheat flour with almond flour. - Store leftovers in an airtight container for up to three days or freeze for up to three months.