Sugar-Free Zucchini Bread: My Moist Morning Slice (Print Version)
Sugar-Free Zucchini Bread for a wholesome treat. My simple recipe uses natural sweetness, perfect for breakfast or a snack without the guilt.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Sugar-Free, Gluten-Free (with almond flour)
# Ingredients:
→ The Star Ingredient
01 -
2 cups (about 2 medium) shredded zucchini, moisture squeezed out
→ Dry Ingredients
02 -
2 cups almond flour
03 -
1/2 cup erythritol (or preferred granular sugar substitute)
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
→ Wet Ingredients
06 -
2 large eggs
07 -
1/4 cup melted coconut oil
08 -
1 teaspoon vanilla extract
→ Flavor Boosters
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon ground nutmeg
# Instructions:
01 -
First things first, preheat your oven to 350°F (175°C) and grease a loaf pan. My trick? I always line it with parchment paper, leaving an overhang, so it's super easy to lift the bread out later. While that's happening, grab your zucchini. Grate it up, and then, this is crucial, *squeeze out as much moisture as you can*. I use a clean kitchen towel. You'd be amazed how much water comes out! If you skip this, your bread will be soggy, and nobody wants that.
02 -
In a large bowl, whisk together your melted coconut oil and erythritol until they're nicely combined. Then, crack in your eggs, one at a time, whisking well after each addition. Add the vanilla extract here too. You want this mixture to be smooth and a little bit airy. I always try to get a good arm workout in during this step; it really helps incorporate everything evenly. Don't overmix, but do make sure it's all happy together.
03 -
In a separate, medium bowl, whisk together the almond flour, cinnamon, nutmeg, baking powder, and baking soda. Give it a really good whisk to make sure there are no lumps and all the spices are evenly distributed. This is where the magic starts to happen, flavor-wise! The aroma of the cinnamon and nutmeg, oh my goodness, it just fills the air and gets you excited for the delicious bread to come.
04 -
Now, gently add the dry ingredient mixture to the wet mixture. Mix until just combined. Overmixing is the enemy of tender baked goods, so stop as soon as you don't see any streaks of dry flour. It's okay if there are a few small lumps; that's totally normal. This batter will be thick, don't worry, that's what we're going for with this wholesome bake.
05 -
Finally, fold in your squeezed, shredded zucchini. This part is so satisfying, watching all that vibrant green disappear into the batter. Make sure it's evenly distributed throughout. I like to use a spatula for this, gently folding from the bottom up. This ensures every slice of your finished loaf gets a nice bit of zucchini goodness.
06 -
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so keep an eye on it! The top should be golden brown, and your kitchen will smell absolutely divine. Let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Patience is a virtue here, I know it's hard!
# Notes:
01 -
Always, always squeeze your zucchini; it's the secret to a moist, not soggy, loaf.
02 -
Store cooled bread tightly wrapped at room temperature for up to 3 days, or refrigerate for a week.
03 -
If you're out of almond flour, a mix of coconut and oat flour can work, but expect a denser texture.
04 -
Try serving a warm slice with a dollop of sugar-free cream cheese frosting for an extra treat.
# Equipment Needed:
01 -
Loaf pan
02 -
mixing bowls
03 -
whisk
04 -
grater
05 -
spatula
06 -
clean kitchen towel
# Nutrition (Per Serving):
Calories: 190
Total Fat: 16g
Total Carbohydrate: 9g
Protein: 6g