Last Updated on February 6, 2023
Zucchini bread is a classic dessert recipe loved by many. This amazing diabetic zucchini bread is delicious and guilt-free. It is a tasty, healthy dessert you can indulge in, free of any added sugar.
This recipe is simple to make and no prior baking experience is needed. It is also low in calories, making it a healthy snack choice. You can’t go wrong with this scrumptious zucchini recipe that will fulfill your sweet-tooth craving without any sugar.
What is Zucchini Bread?
Zucchini bread is a type of quick bread that is slightly sweet. The spices, which often include cinnamon, nutmeg, and cloves, shine through in this bread. Sometimes it even contains nuts or chocolate chips as well.
The zucchini in zucchini bread works to add moisture. The flavor is very subtle and you likely won’t be able to notice it. However, you will notice a difference in the texture, as the bread will be tender and moist.
The zucchini is a healthy and effective way to add moisture to your bread. In addition to being a quick bread, it can also be made as muffins as well.
What You Will Need: Sugar-Free Zucchini Bread
Ingredients
- 1 ½ cups zucchini, shredded
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ⅓ cup baking sugar alternative (such as Splenda)
- ¼ cup low-fat milk
- 1 large egg
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
Equipment
- Grater
- Large mixing bowl
- Paper towels
- Whisk
- 8×4-inch baking pan
- Large mixing bowl
- Cooking spray
- Wire rack
Nonstick Carbon Steel Loaf Pan -3 Pieces Set Black 8.5 Inches By 4.5 Inches
Diabetic Zucchini Bread: Step by Step
Step One: Preheat the Oven and Prepare the Baking Pan
Preheat your oven to 350 degrees Fahrenheit. Spray your 8×4-inch baking pan with cooking spray.
Step Two: Shred Zucchini
Using a grater, shred your zucchini. Once shredded, blot the excess water from the zucchini using paper towels.
Step Three: Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, cloves, and salt using a whisk.
Step Four: Mix With the Wet Ingredients and Sugar Substitute
In a medium bowl, whisk together the baking sugar substitute, milk, egg, butter, and vanilla extract. Then, mix in your shredded zucchini.
Step Five: Combine the Dry Ingredients and Wet Ingredients
Combine your dry ingredients with the wet ingredients. Mix until fully combined. The batter will be slightly lumpy.
Step Six: Bake the Zucchini Bread
Pour the batter into the prepared cake pan. Bake for nearly 35-45 minutes, or until a toothpick inserted into the middle, comes out clean. Allow the zucchini bread to cool for 10 minutes in the pan before transferring it to the wire rack.
Servings and Preparation Time
Sugar-Free Zucchini Bread: Tips and Tricks
This sugar-free zucchini bread should be stored at room temperature in an airtight container for 3-4 days. In addition, you can store it in an airtight container in the fridge for 5-7 days.
This bread can also be frozen as well. Wrap the bread in plastic wrap and then place it in a Ziploc bag or wrap it in aluminum foil. The bread can be frozen for three to six months.
When ready to eat the zucchini bread after being frozen, let it thaw at room temperature for two hours. In addition, you can also thaw it in the fridge overnight. Let it reach room temperature before serving.
Be certain to blot your zucchini after grating it. Though moisture is important to achieve a good consistency, too much can ruin the texture. Blotting the zucchini will make a big difference when baking it.
If you desire, you can add fillings as well. Walnuts and chocolate chips will both taste great when added in. For the best results, allow your bread to fully cool before slicing and serving.
For shredding the zucchini, it is best to use a cheese grater. You can also use a vegetable peeler as well.
Sugar-Free Zucchini Bread for Diabetics Recipe
If you’re looking for a diabetic-friendly zucchini bread recipe, then look no further. Diabetic-friendly recipes typically do have some sugar, but a far lower amount than you would usually find. Let’s take a closer look. For this recipe, you’ll need the following ingredients:
- 1/3 cup of olive oil
- 3/4 cup of chopped pecans
- 1/2 cup of maple syrup (or honey)
- 2 eggs
- 1/2 cup of water
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1 1/2 cups of shredded zucchini
- 2 teaspoons of vanilla extract
- 1 3/4 cups of whole wheat flour
Now all you need to do is:
- Gather all of the ingredients you need for this recipe and preheat your oven to 325F. You’ll also need to lightly grease a loaf pan. Also, line a baking sheet with parchment paper.
- Firstly, you need to toast your chopped pecans. Place them onto your lined baking sheet and place them in the center of your preheated oven and toast for around 5 minutes. Remove from oven and leave to cool.
- Grab a mixing bowl and add the following ingredients: maple syrup and olive oil. Mix well, and then beat in the eggs.
- Once the eggs are beaten into the mixture, add the following ingredients: cinnamon, nutmeg, salt, vanilla, milk, and baking soda. Mix well.
- Fold in the zucchini to your mix, and then gradually add the flour; stirring as you go. Finally, fold in the cooled nuts evenly.
- Pour your batter into your prepared loaf pan and place it in the center of your preheated oven for around 55-60 minutes. A toothpick in the center should come out clean once ready.
- Leave to cool and then cut up slices with a bread knife. For best results. store in the refrigerator. It should last between 5-7 days. Slice, serve, and enjoy!
Healthy Zucchini Bread Almond Flour Recipe
A popular choice when it comes to making healthy zucchini bread is almond flour. For this recipe, you’ll need the following ingredients:
- 1 1/2 cups of shredded zucchini
- 4 eggs
- 1/2 cup of butter
- 1 1/4 cups of almond flour
- 1 1/2 teaspoons of baking powder
- 3 tablespoons of erythritol
- 1/2 teaspoon of nutmeg
- 2 teaspoons of cinnamon
- 1/4 cup of pecans
- 1 teaspoon of vanilla extract
- 1/4 cup (+ 3 tablespoons) of coconut flour
Now all you need to do is:
- Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You’ll also need to lightly grease and line a loaf pan with parchment paper.
- Peel, shred, and dry your zucchini. Add your eggs to a mixing bowl and whisk. Once frothy, add the following ingredients: vanilla extract and butter.
- Mix well and then fold in your shredded zucchini.
- In a separate bowl, add the following ingredients: spices, erythritol, baking powder, almond flour, and coconut flour. Mix well, and then add to your main mixing bowl.
- Finally, fold in around 1/2 of the nuts evenly and pour your batter into your prepared loaf pan. Sprinkle the remaining nuts on top.
- Place in the center of your preheated oven for around 50-55 minutes. Leave to cool before slicing, serving, and enjoying!
Diabetic Zucchini Bread With Splenda Recipe
Splenda is one of the most popular choices when it comes to sugar-free alternatives. To make a diabetic-friendly zucchini bread using Splenda, you’ll need the following ingredients
- 3/4 cup of beaten egg whites
- 1/2 cup of melted butter
- 1/2 cup of applesauce
- 1/2 cup of shredded carrot
- 2 cups of shredded zucchini
- 2 cups of whole wheat flour
- 1/4 cup of chopped walnuts
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 3/4 cup of Splenda
- 6 tablespoons of Splenda brown sugar
Now all you need to do is:
- Gather all of the ingredients you need for this recipe and preheat your oven to 350F. You’ll also need to lightly grease and flour two loaf pans.
- Grab a bowl and add the following ingredients: Splenda brown sugar, Splenda, applesauce, butter, and egg. Mix well.
- In a separate bowl, add the following ingredients: cinnamon, nutmeg, salt, vanilla extract, baking soda, and baking powder.
- Gradually add the dry ingredients to the bowl of wet and mix well. Gradually add the flour to the main mixing bowl, along with the zucchini, walnuts, and carrot.
- Once mixed, pour the batter into your prepared loaf pans and bake in the center of your preheated oven for around 45 minutes. Remove from oven and leave to cool. Slice, serve, and enjoy!
Can Diabetics Eat Zucchini?
Of course! It’s been proven that zucchini does not hurt glucose levels. And it’s even been seen as a great option for treatment for those with type 2 diabetes. It can help to stabilize blood sugars, as well as being delicious.
Tasty Diabetic Zucchini Bread
This diabetic zucchini bread is a healthy alternative. It will fulfill your sweet tooth cravings without any guilt. It is easy to make, as there is no baking experience needed. The zucchini adds a delicious texture to this tasty bread. It is nice and tender, making it hard to beat. This is a great recipe to add to your cookbook.
Did you enjoy this recipe on how to make diabetic zucchini bread? If yes, please share your thoughts in the comments down below and share this post with your family and friends.
Diabetic Zucchini Bread: Amazing Sugar Free Recipe
Equipment
- Grater
- Large mixing bowl
- Paper towels
- 8×4-inch baking pan
- Large mixing bowl
- Cooking spray
- Wire rack
Ingredients
- 1 ½ cups zucchini shredded
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ⅓ cup baking sugar alternative such as Splenda
- ¼ cup low-fat milk
- 1 large egg
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare the Baking Pan - Preheat your oven to 350 degrees Farenheit. Spray your 8×4-inch baking pan with cooking spray.
- Shred Zucchini - Using a grater, shred your zucchini. Once shredded, blot the excess water from the zucchini using paper towels.
- Combine Dry Ingredients - In a large mixing bowl, combine the all-purpose combine flour, baking powder, baking soda, cinnamon, cloves, and salt using a whisk.
- Mix Together with the Wet Ingredients and Sugar Substitute - In a medium bowl, whisk together the baking sugar substitute, milk, egg, butter, and vanilla extract. Then, mix in your shredded zucchini.
- Combine the Dry Ingredients and Wet Ingredients - Combine your dry ingredients with the wet ingredients. Mix together until fully combined. The batter will be slightly lumpy.
- Bake the Zucchini Bread - Pour the batter into the prepared cake pan. Bake for nearly 35-45 minutes, or until a toothpick inserted into the middle, comes out clean. Allow the zucchini bread to cool for 10 minutes in the pan before transferring to the wire rack.
Notes
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.