Description

This Low-Sugar Zucchini Bread recipe is designed for a busy individual seeking a nutritious snack. Utilizing natural sweeteners and whole ingredients, it delivers a moist, dense loaf with a tender crumb and a hint of warm cinnamon, all without the sugar crash.

Ingredients

Scale

2 cups Grated Fresh Zucchini
1.5 cups Spelt or Whole Wheat Flour
1/2 cup Monk Fruit or Maple Syrup
1/2 cup Avocado Oil
2 units Large Eggs
1 tablespoon Vanilla Extract
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamo
1 teaspoon Sea Salt

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Instructions

Preheat your oven to 350°F (175°C) and grease a standard 9×5-inch loaf pa
Grate the zucchini using the coarse side of a box grater and measure out two packed cups
In a large mixing bowl, whisk the eggs, monk fruit sweetener (or maple syrup), avocado oil, and vanilla extract until smooth and slightly frothy
Fold the grated zucchini into the wet mixture
Sift the flour, baking soda, baking powder, cinnamon, and sea salt directly into the bowl and gently fold the dry ingredients into the wet until just combined
Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted into the center comes out clea
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Notes

Ensure zucchini is grated without squeezing too much moisture out.

Use a light-colored metal loaf pan for even cooking.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 4g (Natural)
Sodium: Unknown
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: Unknown
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: Unknown