Low Sugar Zucchini Bread
A delightful blend of zucchini, warm spices, and low sugar, this zucchini bread is perfect for breakfast or an afternoon snack.
Ingredients
Main Ingredients
- 2 cups finely grated zucchini Fresh or frozen (thawed and drained).
- 1.5 cups whole wheat flour Can substitute with all-purpose or gluten-free blend.
- 1 cup unsweetened applesauce Can substitute with mashed bananas.
- 2 large eggs For a vegan option, substitute with a flax egg.
- 1 teaspoon baking soda Essential for a fluffy texture.
- 1 teaspoon baking powder Essential for a fluffy texture.
- 1 teaspoon cinnamon Add nutmeg or ginger for extra spice.
- 1 teaspoon vanilla extract For depth of flavor.
Optional Add-Ins
- 1 cup chopped nuts Walnuts or pecans add a satisfying crunch.
- 0.5 cup chocolate chips Optional, for a sweeter touch.
- 0.5 cup dried fruits Optional, for additional texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Grate the zucchini and squeeze the excess moisture using a clean kitchen towel.
- In a large bowl, whisk together the eggs, applesauce, and vanilla until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Fold in the grated zucchini.
- Transfer the batter to the prepared loaf pan and smooth the top.
Baking
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, avoid overmixing the batter. Allow the bread to cool completely before slicing to prevent crumbling. Add-ins like chocolate chips can be folded in after mixing the wet and dry ingredients.