Sugar-Free Zucchini Bread
A moist and tender zucchini bread sweetened naturally with applesauce, spiced with cinnamon and nutmeg, making it a perfect guilt-free treat.
Ingredients
Main ingredients
- 2 medium Zucchini Choose firm, fresh zucchinis; no need to peel.
- 1 cup Unsweetened applesauce Serves as a natural sweetener and keeps the loaf moist.
- 2 cups Whole wheat flour Can substitute with all-purpose flour or oat flour.
- 1 teaspoon Baking soda Helps the bread rise.
- 1 teaspoon Baking powder Helps the bread rise.
- 1 teaspoon Cinnamon Adds warmth to the flavor.
- 0.5 teaspoon Nutmeg Adds distinctive spice notes.
- 0.5 teaspoon Salt Enhances all flavors.
- 2 large Eggs Provides structure; can substitute with flax eggs for a vegan option.
Optional mix-ins
- 1 cup Nuts or chocolate chips Optional, can be added for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
- In a large mixing bowl, combine the applesauce, eggs, and squeezed zucchini; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the zucchini mixture, stirring until just combined; avoid overmixing.
- Fold in nuts or other mix-ins if desired.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Allow the bread to cool completely before slicing for improved texture. Serve with Greek yogurt or almond butter.