Easy Low Sugar Zucchini Bread
Easy Low Sugar Zucchini Bread is a scrumptious alternative to traditional zucchini bread, offering the same delightful flavor and moist texture without the excess sugar.
Equipment
- Mixing Bowl
- Loaf Pan
- Grater
Ingredients
Ingredients
- 2 cups Grated Zucchini Freshly grated zucchini provides moisture and a subtle flavor. Squeeze out excess moisture to avoid a soggy texture.
- 1/3 cup Vegetable Oil Adds richness and moisture to the bread.
- 1/2 cup Unsweetened Applesauce Serves as a natural sweetener and helps to reduce added sugars.
- 2 large Eggs Essential for binding the ingredients together.
- 1 teaspoon Vanilla Extract Enhances the overall flavor of the bread.
- 1 1/2 cups Whole Wheat Flour Adds a nutty flavor and more fiber.
- 1 teaspoon Baking Soda Helps the bread rise.
- 1/2 teaspoon Baking Powder Further aids in leavening.
- 1 teaspoon Ground Cinnamon Adds warmth and aroma.
- 1/2 teaspoon Ground Nutmeg Introduces a subtle depth of flavor.
- 1/4 teaspoon Salt Balances sweetness and enhances flavor.
- 1/2 cup Chopped Nuts or Seeds (optional) Adds crunch and nutrition.
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- In a large mixing bowl, combine vegetable oil, applesauce, and eggs. Whisk until blended, then add vanilla extract.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, stirring gently.
- Fold in grated zucchini and optional nuts or seeds.
- Grease a 9x5-inch loaf pan and pour in the batter.
- Bake for 50 to 60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
Store in an airtight container for up to three days or in the refrigerator for up to a week.