Low Sugar Zucchini Bread is the perfect way to enjoy a delicious treat without the guilt. Packed with wholesome ingredients and just the right touch of sweetness, this moist and flavorful loaf is ideal for breakfast, snacking, or even dessert. Whether you’re trying to cut back on sugar or just want a healthy twist on a classic recipe, this zucchini bread delivers. With minimal prep time and a flexible ingredient list, it’s a go-to recipe for home bakers seeking a nutritious option. Let’s dive into this tasty, health-conscious baked good.
Why You’ll Love This Low Sugar Zucchini Bread
This zucchini bread is not only light on sugar, but also exceptionally adaptable and easy to work with, making it a kitchen favorite. It’s a fantastic way to use up summer zucchinis and sneak in extra veggies without compromising on flavor. The texture is moist, the crumb is soft, and the optional mix-ins let you tailor the recipe to your taste. Best of all, it’s simple to make and freezes beautifully.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup milk (dairy or plant-based), at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour (or half whole wheat flour for added nutrition)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated zucchini, squeezed dry (about 2 medium zucchinis)
- 1 cup mix-ins: nuts, dried fruit, or chocolate chips (optional)
Step-by-Step: How to Make Low Sugar Zucchini Bread
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper to make removal effortless.
- In a large mixing bowl, whisk the melted butter and sugar until fully blended and smooth.
- Beat in the eggs, then stir in the milk and vanilla extract until well combined.
- In another bowl, sift together the flour, baking soda, cinnamon, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Fold in the grated zucchini and your chosen add-ins using a spatula or wooden spoon.
- Transfer the batter into the prepared loaf pan and level the top.
- Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Let the loaf sit in the pan for 10 minutes before moving it to a wire rack to cool completely.
Helpful Tips
- Be sure to squeeze as much moisture as possible from the zucchini to prevent a soggy loaf.
- Ensure eggs and milk are at room temperature for a smoother batter.
- Avoid overmixing to keep the bread soft and tender.
- Wait until the loaf has fully cooled before slicing to achieve neat, clean pieces.
Substitutions And Variations
- Milk: Choose almond, oat, or soy milk for a non-dairy alternative.
- Sugar: Use 1/2 cup of honey or maple syrup as a natural sweetener replacement.
- Flour: Swap in half whole wheat flour for a nutritious boost.
- Butter: Opt for coconut oil if you’re looking for a dairy-free substitute.
- Eggs: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water for a vegan-friendly option.
- Add-ins: Mix in nuts, dried fruit, chocolate chips, or a sprinkle of seeds like chia or flax to personalize your loaf.
Storage Instructions
Keep zucchini bread in a sealed container at room temperature for up to three days. For longer freshness, store in the fridge for up to a week. To freeze, tightly wrap the fully cooled loaf or individual slices in plastic wrap and place in a freezer-safe bag for up to three months.
Nutritional Information
Serving Size: 1 slice (1 of 9 total)
Calories: 360
Total Fat: 21g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 70mg
Sodium: 405mg
Carbohydrates: 36g
Fiber: 3g
Sugar: 12g
Protein: 8g
Serving Suggestions
- Savor a warm slice topped with a dab of butter or your favorite nut butter.
- Enjoy with a steaming mug of coffee or tea for a cozy break.
- Pair it with a side of fresh fruit to create a wholesome breakfast.
- Enhance it with a spoonful of Greek yogurt and a drizzle of honey for a richer treat.
Frequently Asked Questions About Low Sugar Zucchini Bread
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend.
How do I know when the bread is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your loaf is ready.
Can I use frozen zucchini?
Yes, just be sure it’s completely thawed and well-drained before incorporating into the batter.
Is this bread sweet enough with just 1/4 cup of sugar?
Yes! The natural sweetness of the zucchini and mix-ins like fruit or chocolate chips balance the flavor nicely.
Can I make muffins instead of a loaf?
Absolutely! Reduce the baking time to 20–25 minutes and check for doneness with a toothpick.
Conclusion
Thank you for stopping by to try this Low Sugar Zucchini Bread recipe. I absolutely love how easy it is to make and how wonderfully moist and flavorful each slice turns out. It’s a treat that feels indulgent without being overly sweet, and it’s packed with wholesome goodness. Whether you’re baking it for yourself or to share, I hope it brings joy to your kitchen. Happy baking and thanks for being part of our food-loving community!
Print
Low Sugar Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 9 slices 1x
Description
Low Sugar Zucchini Bread is a soft, moist, and lightly sweetened loaf packed with wholesome ingredients and customizable add-ins. Perfect for a healthier breakfast, snack, or dessert.
Ingredients
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 large eggs, room temperature
1/2 cup milk (dairy or plant-based), room temperature
1 tbsp vanilla extract
1 3/4 cups all-purpose flour (or half whole wheat)
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups grated zucchini, squeezed dry
1 cup optional mix-ins (nuts, dried fruit, or chocolate chips)
Instructions
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
In a large bowl, whisk butter and sugar until smooth.
Add eggs, milk, and vanilla; mix well.
In another bowl, sift flour, baking soda, cinnamon, and salt.
Add dry ingredients to the wet mixture; stir to combine.
Fold in zucchini and mix-ins.
Pour batter into loaf pan.
Bake for 60–75 minutes or until a toothpick comes out clean.
Cool in pan for 10 minutes; then transfer to wire rack.
Notes
To customize: use almond or oat milk for dairy-free; substitute sugar with honey or maple syrup; replace eggs with flaxseed mixture for vegan. Add-ins like nuts or chocolate chips make it extra special.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 12g
- Carbohydrates: 36g
- Protein: 8g