Tender Sugar-Free Zucchini Bread for Sweet Mornings (Print Version)

Bake tender, moist sugar-free zucchini bread, perfect for a healthy breakfast or snack. This simple recipe captures garden freshness without added sugars.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 70 minutes
Servings: 10 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Sugar-Free, Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 2 large eggs
02 - 1/2 cup erythritol (or xylitol)
03 - 1/2 cup unsweetened applesauce
04 - 1/4 cup avocado oil (or melted coconut oil)
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups whole wheat pastry flour
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/4 teaspoon salt

→ Main Produce

12 - 2 cups grated zucchini (about 2 medium zucchinis), liquid squeezed out

→ Optional Mix-ins

13 - 1/2 cup chopped walnuts or pecans
14 - 1/2 cup sugar-free chocolate chips

# Instructions:

01 - First things first, grate your zucchini, then grab a clean kitchen towel or some sturdy paper towels and squeeze out as much excess liquid as you possibly can. This step is SO important for preventing a soggy loaf! While you're doing that, preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan. I always forget to grease the pan properly, and then I'm wrestling with the bread later, so learn from my mistakes!
02 - In a large bowl, whisk together the eggs, erythritol, unsweetened applesauce, avocado oil, and vanilla extract until everything is nicely combined and looks a bit frothy. You want it smooth and integrated before adding the dry stuff. I usually give it a good minute or two with a whisk; it really makes a difference in the final texture, honestly!
03 - In a separate, medium bowl, whisk together the whole wheat pastry flour, cinnamon, nutmeg, baking soda, and baking powder. Make sure there are no lumps in the flour—this is where I sometimes get lazy, and then I find little pockets of unmixed spice in my bread, which isn't ideal, haha!
04 - Now, gently add the dry ingredients to the wet ingredients. Mix just until *just* combined. Seriously, do not overmix! Overmixing develops the gluten too much, and you'll end up with tough, rubbery bread instead of that lovely tender crumb we're aiming for. A few lumps are totally fine; don't worry about it!
05 - Gently fold in your well-squeezed grated zucchini. You want it evenly distributed throughout the batter. This is where you really start to see the bread coming together, and it smells amazing already! I sometimes add a handful of chopped walnuts here too, just because I love the crunch.
06 - Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on it! The top should be golden brown and the house will smell absolutely divine. Let it cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. That cooling time is crucial, don't skip it!

# Notes:

01 - Don't overmix the batter; it's the number one killer of tender zucchini bread.
02 - Squeeze that zucchini dry! I learned the hard way that extra moisture means a gummy loaf.
03 - Let it cool completely before slicing for the best texture and to prevent crumbling.
04 - Serve warm with a smear of sugar-free cream cheese for a real treat.

# Tools You'll Need:

01 - 9x5 inch loaf pan
02 - large mixing bowls
03 - whisk
04 - grater
05 - kitchen towel

# Nutrition Facts (Per Serving):

Calories: 180
Total Fat: 9g
Total Carbohydrate: 20g
Protein: 5g

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